Summertime, and the livin’ is easy, but the eatin’ ain’t — at least not if you’re predisposed to diabetes or struggling with blood sugar issues in any way, shape, or form. WHY? Because of all those picnic buffet tables, doggone it! Here are a few recipes you can make as your contribution to those tempting tables. Get proactive and make sure at least part of the buffet is legal.

Blueberry Cornmeal Muffins
Makes 18
(Recipe adapted from Mani of Mani's Bakery, Los Angeles, CA)

1 1/2 cups apple juice concentrate, thawed
1/2 cup Prune Puree (recipe follows)
1/2 cup buttermilk
3 eggs
2 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cornmeal
2 tsp. grated lemon peel
2 cups frozen blueberries, unthawed (divided)

Heat oven to 375 degrees. Coat 18, 2 3/4-inch muffin tin cups with vegetable cooking spray. In mixer bowl, combine concentrate, puree, buttermilk and eggs, beat thoroughly.
Sift together flour, soda and salt; add to wet ingredients with cornmeal and lemon peel; mix just until blended. Gently stir in 1 1/2 cups of the blueberries. Spoon batter into prepared muffin tin cups, dividing equally. Top each muffin with a few of the remaining blueberries. Bake about 20 minutes or until pick inserted into centers comes out clean. Cool on rack.

*Nutritional Information Per Serving: 150 calories, 4g protein, 1.5g fat, 2g fiber, 30g carbohydrate, 40mg cholesterol, 150 mg sodium.

Prune Puree

2 2/3 cups (1 pound) pitted prunes
3/4 cup hot water

Combine prunes and water in container of food processor. Process about 1 minute until pureed. Puree may be covered and refrigerated up to 2 months.