Recipes For Diabetics

Diabetics can enjoy these tasty recipes!

FUDGE SWEET BROWNIES
2/3 c. flour
1/2 tsp. baking powder
2 eggs, beaten well
1/2 c. melted butter or oil
1/2 c. Fudge Sweet, softened
1/2 c. Fruit Sweet
1 tsp. vanilla
1/2 c. walnuts, chopped
Sift flour and baking powder; set aside. Blend the eggs, butter or oil,
Fudge Sweet, Fruit Sweet and vanilla. Add the flour mixture and blend
thoroughly. Add walnuts. Pour mixture into greased and floured
8"x8" baking pan. Bake at 350 degrees for about 15 minutes, until
cake springs back at a light touch. Doubled recipe will fit into double
size cookie pan.
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FROZEN APRICOT MOUSSE
1 c. apricot apple butter
1/2 c. whipping cream
2 egg whites
2 tbsp. Fruit Sweet
Beat egg whites until stiff but not dry. Fold into the apricot apple
butter. Whip the cream until stiff, adding the Fruit Sweet. Fold the
whipped cream into the apricot mixture. Freeze.
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FRUIT LEATHER
Place a sheet of plastic wrap in the bottom of a cookie sheet. Smooth
a thin layer of fruit butter with the edge of a pancake turner. Place in
the oven to dry at the lowest heat, about 120, for about 2 hours, or
until dry, then remove and cool. Peel off and roll in plastic wrap. For
variety, sprinkle with finely chopped walnuts before drying.
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FRUIT SALAD TOPPING
1 1/2 c. milk (skim or 1%)
1 (3 oz.) sugar free vanilla pudding
Add: 2 tbsp. frozen orange juice concentrate
1 tsp. grated orange peel (opt.)
Can be served as a side dish with mixed fruit (fresh) or mix fruit and
topping in bowl.
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RASPBERRY MOUSSE
2/3 c. Strawberry Fanciful
1/8 tsp. cream of tartar
2 egg whites
1/2 c. whipping cream
Add cream of tartar to egg whites, beat until stiff, but not dry. Fold
into Strawberry Fanciful. Fold the whipped cream into the fruit
mixture. Chill before serving or freeze for frozen mousse. For flavor
variation try: Strawberry, blueberry, orange pineapple, pineapple
berry or peach.
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GOLDEN CARROT PIE
2 eggs
1/4 tsp. ground cinnamon
Pinch salt
1/2 c. Fruit Sweet
9" pie shell
Dash ground nutmeg
1/8 tsp. ground ginger
1 c. cooked carrots, riced or mashed
1/2 c. heavy cream
Beat the eggs, nutmeg, cinnamon, ginger and salt until thoroughly
blended. Add the carrots and stir well. Pour in the Fruit Sweet and
cream and stir until completely blended. Pour the filling into the pie
shell and bake at 350 degrees for 35 minutes or until a knife inserted
in the center comes clean. Serve with whipped topping.
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APPLESAUCE CAKE
2 eggs, well beaten
1 c. Apple Butter
1 1/2 c. flour
1/2 c. raisins
1/2 c. butter, melted
1/2 c. Fruit Sweet
1 1/2 tsp. baking soda
1/2 c. chopped walnuts
Combine the eggs, butter and apple butter. Sift the flour and bake
soda. Add the walnuts and raisins to the flour mixture and blend. Add
the flour mixture to the egg mixture alternately with the Fruit Sweet.
Pour the batter into a greased tube pan and bake at 375 degrees for
30 to 35 minutes. Turn out and cool before serving. Serve with
whipped cream.
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EASY CHOCOLATE GRAHAM TORTE
Line 13"x9"x2" pan with a layer of graham cracker squares. Prepare 1
large (6 oz.) package of instant sugar-free chocolate pudding as
directed on the package. Spread over graham cracker layer. Place in
refrigerator to let set a little.
Layer another layer of graham cracker squares over the pudding.
Prepare a second package of chocolate pudding as above and spread
over graham crackers. Refrigerate. Torte may be topped with
whipped cream or Dream Whip when served. This easy dessert is one
that diabetics may enjoy.
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FANCIFUL FREEZE
4 ripe bananas, peeled
1/2 c. Raspberry Fanciful
Wrap bananas in plastic wrap and freeze overnight. Remove from
freezer, break into 4 or 5 pieces and let stand at room temperature for
about 10 minutes to slightly soften for the processor. Blend the
bananas in a processor or blender until creamy. Add the Raspberry
(or other flavor) Fanciful and blend briefly. This can be served
immediately, or stored in the freezer. Serves 4.
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NO-SUGAR CUSTARD
6 egg yolks
1/4 c. Fruit Sweet
1/2 c. flour
2 c. milk
1 tsp. vanilla
1 tbsp. butter
In a medium bowl, beat egg yolks and Fruit Sweet until thick and pale.
While continuing to beat, gradually sift in flour. Pour into a saucepan
and place over low heat on the stove and gradually add milk and
vanilla. Cook, stirring constantly, until mixture has thickened to a
custard consistency, about 15 minutes. Remove from heat. Melt
butter and pour over custard to prevent a skin from forming while it
cools. Makes 3 cups.
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CHOCOLATE CAKE
2 eggs, beaten
1/2 c. butter, melted
1 c. strawberry apple butter
1 tsp. vanilla
5 tbsp. milk
3/4 c. Fudge Sweet Topping
5 tbsp. Fruit Sweet
2 c. flour
2 tsp. baking powder
Combine eggs, butter, strawberry apple butter and vanilla. Place the
covered jar of Fudge Sweet into hot water to thin. Add the milk,
Fudge Sweet and Fruit Sweet to the butter mixture. Sift the flour and
baking soda together and blend with the wet mixture. Pour into two
greased and floured 9" round tins or equivalent. Bake at 350 degrees
for 40 minutes. Cool. Top with whipped cream.
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ORANGE MINCE CAKE
2 eggs, well beaten
1/3 c. Fruit Sweet
1 1/2 c. flour
1 1/2 tsp. baking powder
1/4 c. butter
1 c. Fruit Mincemeat
1 tsp. baking soda
Beat eggs, melt butter and add to Mincemeat and Fruit Sweet. Sift dry
ingredients, add to mincemeat mix and blend. Spoon and smooth
batter into oiled and floured 8" baking pan. Bake at 350 degrees for
approximately 25 minutes. Top with Orange Cream Cheese Topping.
--ORANGE CREAM CHEESE FROSTING--
6 oz. cream cheese
2 tbsp. Fruit Sweet
2 tbsp. concentrated orange juice
Blend all ingredients together. Use on Orange Mince Cake.
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LO-CAL CHEESE CAKE
12 oz. low fat Ricotta cheese
4 eggs, separated
3/4 c. Fruit Sweet
Grated peel of 1 lemon
3 graham crackers, finely crushed
12 oz. low fat cottage cheese
2/3 c. non-instant milk powder
5 tbsp. lemon juice or to taste
2 tsp. pure vanilla
Butter or oleo for pan
Put cheese in process with egg yolks and Fruit Sweet and blend. Add
milk, powder and process until smooth. Add vanilla, lemon juice and
peel to cheese mixture. Blend until smooth. Beat egg whites until
frothy, then add to the processor and blend for about 2 seconds, until
mixed. Butter the bottom and 1/2 way up the sides of a 9" springform
pan.
Pour the graham cracker crumbs into the pan and shake until buttered
area is coated. Leave any extra on the bottom. Pour cheesecake
mixture into pan and bake at 350 degrees with a pan of water in the
oven to prevent drying. Bake for 45 minutes or until inserted knife
emerges clean. Cool. May serve with Wax Orchards All-Fruit Fanciful
preserve of your choice. Variations: All cottage or all ricotta cheese
may be used. For standard cream cheese cake, substitute 24 ounces
cream cheese, 3 eggs, 1/2 cup powdered milk and 2/3 cup Fruit
Sweet. Adjust lemon.
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APRICOT PINEAPPLE CAKE
2 eggs, beaten
3/4 c. Apricot Apple Butter
1/2 c. dried apricots, chopped fine
2 tsp. baking soda
1/2 c. butter, melted
1/2 c. drained, crushed pineapple
2 c. flour
1/2 c. Fruit Sweet
Combine the eggs, butter, Apricot Apple Butter, pineapple and dried
apricots until thoroughly blended. Mix the flour and baking soda
together, then combine with the egg mixture alternately with the Fruit
Sweet. Mix until the batter is smooth. Bake in a 9"x12" greased and
floured pan at 340 degrees for 40 minutes or until cake springs back
when pressed lightly. Remove the cake from the oven. Cool, turn out
and cool completely. Flavor is usually better the next day.
REFRIGERATOR BRAN MUFFINS
1 1/2 c. apple juice
1 c. butter, melted
4 well beaten eggs
4 c. buttermilk
5 tsp. baking soda
2 c. processed Bran Buds
1 c. Fruit Sweet
4 c. ready-to-eat bran cereal
5 c. flour
1 tsp. salt
Pour the juice into a medium saucepan and bring to a boil over high
heat. Remove, pour in the Bran Buds and stir well. Let the mixture
stand for several minutes. Combine the butter, Fruit Sweet and eggs
and beat well. Then stir in the bran cereal. Pour in the buttermilk and
stir well, then add the flour, baking soda and salt. Beat the batter
until it is thoroughly blended.
Add the juice and Bran Buds and stir the batter until well blended.
Drop several teaspoonfuls of batter into each greased muffin cup.
Bake at 400 degrees for 15 minutes or until the center of each muffin
is done. The batter can be stored in the refrigerator for up to 6 weeks
and used as needed. Fruit and nuts, such as raisins, cranberries,
bananas and walnuts, can be finely chopped, tossed with a little flour
can also be used to add a little variety.
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BUTTER POUNDCAKE
2 eggs, separated
6 tbsp. butter, softened
2 tsp. vanilla
2 tsp. baking powder
4 tbsp. whipping cream
3/4 c. Fruit Sweet
1 3/4 c. sifted cake flour
1 tsp. baking soda
Beat the egg yolks well. Add cream, butter, Fruit Sweet and vanilla
and beat to blend well. Set aside. Sift the flour, baking powder and
baking soda together and set aside in a small bowl. In a medium size
bowl, slowly blend the flour mixture and the liquid mixture in small
amounts at a time until well mixed. Beat until smooth.
In a separate bowl, beat egg whites until stiff but not dry. Stir a third
of the whites into the batter and then gently fold in the remainder.
Spoon into a greased and floured 9" pan. Bake in a preheated 350
degree oven for 25 to 35 minutes or until an inserted straw or
toothpick comes out dry. Cool for about 5 minutes before turning out
onto rack.
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TORTE AU CHOCOLA
1 3/4 c. cake flour, sifted
1/43 tsp. salt
3 tsp. baking powder
1/2 tsp. cinnamon
4 eggs, separated
1/2 c. melted butter or oil
3/4 c. Fruit Sweet
3/4 c. Fudge Sweet
1 tsp. vanilla
1/2 c. milk
Sift dry ingredients together and set aside. Combine the butter or oil,
Fruit Sweet, Fudge Sweet and vanilla. Add the yolks to the liquid
mixture, blending one at a time. Add the flour mixture to the liquid
mixture alternately with the milk. Whip the egg whites to stiff peaks
and fold in gently but thoroughly. Bake at 350 degrees for 1/2 hour in
2 (9") round greased and floured tins. Test. Cake will spring back
when lightly touched. For a drier cake, bake until the cake draws
away from the edge of the pan. Cool.
--FILLING--
1 (8 oz.) pkg. cream cheese
3 tbsp. Fruit Sweet
1 tsp. vanilla
Blend together. Cream cheese may be warmed slightly to soften for
blending. Fill cake, then frost with whipped cream sweetened to taste
with Fruit Sweet, flavored with vanilla or your favorite flavoring.
Drizzle melted Fruit Sweet around edge of cake. *optional - put thinly
sliced strawberries on top.
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DIABETIC OATMEAL PEANUT BUTTER COOKIES
2/3 c. oatmeal
2 c. flour
1 tsp. lite salt
1/4 tsp. soda
2 tsp. baking powder
1/3 c. corn oil
2/3 c. salt free peanut butter
1/4 c. Eggbeaters and 1 egg
3 tbsp. skim milk
4 tbsp. liquid sweetener
2 tbsp. sugar substitute
Sift flour, salt, soda, and baking powder. Cream next 6 ingredients
together add oatmeal, beat. Add flour mixture, stir until it forms a
ball; roll into 1 inch balls. Place on ungreased cookie sheet. Press
down with glass. Bake at 375 degrees for 10 minutes. approx 35
calories per cookie.
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DIABETIC PEANUT BUTTER COOKIES
1 c. flour
1/2 c. creamy peanut butter
1 egg
1 tsp. vanilla
1/4 tsp. salt
1 1/2 tsp. baking powder
1/2 c. water
1 tbsp. liquid sweetener
1 tbsp. liquid sweetener
1/2 c. salad oil
Mix all together in a large bowl. Shape into balls and place on
ungreased cookie sheet. Bake at 375 degrees for 12 to 15 minutes.
(You may add a little more flour if desired.)
DIABETIC PEANUT BUTTER COOKIES
1/3 c. plain flour
1/4 tsp. baking soda
1/4 tsp. baking powder
Pinch of salt
2 tbsp. shortening
2 tbsp. peanut butter
1 tsp. Sweet 'n Low
1 egg, beaten
Mix and stir all ingredients in order (flour, baking soda, baking powder,
salt, shortening, peanut butter and Sweet 'n Low). Add beaten egg
and mix well. Drop by large teaspoon on greased cookie sheet. Bake
at 350 degrees for 10 minutes.
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DIABETIC FUDGE
1 14 1/2 oz. evaporated milk
3 tbsp. cocoa
1/4 c. oleo
Liquid Sweetner to equal 1/2 c. sugar
1/4 tsp. salt
1 tsp. vanilla
2 1/2 c. graham cracker crumbs
1/4 c. nuts
Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetner,
salt. Bring to boil. Remove from heat. Stir in remaining ingredients
except 1/4 cup graham crackers. Cool about 15 minutes. Divide
mixture into 32 balls. Roll in remaining cracker crumbs and chill.
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PINEAPPLE SHERBET (FOR DIABETICS)
1 (16 oz.) can crushed pineapple in pineapple juice
1 tsp. unflavored gelatin (1/3 envelope)
2 tbsp. lemon juice nonnutritive sweetener equivalent to 1/2 cup sugar
1/2 c. nonfat dry milk powder
At least 3 1/2 hours before serving: Drain pineapple, reserving juice.
In small saucepan, into 1/4 cup reserved pineapple juice, sprinkle
gelatin. Cook over low heat, stirring constantly until gelatin is
dissolved. Remove from heat; stir in 1/2 cup reserved pineapple juice,
lemon juice, crushed pineapple and nonnutritive sweetener; cool. In
small bowl with mixer at high speed, beat milk powder with 1/2 cup
ice water until stiff peaks form; gently stir in gelatin mixture until well
combined. Pour into shallow pan; freeze 3 hours or until firm. Makes
8 servings.
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ORANGE SHERBET (FOR DIABETICS)
1 c. orange juice
1 tsp. unflavored gelatin (1/3 envelope)
2 tbsp. lemon juice
1 tbsp. grated orange peel nonnutritive sweetener equal to 1/2 cup
sugar
1/2 c. nonfat dry milk powder
Mix all ingredients together until well blended.
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DIABETIC APPLE PIE
Pastry for 8 inch two crust pie
6 c. sliced tart apples
3/4 tsp. cinnamon or nutmeg
1 (12 oz.) can frozen Seneca apple juice
2 tbsp. cornstarch
Heat oven to 425 degrees. Put apples in pastry lined pan. Heat juice,
cornstarch and spice (optional). Let it boil until clear. Pour over
apples. Cover with top crust. Bake 50 to 60 minutes.
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DIABETIC'S PUMPKIN PIE
1 baked, cooked 9 inch pie shell
2 sm. pkgs. sugar free instantvanilla pudding c. milk
1 c. canned pumpkin
1 tsp. pumpkin pie spice
1/4 tsp. nutmeg
1/4 tsp. ginger
1/2 tsp. cinnamon
Blend all ingredients in blender until smooth. Use plain canned
pumpkin. Do not use canned pumpkin pie mixture. Pour into pie shell
and chill until ready to serve.
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SUGAR-FREE DIABETIC CAKE
2 c. raisins
2 c. water
2 eggs, lightly beaten (you can use eggbeaters or egg whites)
1 tsp. vanilla extract
1/2 c. skim milk
2 c. unsweetened applesauce
3 tsp. Sweet & Low
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
1 tsp. baking powder
2 c. all-purpose flour
1 c. chopped nuts (optional)
You may substitute the nuts with 1/2 cup mashed bananas for a
uniquely different flavor, if so, mix banana with the wet ingredients.
Preheat oven to 350 degrees. Cook raisins in water until all water is
absorbed, about 30 minutes. Mix all the wet ingredients in one bowl
and all the dry ingredients in a separate bowl. The nuts get added to
the flour mixture then add the flour mixture to the liquid mixture. Fold
in the raisins. Bake in loaf or bundt pan for 35 to 45 minutes or until
toothpick inserted comes out clean.
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STRAWBERRY DIABETIC JAM
1 c. berries
3/4 c. sugar-free strawberry pop
1 pkg. strawberry sugar-free Jello
3 packets Equal
Mash the berries, add soda pop and cook 1 minute. Remove from heat
and stir in Jello until dissolved. Stir in sweetener and pour in jars.
Seal and store in refrigerator. Yields about 1 1/4 cups. You may use
other fruits such as raspberries, peaches or cherries.
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DIABETIC PUNCH
1-2 liter diet Sprite
1 (46 oz.) can chilled unsweetened pineapple juice
1 pkg. blueberry Kool-Aid with Nutrasweet
Chill all ingredients and pour in punch bowl and serve.
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DIABETIC EGG NOG
1 1/2 c. milk
5 sucaryl tablets
4 eggs, beaten well
2 tsp. vanilla
Put all ingredients together and mix well.
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DIABETIC JELLY
1 qt. sugarless apple juice
4 tbsp. artificial sweetener (can add more)
4 tbsp. lemon juice
2 pkg. unflavored gelatin
Mix ingredients and boil gently for 5 minutes. Cool and pour into
containers. Store in refrigerator.
DIABETIC COOKIES
1 c. raisins
1 c. water
2 eggs, beaten
1 tsp. vanilla
1 c. flour
1/4 c. dates, chopped
1/2 c. shortening
3 tsp. sweetener
1 tsp. soda
Boil raisins, dates and water for 3 minutes. Add shortening and cool.
Add eggs, then all remaining ingredients and mix well. Chill. Drop
onto ungreased cookie sheet. Bake at 350 degrees for 10 to 12
minutes.
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DIABETIC FRUIT COOKIES
1 c. flour
1 tsp. baking soda
1 c. water
1 c. dates, chopped
1/2 c. apples, peeled & chopped
3/4 c. raisins
1/2 c. margarine
1 c. quick oats
2 eggs, beaten (or eggbeaters)
1 tsp. vanilla
1 c. pecans, chopped
Sift flour and soda, set aside. Cook water, dates, apple and raisins;
bring to a boil. Simmer 3 minutes. Remove from heat and add the
margarine and stir. Cool mixture and then add eggs, oatmeal and the
dry ingredients; add the vanilla and nuts. Cover and refrigerate
overnight. Drop on cookie sheets 2 inches apart. Bake in 350 degree
oven for about 24 minutes. Store in the refrigerator in air tight
container. May also add 1 tsp. cinnamon to dry ingredients if desired.
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NO BAKE DIABETIC FRUIT CAKE
1 lb. graham crackers, crushed (reserve 3 double crackers)
1/2 lb. margarine
1 lb. marshmallows
Melt above and add cracker crumbs. 3/4 c. grated raisins 1 tsp.
coconut flavoring 1/2 c. dried apricots 1/2 c. raw cranberries 3/4 c.
dates, cut up Add to first mixture and mix well. Pat mixture in
6"x13"x2" pan lined with plastic wrap. Chill.
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DIABETIC RAISIN CAKE
2 c. water
2 c. raisins
Cook until water evaporates. Add: 2 eggs 2 tbsp. sweetener 3/4 c.
cooking oil 1 tsp. soda 2 c. flour 1 1/2 tsp. cinnamon 1 tsp. vanilla
Mix well. Pour into 8"x8" greased pan, bake at 350 degrees for 2
minutes. Makes 20 servings. 1 fruit, 2 fat, 185 calories.
