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Tomato Pudding
Source: dLife

Creamy and sweet tomato and vegetable casserole.

Rating:
Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 119.9
Total Carbs 25.7 g
Dietary Fiber 3.2 g
Sugars 8.7 g
Total Fat 1.1 g
Saturated Fat 0.1 g
Unsaturated Fat 0.1 g
Potassium 318.8 mg
Protein 3.5 g
Sodium 322.9 mg
Dietary Exchanges
, 1 1/2 Vegetables , 1/2 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 each  cooking spray
0 1/2 cup  fresh chopped celery
0 1/2 cup  fresh chopped onion
0 1/2 cup  chopped green bell peppers
16 oz  whole canned unsalted tomatoes
0 1/2 tsp  celery seeds
0 1/2 tsp  marjoram, leaves, ground
1 tbsp  packed light brown sugar
1 pinch  salt
1 pinch  black pepper
1 1/2 cup  Stuffing, cube, dry mix
Directions
  1. Preheat oven to 425 degrees F.
  2. Heat a cooking spray coated frying pan over medium heat. Cook celery, onion, and bell pepper 8 minutes. Mix in tomatoes, celery seeds, marjoram, and brown sugar and bring to a boil. Lower heat, place lid on pan, and simmer 2 to 3 minutes. Spoon mixture into a 1 quart soufflé dish. Sprinkle with salt and pepper.
  3. Stir half the stuffing cubes into the mixture and top with the other half. Bake 20 minutes or until heated through.

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