I am all about snacks. Being diabetic shouldn’t change the fact that snacks are an important part of your diet. Some people even go as far as only eating snacks to replace their 3 meals for the day. Now, I do not go that far but new snacks for when I binge watch some of my favorite shows are always welcome. This recipe does contain sugar but as long as your diet and sugar intake stay consistent you should be fine.
1. Preheat oven to 300° F. Combine wheat and corn cereals in 13 x 9 x 2-inch baking pan; set aside.
2. Stir together melted butter spread, sugar blend and five-spice blend. Drizzle butter mixture over cereal mixture; gently toss until evenly coated. Bake in preheated oven for 20 minutes, stirring once halfway through baking.
3. Stir in cranberries; cool completely in pan on wire rack. Store in an airtight container or resealable plastic bag.
Prep Time: 10 minutes
Baking Time: 20 minutes
Yield: 6 servings
2 cups bite-size square whole-grain wheat cereal
1 cup bite-size square corn cereal
4 teaspoons trans-fat-free 67% vegetable oil butter spread, melted
1 teaspoon packed Splenda® Brown Sugar
Blend or 1½ teaspoons packed brown sugar
½ teaspoon Chinese five-spice blend
½ cup dried cranberries
Per Serving (½ cup):
calories: 150; 2.5 calories from fat
total fat: 2.5 g; 0.5 g saturated fat, 0 g trans fat
cholesterol: 0 mg; sodium: 240 mg
total carbohydrates: 30 g; fiber: 3 g; sugars: 10 g
protein: 2 g; vitamins: vitamin A (8% DV), vitamin C
(6% DV); minerals: calcium (6% DV), iron (40% DV)
exchanges: 0.5 fruit, 1.5 starch
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