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DIABETIC SPONGE CAKE
7 eggs
1/2 c. fruit juice, orange
3 tbsp. Sweet 'n Low or any sugar substitute
2 tbsp. lemon juice
3/4 tsp. cream of tartar
1 1/2 c. sifted cake flour
1/4 tsp. salt
Separate eggs. Beat egg whites with salt until foamy. Add cream of
tartar and continue beating until stiff. In another bowl, combine rest
of ingredients and mix well. Fold in beaten egg whites. Bake in
greased and floured bundt pan at 350 degrees for 40 minutes or
longer; test with toothpick. Serve with no sugar jelly (all fruit) and
Cool Whip.
DIABETIC ORANGE DATE BARS
1 c. chopped dates
1/4 c. sugar
1/3 c. vegetable oil
1/2 c. orange juice
1 c. all purpose flour
1/2 c. chopped pecans
1 egg
1 1/2 tsp. baking powder
1 tbsp. grated orange rind
Combine dates, sugar, oil and juice in a saucepan. Cook for 5 minutes
to soften dates. Cool. Add remaining ingredients. Spread into an
oiled 8"x8" baking pan. Bake in 350 degree oven for 25 to 30
minutes. Cool before cutting. Makes 36 bars.
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DATE DIABETIC COOKIES
2/3 c. cold water
3/4 c. oleo
1 c. chopped dates
1 egg
1/4 tsp. nutmeg
1 tbsp. cinnamon
1/2 tsp. soda
1/2 tsp. baking powder
1 tbsp. sweetener
1 tbsp. water
1 c. flour
Cook cold water, oleo and dates for 3 to 4 minutes and cool. Mix all
ingredients. Drop by teaspoons on greased cookie sheet. Bake at 350
degrees for 12 minutes or until done.
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SUGARLESS COOKIES (FOR DIABETICS)
1 c. flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt (opt.)
1/4 tsp. nutmeg
1 tsp. ground cloves
1 tsp. allspice
1 1/2 c. raisins
1 c. unsweetened applesauce
1/2 c. oil
2 eggs
1 tsp. vanilla
1/2 c. chopped nuts
1 c. quick (Mother's) oats
Mix dry ingredients and add remaining ingredients to moisten. Drop
by teaspoonful onto greased cookie sheet. Bake at 375 degrees for 12
minutes.
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DIABETIC NUT LOAF
24 or 2 1/2 c. dates or raisins
2 eggs
1/4 c. vegetable oil
2 c. flour, self rising
1/2 c. chopped nuts
1 tsp. baking soda
2 tsp. liquid sweetener
1 tsp. vanilla
If using all purpose flour, add 1/2 teaspoon salt and 1 teaspoon baking
powder. Use 350 degree oven. Put cut dates or raisins into bowl;
sprinkle with baking soda and cover with 1 cup boiling water. Let
stand until cool.
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DIABETIC DATE CAKE
1 stick oleo or margarine
1 egg
2 c. flour
2 tsp. soda
1 tsp. vanilla
1 c. dates
2/3 c. Sugar Twin
1/2 tsp. cinnamon
1/4 tsp. cloves
1 1/2 c. applesauce
1 c. nuts
Cream oleo; add egg, sugar and vanilla and sift together. Add dry
ingredients. Add dates, applesauce and nuts. Beat at medium speed
until blended. Bake one hour at 350 degrees.
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DIABETIC APPLESAUCE COOKIES
1 3/4 c. cake flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. baking powder
Salt (opt.)
1/2 c. butter
1 tbsp. Sweet Ten
1 egg
1 c. unsweetened applesauce
1/2 c. raisins or nuts
1 c. All Bran
Mix ingredients. Drop on cookie sheet. Bake 20 minutes at 375
degrees.
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DIABETIC HEALTH COOKIES
1 c. raisins
1/2 c. chopped dates
1/2 c. chopped apples
1 c. water
1/2 c. vegetable shortening
2 well beaten eggs
2 tsp. artificial sweetener (such as sweet n low)
1 tsp. vanilla
1 tsp. baking soda
1 c. flour
3/4 c. chopped nuts
Boil raisins, dates, and apples in water for 3 minutes. Add shortening
to melt, then cool and add rest of ingredients with the nuts last. Mix
well. Drop by teaspoons onto cookie sheet. Bake at 350 degrees for
10 to 12 minutes. Store in refrigerator in an airtight container.
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MARY TYLER MOORE'S ALMOND MERINGUE COOKIES
(DIABETIC)
4 egg whites
8 tsp. powdered skim milk
1 tsp. vanilla extract
1 tsp. almond extract
1 tsp. liquid artificial sweetner
Cinnamon to taste
Beat egg whites until stiff. Add skim milk powder. Mix well. Add
extracts and sugar substitute. Drop cookies by spoonfuls onto cookie
sheet. Bake at 275 degrees for 45 minutes. Remove from cookie
sheet and dust with cinnamon. Yields 2 to 2 1/2 dozen. One cookie
equals 32 calories.
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DIABETIC BARS
1/2 c. dates
1/2 c. raisins
1/2 c. prunes
3 eggs
1/2 c. oleo or margarine
1 tsp. soda
1 tsp. vanilla
1/4 tsp. salt
1 c. flour
Cut up fruits and boil with 1 cup water add margarine. Mix all the
other ingredients with eggs and dry ingredients. Add fruit mixture.
Bake in greased 9 inch square pan at 350 degrees for 25 to 30
minutes. NOTE: 1/4 teaspoon each cinnamon and nutmeg may be
added *Optional- 1/2 cup nuts or coconut may be used.
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DIABETIC COOKIES
1 c. seedless raisins
2 c. water
12 saccharin tablets
1 c. flour
1/2 c. shortening
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. soda
1 tsp. vanilla
1 c. quick oats
Cook raisins in water for 15 minutes, adding saccharin while hot. Sift
dry ingredients. Mix all together, drop on cookie sheet and flatten.
Bake at 350 degrees for 15 minutes. Keep refrigerated.
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BANANA NUT SQUARES FOR DIABETICS
2/3 c. margarine
4 pkg. Sweet 'n Low or 2 or 3 tsp.
2 eggs, separated (stiffly beat whites)
1 c. mashed bananas
1 1/2 c. flour
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 c. sour cream
1/2 tsp. vanilla
1/2 c. chopped nuts
Cream Sweet 'n Low and margarine. Add egg yolks and mix well. Add
bananas, sift dry ingredients. Add alternately with sour cream to
shortening mixture. Mix until well blended. Add vanilla, stiffly beaten
egg whites and nuts. Pour into two 8x8 or 9x9 inch square pans.
Doesn’t rise like regular bars.
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DIABETIC AND LOW SODIUM POUND CAKE
2 c. flour
1/2 c. corn oil
2 eggs
3 lg. ripe bananas
1 1/2 tbsp. liquid sweetener
4 tbsp. buttermilk
1 c. raisins
1 tsp. soda
1 tsp. vanilla
1 1/2 c. pecans
Pre-heat oven to 300 degrees Sift flour and soda together. Add oil,
liquid sweetener and mix well until light. Beat in eggs. Add rest of
ingredients. Beat until well mixed. Pour into loaf pan. Bake at 350
degrees for 25 minutes
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DIABETIC BREAD PUDDING
1 slice white bread, cut in cubes
2 or 3 tbsp. raisins
1 c. skim milk
1 egg, well beaten
2 pkgs. artificial sweetener
1 tsp. vanilla
Beat egg, milk, vanilla and sweetener together. Spray two (2) cup
microwave dish with non-sticking vegetable spray. Arrange bread
cubes and raisins in dish. Pour milk mixture over bread to moisten
each cube. Sprinkle dash of nutmeg over top and microwave on high
for five (5) minutes or until knife inserted in center comes out clean.
Be careful not to overcook.
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DIABETIC HEALTH COOKIES
1 c. raisins
1/2 c. chopped dates
1/2 c. chopped apples
1 c. water
1/2 c. vegetable shortening
2 well beaten eggs
2 pkgs. Sweet & Low (optional)
1 tsp. vanilla
1 tsp. baking soda
1 c. flour
3/4 c. chopped nuts
Boil raisins, dates and apples in water for 3 minutes. Add shortening
to melt. Cool, then add rest of ingredients. Add nuts last. Mix well.
Drop by teaspoons onto cookie sheet. Bake at 350 degrees for 10 to
12 minutes. Store in refrigerator in an airtight container.
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APPLESAUCE DIABETIC COOKIES
1/2 c. flour
1 tsp. cinnamon
1/2 tsp. soda
1/4 tsp. allspice
1/2 c. quick rolled oats
1/2 c. raisins
1/2 c. unsweetened applesauce
1 egg, beaten
1/4 c. shortening
2 tsp. vanilla
Optional: 1/4 tsp. orange flavoring, nuts
Mix moist ingredients first then add dry ingredients. Drop on greased
baking sheet. Bake at 350 degrees for 8 to 10 minutes. Yield: 1 1/2
dozen.
------------------------
BIRTHDAY CAKE FOR DIABETIC
2 c. sifted cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
6 tbsp. softened margarine
1 1/4 tsp. vanilla
1/4 tsp. almond extract
1 c. sugar
1 egg
3/4 c. milk
1/2 c. sugar-free strawberry jam
1 c. nondairy whipped topping
Preheat oven to 350 degrees. Line two 8 inch round cake pans with
parchment paper or waxed paper. Sift together the flour, baking
powder and salt. With an electric mixer at medium speed, cream
together margarine, vanilla and almond extract until fluffy. Gradually
add sugar, beating constantly. Add egg; beat until mixture is fluffy.
stirring with a spoon, add the dry ingredients alternately with milk.
Stirring after each addition until batter is smooth. Pour into the
prepared pans. Bake 25-30 minutes or until done. When cool spread
the strawberry jam between the layers. Spread whipped topping on
the top. Store in refrigerator until just before serving. For added color
you can add a drop of (your color choice) food coloring to the whipped
topping before putting it on top of cake.
------------------------
DIABETIC CAKE
1 c. raisins
1 1/2 c. water
1/2 c. shortening
1 egg
1 c. oatmeal
1 tbsp. sugar substitute
1 c.flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
Boil raisins and water. Add other ingredients. Bake in a loaf pan at
350 degrees about 45 minutes or until done.
------------------------
DIABETIC COOKIES
1 1/2 c. unsweetened applesauce
3/4 c. margarine
2 eggs
1 tbsp. vanilla
1/3 c. brown sugar substitute, suitable for baking
2 c. oatmeal
1 tbsp. cinnamon
1/2 tsp. allspice
1 1/2 c. flour
1 1/2 tsp. soda
1/2 tsp. salt
1 c. raisins
1/4 c. nuts
Mix applesauce, margarine, eggs, vanilla and brown sugar substitute
well; add the remaining ingredients. Drop by teaspoonfuls onto a
cookie sheet and bake at 375 degrees for 15 minutes.
------------------------
DIABETIC FRUIT CAKES
2 c. water
2 c. raisins
1 c. unsweetened apple sauce
2 eggs
2 tbsp. liquid sweetener
3/4 c. cooking oil
1 tsp. soda
2 c. plain flour
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla
Cook raisins in water until water is gone. Add the applesauce, eggs,
sweetener and oil and mix well. Blend in the other ingredients which
have been sifted together. Add vanilla. Pour into greased and floured
pans, preferably loaf pans. Bake about 1 hour at 350 degrees or until
done. Makes 10 to 12 servings.
------------------------
DIABETIC PEANUT BUTTER COOKIES
1/2 c. peanut butter
1 tbsp. low calorie oleo
2 1/2 tsp. liquid sweetener
2 eggs
1 c. flour
1/4 tsp. soda
1/2 c. skimmed milk
Beat first 4 ingredients well. Add eggs and beat again, then add milk
and flour. Blend well. Drop by spoon on cookie sheet that is greased
well. Bake at 375 degrees for 12 minutes.
DIABETIC COOKIES
1 egg
1/2 c. margarine, melted
2 tsp. cinnamon
1 c. flour
1 c. quick-rolled oats
1 c. applesauce
1 c. raisins
1 tsp. soda
3 pkgs. sugar substitute
Place all ingredients in bowl and mix well. Drop by teaspoons on
cookie sheet and bake for 10 to 12 minutes at 375 degrees. Makes
about 3 dozen.
------------------------
DIABETIC CAKE
2 c. diced apples, cooked
2 eggs
1 c. nuts
1/2 tsp. cinnamon
1 tsp. soda
1/2 c. Sugar Twin
3/4 c. butter
1 c. raisins
2 c. flour
1/2 tsp. salt
Mix all ingredients together in order above. Bake in tube pan 1 hour
at 350 degrees.
------------------------
DIABETIC CAKE
1 c. raisins cooked in 1 c. water
1 c. prunes, cooked in 1 c. water, cut up
1 c. unsweetened applesauce
2 eggs
1/4 c. Sweet-n-Low
3/4 c. Wesson oil
2 c. self-rising flour
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. soda
1 c. black walnuts, chopped
Dredge walnuts and raisins in flour. Beat eggs and applesauce
together. Combine all other ingredients and bake at 350 degrees for
35-40 minutes in sheet pan.
------------------------
DIABETIC COOKIES
1 box raisins
2 c. water
1 1/2 sticks butter
3 eggs
1 tsp. vanilla
1 1/2 tsp. baking powder
1 1/2 tsp. soda dissolved in 3 tsp. water
1 tsp. cinnamon
Pinch of salt
Boil together raisins, water and butter about 2 minutes. When cool,
add eggs, Sweet-N-Low, vanilla and soda. Sift together flour, salt,
cinnamon, baking powder. Add to first cooked mixture. Add 1 cup
nuts, if desired. Drop on greased cookie sheet and bake about 20
minutes at 350 degrees.
------------------------
DIABETIC CAKE
1 c. raisins, cooked in 1 c. water, cool
1 c. prunes, cut up, cook in 1 c. water, cool
1 c. applesauce, sweet or unsweetened
2 eggs
1/4 c. Sweet-N-Low
3/4 c. corn oil
2 c. self-rising flour
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. soda
1 c. chopped pecans or black walnuts
Dredge nuts and raisins in flour. Beat egg and applesauce. Combine
all ingredients and bake at 350 degrees for 35-40 minutes in shallow
pan.
------------------------
DIABETIC BROWNIES
2 c. graham cracker crumbs (approximately 24 crackers)
1/2 c. chopped walnuts
3 oz. semi-sweet chocolate
1 1/2 tsp. Sweet-N-Low (6 packs)
1/4 tsp. salt
1 c. skim milk
Heat oven to 350 degrees. Place all ingredients in bowl; blend well.
Bake in greased 8x8x2 pan for 30 minutes. Cut in 2-inch squares
while warm.
------------------------
DIABETIC SPICE CAKE
1/2 c. margarine
3 eggs, beaten
1 1/2 c. unsweetened applesauce
1 c. raisins
1/2 tsp. vanilla
2 tsp. soda
1 tbsp. Artificial sweetner
1 c. dates, chopped fine
3 apples, peeled and cut in lg. pieces
1 tsp. cinnamon
2 c. flour
1 c. pecans, chopped
Mix all ingredients and bake in prepared Bundt pan (spray with Pam)
in 350 degree oven for 1 hour.
-----------------------------------
DIABETIC CAKE
2 c. raisins
2 c. water
1 c. unsweetened applesauce
2 eggs
3/4 c. oil
2 tbsp. liquid sweetener
2 c. flour
1/4 tsp. nutmeg
1 tsp. soda
1 tsp. vanilla
Cook raisins in water until water is gone. Add next 4 ingredients to
raisins after they cool. Mix well. Sift dry ingredients together and
add. Add vanilla, mix well. Pour into a greased loaf pan. Bake 1 hour
or longer at 350 degrees.
------------------------
DIABETIC OATMEAL COOKIES
1/2 c. margarine
1 egg
1 tsp. sucaryl solution
1/4 c. milk
1 c. flour
1/2 tsp. baking powder
1/8 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1 tsp. vanilla
1/2 c. raisins
1 c. rolled oats
Cream margarine. Add beaten egg, sucaryl solution, and milk. Sift
and mix dry ingredients and then add to first mixture. Beat in vanilla,
raisins, and rolled oats. Drop by teaspoon onto greased cookie sheet
and bake. You can use 1/4 cup margarine and 1/4 cup applesauce or
1 banana instead of using the full amount of margarine.
-------------------------
DATE NUT COOKIES (DIABETIC)
1/2 c. softened oleo or margarine
1 tsp. liquid sweetener
2 tsp. water
1/2 tsp. vanilla
1 beaten egg
1 c. plus 2 tbsp. flour
1/2 tsp. soda
1/2 tsp. salt
1/2 c. chopped dates
1/2 c. chopped nuts
Cream butter, add sweetener, water, vanilla and beaten egg. Sift dry
ingredients and add to mixture. Bake on greased cookie sheet 10-12
minutes at 375 degrees.
------------------------
ANN'S DIABETIC COFFEE CAKE
1 c. flour
1/2 c. margarine
2 tbsp. water
Mix and roll dough into ball, divide into 2 balls. Place onto ungreased
cookie sheet. Pat down, 12 inches long - 3 inches wide.
--FILLING--
1/2 c. margarine
1 c. water
1 tsp. almond extract
1 c. flour
3 eggs
Mix margarine and water in saucepan. Bring to a boil and add
flavoring, then remove from heat. Add flour, then add eggs one at a
time. Divide into half. Spread on dough, one then the other. Bake at
350 degrees for 60 minutes.
------------------------
DIABETIC APPLESAUCE LOAF CAKE
3 c. flour
1 1/2 c. sugar substitute
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
2 c. applesauce, unsweetened
1 c. oil
4 eggs
1 c. raisins
1/2 c. chopped walnuts
1 c. chopped dates
Combine all ingredients. Pour batter into 2 ungreased 9 x 6 x 4 inch
loaf pans. Bake at 350 degrees for 45 minutes.
------------------------
DIABETIC CHOCOLATE CHIP COOKIES
1/4 c. margarine, softened
1 1/2 tsp. vanilla
1 c. + 2 tbsp. flour
2 tsp. baking powder
1/2 c. semi-sweet chocolate chips
1/4 c. chopped nuts
4 tsp. liquid sweetener
1 egg
1/2 tsp. salt
1/4 tsp. soda
Combine first 4 ingredients in small mixer bowl. Beat at high speed
for 1 to 2 minutes or until light and fluffy. Add next 4 ingredients with
1/2 cup water. Blend at low speed until well combined. Stir in
chocolate chips and nuts. Dough will be soft. Drop onto ungreased
cookie sheet. Bake at 425 degrees for 10 to 12 minutes.

DIABETIC JELLY
1 c. unsweetened juice (any kind)
1/4 tsp. lemon juice
2 tbsp. sugar substitute
1 tbsp. plain gelatin
1 tbsp. cornstarch
Mix lemon juice, sugar substitute, gelatin and cornstarch. Add fruit
juice and stir well to mix. Boil hard for 3 minutes, stirring constantly.
Makes 1 small jar. Store in refrigerator.
------------------------
DIABETIC APPLE JELLY
2 env. unflavored gelatin
2 c. unsweetened apple juice
Artificial sweetener to taste
2 tbsp. lemon juice
Yellow food coloring
Sterilize 2 half-pint jars by covering with water and boiling for 15
minutes. Soften gelatin in 1 cup apple juice. Heat to a boil the other
cup of apple juice. Remove from heat. Add juice with softened
gelatin. Add lemon juice. Bring to full boil and cook about 2 minutes.
Remove from heat and add food coloring and sweetener to taste. Pour
into sterile half-pint jars, seal, and cool. Store in refrigerator. Makes
2 half-pints.
------------------------
DIABETIC SPAGHETTI SAUCE
1 tsp. vegetable oil 1 1/4 lb. lean ground round 3 (8 oz.) cans tomato
sauce 1 (6 oz.) can tomato paste 4 c. water 1/4 tsp. salt (optional) 1
tsp. pepper 1 tsp. oregano Dash of garlic Brown onions in oil; add
meat and brown. Drain fat; add rest of ingredients. Simmer 1 hour
uncovered. Serving size, 1/2 cup. (Lean meat exchange 1, vegetable
exchange 1, Calories 90, Carbohydrates 5 g, Protein 7 g, Fat 5 g, Fiber
0 g, Cholesterol 21 mg, Sodium 264 mg.
------------------------
DIABETIC BARBECUE SAUCE
1 sm. onion, minced
1 (8 oz.) can tomato sauce
2 c. water
1/4 c. wine vinegar
1/4 c. Worcestershire sauce
1 tsp. salt (optional)
2 tsp. paprika
2 tsp. chili powder
1 tsp. pepper
1/2 tsp. cinnamon
1/8 tsp. cloves
Combine all ingredients; bring to full boil. Simmer 20 minutes.
