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Mini-Artichoke Cakes

Mini-Artichoke Cakes
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Peter Papoulakos.
Summary

These artichoke cakes are a unique and tasty appetizer or snack. Best of all – you build in the portion size by making them in muffin tins.

  • Prep time
    10 min
  • Cook time
    20 min
  • Servings
    10 Servings
  • Serving size
    1 cake
Appetizers Gluten-Free Holidays & Entertaining Quick & Easy Snacks Vegetarian CKD Dialysis CKD Non-Dialysis Kidney-Friendly Low Sodium Lower Carb
Nutrition Facts

Nutrition Facts

10 Servings

  • Serving Size
    1 cake
  • Amount per serving Calories 50

  • Total Fat 2.5g
    • Saturated Fat 0.9g
    • Trans Fat 0g
  • Cholesterol 5mg
  • Sodium 125mg
  • Total Carbohydrate 4g
    • Dietary Fiber 1g
    • Total Sugars 0g
  • Protein 3g
  • Potassium 80mg
  • Phosphorus 50mg

Choices/Exchanges: 1 Nonstarchy vegetable, 1/2 Fat

Appetizers Gluten-Free Holidays & Entertaining Quick & Easy Snacks Vegetarian CKD Dialysis CKD Non-Dialysis Kidney-Friendly Low Sodium Lower Carb
Ingredients

Ingredients

  • nonstick cooking spray
    1
  • artichoke hearts (drained and chopped)
    1 (14-oz) can
  • olive oil
    1 tbsp
  • egg whites (slightly beaten)
    2
  • shredded part-skim mozzarella
    1/2 cup
  • Parmesan cheese (freshly grated )
    2 tbsp
  • cornmeal
    2 tbsp

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Directions

Directions

  1. Preheat oven to 350 degrees F. Line muffin tins with muffin papers and spray with cooking spray.

  2. In a medium bowl mix together all ingredients.

  3. Spoon artichoke mixture evenly into 10 muffin cups. Bake 20-23 minutes until lightly golden on top.

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