Remember yogurt doesn't have to be only for breakfast. Yogurt makes a great snack — and with some toasted almonds added, it can be used to make a dessert. Plain, fat-free yogurt can be added to savory dishes to decrease saturated fat, like in the Greek dish, Souvlaki (see recipe below).

Diabetic Friendly Food Chart
Sources: www.calorieking.com
National Dairy Council Digest, Jan/Feb 2005; Volume 76: Number 1.

Souvlaki

Yield: 5 servings
Serving size: 1 stuffed pita

5 whole-wheat pita pockets
1 1/4 pounds boneless pork chops, cut into 1-inch cubes
1/2 cup lemon juice
2 garlic cloves, sliced
1 tablespoon dried oregano
1 cucumber peeled, seeded and shredded
8 ounces plain fat-free yogurt
1 small garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Bamboo skewers, soaked in warm water

1. Prepare an indoor or outdoor grill.
2. Slice one side of each pita to open pocket, but do not cut all the way through. Set aside.
3. In a medium bowl, combine pork cubes, lemon juice, garlic and oregano. Marinate in refrigerator for 15 minutes.
4. In a medium bowl, mix cucumber, yogurt, garlic, salt and pepper. Set aside.
5. Skewer 6-7 pork cubes on each skewer and grill over medium-high heat for 3 minutes each side.
6. Toast pita bread and fill each pita with 1/2 cup pork and 1/2 cup sauce.

Nutrition Information: 335 Calories, 8g Total Fat, 3 Saturated Fat, 69mg Cholesterol, 338mg Sodium, 36g Total Carbohydrate, 3g Dietary Fiber, 7g Sugars, 32g Protein

Copyright © American Diabetes Association from Healthy Calendar Diabetic Cooking. Reprinted with permission from The American Diabetes Association. To order this book, please call 1-800-232-6733 or order online at http://store.diabetes.org/.

Read Lara's bio here.

Read more of Lara Rondinelli's columns.

NOTE: The information is not intended to be a replacement or substitute for consultation with a qualified medical professional or for professional medical advice related to diabetes or another medical condition. Please contact your physician or medical professional with any questions and concerns about your medical condition.

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Last Modified Date: February 16, 2013

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by Nicole Purcell
I had a work dinner last night with some leadership from my office. I always find diabetes etiquette at these things to be kind of tricky. It was a four course meal, with salad, soup, entree' and dessert and coffee. There was also a selection of gluten free and non-gluten free dinner rolls. I felt way too full of questions for waitress... "Could I get my dressing on the side? How much sugar is in it?" A course later...