Serving size = 1/4 cup
------------------------
ANNE'S DIABETIC CHOCOLATE SYRUP
1/3 c. dry cocoa
1 1/4 c. cold water
1/4 tsp. salt
2 tsp. vanilla
3 tsp. liquid sweetner
Combine all ingredients; bring to full boil. Simmer 20 minutes.
------------------------
DIABETIC CINNAMON COOKIES
1 slice bread, crumbled
1/4 tsp. cinnamon
1/4 tsp. vanilla
1 egg, beaten
1 tsp. sweetener
Mix all ingredients together, drop on cookie sheet, bake at 350
degrees for about 10 - 15 min or until lightly brown.
------------------------
DIABETIC NUT COOKIES
1/2 c. flour
1/4 tsp. baking powder
1/8 tsp. salt
1/2 tsp. Sweet and Low
2 tbsp. unsweetened orange juice
1/2 tsp. vanilla
2 tbsp. vegetable shortening
2 tbsp. chopped nuts
2 tbsp. grated orange rind
Mix all ingredients together, drop on cookie sheet, bake at 350
degrees for about 10 - 15 min or until lightly brown.
------------------------
DIABETIC EASTER FUDGE
1 sq. unsweetened chocolate
1/4 c. evaporated milk
1/2 tsp. vanilla
1 tsp. artificial liquid sweetener
1 pkg. vanilla or chocolate sweetened pudding powder
8 tsp. finely chopped nuts
Mix all ingredients together and bring to a boil over med. heat, stirring
constantly. When mixture begins to thicken , quickly pour into pan or
dish to cool and set. May be refrigerated to hasten cooling.
------------------------
SPICED TEA (DIABETIC)
1 c. instant tea with NutraSweet
2 pkg. Kool aid
Sunshine Punch with NutraSweet
1 tsp. cinnamon
1 tsp. cloves
Add desired portion to cup of hot water.
------------------------
DIABETIC CRANBERRY AND ORANGE SALAD
1 lb. fresh cranberries
1 med. orange, do not peel
1 med. apple, do not peel
1 lg. celery stalk
Grind the above ingredients together. 1 (3 oz.) box orange sugar free
Jello 2 tbsp. Equal sweetener Dissolve Jello in 3/4 cup boiling water;
add 3/4 cup cold water. Add ground fruit, celery, pineapple,
sweetener. Chill.
------------------------
DIABETIC GLORIFIED RICE
1/2 c. rice, uncooked (not instant)
1 (20 oz.) crushed pineapple, in own juice
1 (3 oz.) pkg. sugar-free fruit flavored gelatin
Boiling water
Pineapple juice, drained from can
Maraschino cherries
Heavy cream
Cook rice according to package directions. Drain, set aside. Drain
pineapple, reserving 1 cup juice. Dissolve gelatin in 1 cup boiling
water. Add juice. Stir in well drained rice, the cooked rice will absorb
the color and flavor of the gelatin. Mix well and chill until thickened
but not quite set. Add drained pineapple and cherries, if desired. Fold
in cream that has been whipped. Chill. Makes about 8 servings.
------------------------
NO CALORIE DIABETIC DRESSING
1/2 c. water
1/2 c. white vinegar
1/2 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. pepper
1/16 tsp. paprika
Artificial sweetener to substitute for 4 tsp. sugar
Combine all ingredients and refrigerate. Makes about 1 cup. 1 serving
= 1-2 tablespoons. *Diabetics - this is a free exchange. Sodium value
133 mg/2 tablespoons (low sodium diets omit salt). No cholesterol,
protein fat or calories.
------------------------
CARROT CABBAGE SLAW (DIABETIC RECIPE)
1/2 head cabbage
1 sm. onion
2 celery stalks
2 carrots
1 tbsp. mayonnaise
2 pkg. Artificial sweetner (such as sweet n low)
1/2 tsp. black pepper
2 tbsp. vinegar
2 tbsp. lemon juice
Shred cabbage and carrots. Finely chop onion and celery. Mix
together in a large bowl. In a separate bowl, mix together sweetner,
pepper, vinegar, lemon juice, and mayonnaise. Pour over shredded
vegetables and refrigerate. Makes 10 servings. Exchanges: One
serving equals 1 vegetable; calories: one serving equals 23 calories.
------------------------
DIABETIC CREAM CHEESE SALAD
1 (3 oz.) env. sugar free Jello (lime)
1 c. crushed pineapple in own juice
3 oz. lite cream cheese, room temperature
1/2 c. evaporated skim milk, chilled
Mix Jello per package directions. Drain juice from pineapple and add
water to make 1/2 cup liquid. Add juice to Jello mixture and chill until
syrupy. Beat the evaporated skim milk, making sure that the bowl,
beaters and milk are well chilled. Set whipped milk aside. Beat the
cream cheese into Jello. Fold in the whipped milk and drained
pineapple and chill in mold or glass dish. Makes 9 ½-cup servings.
------------------------
EASY SUGAR-FREE DESSERT
1 (6 oz.) pkg. sugar-free Jello
2 c. hot water
1/2 pkg. Crystal Light lemonade mix
2 c. water
3 c. Cool Whip
1 angle food cake
Dissolve Jello in hot water. Add lemonade mix and water. Chill until
slightly thickened, beat until frothy and fold in Cool Whip. Fold in cake
broken in pieces. Put into 9 x 13 inch pan and chill.
------------------------
CREAM PUFFS
½ Margarine
1 c. boliling water
1 c. flour
½ tsp salt
4 eggs
Melt margarine in 1 cup boiling water. Sift flour and salt together.
Add to boiling liquid all at once and stir until mixture leaves side of pan
in compact ball. Cool 1 minute.
Put in mixing bowl and add eggs - one at a time, beating well after
each addition. Drop by rounded teaspoon onto ungreased cookie
sheet. Bake at 450 degrees for 10 minutes and then at 400 degrees
for about 25 minutes. Cool and fill with favorite filling. Suggested
filling: 1 tub Cool Whip, stir in 1/2 package instant vanilla pudding.
------------------------
SUGARLESS APPLE PIE
1 (12 oz.) can frozen apple juice concentrate, thawed
3 tbsp. cornstarch
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
5-6 apples, peeled, cored and sliced
Mix all ingredients, bring to a boil. Pour into crust-lined pie plate. Top
with remaining crust. Bake at 425 degrees about 45 minutes until
crust is golden and apples are tender.
-------------------------
SUGAR-FREE SPICE COOKIES
1/3 c. margarine, softened
1/4 c. granulated fructose
1/2 tsp. granulated brown sugar replacement
1 c. flour
1/2 tsp. baking powder
1 tsp. cinnamon
1/8 tsp. salt
1 tsp. vanilla
In a large bowl, cream margarine, fructose, and brown sugar
replacement together until light and fluffy. Add flour, baking powder,
cinnamon, and salt; mix well. Stir in vanilla. Shape dough into 1-inch
balls and place on ungreased cookie sheets. Flatten balls with a fork
that has been dipped in cold water. Bake at 375 degrees for 8-10
minutes; cool on wire racks.
------------------------
GRILLED TURKEY TENDERLOIN
1/4 c. low-sodium soy sauce
1/4 c. sherry wine or apple juice
1/8 tsp. black pepper
2 tbsp. crushed onion
1 lb. uncooked turkey tenderloin, 3/4 to 1 inch thick
1/4 c. peanut oil
2 tbsp. lemon juice
1/8 tsp. garlic salt
1/4 tsp. ground ginger
In a shallow pan, blend all marinade ingredients together. Add turkey,
turning to coat both sides. Cover; marinate in refrigerator several
hours or overnight, turning occasionally. Grill the tenderloins over hot
coals, 8-10 minutes per side, depending on the thickness. Tenderloins
are done when there is no pink in the center - do not over cook.
Serve in 1/4 inch thick slices in toasted buns. Yields 4 servings.
------------------------
DIABETIC COOKIES
1/2 c. oleo
2 tsp. sweetener
1 tsp. salt
1 egg
2 tsp. grated orange peel
1/2 c. milk
1/2 tsp. baking powder
1/2 tsp. soda
1 c. nut meats
1 1/4 c. flour
Cream oleo, sweetener, and part of flour. Stir in rest of ingredients.
Bake at 350 degrees for 10-12 minutes.
------------------------
DIABETIC FRUIT BARS
1 c. chopped dates
1/2 chopped dried apricots
1/2 c. walnuts
1 1/2 tsp. baking powder
1/2 c. butter
1 1/3 c. rolled oats
1/4 c. oil
2 eggs
1 tsp. vanilla
1 c. flour
1 tsp. cinnamon
In saucepan, melt oil and butter, add dates and apricots. Remove
from heat and beat in egg and vanilla. Combine dry ingredients and
mix with rest of mixture. Bake in 9 x 13 inch pan for 20 minutes at
350 degrees.
-----------------------
SMAKEROON COOKIES
3 egg whites
1/2 tsp. cream of tartar
2 tsp. sugar substitute
1/4 tsp. almond flavoring
3 c. Rice Krispies
1/4 c. shredded coconut
Beat egg whites until foamy, add cream of tartar and continue beating
until stiff but not dry. Add sugar substitute and flavoring. Beat until
blended. Fold in cereal and coconut and drop by teaspoonfuls onto
lightly greased cookie sheet. Bake at 350 degrees for 12-15 minutes
or until lightly browned. 1 serving = 1 fruit exchange (3 cookies).
Yields 24 cookies.
------------------------
CHOCOLATE CAKE
1/4 c. sifted all purpose flour
1 tsp. baking powder
1/4 tsp. salt
3 tbsp. cocoa
1/4 c. cold coffee
1 tbsp. sugar substitute
1 egg
1 tbsp. salad oil
1/4 c. cold water
1 tsp. vanilla
Sift flour, baking powder, soda, and salt together. Blend cocoa and
coffee. Beat egg and all sugar substitute, water, salad oil, and vanilla
and stir into dry ingredients, mixing only until smooth. Stir in cocoa
and coffee mixture. Line one 8 inch round layer cake pan with wax
paper and grease with 1/8 teaspoon butter. Pour batter into pan,
cover pan with foil and place in shallow pan of water. Bake at 350
degrees for 25 minutes. Remove from pan onto cake rack and cool.
Cut layer in half crosswise to make half of a two layer cake. One
serving = 1 fruit and 1 fat exchange.
------------------------
SPONGE CAKE
7 eggs
1/2 c. cold water
3 tbsp. sugar substitute
1/2 tsp. vanilla
2 tbsp. lemon juice
1/4 tsp. cream of tartar
1 1/2 c. cake flour
1/4 tsp. salt
Beat egg yolks until thick and lemon colored. Combine water, sugar
substitute, vanilla, and lemon juice. Add to egg yolks beat until thick
and foamy; add cream of tartar to beaten egg whites and continue
beating until stiff peaks form. Fold carefully into yolk mixture.
Combine sifted flour and salt. Sift a little at a time over the mixture,
folding in gently. Pour into an ungreased 9 or 10 inch tube pan. Bake
at 325 degrees for 1 hour and 15 minutes. One serving = 1 bread
exchange.
------------------------
CHOCOLATE SAUCE
1 tbsp. butter
2 tbsp. cocoa
1 tbsp. cornstarch
1 c. skim milk
2 tsp. sugar substitute
1/8 tsp. salt
Melt butter. Combine cocoa, cornstarch and salt; blend with melted
butter until smooth. Add milk and sugar substitute and cook over
moderate heat, stirring constantly until slightly thickened, remove
from heat. Stir in vanilla. Set pan in ice water and stir until
completely cold. (Sauce thickens as it cools.) One serving - (1
tablespoon) free exchange.
------------------------
BUTTERSCOTCH COOKIES
1/2 tsp. baking powder
1 c. flour
Pinch of salt
1/4 c. shortening
2 tbsp. brown sugar
1 env. or 1 1/16 oz. artificiallysweetened butterscotch pudding and
pie filling mix
1/4 tsp. vanilla
1 egg
Sift together salt, flour, and baking powder. Combine shortening and
sugar and cream together; slowly add pudding mix, mixing thoroughly.
Then add egg, beat until mixture is light and fluffy. Stir in vanilla; and
then add ingredients; mixing well. Place dough on wax paper; shape
into a roll about 2 inches in diameter.
Wrap in wax paper. Place in freezer for about 30 minutes or
refrigerate overnight. Cut into 1/8 inch slices then place on ungreased
cookie sheet. Bake at 375 degrees for 8-10 minutes. 2 cookies = 2
fruit and 1 fat exchange. Makes 24 cookies.
------------------------
MARASCHINO CHERRY - GUMDROP COOKIES
1/2 c. margarine
1/4 c. brown sugar
1 egg yolk
1 c. flour
1 1/2 tsp. vanilla extract
1/4 tsp. salt
24 sm. gum drops or 12 maraschino cherries, halved
Cream together margarine adding sugar slowly. Mix in egg yolk and
vanilla extract. After sifting dry ingredients together slowly add
creamed mixture. Roll into small balls and place on ungreased cookie
sheet. Bake at 350 degrees for 5 minutes. After removing from oven,
gently press maraschino cherry half or 1 gumdrop in the center of
each cookie. Return to oven and continue baking for an additional 8-
10 minutes. 2 cookies = 1 fruit exchange and 2 fat exchanges. Yields
2 dozen cookies.
------------------------
DIET 7 - UP SALAD
1 (4 serving) pkg. sugar free lemon gelatin
1 c. boiling water
6 oz. cold diet 7-Up
1 (8 oz.) (or 1/2 of 20 oz.) can drained crushed pineapple canned in
its own juice (unsweetened)
1 banana, split and sliced
Dissolve gelatin in hot water. Set aside to cool slightly, then slowly
add the chilled pop, pineapple, and banana pieces. Pour into an 8 inch
square pan and chill until set. Add topping.
--TOPPING--
Cook over double boiler until thickened: 1 tbsp. flour Artificial
Sweetener = 1/4 c. sugar 1/2 c. reserved juice 1 tbsp. low-fat
margarine Let cool, then fold in 1 envelope of prepared D-Zerta
whipped topping. Spread on top of the above "set" salad. 1 serving =
2 1/2 inch square; 1 fruit and 1 fat exchanges. Note: If this salad is
doubled and a 9 x 13 inch pan is used, do not double the topping
mixture. It’s sufficient to cover all.
------------------------
SAUCY CRANAPPLE SALAD
1 env. unflavored gelatin
1/4 c. cold water to soften above
1 (4 serving) pkg. sugar-free raspberry gelatin
1 c. boiling water
2 c. (1/2 lb.) frozen cranberries
1 c. juice-pack unsweetened crushed pineapple* with juice
1 c. unsweetened applesauce*
5 packets artificial sweetener
Place the clean, still frozen berries in the boiling water. Return to
boiling and allow berries to pop open (8 to 15 minutes). Do not stir!
Soften the unflavored gelatin in the 1/4 cup cold water, then add both
gelatins to the hot cranberries; stir until dissolved. Add the pineapple
with juice, the applesauce, and sweetener. Do not prepare this in a
gelatin mold! Stir. Pour into a 10 cup mold and chill until set. 1
serving = 1 fruit exchange (approximately 60 calories).
------------------------
PINEAPPLE COLE SLAW
12 c. shredded cabbage (about 3 lbs.)
1 c. miniature marshmallows
2 lg. (20 oz.) cans prechilled* juice pack pineapple tidbits, drained
Toss with:DRESSING:
1/4 c. reserved pineapple juice
Artificial sweetener = 1/4 c. sugar
1 1/2 c. lite Miracle Whip
Mix in a blender. Mix with slaw. Just before serving, add 2 split and
sliced bananas. The slices may be placed in enough pineapple juice to
cover; this will prevent them from turning brown until ready to use. 1
serving = 3/4 cup: 1 veg, 3/4 fat, 1 fruit exch. About 105 cal.
------------------------
DIETETIC PASTA SALAD
Corkscrew pasta
4 fresh mushrooms, sliced
1 cucumber, sliced
Kraft reduced calorie zesty Italian dressing
1 onion, sliced
1 tomato, diced
1 green pepper, chopped
Cook and rinse pasta in cold water. Mix with remaining ingredients
and marinate in dressing. Chill and serve.
------------------------
LASAGNA
1 c. chopped onions
1 c. sliced mushrooms
1/2 c. diced green peppers
1 tbsp. parsley flakes
1/2 tsp. each basil, oregano, chili powder
5 oz. Mozzarella cheese
1 garlic clove, minced
1 c. chopped carrots
3 c. tomatoes
1/4 tsp. dried rosemary
3 oz. grated Romano cheese
1 1/3 c. cottage cheese
Saute onions, garlic, mushrooms, carrots, and peppers until soft. Add
tomatoes, parsley, basil, oregano, chili powder, rosemary, and pepper.
Simmer 15 minutes. Mix together the 3 cheeses. Starting with sauce,
layer with 8 cooked lasagna noodles and cheese in an 8 x 12 inch
casserole. Bake at 375 degrees for 30 minutes. Makes 4 servings.
------------------------
COCONUT CUSTARD PIE
4 eggs
4 tbsp. diet oleo
1 tsp. coconut extract
5 tbsp. flour
8 oz. shredded Jicama sweetener = 1/2 c. sugar
1 3/4 c. water
1 1/2 tsp. vanilla
2/3 c. dry milk
2 slices dry bread
Dash of salt
Combine all ingredients in blender, except Jicama. Fold in Jicama and
pour into crust lined 10 inch pie pan. Bake at 350 degrees for 40 to
45 minutes.
------------------------
SUGAR FREE APPLE PIE
4 c. sliced, pared apples (preferably yellow delicious)
1/2 c. unsweetened apple juice concentrate (do not dilute)
1 1/2 tsp. cornstarch or tapioca
1 1/2 tsp. cinnamon or apple pie spice
Mix thickener, concentrate, and spices. Pour over apple slices to coat
well. Pour into crust-lined pie plate. Top with remaining crust. Bake
at 425 degrees about 45 minutes until crust is golden and apples are
tender. 8 servings each 220 calories. Exchanges = 1 1/2 fruit, 1
bread, 1/2 fat each serving.
DIABETIC CHEESE CAKE
2/3 c. cottage cheese
1/3 c. cold water
1/2 tsp. vanilla
1/2 c. blueberries
1/3 c. hot water
1/3 c. powdered milk and 3 pkgs. Equal
1 tsp. lemon juice
1 env. unflavored gelatin
Soften gelatin in cold water, then add hot water. Blend until smooth.
Add rest of ingredients and blend again until smooth. Stir in
blueberries. Chill until firm.
------------------------
RHUBARB OR CRANBERRY JELLO
2 c. rhubarb
1 pkg. Jello without sugar (raspberry, cherry, or strawberry)
1 1/4 c. water
Put rhubarb in saucepan with 1 cup water. Boil until fruit is soft. Add 1
package of Jello and stir until dissolved. Add 1/4 cup cold water. Stir
and pour into individual dishes or a 1 1/2 quart casserole. Chill until
set. Cranberries can be used in place of rhubarb.
------------------------
POPSICLES
1 (4 serving size) env. sugar-free gelatin
1 (2 qt.) env. sugar-free artificially sweetened powdered drink mix
(Kool-Aid)
In a 2 quart mixing pitcher, dissolve gelatin in 1 cup hot water. Add
drink powder; stir, then add 7 cups cold water. Stir. Pour into
popsicle cups with handles; freeze. Flavor Suggestions: Raspberry
Lemonade Orange Orange Grape Gelatin: Triple berry Lime Hawaiian
pineapple Strawberry Raspberry These pops will not melt easily
because of the absence of sugar. 1 (2 ounce) popsicle = 2 to 3
calories. 5 to 6 may be eaten per day and is considered a "free" food.
------------------------
PHUDGESICLES
1 (4 serving size) box sugar-free instant pudding (favorite flavor)
3 c. reconstituted non-fat dry milk
Whip all together according to directions on pudding package. Pour
into popsicle cups with handles; freeze. 1 (2 ounce) pop =
approximately 20 calories. 1 per day = "free"*. *"Free" 20 calories or
fewer and is not necessary to figure into a diabetic meal plan if limited
to one "free" per day.
------------------------
DIABETIC APPLESAUCE COOKIES
1 3/4 c. cake flour
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. soda
1/2 c. butter
1 tbsp. sucaryl
1 egg
1 c. applesauce (unsweetened)
1/2 c. All Bran cereal
1/2 c. raisins
Mix together the flour, salt, cinnamon, nutmeg, cloves, and soda. Mix
together butter, sucaryl, and egg until light and fluffy. Add flour
mixture and applesauce alternately, mixing well after each addition.
