Diabetic Friendly Shrimp & Asparagus Penne; for Dessert, Strawberry Rhubarb Angel Torte

When you want a quick, easy, healthy dish for the whole family, including diabetics, serve this Shrimp and Asparagus Penne.  This is a good dish for diabetics who enjoy pasta but have to limit it in their diet.  With this one dish you will be serving seafood, pasta, dairy and a vegetable.  The Strawberry-Rhubarb Angel Torte is a light dessert after this rich seafood and pasta dish.

SHRIMP AND ASPARAGUS PENNE

3 cups uncooked penne pasta

1 lb fresh asparagus, trimmed and cut into 1-inch pieces

1 tbsp butter

1 lb uncooked medium shrimp, peeled and deveined

2 tsp flour

1/4 tsp salt

1/2 cup half-and-half cream

1/2 cup grated Parmesan cheese, divided

Cook pasta according to package directions.  Meanwhile, in a large nonstick skillet, saute asparagus in butter for approximately 4 minutes.  Add the shrimp, cook and stir another 3 to 4 minutes until the shrimp turns pink.  Remove from heat and keep warm.

In a small bowl, combine the flour, salt, and cream until smooth.  Stir mixture into the skillet of shrimp.  Bring to a boil and cook, stirring, for about two minutes or until thickened.  Stir in half the Parmesan cheese.  Remove pan from the heat.  Drain the pasta and toss with the shrimp mixture.  Sprinkle the remaining cheese over top of dish.

A 2-cup serving =417 calories, 46 g carbs, 32 g protein

STRAWBERRY-RHUBARB ANGEL TORTE

1 sugar-free angel food cake

Filling:  2 cups sliced fresh rhubarb

1/2 cup Equal Sugar-Lite

1 tbsp orange juice

1 1/2 cups sliced strawberries

Frosting:  1 1/2 cups heavy (whipping) cream

3 tbsp Equal Sugar-Lite

15 oz ricotta cheese

1/4 cup powdered sugar (see how-to section of this site to make sugar-free powdered sugar)

Cut cake horizontally to make 3 layers.

To make the filling:

In a two-quart saucepan, mix together the rhubarb, Equal and orange juice.  Stirring occasionally, cook over medium heat for about 10 minutes.  Cool 15 minutes and fold in the strawberries.  Refrigerate for 45-60 minutes.

To make the frosting:

In a chilled medium mixing bowl, beat whipping cream and Equal on high speed of electric mixer until stiff peaks form.  In a large mixing bowl, beat cheese and powdered sugar on medium speed until fluffy.  Fold in the whipped cream.

To assemble:

Put bottom layer of cake on a cake plate.  Top with one-half the filling mixture.  Add the second layer and top with the remaining filling mixture.  Top with the third layer.  Frost the sides and top with the frosting mixture.  If desired, decorate the top with whole or sliced strawberries.

NOTE:  Store this torte covered and in the refrigerator.