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These wraps make for a light and tasty appetizer. You can also make them with leftover grilled or baked salmon.

It’s hard to believe, but frozen bananas make a great base for this four-ingredient soft-serve “ice cream” that’s low in saturated fat. Shop for small ramekins or cups to make portion control easy when serving desserts like this one.

Fruit sorbet is a satisfying dessert that gets it's sweetness from natural sugars in fruit, plus all the nutrients and fiber found in fresh fruit. When fresh produce is in season, cut up and freeze the fruit yourself. Otherwise, you can find an abundance of frozen fruit in the grocer’s freezer. Play around with other fruit combinations like mango-strawberry, peach-raspberry or pineapple-banana. You could pour the mixture into popsicle molds, too, for a perfectly portioned treat.

This pumpkin smoothie makes a unique yet tasty treat for the holiday season.

Put a new twist on oatmeal by mixing in a bit of fruit preserves, fresh strawberries and almonds.

This recipe is a simple and delicious combination of peppery arugula and sweet sundried tomatoes. Find this recipe and more in The Diabetes Superfoods Cookbook and Meal Planner. To order directly from the American Diabetes Association, click here.

This simple toast layers creamy cinnamon-spiced cottage cheese with sweet pear slices and crunchy walnuts for a satisfying vegetarian and low-fat breakfast or snack. Whole wheat bread and fresh fruit add fiber, while cottage cheese adds protein to help manage blood glucose (blood sugar) levels. It’s a quick diabetes-friendly option that balances flavor and nutrition in every bite.

Very simple yet beautiful, this is a classic salad in the south of Italy.

Pesto means paste in Italian. The original Genovese pesto was made using a mortar and pestle so the texture was not perfectly smooth. Be careful when using your food processor not to overmix. For a lower-fat or thinner version of pesto, you can replace some of the oil with chicken or vegetable stock. (Pictured here with Red Pepper Coulis and Rosemary Balsamic Onions.)