Fold in raisins and All Bran. Drop on greased cookie sheet. Heat oven
to 375 degrees. Bake for 20 minutes or until golden brown.
------------------------
DIABETIC SPICE OATMEAL COOKIES
1 c. water
2 c. raisins
4 tbsp sweetner
½ c butter
½ tsp salt
¼ tsp allspice
½ tsp cinnamon
1 tsp soda
1/8 tsp nutmeg
2 ½ c oatmeal
½ c chopped nuts
Boil water and raisins. Cool for 5 minutes. Add all the other
ingredients. Form into balls and bake on lightly greased cookie sheet
for 15 minutes at 325 degrees.
------------------------
DIABETIC COOKIES
1 3/4 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. baking soda
1/2 c. margarine
1/2 c. Sugar Twin
1 egg
1 c. unsweetened applesauce
1/2 c. raisins, chopped
1 c. All Bran Buds
1/2 c. finely chopped nuts
Preheat oven to 350 degrees. Sift together flour, cinnamon, nutmeg,
cloves and baking soda. In large bowl, mix together margarine,
artificial sweetener and egg. Mix in dry ingredients, alternating with
applesauce. Fold in bran, raisins and nuts and mix thoroughly. Drop
onto greased cookie sheet by tablespoons. Lightly flatten with fork,
dipped in milk. Bake for 7-8 minutes.
DIABETIC PUMPKIN PIE
1 sm. pkg. sugar-free vanilla pudding
1 1/2 c. milk (whole or nonfat)
1 c. canned pumpkin
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Artificial sweetener to equal 1 tsp. sugar
1 baked 8-inch pie crust
Place pudding mix in a saucepan. Gradually add milk. Cook and stir
over medium heat until mixture comes to a boil. Remove from heat
and add pumpkin, spices and sweetener; mix well. Pour into baked
crust. Chill until firm, about 3 hours.
------------------------
DIABETIC WHIPPED CREAM
1/3 c. instant nonfat dry milk
1/3 c. ice water
1/2 tsp. liquid sweetener
Chill small glass bowl and beaters. Combine ingredients and whip on
high speed with mixer until consistency of whipped cream. Makes
about 10 servings of 2 tablespoons.
------------------------
DIABETIC PUMPKIN PIE
1 (16 oz.) can pumpkin
1 (13 oz.) can evaporated milk
2 eggs
1/4 c. Brown Sugar Twin
1/4 c. Sugar Twin
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ginger
Sesame Seed Crust
Combine all ingredients and mix well in blender. Pour into Sesame
Seed Crust. Bake at 425 degrees for 15 minutes, then reduce heat to
350 degrees, and bake 35 minutes longer. Exchange per serving: 1
bread, 1/2 milk, 1 fat.
--SESAME SEED CRUST--
1 c. all-purpose flour
1/4 c. sesame seed
1/2 tsp. salt
1/2 c. plus 2 tbsp. corn oil margarine
2 or 3 tbsp. cold orange juice
Combine to make 1 (9-inch) pie shell.
------------------------
DIABETIC CAKE
2 c. water
2 c. raisins
1 c. unsweetened applesauce
2 eggs
2 tbsp. liquid artificial sweetener
3/4 c. cooking oil
1 tsp. baking soda
2 c. flour
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla
Preheat oven to 350 degrees. Cook raisins in water until water
evaporates. Add applesauce, eggs, sweetener, cooking oil and mix
well. Blend in baking soda and flour. Add cinnamon, nutmeg and
vanilla and mix. Pour into greased 8x8 inch cake pan and bake
approximately 25 minutes or until done.
------------------------
STRAWBERRY PIE (NO SUGAR)
1 baked pie shell
1 qt. strawberries
3 tbsp. cornstarch
1 (8 oz.) pkg. cream cheese
1 c. apple juice, unsweetened
Slice berries, simmer 1 cup in 2/3 cups apple juice 3 minutes. Mix
cornstarch with 1/3 cup apple juice, stir in berries. Stir constantly 1
minute until thick. Spread softened cheese over pie crust, put berries
on cheese, pour cooked berries on top. Garnish with whipped cream
and a few berries. Chill 3 to 4 hours.
------------------------
SUGAR-FREE APPLE PIE
4 c. sliced peeled apples
1/2 c. undiluted frozen apple juice concentrate
1 1/2 to 2 tsp. tapioca, cornstarch or flour
1/2 tsp. lemon juice (optional)
1/2 to 1 tsp. cinnamon, nutmeg or apple pie spice
Divide pastry into 2 parts and roll thin to fit an 8 or 9-inch plate. Set
aside. Mix apples, apple juice concentrate, thickener and spice and
stir until apples are well coated. Add lemon juice, if desired, to keep
apples lighter-colored. Taste 1 piece of apple to check the spice. Pour
into the pastry-lined pie pan and top with the second crust or pastry
strips. Seal the edges and cut slits in the top crust to allow steam to
escape. Bake at 425 degrees for 40-45 minutes until golden brown.
Serve warm or cold. NOTE: Apples have some natural pectin, but a
small amount of thickener is necessary to hold the sweet concentrate
of the apples for an even flavor. One serving (including the crust)--
220 calories; 1 1/2 fruit exchanges; 1 bread exchange; 1 fat
exchange.
-----------------------
APPLE PIE (NO SUGAR)
4 c. apple
1/2 c. frozen apple juice concentrate, undiluted
2 tsp. tapioca or cornstarch
1/2 to 1 tsp. cinnamon
Mix apples and all ingredients until well coated; pour into pastry shell
and top with pastry. Bake at 425 degrees for 40 to 45 minutes.
------------------------
POLISH SAUSAGE STEW
1 can cream of celery soup
1/4 c. brown sugar
27 oz. can sauerkraut, drained
1 1/2 lb. polish sausage, cut in 2 inch pieces
4 med. potatoes, pared and cubed
1 c. chopped onion
4 oz. shredded Monterey Jack cheese
Cook sausage,potatoes, and onion until done. Mix soup, sugar &
sauerkraut, cook until blended. Mix with other ingredients and top with
cheese.
-------------------------
KRAUTRUNZA
1 link (approximately 1/4 lb.) German sausage
1 lb. ground beef
1 sm. head cabbage
1 med. onion
Salt and pepper
Yeast dough
Brown meats and add other ingredients, cook until tender. serve
-------------------------
GERMAN SAUERKRAUT
1 can Bavarian sauerkraut, partially drained
1 apple, cored and sliced
1 onion, chopped
2 or 3 slices bacon
Mix together and cook until all is tender.
------------------------
POLISH BIGOS AND KLUSKI
2 lb. ground beef
3 tbsp. Crisco
2 c. diced green pepper
2 c. sliced onions
10 1/2 oz. can tomato soup
#2 can tomatoes
3/4 c. water
1 - 2 tbsp. salt
1/4 tsp. black pepper
1/8 tsp. red pepper (optional)
1/2 pkg. kluski noodles
Brown ground beef. Then add peppers, onions, cook until lightly
sautéed. Cook noodles per package direction. Add the rest of the
ingredients and cook until well blended. Mix sauce with noodles or let
them put on their own sauce.
------------------------
PATCHLINGS
5 c. flour
1 egg
1 tbsp. shortening
1 c. milk
Mix all ingredients together, drop on cookie sheet, and bake at 350
degrees for about 10 min.
------------------------
WALNUT DREAMS
¼ lb margarine
1 ½ c. + 1 tbsp brown sugar
1 ½ c. chopped walnuts
2 eggs (beaten)
1 ½ tsp baking powder
1 tsp vanilla
½ c. coconut
Mix all ingredients together and blend thoroughly. Drop on cookie
sheet , bake at 325 degrees until lightly brown.
------------------------
SUGAR-FREE CHERRY OATS MUFFIN
1 1/4 cups unbleached flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon lite (or regular) salt
2/3 cup all fruit black cherry jam
1/3 cup apple juice concentrate
1/2 cup cherry juice concentrate
2 1/2 to 3 Tablespoons canola or safflower oil
1/4 cup water
2 egg whites or 1/3 cup egg white product
1 1/2 cups thin-rolled (quick) oats
Preheat your oven to 350 degrees.Sift dry ingredients together and set
aside. In a different bowl, lightly beat egg whites or eggbeaterss, and
mix in all wet ingredients. Mix liquid and dry ingredients,with a fork,
just enough to moisten. Next, gently fold in oats and mix well.
Fill muffin tins 3/4 full, and bake at 350 degrees for 18 to 25 minutes.
Check for doneness with a toothpick, if it comes out clean, they're
done. Cool about 10-15 minutes. Serve warm or at room temperature.
Makes 12 muffins
------------------------
MOM'S WIENER SOUP
4 wieners
1 onion
1 qt. milk
1 1/2 tsp. salt
4 tbsp. butter
2 tbsp. flour
2 c. cooked, diced potatoes
1/4 tsp. pepper
Brown potatoes, wieners and onions in 2tbsp butter. Mix milk, salt,
pepper, flour and other 2 tbsp butter together, stir constantly until
mixture boils and becomes smooth. Then mix everything together in a
soup pan or pot, cook until everything is hot, then serve.
------------------------
GRANDMA LOE'S SKILLET CAKE
1 3/4 c. cake flour
1 tsp. baking powder
1/4 tsp. soda
1/4 tsp. salt
1 c. sugar
1/4 c. melted margarine
1 egg
1 tsp. vanilla
Buttermilk
Put margarine in cup, add egg and fill cup with buttermilk. (Blend with
dry ingredients.) (beat) Before last line - sift flour, baking powder,
soda, salt and sugar into bowl. Then beat with first mixture. Pour into
skillet and top with topping.
--TUITTI-FRUITTI TOPPING--
1 c. drained fruit cocktail
1/2 c. brown sugar
1/4 c. chopped walnuts
1/4 c. margarine
Spoon fruit cocktail over top of batter, sprinkle brown sugar and
walnuts on top of fruit cocktail, then drizzle with melted margarine
--ALMOND PRUNE TOPPING--
1 c. cooked prunes, halved
1/2 c. brown sugar
1/4 c. slivered almonds
1/4 c. margarine
------------------------
MOM'S BEEF STEW
1/4 c. ginger ale
1 tbsp. red wine vinegar
1 can consomme soup
Salt and pepper
1/4 c. flour
1 lb. lean stew meat
1/4 lb. mushrooms, sliced
2 med. potatoes, cut up
2 carrots, sliced
1 onion, sliced
Brown stew meat and sautee with onions and mushrooms. Add all
ingredients into pot and cook until meat is and vegetables are tender.
------------------------
IOCOA EGG PANCAKES
8 eggs, whip hard
1 tsp. salt
2 1/2 c. milk or water
1 c. flour
Mix all ingredients and pour onto grill. Cook on each side until lightly
brown.
------------------------
DIABETIC BEEF PASTIES
--Crust—
3/4 tsp. Salt
1/4 c. plus
2 tsp. vegetable shortening
1 egg
Water
Put flour and salt in mixing bowl. Cut in shortening. Beat egg in a
measuring cup. Add water to make 1/2 cup, add to flour and mix until
well moistened. Divide dough into 6 balls. On lightly floured board,
roll balls into circles between waxed paper. Then set aside.
--FILLING--
3/4 lb. coarsely ground beef (raw)
2 c. diced raw potato
3/4 c. diced raw carrot
3/4 c. diced celery
1 tsp. salt
1/4 tsp. black pepper
2 tbsp. water
Once all filling ingredients have been well mixed. Spoon on to dough,
and wrap around beef. Bake at 350 degrees for about 10 – 15 min or
until dough has become golden brown.
------------------------
TUNA SUPREME
1 sm. can tuna, water-packed
3 hard boiled eggs, diced
1 c. American cheese, diced
2 tbsp. each chopped sweet pickles, mince onion, chopped celery and
cut-up stuffed olives
1/2 c. mayonnaise or Miracle Whip
Mix all ingredients and serve on bread or lettuce leaf
------------------------
DIABETIC SPICY MEATBALLS
1 lb. lean ground beef
1/2 c. chili sauce
2 tsp. prepared horseradish
1/2 c. minced onion
2 tsp. Worcestershire sauce
1/2 tsp. salt
2 tbsp. corn oil
Mix all ingredients well, roll into balls, and brown in corn oil. Drain on
paper towels.
------------------------
DIABETIC SPICY SAUSAGE
2 lb. extra lean ground pork
2 tsp. crushed dried sage
1 tsp. freshly ground black pepper
1 tsp. fructose
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground mace
1/4 tsp. ground allspice
1/4 tsp. salt
1/8 tsp. ground cloves
Mix all ingredients thourghly. Then make into patties and brown until
done.
------------------------
PORK CHOPS & STUFFING
5 pork chops
1 box croutons, prepared to box directions, as stuffing
1/4 c. water
Brown pork chops, make sure cooked well. Serve with stuffing.
------------------------
DIABETIC APPLESAUCE CAKE
2 c. raisins
2 c. water
3/4 c. oil
4 tbsp. Featherweight sweetener
2 eggs
2 c. flour
1 tsp. soda
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 c. nuts (if desired)
1 c. unsweetened applesauce
Sift all dry ingredients together and set aside. In a separate bowl mix
all wet ingredients. Mix wet and dry ingredients together and mix well,
then fold in applesauce, nuts and raisins. Pour in a greased and floured
cake pan unless using a non-stick pan. Bake at 350 degrees for 25 –30
minutes or until cake springs back when lightly touched in the middle.
------------------------
BANANA BREAD
2 c. all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. pumpkin pie spice
2 ripe bananas (mashed)
6 oz. can frozen orange juice
2 eggs
1 c. raisins
Nuts (optional)
Sift all dry ingredients together and set aside. In a separate bowl mix
all wet ingredients and mashed bananas. Mix wet and dry ingredients
together and mix well, then fold in, nuts and raisins. Pour in a greased
and floured loaf pan unless using a non-stick pan. Bake at 350 - 375
degrees for 30-45 minutes or when knife comes out clean.
-----------------------
DIABETIC CHOCOLATE CHIP COOKIES
1/2 c. butter
1/3 c. brown Sugar Twin
1 egg
1 1/2 tsp. vanilla extract
1 1/3 c. all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. skim milk
1/2 c. semi-sweet chocolate chips
Cream butter, brown sugar twin, vanilla and egg together. Sift all dry
ingredients together in a separate bowl. Add milk, dry ingredients and
chocolate chips to creamed mixture. Drop onto cookie sheet. Bake at
325-350 degrees for 7- 10 min. or until lightly brown.
------------------------
WACHY CHOCOLATE CAKE
1 1/2 c. cake flour
1/4 c. cocoa
2 tbsp. granulated sugar replacement
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1 tbsp. white vinegar
1/4 c. safflower or corn oil
1 tsp. vanilla extract
1 egg
Sift all dry ingredients together and set aside. In a separate bowl mix
all wet ingredients. Mix wet and dry ingredients together and mix well.
Pour in a greased and floured cake pan unless using a non-stick pan.
Bake at 350 degrees for 25 –30 minutes or until cake springs back
when lightly touched in the middle.
------------------------
APPLE PIE, SUGARLESS
12 oz. can concentrated apple juice
3 tbsp. cornstarch
1 tsp. ground cinnamon
1/8 tsp. salt
9 inch unbaked pie shell
5 sweet tasting apples, sliced
Mix all ingredients and bring to a boil. When mixture starts to thicken
remove from heat. Pour into pie crust. Bake at 350-375 degrees or
until golden brown.
------------------------
APPLESAUCE COOKIES
1/2 c. all purpose flour
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. allspice
1/2 c. quick rolled oats
1/2 c. raisins
Nutmeats (Optional)
1/2 c. unsweetened applesauce
1 egg, beaten
1/4 c. shortening
2 tsp. vanilla extract
1/4 tsp. orange flavoring (optional)
Sift all dry ingredients (including oats) together in a separate bowl. In
a separate bowl mix applesauce, eggs, vanilla, orange flavoring
(optional) dry ingredients and nuts. Drop onto cookie sheet. Bake at
325-350 degrees for 7- 10 min. or until lightly brown.
------------------------
DIABETIC OATMEAL COOKIES
3/4 c. vegetable shortening
1/2 c. Brown Sugar Twin
1/2 c. white Sugar Twin
1 egg
1/4 c. water
1 tsp. vanilla extract
1 c. all purpose flour
1 tsp. salt
1/2 tsp. baking soda
1 c. raisins
3 c. rolled oats, quick cooking or regular
Cream shortening,sugars, vanilla and egg together. Sift all dry
ingredients together in a separate bowl. Add water, dry ingredients,
raisins and oats to creamed mixture. Drop onto cookie sheet. Bake at
325-350 degrees for 7- 10 min. or until lightly brown
------------------------
HELEN'S LOW - CAL PECAN PIE
9 inch unbaked pie shell
3/4 c. egg substitute
3 tbsp. all purpose flour
1/3 c. plus 1 tbsp. plus 1 tsp. thawed frozen pineapple juice
concentrate
1/4 c. sugar
1/4 c. dark corn syrup
2 tbsp. reduced calorie tub margarine, melted
1 1/2 tsp. vanilla extract
1/8 tsp. salt
3 1/2 oz. pecan halves
Mix all ingredients except flour and pecans and bring to a boil. Now
add flour and pecans. When mixture starts to thicken remove from
heat. Pour into pie crust. Bake at 350-375 degrees or until golden
brown on edges.
------------------------
SUGAR - FREE SPICE COOKIES
2 c. water
1 c. raisins
2 sticks margarine
1 c. prunes, chopped
1 c. dates, chopped
2 egg whites
2 tsp. soda
1/2 tsp. salt
2 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Dash cloves
2 1/3 c. flour, and maybe 1/4 more
1/2 - 1 c. nuts
Cream margarine, vanilla and egg whites together. Sift all dry
ingredients together in a separate bowl. Add water, dry ingredients,
raisins, dates, prunes and nuts to creamed mixture. Drop onto cookie
sheet. Bake at 325-350 degrees for 7- 10 min. or until lightly brown
------------------------
DIABETIC BARS
1 c. dates
1/2 c. prunes
1 c. water
1 stick margarine
2 eggs
1 tsp. soda
1 tsp. vanilla
1/4 tsp. salt
1 c. flour
1/2 c. chopped nuts
Cream margarine, vanilla and egg together. Sift all dry ingredients
together in a separate bowl. Add water, dry ingredients, dates, prunes
and nuts to creamed mixture. Spread in a cookie sheet pan. Bake at
325-350 degrees for 15-20 min. or until lightly brown
------------------------
PICKLED FRENCH STYLE GREEN BEANS
1 can beans
1 tsp. pickling spice
2 tsp. artificial sweetener
1/3 c. vinegar
Steam beans 5 minutes or less and strain. Mix rest of ingredients and
bring to a boil. Strain to rid of spices. If needed you can add vinegar
or sweetener to taste. Pour over beans and let stand overnight.
------------------------
ALOHA SEAFOOD DISH
2 lbs. fish fillets
1/2 c. pineapple juice
1/4 c. steak sauce
1 tsp. salt
Dash of pepper
Place fish in single layer in shallow baking dish. Combine remaining
ingredients and pour over fish. Let stand 30 minutes, turn once.
Remove fish, reserving sauce for basting. Place fish on Pam sprayed
broiler pan. Broil about 4 minutes, brushing with sauce. Turn
carefully and brush with sauce. Broil until fish flakes when tested with
fork. Garnish with lime wedges or pineapple if desired.
------------------------
APPLE MAGIC
2 med. apples, pared, cored, coarsely chopped
1 1/2 tsp. cinnamon
Artificial sweetener to equal 5 tsp. sugar
2 envelopes (2 T) unflavored gelatin
10 to 12 fluid ounces lemon-flavored dietetic soda
Preheat oven to 350 degrees. In a deep, narrow, oblong pan arrange
apples in layers. Combine 1 teaspoon cinnamon with sweetener to
equal 1 teaspoon sugar. Sprinkle some of this mixture over each layer
of apples. Sprinkle gelatin over 10 fluid ounces soda to soften. Add
remaining sweetener and cinnamon; stir until dissolved. Pour mixture
over apples; add remaining soda to cover apples. Bake at 350
degrees for 1 hour or until cooked throughout. While hot, refrigerate
immediately, 4 to 6 hours or until set. Makes 2 servings.
------------------------
APPLE TURNOVER
1 apple, peeled, cored and sliced
1 tsp. lemon juice
1 tbsp. water
1 slice white bread
1/4 tsp. cinnamon
Artificial sweetener to equal 2 tsp. sugar
Cook sweetener, cinnamon, water, and lemon juice with apple. Cook
until tender. Cool. Remove crust from bread. Roll thin. Place apple
mixture on 1/2 bread. Fold diagonally. Moisten edges and press
together with fork. Bake at 425 degrees slower until crisp.
------------------------
APPLE/PEAR TUNA SALAD
1 med. apple or pear
1 (3 oz.) water packed tuna
2 tbsp. diced green pepper
1 tbsp. lo-cal French or Italian dressing
2 tsp. lemon juice
Pinch of artificial sweetener
Lettuce cup
Dice pear. Toss with tuna and green pepper. Combine dressing,
lemon juice, and sugar substitute. Pour over salad and toss. Spoon
into lettuce cup.
-----------------------
APRICOT UP-SIDE DOWN CAKE
12 frozen apricot halves, thawed
1/2 tsp. lemon juice
1/2 tsp. brown sugar replacement
1/4 tsp. cinnamon
2 slices white bread crumbs
1 tsp. baking powder
Dash of salt
2 eggs, separated
1/3 c. granulated sugar replacement
3 tbsp. hot water
1/2 tsp. vanilla
Preheat oven to 350 degrees. Combine apricots, lemon juice, brown
sugar, and cinnamon. Spread on bottom of non-stick small baking
dish. Combine crumbs, baking powder, and salt. Beat egg yolks.
Gradually beat in sugar until yolks are thick and lemon colored. Beat
in water, bread crumb mixture and extract. Beat egg whites with a
pinch of salt until stiff, not dry. Fold into egg mixture. Spoon over
apricots. Bake for 25 minutes or until cooked throughout. 2 servings.
------------------------
BAKED APPLES
Apples
Cinnamon
Artificial sweetener
Non-sugar black cherry soda
Wash and core apples. Slit and peel 1/3 of the way down. Place
apples in oven- proof dish and pour soda over them. Sprinkle with
cinnamon and sweetener. Bake at 375 degrees until apples are
tender.
------------------------
BAKED BEANS
2 (16 oz.) cans French style beans
1 tbsp. dehydrated onion flakes
1 c. tomato juice
2 tsp. Worcestershire sauce
1 tsp. dry mustard
Artificial sweetener to equal 12 tsp. sugar
Drain beans and empty into bowl. Add remaining ingredients. Mix
lightly and turn into baking dish. Bake at 350 degrees for 45 minutes.
------------------------
BAKED CHICKEN WITH APPLES
2 1/2 to 3 lb. chicken, cut up
1/2 tsp. salt
1/4 tsp. pepper
1 chicken bouillon cube
1/2 c. boiling water
1/2 c. apple juice
2 c. sliced fresh green beans, French style
1 c. diced peeled apples
1 tbsp. flour
1 tsp. ground cinnamon
1 oz. bread
Sprinkle both sides of chicken with salt and pepper. Place chicken on
a rack in a shallow open roasting pan. Bake in hot oven (450 degrees)
until browned, about 20 minutes. Reduce oven temperature to 350
degrees. Remove chicken and rack; pour off any fat from pan. Return
chicken to pan. Dissolve bouillon in boiling water. Pour over chicken
along with apple juice. Stir in green beans. Cover and bake 25
minutes. Stir in apple. Cover and bake 10 minutes longer.
Meanwhile, in small saucepan mix flour with cinnamon. Blend with 1
tablespoon of cold water. Stir in hot pan liquid. Cook and stir until
mixture boils and thickens slightly. Serve with chicken and
vegetables.
------------------------
BANANA CREAM PIE
2 c. skim milk
4 eggs, separated
4 packs artificial sweetener
1 tsp. banana extract
1 banana, sliced
2 packets unflavored gelatin
1 tsp. vanilla
Sprinkle gelatin in 3/4 cup cold milk. Heat remaining milk. Add
gelatin mixture and stir over low heat until dissolved. Beat egg yolks,
add to hot mixture stirring constantly. When mixture thickens, add
sweetener. Remove from stove. Add vanilla and banana flavoring.
Pour half of filling in 8 inch pie plate. Place sliced bananas on top.
Cover with rest of filling. Meringue: Beat egg whites until frothy. Add
1/2 teaspoon cream of tartar, 1 teaspoon vanilla. Add 4 packs of
artificial sweetener, 1/4 teaspoon nutmeg and beat. Beat until stiff.
Pile on top of banana filling. Put under broiler 1 to 2 minutes until
golden brown. Refrigerate 4 hours before serving.
------------------------
BAR-B-Q MEATBALLS
1 lb. ground chuck
1/2 c. liquid skimmed milk
1 med. onion, chopped
Salt & pepper to taste
1/2 c. diet catsup
1 tbsp. minced green peppers
1 tsp. prepared mustard
1 tbsp. vinegar
1 tbsp. minced onion
1 1/2 tbsp. Worcestershire sauce
2 packs Sweet & Low
Mix chuck, milk, onion, salt & pepper. Make into balls. Broil until
brown (approximately 15 minutes). Sauce: Mix catsup, green pepper,
mustard, and vinegar. Add minced onion, Worcestershire sauce, &
Sweet'N Low. Pour over meat balls. Cook covered for 15 minutes at
400 degrees.
-----------------------
BAR-B-Q SAUCE
1 can tomato juice
1 onion, chopped
1 tbsp. mustard
1 tsp. chili powder
1/4 c. vinegar
Garlic powder to taste
1/2 tsp. paprika
1 tsp. Worcestershire sauce
Sweetener, salt, & pepper to taste
Combine, bring to a boil then lower heat and simmer until thick as you
desire.
------------------------
BAR-B-QUE CHICKEN
Chicken, boiled, skinned, boned, & chopped
1 can tomato juice
1 onion, chopped
1 tbsp. mustard
1 tsp. chili powder
Sweetener to taste
1/4 c. vinegar
Dash of garlic powder
Pinch of oregano
Mix all ingredients, excluding chicken, to make the sauce. Mix chicken
and as much sauce as you like. Simmer and eat on bread or without.
------------------------
BROILED CHICKEN WITH GARLIC
2 1/2 lbs. chicken, quartered
6 cloves garlic
3/4 tsp. powdered rosemary
Salt & pepper to taste
Chicken bouillon
Rub chicken with 2 pressed garlic cloves, and rosemary. Also rub with
salt and pepper. Let stand 30 minutes. Put chicken in broiler pan and
coat top with bouillon. Sprinkle with 2 slivered garlic cloves. Add a
little bouillon to pan. Broil turning when half done. Coat top sides
with bouillon and 2 more slivered garlics. Baste with pan drippings.
------------------------
BRUNSWICK STEW
3 oz. chicken breast
3 oz. ground chuck, cooked
12 oz. tomato juice
1/2 sm. onion or dehydrated
1 c. water
1 pkg. beef bouillon
1/2 tsp. red pepper
1/8 c. vinegar
Skin chicken and boil until tender. Broil beef until brown. Debone,
chop, and blend chicken in blender. Cook tomato juice, water, and
onion slowly (30 minutes). Add bouillon, pepper, meat, and vinegar.
Add salt and pepper to taste. Cook very slow in a soup pot until thick
or use a crockpot.
------------------------
BUTTERMILK SHERBET
2 c. buttermilk
Sugar substitute equal to 1/2 c. sugar
1 egg white
1 1/2 tsp. vanilla
1/2 to 1 cup crushed pineapple
Combine and blend well all ingredients except pineapple. Pour into
container. Add pineapple. Freeze. Stir occasionally until firm.
------------------------
CABBAGE RELISH
5 lbs. cabbage
1 jar pimento
1/2 tsp. mustard seed
1 1/2 tsp. celery seed
4 tbsp. dehydrated onions
1 pt. white vinegar
1 tsp. salt
Artificial sweetener to equal 2 1/2 cups sugar
1/2 tsp. turmeric
Grate or chop cabbage and pimento. Mix remaining ingredients and
heat mixture. When it comes to a rolling boil, cool. Pour over cabbage
mixture. Store in covered jars or container in refrigerator. Will keep
several weeks. Taste better after it sets for a day.
------------------------
CABBAGE ROLLS
6 lg. cabbage leaves
1/2 lb. ground chuck
1 tbsp. minced onion
1 egg
2 slices white bread
Salt & pepper to taste
Tomato sauce
Boil cabbage leaves in salt water for 5 minutes, set aside. Mix ground
chuck, onion, salt, pepper, egg, and bread. Carefully spread cabbage
leaf. Roll up small roll of beef mixture. Secure with toothpick. Place
rolls in boiler. Pour tomato sauce plus a can of water over. Simmer
about 45 minutes.
------------------------
CABBAGE SALAD
3 c. shredded cabbage
1 tsp. salt
1 shredded turnip (2 oz.)
1 shredded carrot (2 oz.)
1 chopped green pepper
1/4 tsp. dill seed
Cover cabbage with salt. Let stand for 45 minutes. Wash and dry
thoroughly. Drain and squeeze all water out. Toss with other
ingredients. Moisten with low-cal dressing.
------------------------
CABBAGE SURPRISE
3 c. chopped cabbage
8 oz. ground chuck (raw)
1 tbsp. chopped onion
5 oz. tomato juice
Salt & pepper to taste
Broil cabbage until tender, drain liquid and save. Cook beef in Pam
sprayed skillet, drain. Drain meat on paper towels. Combine
ingredients and cook on low heat for 30 to 35 minutes. If more soup
is desired, add liquid from cabbage.
------------------------
CABBAGE WITH TOMATOES
2 med. onions, sliced
Artificial sweetener to equal 1 tbsp. sugar
1 med. cabbage, shredded
1 tsp. salt
1/2 tsp. caraway seeds
1 to 2 tbsp. vinegar
1/2 c. water
3 lg. tomatoes, peeled and chopped
1 tbsp. flour
Bouillon
In deep saucepan, saute' onions in small amount of bouillon. Saute'
until soft and golden. Sprinkle with sugar. Add cabbage, salt,
caraway, vinegar, and water. Simmer, covered, over low heat for 30
minutes. Add tomatoes and simmer, covered for 15 minutes more.
Mix flour with 2 to 3 tablespoons of pan liquid. Make a smooth paste.
Stir into cabbage. Cook, uncovered, stirring constantly until mixture
thickens.
------------------------
CARROT AND ORANGE SALAD
1 1/2 c. water
4 oz. grated raw carrots
4 oz. unsweetened orange juice
1 tbsp. unflavored gelatin
1 tbsp. lemon juice
Artificial sweetener equal to 2 tsp. sugar
1/4 tsp. salt
Lettuce leaves
Soften gelatin in 1/4 cup cold water. Add salt, sweetener, and 1 1/4
cups hot water. Stir until dissolved. Add orange and lemon juice. Set
aside to stiffen slightly. Add raw carrots to gelatin and pour into mold.
Make sure mold has been rinsed in cold water. Chill. Unmold on
lettuce leaves.
------------------------
CELERY SALAD
4 c. slivered celery, sliced diagonally
2 heads Boston lettuce
1 (12 oz.) yogurt
1 1/2 tbsp. lemon juice
1 1/2 tbsp. DiJon mustard
4 tbsp. finely chopped parsley
Salt and pepper
Cover and cook celery in very small amount of boiling water. Cook for
3 minutes. Drain and cool. Arrange on lettuce cups. Mix yogurt,
lemon juice, mustard, and parsley. Season to taste and pour dressing
over celery.
------------------------
CHEESE AND ONION CASSEROLE
8 oz. onions. sliced
4 oz. Swiss cheese, grated
4 eggs, slightly beaten
2 c. skim milk
2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
4 slices enriched white bread, crumbled, divided in half
Combine all ingredients except 1/2 of bread crumbs. Combine in
casserole dish; mix well. Top casserole with remaining bread crumbs.
Bake at 350 degrees for 25 minutes. Bake longer if needed until
cooked throughout. Makes 4 servings.
------------------------
CHEESE CAKE
2 eggs
1 lb. Farmer's cheese
1/4 c. buttermilk
1 1/2 tbsp. liquid artificial sweetener
1 tbsp. lemon juice
1 tsp. vanilla
6 oz. cottage cheese
1/3 c. buttermilk
1/2 tsp. cinnamon
1 pkg. artificial sweetener
Blend eggs, Farmer's cheese, 1/4 cup buttermilk, then add liquid
sweetener, lemon juice, and vanilla. Pour into Pyrex dish and bake at
375 degrees for 15 minutes. Pour on cream topping and bake another
5 minutes. TOPPING: Blend cottage cheese, buttermilk, cinnamon.
Add sweetener and mix well.
-----------------------
CHERRY BANANA DESSERT
2 c. cherry flavored sugar free beverage
1 envelope cherry flavored gelatin
1 sm. banana, peeled and sliced
Sprinkle gelatin over 1 cup of beverage. Heat remaining beverage to a
boil. Combine with gelatin mixture. Stir until gelatin is dissolved.
Refrigerate until thick. Add bananas and chill until firm.
------------------------
BAKED CHICKEN DINNER
4 oz. chicken
1 egg
4 oz. cooked peas
1/3 c. dry milk
2 tbsp. dehydrated onion flakes
2 tbsp. green peppers, diced
2 tbsp. Worcestershire sauce
1/2 tsp. salt, seasoned
1/2 c. water
2 tbsp. pimento, chopped
Combine all ingredients. Bake at 350 degrees for 45 minutes.
------------------------
CHICKEN LIVERS HAWAIIAN
1/4 c. liquid chicken bouillon
1/2 c. chopped celery
1/2 c. chopped onion
1/2 med. green pepper, sliced
12 oz. chicken livers
1 c. pineapple chunks
1 1/4 tsp. brown sugar substitute
1 tsp. salt
1 tbsp. cider vinegar
Bean sprouts
Cook celery, onion, and green pepper in Pam sprayed skillet. Cook
over medium- high heat until crisp, about 5 minutes. Add chicken
liver and cook 10 minutes. Add chicken liver and cook 10 minutes.
Stir frequently. Add pineapple. Dissolve salt, sugar, and vinegar with
1/2 cup water. Add to skillet. Serve on cooked hot bean sprouts.
------------------------
CHICKEN LOAF
4 oz. chopped raw carrots
1 c. chopped raw celery
1 tbsp. dehydrated onions
1 sm. can pimento, chopped
4 tbsp. diet mayonnaise
1 1/2 c. water
2 pkg. or cubes chicken bouillon
3 envelopes unflavored gelatin
1 tsp. garlic salt
2 tbsp. mustard
1 tsp. lemon pepper
1 tsp. salt
1/2 tsp. pepper
16 oz. cooked, chopped chicken
Mix all ingredients except bouillon, water and gelatin. Dissolve
bouillon in 1 cup water. Dissolve gelatin in remaining 1/2 cup water.
Add gelatin to boiling bouillon. Add to mixture. Pour into loaf pan.
Refrigerate. Unmold, slice and serve.
------------------------
CHICKEN SALAD
12 oz. sliced chicken
1/2 c. chopped celery
1/4 c. shredded carrots
1/4 c. lo-calorie salad dressing or mayonnaise
1 1/2 tsp. lime juice
Salt & pepper to taste
Combine chicken celery, and carrots. Stir dressing, juice, salt and
pepper. Pour over chicken mixture, tossing to coat well.
------------------------
CHICKEN STEW
4 chicken breasts, stewed
1 (6 oz.) can mushrooms
1/2 med. head cabbage, chopped
2 med. onions, chopped
Salt, pepper and garlic to taste
1 (12 oz.) tomato juice
To stew chicken, cover with water and pressure 15 minutes. Remove
chicken from water, add mushrooms, cabbage and onions. Add salt,
pepper, and garlic to taste. Add tomato juice and chopped chicken.
Simmer for about 1 hour.
------------------------
CHOCOLATE BAR
1/2 c. crushed pineapple, in own juice, drained
1 envelope ALBA 77
Mix ingredients together. Make a tin foil pan the size of a large
chocolate bar. Pour ingredients into pan and freeze. When frozen,
break into chunks.
------------------------
CHOCOLATE CREAM ROLL
1 pkg. chocolate ALBA
2 eggs
1/2 tsp. cream of tartar
1 1/2 tsp. vanilla
1 pkg. Sweet'N Low
1/2 c. fruit juice
1 envelope unflavored gelatin
1/2 c. evaporated skim milk
2 tbsp. lemon juice
1 tsp. vanilla
Blend ALBA, eggs, cream of tartar, and baking soda. Add 1 1/2
teaspoon vanilla and Sweet'N Low. Blend in blender. Blend until
smooth. Pour onto wax paper lined small cookie sheet. Bake at 350
degrees for 15 to 20 minutes. Cool. Place on a slightly damp dish
towel. Carefully peel away wax paper. Cool. Spread with cream filling
and roll up "Jelly-roll" style. Place the roll in freezer for storage.
Remove from freezer a few minutes before serving time. Slice. CREAM
FILLING: Mix fruit juice, gelatin, and milk. Add lemon juice, add 1
teaspoon vanilla.
------------------------
CHOCOLATE PUDDING
1/3 c. chocolate Alba skimmed milk
1 egg
3/4 c. water
Vanilla to taste
Tart shells
Mix ingredients. Cook until thick. Serve in tart shells.
------------------------
CHRISTMAS COLE SLAW
1/2 head green cabbage
1/4 head purpose cabbage
1/3 c. chopped onions
1/3 c. chopped green peppers
1/2 c. diet mayonnaise
1 tsp. salt
2 tsp. artificial sweetener
1/4 tsp. pepper
1 tsp. vinegar
1 tsp. lemon juice
Shred cabbage, chop onions and peppers. Mix with other ingredients.
CRANBERRY GELATIN
4 c. fresh cranberries
1/4 c. cold water
20 packs Sweet'N Low
1 tsp. vanilla extract
1 1/2 c. water
1 envelope unflavored gelatin
Combine berries, 1 1/2 cups water, vanilla, and sweetener. Combine
in large saucepan. Bring to a boil. Simmer 10 minutes or until all
berries pop. Sprinkle gelatin on 1/4 cup water to soften. Dissolve in
hot cranberry mixture. Pour into mold and chill until set.
------------------------
CREAMED SAUCE
1 box frozen cauliflower or fresh
1 (4 oz.) can stem and pieces of mushrooms
1/2 tsp. onion flakes
1/2 tsp. garlic powder
Salt & pepper to taste
Cook cauliflower in water as directed. Put in blender, using water it's
cooked in. Add mushrooms using water they are packed in. Add
onion flakes, garlic powder, salt and pepper. Blend until smooth.
------------------------
CREAMY CHOCOLATE FUDGE
4 tbsp. diet butter
1/4 c. brown sugar replacement
1/4 tsp. instant coffee
1 envelope and 1/2 tsp. unflavored gelatin
1/4 c. cream flavored diet soda
2/3 c. nonfat dry milk
1 1/3 c. Ricotta cheese
1 tbsp. chocolate extract
1/2 tsp. vanilla
2 tsp. artificial sweetener (liquid)
1/2 tsp. brown food coloring
2 pkg. W.W. dried apples
Place margarine in a small pan over hot water to melt. Sift brown
sugar and coffee very slowly into margarine. Stir constantly. Soften
gelatin in soda. Add nonfat dry milk. Add a few drops more of soda if
needed. The mixture needs to be paste like. Combine gelatin mixture
with margarine mixture. Stir constantly over hot water until
thoroughly blended. Combine cheese, extracts, sweetener, and food
coloring. Mix well. Fold gelatin-margarine mixture into Ricotta
mixture. Pour into 8 x 8 x 2 inch pan. Refrigerate 2 hours. Freeze for
firmer fudge. 20 squares.
------------------------
CRUNCHY HAMBURGERS
1 lb. ground chuck
1 (16 oz.) can bean sprouts, drained
1 tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. ginger
1/2 tsp. garlic
1/4 tsp. pepper
Combine all ingredients. Divide mixture into 4 equal portions. Broil on
rack until cooled.
------------------------
DELICIOUS SALMON
6 oz. salmon
1 tbsp. chopped green pepper
1/4 tsp. onion flakes
1/4 tsp. horseradish
1 to 2 tbsp. diet French dressing
3 oz. Swiss cheese
6 slices tomatoes
Mix first 5 ingredients well and divide into thirds. Spread on 3 slices of
toast. Add 1 ounce cheese and two slices of tomato. Place under
broiler until cheese bubbles.
DEVILED FISH BROIL
1 tsp. dehydrated onion flakes
1/4 tsp. Red Hot sauce
1/2 tsp. Worcestershire sauce
1/2 tsp. soy sauce
8 oz. uncooked fish fillet
1 tbsp. prepared mustard
1/2 tsp. parsley, fresh, minced
Combine all ingredients except fish. Mix well. Brush on both sides of
fish. Broil until fish flakes easily with fork.
------------------------
DIET PIZZA
1 oz. bread
2 oz. cheese
1/4 c. mushrooms, sliced
Pinch of garlic powder
Pinch of oregano
Tomato sauce or catsup (optional)
Put mushrooms on toast and cover with cheese. Sprinkle with
seasonings. Broil in oven until cheese is hot and bubbly.
------------------------
DIETER'S DIP
1 (8 oz.) cottage cheese
1 (6 to 7 oz.) white tuna, packed in water
3 tbsp. chopped pimento
2 tsp. grated onion
Salt & pepper to taste
Blend cottage cheese until smooth and soft. Use blender or electric
mixer. Drain and flake tuna. Combine with cottage cheese and
seasonings.
------------------------
DIETER'S DRESSING
1 (10.5 oz.) can tomato soup, undiluted
1/2 c. tarragon vinegar
1 celery stalk, cut up
1 clove garlic
1 tsp. paprika
1 med. dill pickle
6 sprigs parsley
1 tbsp. Worcestershire sauce
1 tsp. prepared mustard
Place all ingredients in a blender in order listed. Cover and run on
high speed until vegetables are chopped.
------------------------
DILLY TUNA SALAD
1 (20 oz.) can pineapple chunks
1 (6 oz.) can tuna, drained
1 c. cucumbers, sliced
1/3 c. imitation mayonnaise
1/2 tsp. seasoned salt
1/4 tsp. dill seed
Drain pineapple, reserving 2 tablespoons of juice. Mix all ingredients
except dill seed. Line salad bowl with crisp salad greens. Add above
mixed ingredients. Sprinkle with dill seed.
------------------------
DIPPIN PEAS SALAD
1 med. pear
1/2 c. cottage cheese
1 tsp. orange juice concentrate, thawed
1 to 2 tbsp. skim milk
Cut pear into wedges. Place cottage cheese and orange juice in
blender. Blend until smooth, adding milk as needed. Mixture should
be very thick. Pour into small dish. Use pear wedges to scoop up
cottage cheese mixture. Makes 1 salad.
EGG SALAD
3 hard boiled eggs
3 oz. cottage cheese
1 tsp. mustard
1 tbsp. chopped onion
1 tbsp. dill cubes
Crazy salt
Pepper
Finely chopped celery
Finely chop eggs. Mix all together. Makes lunch for two. Good on
sandwich with tomato. Vary seasoning to suit your taste.
------------------------
FRUIT 'N BREAD PUDDING
3 slices enriched white bread
1 1/2 med. bananas, peeled and sliced
1/2 c. sliced peaches with juice
1/2 c. cranberries
1/2 c. brown sugar replacement
1/2 tsp. ground cinnamon
1/3 c. water
1/2 tsp. banana extract
1/2 tsp. brandy extract
Grated nutmeg (optional)
On baking sheet toast bread at 325 degrees until dry. Cut toast into
cubes. Combine toast cubes and fruits. Dissolve brown sugar and
cinnamon in water. Add extracts. Pour over fruit mixture, turn with
spatula until well coated. Let stand 5 minutes. Turn again, scraping
down sides of bowl. Place mixture in one-quart size oven-proof
casserole. Bake uncovered for 30 minutes. Serve warm with dusting
of grated nutmeg. Makes 3 servings.
------------------------
FRUITED CHICKEN SALAD
3 oz. blended cottage cheese
2 tbsp. skim milk
1 tbsp. cider vinegar
2 tsp. grated onion
1 tsp. salt
1 med. green pear, cubed
1 med. apple, cubed
1 c. chopped celery
Lettuce leaves
Mix celery, apple, pear, chicken, and salt until smooth. Add onion,
vinegar, milk, and cheese and toss. Serve on lettuce leaves. Makes 3
sandwiches.
------------------------
HERB SEASONED BROCCOLI
1/2 c. water
1 pkg. instant chicken broth and seasoning mix
2 c. broccoli spears
1/2 tsp. marjoram
1/2 tsp. basil
1/4 tsp. onion powder
Dash of nutmeg
1 tbsp. margarine
2 tsp. lemon juice
Combine water and broth mixture. Add broccoli, sprinkle with
seasonings. Cover, bring to boil, simmer 6 minutes until tender.
Drain. Divide on plates. Top with margarine and lemon juice. 2
servings.
------------------------
HERBED FISH FILLETS
1 lb. fillets
1/2 tsp. salt
Dash of garlic powder
1/4 oz. drained chopped mushrooms
1/8 tsp. ground thyme
1/2 tsp. onion powder
Dash of black pepper
1/2 tsp. dried parsley
1 tbsp. nonfat dry milk
1 tbsp. water
1/2 tsp. lemon juice
Sprinkle fish with salt and garlic powder. Mix remaining ingredients
and spread over fish. Bake at 350 degrees for 20 minutes, until fish
flakes with fork.
------------------------
HOT OPEN FACED BEEF SANDWICH
1 tbsp. bouillon liquid
1 lb. lean ground beef
1 c. chopped green pepper
1 c. chopped onion
1 c. diet catsup
2 tbsp. prepared mustard
Artificial sweetener to equal 1 tsp. sugar
1 tbsp. vinegar
Toasted bread
Brown beef in bouillon. Meanwhile, prepare the vegetable mixture.
Combine remaining ingredients. May prepare ahead to allow
seasonings to blend. Add vegetable mixture to beef. Turn heat on low
and simmer covered for 30 minutes. Toast bread and spoon mixture
over.
------------------------
IMITATION BAKED POTATOES
1 ( oz.) pkg. frozen cauliflower
1 packet instant chicken bouillon
1 tsp. fresh chopped parsley
1 tbsp. skim milk
1 c. water
Dissolve bouillon in water, add cauliflower, and cook. Place in blender
with other ingredients. Do not over blend.
------------------------
LEMON--PINEAPPLE MOLD
1 envelope lemon gelatin
1 envelope lime gelatin
1 c. buttermilk
1 c. cottage cheese
1 1/2 c. boiling water
1 1/2 c. crushed pineapple
Dissolve gelatin in boiling water. Mix cheese and buttermilk in blender
until smooth. Pour into gelatin mixture. Add crushed pineapple. Let
set in refrigerator until firm.
------------------------
MARY JO'S CONGEALED SALAD
2 envelopes unflavored gelatin
1 grapefruit, peeled and sectioned
1 c. boiling water
1 c. diet ginger ale
1/2 c. lemon juice
2 envelopes Sweet'N Low
4 tsp. vinegar
1/2 tsp. salt
2 c. shredded cabbage
Soften gelatin in lemon juice. Add boiling water stirring to dissolve
gelatin. Add diet ginger ale, Sweet'N Low, vinegar and salt. Let chill.
When it begins to thicken, fold in grapefruit and cabbage.
------------------------
MEAT LOAF
1 lb. ground chuck
1 c. evaporated skimmed milk
1 tbsp. dehydrated onion flakes
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
1/4 tsp. sage
1/8 tsp. garlic salt
1/2 c. chopped celery
1 tbsp. Worcestershire sauce
Combine all ingredients and shape into a loaf. Bake on rack at 350
degrees for 1 to 1 1/2 hours.
------------------------
MEXICAN SUPPER
8 oz. ground hamburger (or veal)
1/3 c. chopped green pepper
1/4 head cabbage
1/2 c. onion
1 c. tomato juice
Salt & pepper to taste
1 tsp. chili powder
Cook meat and green pepper in skillet. In blender, blend cabbage and
onion. Drain cabbage mixture. In saucepan, put tomato juice,
cabbage and veal mixtures. Add salt and pepper to taste. Add chili
powder. Cook until cabbage is done.
------------------------
MOCK FRUIT CAKE
1/3 c. instant non-fat milk
1/4 c. chilled orange juice
1/2 apple, cored and chopped
3/4 c. red currants
2 tsp. lemon juice
1/4 tsp. cinnamon
1/8 tsp. maple extract
1/8 tsp. vanilla
Artificial sweetener to equal 6 tsp. sugar
2 oz. bread, toasted and grated
Preheat oven to 350 degrees. Combine milk and orange juice in large
bowl. Whip until stiff by hand or mixer. Fold in remaining ingredients.
Line loaf pan with wax paper. Pour ingredients into pan and bake 1
hour. Remove and cool thoroughly. Divide in half.
------------------------
NEXT--DAY TURKEY AND RICE
1 egg, slightly beaten
1/2 c. cooked, enriched rice
2 oz. cooked turkey
1/2 med. green pepper, chopped
1 oz. onion, chopped
3/4 tsp. monosodium glutamate (optional)
1/4 tsp. soy sauce
Pinch garlic salt
Cook egg in non-stick skillet over medium heat. Cook until cooked
throughout. Cut in bite-size pieces. Add all remaining ingredients; mix
well. Cook until heated throughout. Makes 1 serving.
------------------------
ONION DIP
6 oz. cottage cheese
2 1/2 tbsp. lemon juice
2 tbsp. buttermilk
Dash of onion flakes
1/2 tsp. garlic salt
Cake coloring for looks
Blend until creamy. Serve with celery sticks or raw cauliflower.
------------------------
ONION FRIED CHICKEN
1 broiler (2 1/2 to 3 lbs. cut up)
1 tsp. salt
1/2 tsp. pepper
2 onions, peeled and sliced
1/2 c. water
Skin chicken. Place chicken in non-stick pan. Sprinkle with salt and
pepper, and place onion on top. Cover, cook on low heat for 30
minutes. Tilt lid so liquid will evaporate. Continue cooking for 20
minutes or until tender. Place chicken on platter. Return onions, add
water, cook until thickened.
------------------------
ORIENTAL PORK BAR--B--QUE
2 lbs. fresh center slice ham
6 tbsp. soy sauce
1/2 tsp. garlic powder
2 tsp. sherry flavoring
1/2 c. tomato sauce
1/4 c water
Trim fat away. Mix soy sauce, garlic, sherry, and tomato sauce. Pour
over meat in flat pan. Let stand, covered, in refrigerator for 3 hours.
Drain off marinade and pour into small pan. Add water and heat. Put
meat under broiler or grill. Cook until browned. Serve hot Bar-B-Q
sauce with meat.
------------------------
ORIENTAL VEGETABLES
Fresh broccoli
Yellow squash
Zucchini squash
Onions
Bell pepper
Ginger
Garlic powder
Soy sauce
Mushrooms (optional)
Egg plant (optional)
Spray Teflon pan with Pam. Cover and stir fry a few minutes. Add soy
sauce, lower heat and simmer for about 20 minutes.
------------------------
OUR "MOUSSAKA"
1 c. eggplant, peeled and sliced very thin
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. oregano
6 oz. ground beef, broiled and crumbled
1 med. tomato, sliced
1 tbsp. vegetable oil
1 slice enriched white bread, crumbled
Place eggplant flat on baking sheet. Sprinkle with salt, pepper and
oregano. Bake at 350 degrees for 10 minutes, turning once. Place half
of meat in baking dish. Spread half of eggplant on meat. Place half of
tomato on eggplant. Repeat. Sprinkle oil on top. Sprinkle bread
crumbs over casserole. Cover. Bake for 15 minutes or until heated
throughout.
------------------------
PARMESAN CAULIFLOWER
1 head cauliflower
Dash of Parmesan cheese
Cook cauliflower in boiling water about 15 minutes. Remove from
water and drain. Divide into flowerets. Top with Parmesan cheese.
------------------------
PICKLED BANANA PEPPERS
1/2 c. water
1 c. vinegar
Artificial sweetener to = 1 cup sugar
Mix together and bring to a boil. Pour over pepper rings packed in jar.
Approximately 1 quart.
------------------------
PICKLED OKRA
Garlic, 1 clove for each jar
Hot pepper, 1 for each jar
Dill seed, 1 tsp. for each jar
1 qt. white vinegar or apple cider
1 c. water
1/2 c. salt
Place garlic and pepper in bottom of hot pint jars. Pack firmly with
clean young okra pods. Stem end must be open. Add dill seed. After
packing jars, bring water, vinegar, and salt to boil. Simmer about 5
minutes and pour while hot over okra. Seal immediately. Set 8
weeks.
------------------------
PINEAPPLE PORK CHOPS
6 pork chops
6 pineapple rings (canned in own juice)
1/2 c. pineapple juice
1/4 tbsp. brown sugar substitute
1/4 tsp. cinnamon
Dash of rosemary leaves
1 c. celery, cut into strips
1 green pepper, cut into strips
Trim all fat from meat. Brown meat on both sides in Pam-sprayed
skillet. Remove chops. Clean pan of all fat. In skillet, mix pineapple
juice and sugar substitute. Add cinnamon and rosemary. Put chops in
pan. Sprinkle with salt and pepper. Add celery and cover. Simmer
about 30 minutes. Add green pepper strips. Place pineapple rings on
each chop. Cover and cook about 10 minutes longer. Arrange chops
on serving platter. Place pineapple and pepper strips on top. Spoon
juice over. Garnish with parsley.
PINEAPPLE PUDDING
3/4 c. dry non-fat milk
1 egg
30 drops liquid sweetener
1 tsp. vanilla
1 sm. can crushed pineapple, drained but save juice
Add enough water to pineapple juice to make 1/2 cup. Mix all except
pineapple and cook until almost thick. Add pineapple and continue to
cook until thick.
------------------------
POTATO SALAD
2 pkgs. cauliflower
1/2 c. chopped celery
2 tbsp. dill salad cubes
1 tbsp. chopped pimento
1 tbsp. chopped bell pepper
2 tbsp. mustard
1 tbsp. vinegar
2 tbsp. diet mayonnaise
Sweetener, salt and pepper to taste
Cook cauliflower. Mix all ingredients together. Better if you can let
chill a few minutes before eating.
------------------------
PUMPKIN BREAD
1/2 c. pumpkin
1 oz. bread
2/3 c. dry skim milk powder
2 eggs
3 packs artificial sweetener
1/2 tsp. baking soda
1/4 tsp. cream of tartar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/8 tsp. cloves
1/2 tsp. grated orange rind
Mix all ingredients in bowl with electric mixer until smooth. Pour into
Pam sprayed loaf pan. Bake at 350 degrees for 30 to 45 minutes.
------------------------
ROAST BEEF SANDWICH
3 oz. roast beef, diced
2 tbsp. chopped celery
1/8 tsp. chopped chives
1/2 tbsp. lemon juice
1/2 med. tomato, chopped
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. diet mayonnaise
2 slices thin bread
Lettuce
Combine all ingredients except bread and lettuce. Mix well. Spread
on one slice of bread. Top with lettuce and remaining bread.
------------------------
SALMON OR TUNA PUFFS
8 oz. salmon or tuna, drained
1 c. skim milk
1/2 c. mushrooms, sliced
1/4 c. green pepper or pimento, chopped
Salt and pepper to taste
2 eggs, separated
Combine fish, skim milk, mushrooms, and green pepper. Bake at 375
degrees. Meanwhile, beat egg whites with a dash of salt until stiff.
Beat egg yolks, fold whites into yolks a little at a time. Pour over hot
mixture and return to oven for another 20 minutes.
SHEPHERD'S PIE
6 oz. cooked roast beef, cubed
Butter salt
Pepper
1 tbsp. dehydrated onion
2 beef bouillon cubes
3 to 4 oz. mashed cauliflower
Dissolve bouillon in enough water to make a gravy. Put all in a small
baking dish, cover with cauliflower. Bake at 350 degrees. Bake until
thoroughly heated and cauliflower is browned.
------------------------
SKILLET EGGS
1/4 c. tomato juice
1/8 tsp. pepper
2 eggs
1/4 tsp. salt
1/4 tsp. parsley flakes
In skillet, combine all ingredients except eggs. Stir over moderate
heat until mixture comes to a boil. Add eggs, one at a time. Cook
over moderate heat basting with tomato juice. Baste until eggs are
set. About 4 minutes.
------------------------
SLUSHY
1 can sugar-free ginger ale
1/4 c. unsweetened pineapple juice
ice cubes Blend until slushy. May add rum extract.
------------------------
SOUTHERN CELERY FISH SALAD
6 c. thinly sliced celery
1/2 c. sliced med. onion
1/2 c. diet mayonnaise
1 tsp. salt
1/4 tsp. pepper
2 lbs. fillet of sole or flounder, cooked, chunked, and chilled
1 1/2 c. orange sections
Combine all ingredients except fish and orange. Mix well. Add fish
and orange, toss lightly. Serve on lettuce leaves. Garnish with
tomato wedges and radish roses if desired.
------------------------
SPAGHETTI
12 oz. tomato juice
1 lg. can mushrooms, stems and pieces
Salt to taste
Garlic to taste
Oregano to taste
Dehydrated onion flakes
1 lg. green pepper, diced
2 cans bean sprouts
Cook all ingredients in covered saucepan. Cook until mixture thickens.
Add bean sprouts; simmer 10 minutes. Sauce will usually taste better
after sitting over night in refrigerator.
------------------------
SPANISH STRING BEANS
1 sm. jar pimento
1/4 tsp. onion flakes
2 tbsp. skim milk solids
1/2 c. chicken bouillon
1 (9 oz.) pkg. frozen French style green beans
Simmer pimentos, onion flakes and skim milk. Simmer in chicken
bouillon for 10 minutes. Add frozen beans, cover and cook until beans
are done. Do not over cook beans.
---------------------------
SPICY APPLE TWIST
1 sm. apple
2 thin slices white bread
Cinnamon and Sweet'N Low mixture
Peel, core and cut apple in quarters. Roll bread very thin. Cut off
crusts. Sprinkle bread with cinnamon and Sweet'N Low mixture. Cut
each slice of bread in 4 strips. Put 2 strips together with a little water.
Now form 2 strips. Wrap brad around apple slice. Sprinkle generously
with cinnamon and Sweet'N Low. Place in Pam sprayed pan. Bake at
450 degrees for 10 to 15 minutes.
------------------------
SQUASH PICKLES
2 lb. squash
4 lg. onions
1/4 c. salt
2 c. vinegar
1 tsp. celery seed
1 tsp. turmeric
1 tsp. mustard seed
Diet sweetener to equal 2 cups sugar
Cover squash and onions and salt with cold water. Let set 2 hours.
Drain. Mix all ingredients together and let set 2 hours longer. Bring to
a boil for 5 minutes and pack in hot jars.
------------------------
STRAWBERRY CHIFFON PIE
1 c. crushed pineapple, unsweetened
12 strawberries
1 pkg. O-Zenta strawberry gelatin
7 pkgs. artificial sweetener
1 c. evaporated skim milk, chilled
1 tbsp. lemon juice
1 1/2 tsp. vanilla
1 tsp. almond extract
Bring pineapple to boil. Stir in strawberries, gelatin, and sweetener.
Stir until gelatin is dissolved. Whip milk and lemon juice in chilled
bowl until frothy. Add extracts and beat until stiff. Add gelatin
mixture slowly to whipped milk. Pile into 10 inch pie plate and
refrigerate. Garnish with additional strawberries.
------------------------
STRAWBERRY FRUIT SQUARES
2 envelopes dietetic strawberry gelatin
1 c. boiling water
1 c. crushed pineapple, in own juice
1 ripe banana, finely diced
6 oz. plain yogurt
1 envelope Sweet'N Low
Dissolve gelatin in boiling water. Add juice drained from pineapple
with cold water. Enough cold water to equal 1 cup liquid. Add
pineapple and banana. Pour 1/2 into 1 quart bowl. Chill until firm.
Spread evenly with plain yogurt mixed with sugar substitute. Place
bowl in freezer for 30 minutes until yogurt is firmer. Pour remaining
gelatin, very carefully, on top. Chill until firm. Cut in squares.
------------------------
STRAWBERRY--PRAMGE DELIGHT
1/2 c. unsweetened orange juice
24 unsweetened strawberries
Artificial sweetener to equal 2 tsp. Sugar
Blend in blender and freeze until firm.
------------------------
SWEET 'N SOUR CABBAGE
4 c. shredded cabbage
3 oz. ham
2 tbsp. artificial brown sugar
1 tbsp. flour
1/4 c. water
1/3 c. vinegar
1 sm. onion, sliced
2 cloves
Salt and pepper to taste
Cook cabbage in boiling salted water approximately 7 minutes. Add
sugar and flour to small amount of bouillon; blend. Add the 1/4 cup
water, vinegar, and seasonings. Cook until thick. Add onion, diced
ham, and cabbage. Heat thoroughly.
------------------------
SWEET AND SOUR CAULIFLOWER
1 c. fresh cauliflower, bite size pieces
1 c. boiling water
1/2 tsp. salt
1 tbsp. brown sugar replacement
2 tsp. lemon juice
1 tsp. margarine
Place cauliflower, water and salt in saucepan. Cook over medium heat
covered. Cook for 10 minutes or until just barely tender. Drain.
Combine brown sugar replacement, lemon juice and margarine.
Combine in custard cup over hot water. When blended, pour over
cauliflower.
------------------------
TACOS
5 oz. raw ground veal (can also use lean beef)
1 tsp. chili powder
1 tsp. dehydrated onion
1/4 tsp. salt
1/4 tsp. onion powder
1/4 tsp. paprika
Dash Red Hot sauce
1 oz. bread (1 slice)
1/2 c. shredded lettuce
1 tbsp. pimento dressing
1 (7 oz.) jar pimento, drained
2 tbsp. vinegar
2 tbsp. prepared mustard
Artificial sweetener equal to 4 tsp. sugar
Brown meat in Pam sprayed skillet. Add seasonings and cook 5
minutes. Remove meat from skillet. Toast bread lightly. Spread meat
mixture over 1/2 of the slice. Fold and hold in place with toothpick.
Combine lettuce and pimento dressing. Cover taco. Makes 1 serving.
Pimento Dressing: Combine pimento, vinegar and mustard. Add
sweetener. Blend until smooth. Store in refrigerator and use as
desired. Makes 1 cup.
------------------------
THOUSAND ISLAND DRESSING
4 oz. tomato juice
2 tbsp. vinegar
1/4 c. finely chopped green pepper
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. dry mustard
Garlic salt to taste
3 tbsp. finely diced dill pickle
3 tbsp. finely diced pimento
2 tsp. finely minced parsley
1/4 tsp. liquid sugar substitute
Blend and store in refrigerator. Use as needed.
------------------------
TUNA A LA KING
1 (3 oz.) can tuna
2 oz. skimmed milk
Salt and pepper
1/2 sm. can mushrooms (stems and pieces)
Bread, toasted
Drain mushrooms and place into blender. Add milk and seasonings
and puree'. Heat in saucepan with tuna. Pour over toast.
------------------------
TUNA CASSEROLE
1 (6 oz.) drained tuna
2 oz. grated cheese
1 egg
1 c. asparagus
2 ribs celery, chopped
Combine all ingredients. Bake in lightly greased pan at 350 degrees
until dry.
------------------------
TUNA SALAD
2 oz. tuna, drained
2 tbsp. low-cal Thousand Island dressing
1 stalk celery, chopped
1 hard boiled egg
3 oz. cottage cheese
Mix all ingredients and serve on lettuce leaf or bread.
------------------------
TURKEY AND POTATO SALAD
4 oz. cooked turkey or chicken, bite size pieces
1 (3 oz.) boiled potato, chopped
1 tbsp. mayonnaise
1 tsp. chopped pimento
1/2 tsp. dehydrated parsley flakes
1/2 tsp. nutmeg
1/2 tsp. sage
1/4 tsp. salt
Dash of pepper
Lettuce leaves
Combine all ingredients except lettuce; mix well. Chill. Serve on
lettuce leaves. Makes 1 serving.
------------------------
TURKEY CASSEROLE
1/2 c. cooked, enriched noodles
4 oz. cooked turkey, bite-size pieces
1/2 c. green beans, divided
1/4 c. canned, sliced mushrooms
1 oz. red onion, chopped
1 tsp. chopped pimento
1/4 tsp. nutmeg
1/4 tsp. salt
2 tbsp. skim milk
Combine noodles, turkey, 1/4 cup green beans, and mushrooms. Add
onion, pimento, nutmeg and salt. Pour into baking dish. In blender,
combine remaining green beans and milk. Mix until smooth. Add
green bean sauce to casserole. Mix well. Bake at 350 degrees for 20
minutes. 1 serving.
------------------------
VEAL STEW--PENDOUS
2 lb. veal, cut into cubes
12 oz. tomato juice
1 pkg. frozen peas
1 pkg. French style green beans
1 pkg. zucchini slices
1 tbsp. minced onions
1 tbsp. granulated brown sugar (twin)
Garlic powder, salt and pepper to taste
1/2 tsp. cinnamon
Brown meat in lightly greased pan. Combine with tomato juice, onion,
salt, and pepper. Simmer until meat is tender or pressure cook about
10 minutes. Add frozen vegetables, and simmer until vegetables are
done. Add garlic powder, brown sugar substitute, and cinnamon.
Serves 6.
------------------------
VELVIA'S MIXED SALAD
1/2 head lettuce, chopped
2 slices pineapple, in own juice
4 oz. diced chicken
1 boiled egg
4 radish, diced
1/2 med. onion, diced
1 tbsp. diet mayonnaise
Combine all ingredients and mix well.
------------------------
ZIPPY TOMATO RELISH
12 ripe tomatoes, chopped in large pieces
2 big onions, chopped in large pieces
2 bell peppers or 5 sweet banana peppers, chopped in large pieces
2 c. vinegar
Artificial sweetener to equal 2 cups sugar
2 tbsp. salt
Mix all ingredients and simmer about 2 hours.
------------------------
MACARONI AND CHEESE
1/2 c. non-fat skim milk
1 oz. cheese
1 oz. bread
Salt & pepper to taste
Dash of paprika
Dash of mustard
Dash of cayenne
1 egg, separated
Heat milk (do not boil), add cheese, bread, and seasonings. As soon
as cheese melts, remove from heat. Add beaten egg yolks. Beat
whites stiff and fold in. Bake at 350 degrees for 25 minutes until
brown.
COCKTAIL MEATBALLS
2 lbs. hamburger
1 med. onion, chopped
1 c. cracker crumbs
1/2 c. skim milk
2 eggs
Dash of garlic powder
Salt and pepper to taste
--SAUCE--
1 1/2 c. ketchup
1/3 c. vinegar
1/4 c. yellow mustard
Brown sugar substitute equivalent to 3/4 c. brown sugar
Mix ingredients together. Roll into walnut size balls and place in 9 x
13 inch baking dish. You should be able to place 6 balls width wise in
baking dish and 10 balls lengthwise. Sauce: Mix in glass measuring
cup. Pour over meatballs and bake in 350 degree oven for 1 hour.
Makes about 60 meatballs.
------------------------
LUNCHEON CASSEROLE
--WHITE SAUCE--
4 to 6 tbsp. flour
2 c. milk
1 lg. can tuna (crab, salmon, or 3 c. cooked chicken), diced
1 1/2 c. celery, chopped
1 lg. jar pimento
1/2 c. green pepper, chopped
1/2 c. sliced almonds
4 hard boiled eggs
1 tsp. salt
1 box fresh mushrooms
1/2 c. dry bread crumbs
Saute celery and peppers in ½ c. of margarine. Make white sauce.
Layer fish or chicken, celery, pepper, pimento, nuts, eggs, and
mushrooms. Pour white sauce over top of casserole. Top with bread
crumbs. Bake in 350 degree oven for 50 minutes. Makes 10
generous servings.
--------------------------------
REUBEN CASSEROLE
1 (16 oz.) pkg. sauerkraut from refrigerator section
2 c. shredded Swiss cheese
1/4 c. Thousand Island dressing
2 med. tomatoes, sliced
1/4 c. dried pumpernickel bread
crumbs (2 or 3 slices)
1 (12 oz.) can corn beef, broken into sm. pieces
1/2 c. lite mayonnaise
1 tsp. Dutch mustard
2 tsp. melted margarine
Place sauerkraut in 1 1/2 quart casserole. Top with corned beef and
then shredded cheese. Combine mayonnaise and Thousand Island.
Spread over cheese. Top with tomatoes. Set aside. Microwave
margarine 1 minute until melted. Stir bread crumbs into margarine.
Sprinkle buttered crumbs over tomato slices. Microwave on roast to
12 to 14 minutes until heated through. Let stand 5 minutes before
serving.
------------------------
SWISS STEAK
1 1/2 lbs. lean round steak
2 tbsp. flour
1/2 tsp. seasoned salt
1/8 tsp. paprika
Vegetable cooking spray
1/2 c. beef broth
1/2 c. vegetable juice (V-8)
1/4 tsp. dried thyme
1 med. onion, sliced
2 carrots, cut into thin strips
2 stalks celery, cut into thin strips
1 lg. leek, cut into thin strips (optional)
1 tbsp. parsley
Cut steak into serving size pieces. Trim fat. Combine flour, salt, and
paprika. Drench steak in flour mixture. Pound steak with mallet. Coat
skillet with cooking spray. Put pan on medium heat until hot. Brown
steak on both sides. Remove and drain on paper towel. Wipe pan
drippings from skillet with paper towel. Combine broth, vegetable
juice, and thyme in skillet. Bring to boil and return meat to skillet.
Add onion. Cover; reduce heat and simmer for 1 hour. At end of
hour, add celery, carrots, and leek. Simmer, uncovered, for 15
minutes until the vegetables are tender. Sprinkle with parsley. Makes
6 servings.
------------------------
TURKEY STUFFED ZUCCHINI
4 med. zucchini, halved lengthwise
1 lb. ground turkey
1/4 c. onion, chopped
1 garlic clove, minced
1 tbsp. margarine
1 sm. tomato, chopped (1/2 c.)
1 tbsp. chopped parsley
1/2 tsp. salt
1/4 tsp. basil
1/8 tsp. pepper
1/2 c. crunchy nut (cereal nuggets or Grapenuts)
1 (8 oz.) container plain low-fat yogurt
Remove pulp from zucchini; chop and set aside. Parboil zucchini shells
in boiling water to cover for 1 minute. Drain and place in shallow
baking dish. Sautee turkey, onion, and garlic in margarine in skillet
for 2 minutes. Add chopped pulp, tomato, parsley, salt, basil, and
pepper.
Sautee about 5 minutes longer or until zucchini is tender. Add cereal
and 1/2 cup of the yogurt. Spoon into shells. Bake at 350 degrees for
10 to 15 minutes or until shells are tender. Serve with remaining
yogurt. Sprinkle with additional chopped parsley, if desired. Makes 4
servings.
------------------------
LO - CAL EGGPLANT
1 eggplant
1 onion
Parmesan cheese
Salt
Pepper
Peel eggplant and dice into salted boiling water. Slice onion into the
water too; cook about 20 minutes. Drain and toss with cheese, salt,
and pepper to taste.
------------------------
LOW CAL RHUBARB TORTE
1 c. flour
1/2 c. butter or oleo
5 tbsp. powdered sugar
1/8 tsp. salt
2 eggs
1 1/2 c. Sugar Twin
1/4 c. flour
3/4 tsp. baking powder
3 c. rhubarb
Crust: Mix 1 cup flour, butter, powdered sugar, and salt together. Pat
into a 12 x 7 x 1/2 inch cake pan. Bake 10 minutes at 375 degrees.
Remove from oven and cool slightly. Filling: Mix eggs, Sugar Twin,
1/4 cup flour, baking powder, and rhubarb together. Cover the crust
with this mixture. Bake 35 to 40 minutes at 375 degrees.
------------------------
COPPER PENNY CARROTS
2 lbs. carrots, cleaned and sliced thin
1 green pepper, thinly sliced
1 med. onion, thinly sliced
Salt and pepper as desired
--SAUCE--
1/4 c. salad oil
1 tsp. Worcestershire sauce
1 (10 oz.) can tomato soup, undiluted
1 tsp. yellow mustard
1/2 c. vinegar
20 packets Equal
Cook carrots in covered pan in 1/2 inch of water, 8 minutes after
boiling has started (so carrots are tender but still crunchy). Rinse in
cold water to stop cooking. In bowl, alternate layers of vegetables.
Sauce: Bring sauce ingredients to a boil, stirring occasionally. Remove
from heat.
Cool for a few minutes. Add 20 packets Equal. Put in blender and
blend. Pour sauce over vegetables while still hot. Cool. Refrigerate at
least 12 hours before serving. Will keep in refrigerator several weeks
in a covered plastic container. To serve, use a slotted spoon.
------------------------
SWEETLY POACHED PEARS
6 med. ripe pears (about 2 lbs.)
5 c. white, unsweetened grape juice
1/4 c. fresh lemon juice
1 vanilla bean, split lengthwise
1 inch whole cinnamon stick
1/4 c. golden raisins
Peel pears, leaving stems on. In a medium size pan, heat juices,
vanilla bean, and cinnamon stick to a simmer. Add pears. Simmer 25
to 30 minutes, uncovered, turning pears occasionally, until tender
when pierced with a knife. Remove pears with a slotted spoon.
Reduce syrup 30 to 35 minutes to 1 1/2 cups. Strain.
Stir in raisins and cool syrup to room temperature. Serve pears in
small glass compote bowls. Spoon raisins and syrup over and around
pears. Serves 6. Per serving: 187 calories, 48 gm carbohydrates, 1
gm protein, trace fat, 3 gm sodium. Exchanges: 3 fruit. Cholesterol:
9 mg per serving.
------------------------
CHOCOLATE CHEESECAKE
Margarine for pan
15 oz. part skim milk Ricotta cheese
1 1/2 c. (12 oz.) light cream cheese, softened
1 whole egg
2 egg whites
1 c. unsweetened apple juice concentrate
3 tbsp. unsweetened cocoa
1 tbsp. cornstarch
1 tbsp. sugar
1 tsp. vanilla extract
2 tsp. unsweetened cocoa (for topping)
Preheat oven to 350 degrees. Lightly grease bottom and sides of a 9
inch spring-form pan. Wrap outside of pan with aluminum foil. In the
bowl of a food processor or blender, puree all ingredients until smooth.
Do in 2 batches, if necessary.
With a rubber spatula, scrape mixture into prepared pan. Place on a
baking sheet. Bake 45 minutes. Turn oven off. Leave in the oven with
door closed for 1 hour. Remove and refrigerate. Before unmolding
and serving, let stand at room temperature for 10 minutes. Sift 2
teaspoons unsweetened cocoa over the top.
Slice with a knife which has been warmed in hot water. Serves 12.
Per serving: 167 calories, 16 gm carbohydrates, 8 gm protein, 8 gm
fat, 220 mg sodium. Exchanges: 1 fruit, 1 medium fat meat, 1/2 fat.
Cholesterol: 50 mg per serving.
------------------------
DIABETIC DATE NUT CAKE
1 1/2 stick margarine
2 tbsp. sweetener (or to taste - Iusually put in more)
1 c. chopped dates or raisins
1 1/2 c. unsweetened applesauce
1 c. pecans, chopped
1/2 tsp. cinnamon
1/2 tsp. cloves
1 tsp. vanilla
2 tsp. soda
2 c. plus 2 tbsp. all-purpose flour
Have margarine at room temperature. Mix margarine, applesauce,
sweetening, sifted flour, soda, cloves, and cinnamon together. Put
pecans, raisins, or dates in bowl and add a few spoons of the flour
mixture; stir until the pecans and fruit are coated. Mix well and bake
in tube pan. Line bottom of pan with wax paper. This cake tastes like
fruit cake.
------------------------
CARROT CAKE
Margarine and flour for pan
1 1/2 c. all-purpose flour
1/4 c. whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/2 c. vegetable oil
6 tbsp. sugar
2 eggs
1/4 c. unsweetened pineapple juice concentrate
1 tsp. vanilla extract
1 c. shredded carrots
1/2 c. golden raisins
1/2 c. unsweetened, crushed pineapple, drained
Preheat oven to 350 degrees. Grease and flour a 9 x 5 x 3 inch loaf
pan. In bowl, toss flours, baking powder, baking soda, cinnamon,
ginger, and salt. In a second bowl, stir oil, sugar, eggs, pineapple
juice, and vanilla. Stir liquid into dry ingredients until smooth. Stir
carrots, raisins, and pineapple. Scrape into prepared pan. Bake for 35
to 40 minutes until a pick inserted in the center of the cake comes out
clean. Cool in pan on a rack for 1 hour. Unmold cake and ice with
Cream Cheese Frosting. Cut into 1/2 inch slices to serve. Serves 18.
Per serving: 142 calories, 19 gm carbohydrates, 2 gm protein, 7 gm
fat, 87 mg sodium. Exchanges: 1 starch, 1 fat. Cholesterol: 30 mg
per serving.
------------------------
CREAM CHEESE FROSTING
8 oz. light cream cheese, room temperature
5 tbsp. unsweetened pineapple juice concentrate
1/2 tsp. vanilla extract
1/2 tsp. finely grated orange zest
In a bowl, whisk all ingredients together until smooth. Yield: About 1
1/4 cups. Per serving: 46 calories, 3 gm carbohydrates, 2 gm
protein, 3 gm fat. 96 mg sodium. Exchanges: 1 fat. Serving size: 1
1/2 tablespoons. Cholesterol: 10 mg per serving.
--------------------------
DATE COFFEE CAKE
1/3 c. mashed banana, mash ripe banana with fork
1/2 c. margarine, softened
3 lg. eggs
1 tsp. vanilla extract
1 1/4 c. water
3 c. unbleached white flour
1 tsp. baking soda
2 tsp. baking powder
1 1/2 c. chopped dates
--TOPPING--
1/3 c. chopped dates
1/3 c. chopped walnuts
1/3 c. flaked coconut
Beat together mashed banana and margarine until creamy. Add eggs,
vanilla, and water; beat. Measure in flour, baking soda, and baking
powder. Beat well. Stir 1 1/2 cups chopped dates. Spoon batter into
an oiled and floured 9 x 13 inch baking pan. Spread batter evenly in
pan. Combine topping ingredients and sprinkle over batter. Bake in
350 degree oven for 20 to 25 minutes or until knife inserted comes out
clean. Cool on a wire rack. Serves 10.
------------------------
BLUEBERRY MUFFINS
1 c. all-purpose flour, sifted
1 1/2 tsp. baking powder
1/2 tsp. salt (optional)
1 1/2 tsp. or 2 pkgs. Equal
1/2 c. skim milk
1 egg or 1/4 c. Egg Beater
2 1/2 tbsp. melted shortening
1/3 c. fresh or frozen blueberries
Preheat oven to 425 degrees. Spray muffin tins with non-stick
vegetable spray. Sift together flour, baking powder, and salt. Beat
Equal and egg together. Add milk and melted shortening. Stir into
the flour mixture. Stir in blueberries until just mixed. Batter will be
slightly lumpy. Divide into tins. Bake 20 to 25 minutes or until done.
-------------------------
MICROWAVE BRAN MUFFINS
1 c. bran
1 c. buttermilk
1 banana, mashed well
1 egg
1/4 c. oil
1/4 c. honey
1 c. whole wheat flour
1 tsp. baking soda
Pinch of salt
2 tbsp. margarine
2 tbsp. honey
Mix first 9 ingredients together. Place in microwave muffin pan.
Microwave 3 1/2 minutes. Mix last 2 ingredients together. Spoon on
each muffin and return to microwave for 1 minute. Makes 12.
------------------------
BANANA PECAN CREAM PIE
1 c. sugar free cookie crumbs
1/4 c. finely chopped pecans
2 tbsp. margarine, softened
--FILLING--
1 3/4 c. skim milk
1/4 c. unsweetened apple juice concentrate
1/4 c. cornstarch
4 tsp. sugar
1 tsp. vanilla extract
Pinch of salt
2 tbsp. margarine
2 med. bananas, sliced
1/4 c. sugar free cookie crumbs
1/4 c. chopped pecans
To make Crust: Blend cookie crumbs, pecans, and margarine in a
bowl. Press into a 9 inch pie plate. Chill 30 minutes. To make Filling:
In a saucepan, heat all filling ingredients, except margarine, to a boil
over medium heat, whisking until smooth (about 10 minutes). Reduce
heat and simmer for 1 minute. Scrape into a bowl. Whisk in remaining
2 tablespoons of margarine until smooth. Cover with plastic wrap and
cool to room temperature. In prepared pie plate, arrange sliced
bananas in 1 layer. Whisk cooled filling and pour evenly over bananas.
Mix remaining cookie crumbs and pecans together and sprinkle over
the filling. Chill for 1 hour before serving. Serves 8 to 12. Per
serving: 172 calories, 22 gm carbohydrate, 3 gm protein, 11 gm fat,
146 mg sodium. Exchanges: 1 starch, 1/2 fruit, 2 fat. Cholesterol: 0
mg per serving.
------------------------
DIABETIC KEY LIME PIE
1 (13 oz.) can evaporated skim milk
2 tsp. vanilla
2 envs. plain gelatin
1/3 c. lime juice, strain if fresh
1 c. boiling water
20 pkgs. Equal
Zest of 3 limes, grated rind
Green food coloring
Combine milk and vanilla. Freeze for 30 minutes. Combine gelatin
and juice in a blender. Let set for 1 minute. Add boiling water and
Equal; blend until smooth. Chill about 45 minutes. Put frozen milk
into a small chilled bowl and whip frozen milk until stiff. Fold in lime
zest. Slowly add the gelatin mixture to whipped milk. Spoon into 2
cooked pie shells or you may use a 9 x 13 inch baking dish. Garnish
with lime slices and zest. Makes 16 servings. See recipe for Diabetic
Pie Crust below
------------------------
DIABETIC PIE CRUST
20 graham crackers, crushed
4 tbsp. oleo, melted
2 pkgs. Equal
1/4 lemon peel (optional)
Crush crackers and add Equal. Add oleo. Put in pie plates and pat
down. Put in refrigerator for 1 hour to chill. Makes 2 (9 inch) pie
crusts or 1 (9 x 13 inch) baking dish crust.
------------------------
NO SUGAR CUSTARD PIE
1 lg. can evaporated milk
3 eggs
1 tbsp. cornstarch
15 packets Equal
Combine ingredients and beat lightly. Add ONE of the following: 2 c.
pears, grated and spices 2 lg. apples, grated and spices 2 c. peaches,
grated and spices 1 1/2 c. flake coconut and 1 tsp. vanilla 1 can
pumpkin and spices 2 c. drained and mashed, cooked butternut
squash and spices
--TOPPING FOR SQUASH AND PUMPKIN--
1/2 c. crushed cereal flakes
1/4 c. coconut
1/4 c. chopped pecans
1/2 stick butter
Pour pie ingredients into large unbaked pie shell. Bake on bottom rack
of oven at 350 degrees for 30 to 35 minutes. For Pumpkin or Squash
Topping: Mix together and sprinkle on top of pie. Bake on top rack
for last 10 minutes.
------------------------
COCONUT SURPRISES
3 oz. cream cheese
3/4 tsp. liquid artificial sweetener
1/4 tsp. grated orange rind
1/4 tsp. grated lemon rind
1 tsp. walnuts, chopped
1/4 c. unsweetened moist shredded coconut
Work cream cheese with spoon until light and fluffy. Thoroughly mix
in sweetener along with grated fruit rinds and walnuts. Form into 12
balls about 1 inch in diameter. Roll in coconut and refrigerate. Makes
12 cookies.
------------------------
DATE DROPS
2 eggs, beaten
1/3 c. margarine
1/2 black dates, finely cut
1 1/2 c. crisp rice cereal
1/2 c. nuts, chopped
1 tsp. vanilla
Combine eggs, margarine, and dates. Cook over low heat, stirring
constantly. Boil 2 minutes. Remove from heat and add cereal, nuts,
and vanilla. Cool. Shape into balls. Makes 42 cookies.
------------------------
BUTTERSCOTCH SQUARES
1/2 c. diet margarine
Non-nutritive sweetener equivalent to 2 c. brown sugar
1 tsp. vanilla extract
1/2 c. walnuts, chopped
1/2 c. eggs (2 med.)
1 1/2 c. flour
2 tsp. baking powder
Preheat oven to 350 degrees. Cook margarine and sweetener
together until smooth. Cool to lukewarm. Add eggs and beat well.
Add flour, baking powder, vanilla, and walnuts. Spread in 9 x 12 x 2
inch pan which has been lightly greased. Bake 1/2 hour. Cut in
squares 1 1/4 x 1Sprinkle with non-nutritive granulated
sugar; cool. Yield: 70 squares.
------------------------
BROWNIES
1 c. cake flour
1/2 tsp. salt
1 tsp. baking powder
2 tbsp. cocoa
1 oz. melted chocolate
1/2 c. skim milk
1/4 c. vegetable shortening
3 eggs
1/2 c. sugar substitute
1/2 c. nuts, ground or slivered
Sift together first 3 ingredients. Pour melted chocolate over
shortening and blend well. Beat eggs until thick and lemon colored.
Add sugar substitute; add chocolate mixture and part of dry
ingredients. Beat and add remaining dry mixture, alternately with the
milk. Fold in nuts. Spread in 2 (8 inch) greased and paper lined pans.
Bake at 325 degrees for 17 to 20 minutes. Makes 64 (1 x 2 inch)
bars.
------------------------
DATE COOKIES
1 c. raisins
1/2 c. chopped dates
1 c. water
2 eggs
1/4 c. margarine
1 tbsp. liquid sugar substitute
1 tsp. vanilla
1/4 tsp. cinnamon
1 c. flour
1 tsp. baking soda
Combine in saucepan raisins, dates, and water. Boil 3 minutes; stir
constantly. Cool. Cream together eggs, margarine, liquid sugar
substitute, and vanilla. Sift together cinnamon, flour, and soda. Add
dry ingredients to creamed mixture. Beat well and chill for several
hours. Drop from teaspoon onto greased baking sheet. Bake at 350
degrees for 10 to 12 minutes. Yields: 48 (2 inch) cookies.
-------------------------
DIABETIC SPICE COOKIES
1 1/4 c. water
1/3 c. shortening
2 c. raisins or currants
2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. nutmeg
2 c. flour (approximately)
2 eggs
1/2 tsp. salt
1 tsp. soda
1 tbsp. artificial sweetener
Combine water, shortening, raisins, cinnamon, and nutmeg. Boil for 3
minutes. Cool. Add eggs, one at a time, and beat in salt and soda.
Add sweetener, flour, and baking powder. Add flour slowly until
mixture is easy to spoon. Blend all ingredients together and drop from
teaspoon onto greased cookie sheet. Bake at 350 degrees for 8 to 10
minutes. Makes 4 dozen.
------------------------
ELEANOR'S THUMBPRINTS
3/4 c. margarine, softened
2 tbsp. sugar
1 1/2 tsp. Sweet 'N Low brown sugar substitute
1 egg
1/2 tsp. vanilla
2 c. all-purpose flour
1/4 tsp. baking powder
1 tbsp. poppy seeds
1/2 c. low sugar strawberry spread
In bowl with mixer, cream margarine, sugar, and Sweet 'N Low. Beat
in egg and vanilla. Stir in flour, baking powder, and poppy seeds.
Shape dough into ball. Cover; chill about 30 minutes. Preheat oven
to 350 degrees. Shape dough into 24 balls. Place 1 inch apart on
ungreased baking sheet. Press thumb prints into center of cookies to
make deep indentation. Bake about 15 minutes. Fill each cookie with
1 teaspoon strawberry spread. Return to oven and bake 3 minutes.
Transfer to wire rack and cool completely. Yield: 24 cookies.
-----------------------
SUGAR FREE OATMEAL COOKIES
3/4 c. vegetable shortening
Sugar Twin equivalent to 1 1/2 c. sugar (or Brown Sugar Twin)
1 egg
1/4 c. water
1 tsp. vanilla
3 c. uncooked oatmeal
1 c. flour
1 tbsp. salt
1/2 tsp. soda
Preheat oven to 350 degrees. Beat together first 5 ingredients. Sift
dry ingredients together. Add oatmeal and combine all together.
Drop by teaspoon on greased cookie sheet. Bake at 350 degrees for
12 to 15 minutes. Add nuts, raisins, dates, or chocolate chips for
variety. Makes 60 cookies.
------------------------
SESAME LACE COOKIES
5 tbsp. margarine, melted and cooled
Sugar substitute = to 3 tbsp. sugar
2 tbsp. cornstarch
2 tbsp. sesame seeds
1 tbsp. plus 1 1/2 tsp. plain dry bread crumbs
1 tsp. vanilla extract
Preheat oven to 375 degrees. In a bowl, stir all ingredients together
until smooth. Drop by teaspoon onto a baking sheet, 4 inches apart.
Bake for 7 to 8 minutes until lacy and golden. Let cookies cool on the
baking sheet out of the oven for 3 minutes or until easy to lift with a
thin metal spatula onto a cooling rack. These are very delicate so
handle with care Makes about 2 dz cookies. Note: If making cookies
small, less baking time is necessary. Check after 5 minutes. Per
serving: 68 calories, 6 gm carbohydrates, trace protein, 5 gm fat, 44
mg sodium. Exchange: 1/2 fruit, 1 fat. Serving size: 2 cookies.
Cholesterol: 0 mg per serving.
------------------------
PARTY MIX
1/2 c. margarine
1 tsp. garlic powder
2 c. unsalted pretzels
2 c. puffed rice
2 c. spoon-size shredded wheat
2 c. unsalted peanuts
Preheat oven to 250 degrees. Melt margarine in skillet or wok. Add
garlic powder,stir then add remaining ingredients and toss together.
Serve warm. Makes 2 quarts. Vary the cereals, choosing those which
are salt free.
Walnuts and pecans may be used in place of peanuts since a handful
of peanuts has 500 calories. 1 cup raisins may also be added but omit
garlic powder. Bake party mix a total of 45 minutes. Stir twice during
that time period.
------------------------
DIABETIC ZUCCHINI - BASIL MUFFINS
2 eggs
3/4 c. milk
2/3 c. oil
2 c. flour
Sugar substitute = to 1/4 c. sugar
1 tbsp. baking powder
1 tsp. salt
2 c. shredded zucchini
2 tbsp. minced basil
1/4 c. grated Parmesan cheese
Beat eggs in bowl. Stir in milk and oil. Combine flour, sugar, baking
powder and salt. Mix dry ingredients into egg mixture just until flour
is moistened. Batter should not be completely smooth. Gently mix in
zucchini and basil. Fill greased muffin caps about 3/4 full. Sprinkle
with cheese. Bake at 425 degrees for 20-25 minutes. Remove from
pan. makes 10-18 muffins depending on size of pan.
------------------------
DIABETIC CAKE
2 c. water
2 c. raisins
1 c. unsweetened applesauce
2 eggs
2 tbsp. liquid sweetener
3/4 c. oil
1 tsp. baking soda
2 c. flour
1 1/4 tsp. cinnamon
1 tsp. vanilla
Cook raisins in water until all water is absorbed. Mix applesauce,
sweetener, eggs, oil together. Then add all other ingredients and stir
together. Pour into a greased and floured tube pan. Bake at 350
degrees until tested done with a toothpick.
------------------------
DIABETIC DATE - NUT CAKE
1 c. butter or margarine
1 tbsp. sucaryl
1 egg
1 c. dates, finely diced
1 1/2 c. or 2 sm. cans diabetic applesauce
1 c. pecans, coarsely chopped
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. vanilla
2 c. flour
2 tsp. soda
Cream butter, add egg, sucaryl and vanilla which has been beaten
together. Sift dry ingredients together and add to other mixture. Beat
at medium speed until well blended. Turn into buttered loaf pan and
bake at 350 degrees for 1 hour.
------------------------
DATE COOKIES FOR DIABETICS
1 c. raisins
1/2 c. dates
1 c. water
2 eggs
1/2 c. margarine
3 packets Equal sweetener
1 c. plain flour
1 tsp. soda
1 tsp. cinnamon
Boil raisins, dates and water for 3 minutes; cool. Cream eggs,
margarine and Equal. Sift together flour, soda and cinnamon.
Combine all ingredients. Beat well and chill several hours or
overnight. Drop by teaspoonfuls on a greased cookie sheet. Bake at
350 degrees for 10 minutes.
------------------------
DIABETIC FRUIT CAKE
1 lb. dates, chopped
1 lb. raisins
2 c. nuts, chopped
1 c. margarine
3 big ripe bananas
1 tsp. nutmeg
6 eggs
3 c. self-rising flour
1 (16 oz.) can crushed pineapple (in own juice) (Separate
pineapple&juice, if juice doesn't make1 cup add water)
Mix dates, raisins and nuts with flour, then mix with the rest. Cream
bananas, nutmeg and margarine together. Next mix in one egg at a
time. Now add 2 cups flour and pineapple juice. Mix well. Put in cold
oven at 300 degrees for 2 1/2 hours or less.
------------------------
DIABETIC COOKIES
2 med. bananas
1/3 c. vegetable oil
1 c. chopped walnuts
2 c. quick oatmeal
1 1/2 tsp. vanilla
1 c. chopped Dates
Mash bananas. Pour oil over top. Mix dates and nuts. Add vanilla and
oatmeal. Mix by hand or spoon. Drop onto lightly greased cookie
sheet by full teaspoon. Bake at 350 degrees for 25 minutes until
lightly browned. Remove at once to rack.
------------------------
DIABETIC COOKIES
1/2 c. raisins
1/2 c. dates
1 1/2 c. quick oats
1 tsp. cinnamon
1/4 tbsp. soda
1/2 c. flour
1/2 tsp. salt
1 egg
1 tbsp. liquid sweetener (NON - concentrated)
1/4 c. oil
1 tsp. vanilla
Put raisins and dates in small pan and cover with water; bring to boil.
Pour off water and set aside. Mix oats, cinnamon, soda, flour and salt
in bowl and mix well. Add dry ingredients to date - raisin mixture with
egg. Mix and drop onto cookie sheet. Bake at 400 degrees about 8
minutes. Check bottom of cookies during cooking (sometimes the
bottom cooks faster than the top).
DIABETIC CAKE
2 c. water
2 c. raisins
1 c. unsweetened applesauce
2 eggs
2 tbsp. artificial sweetener
3/4 c. polyunsaturated cooking oil
1 tsp. baking soda
2 c. flour
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla
Cook raisins in 2 cups water until water evaporates. Add applesauce,
eggs, sweetener, and cooking oil. Mix well. Blend in baking soda and
flour. Add cinnamon, nutmeg and vanilla. Mix well. Pour into greased
and floured 8 x 8 inch cake pan. Bake at 350 degrees for 25 minutes
or until done.
------------------------
BEST DIABETIC COOKIE
1/2 c. dates, chopped
1 c. white raisins, chopped
1/2 c. apples, chopped
3/4 c. nuts
1 c. water
1/2 c. margarine
2 eggs, beaten
3 tsp. liquid sweetener
1/2 tsp. vanilla
1 tsp. baking soda
1 c. flour
Boil raisins and apples in the water for 2 or 3 minutes and cool. Then
add rest of ingredients; mix. Refrigerate before baking. Bake at 350
degrees.
------------------------
DIABETIC PEANUT BUTTER COOKIES
2 tsp. liquid sweetener
1 tbsp. butter
1/2 c. peanut butter
2 eggs, slightly beaten
1/2 c. skim milk
1 c. flour
1/4 tsp. baking soda
Melt shortening and peanut butter. Add sweetener and eggs and
blend well. Add flour, alternately with milk to which baking soda has
been added. Mix well. Drop by teaspoon on ungreased cookie sheet.
Bake at 375 degrees for 15 minutes. Amount -40. Exchange -2
cookies = 1 milk. Calories -2 cookies = 75.
---------------------------------
DIABETIC COOKIES
2 tsp. cinnamon
1 tsp. soda
2 eggs
1/2 c. oil
1 c. rolled oats
1 c. raisins
1 tsp. nutmeg
1/2 tsp. Cloves
1/2 tsp. salt
1 c. unsweetened applesauce
1 tsp. liquid sweetener
1 sm. can pineapple, crushed (natural & drained)
Preheat oven to 350 degrees Mix dry ingredients then add remaining
ingredients. Drop by teaspoon or tablespoon onto greased cookie
sheets. Bake for approx. 5-10 min. They bake fast so test by pressing
(ovens temps may vary). Should be refrigerated (they grow mold
easily so store in air-tight container). 2 or 3 small cookies = 1 bread
exchange. 1 or 2 larger cookies = 1 bread exchange
---------------------------------
DIABETIC RAISIN COOKIES
1/4 c. non-fat dry milk
1/4 c. ice water
1/2 c. raisins
1/2 c. margarine
1/2 c. brown sugar twin
1 egg
1 tsp. vanilla
1 c. flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 c. rolled oats
Whip non-fat dry milk with ice water until stiff peaks form (4 to 5
minutes). Boil raisins in water for 2 minutes, drain. Combine
margarine, sugar twin, egg and vanilla. Beat 1 minute at medium
speed. Stir into dry ingredients raisin liquid. Beat 2 minutes. Stir in
rolled oats and raisins. Fold in whipped non-fat milk. Drop from
teaspoon 2 inches apart onto non-greased cookie sheet. Bake at 375
degrees for 15 to 20 minutes.
------------------------
DIABETIC COOKIES
1 3/4 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. baking soda
1/2 c. (1 stick) margarine
1/2 c. Sugar Twin
1 egg
1 c. applesauce, unsweetened
1/2 c. raisins, chopped
1 c. All Bran Buds
1/2 c. finely chopped nuts
Preheat oven to 350 degrees. Sift together flour, cinnamon, nutmeg,
cloves, and baking soda. In large bowl, mix together margarine,
artificial sweetener, and egg. Mix in dry ingredients, alternating with
applesauce. Fold in bran, raisins, and nuts; mix thoroughly. Drop onto
greased cookie sheet by tablespoon. Lightly flatten with fork, dipped
in milk. Bake for 7 to 8 minutes. Makes 36 cookies. Exchanges: 1
cookie = 1 fat and 1/2 bread exchange. Calories: 76 calories per
cookie.
---------------------------------
DIABETIC DATE NUT CAKE
1/2 c. butter or oleo, softened
1 tbsp. liquid sweetener
1 egg
1 c. chopped nuts
1 c. chopped dates
1 1/2 c. diet applesauce
1/2 tsp. cinnamon
1/4 tsp. cloves
1 tsp. vanilla
1 tsp. soda
2 c. flour
Cream butter or oleo. Add egg, sweetener and vanilla; mix well. Sift
dry ingredients together and add to other mixture. Stir in dates,
applesauce and pecans. After everything has been mixed, beat with a
mixer at medium speed or until well blended. Turn into a greased and
floured loaf pan and bake at 350 degrees for nearly an hour.
--------------------------------
DIABETIC COOKIES
3/4 c. shortening
4 tsp. liquid sweetener
1 c. sifted flour
1/2 tsp. nutmeg
1 tsp. vanilla
2 sm. bananas, mashed
1 tsp. soda
1 egg, well beaten
1/2 c. boiling water
1/4 tsp. salt
1/2 c. finely chopped nuts
3/4 c. quick oats
1/2 c. dates or raisins
Pour boiling water over dates or raisins. Let set while mixing other
ingredients. Add fruit and mix well. Drop by teaspoon on greased
cookie sheet. Bake about 12 minutes at 375 degrees.
------------------------
APPLESAUCE DIABETIC CAKE
2 sticks oleo
2 tbsp. sweetener
1 1/2 c. applesauce (unsweetened)
1 egg
1 c. raisins
2 c. flour
2 tsp. soda
1 tsp. vanilla
Bake in loaf pan at 350 - 375 degrees for 45 to 60 minutes.
------------------------
LOW SUGAR DIABETIC CAKE
2 c. golden raisins
2 eggs, beaten
2 tbsp. liquid sweetener, Sweet 10
1 tsp. soda
1 tsp. vanilla
1/2 tsp. nutmeg
1 c. unsweetened applesauce
2 c. water
3/4 c. vegetable oil
1 1/4 tsp. cinnamon
2 c. all-purpose flour
Boil raisins in water until all water is absorbed and then cool. Add
applesauce, eggs, liquid sweetener and vegetable oil. Mix well. Blend
in soda, flour, cinnamon, nutmeg and vanilla. Mix well. Pour into
greased tube pan and bake at 350 degrees for 50 to 60 minutes or
until test done. Serves 20. Each serving equals 1 bread, 1/2 fruit and
1 1/2 fat exchange.
DIABETIC POUND CAKE
2 c. flour
1/2 c. corn oil
2 eggs
3 lg. ripe bananas
1 tsp. vanilla
1 tsp. soda
1 1/2 tbsp. liquid sugar substitute
4 tbsp. buttermilk
1 c. raisins
1 1/2 c. pecans
Sift flour and soda. Add oil, sugar substitute and mix well until light.
Beat eggs and add rest of ingredients. Beat until well mixed. Pour into
loaf pan and bake at 350 degrees for 25 minutes.
------------------------
DIABETIC PUMPKIN COOKIES
1 c. shortening
1 egg
2 c. flour
1/2 tsp. nutmeg
1 tsp. baking powder
1 c. cooked pumpkin
1 tsp. vanilla
1/4 tsp. allspice
1/2 tsp. baking soda
1 tsp. cinnamon
1 c. raisins
1/2 c. nuts, chopped
Soak raisins in hot water for 5 minutes. Drain. Cream shortening.
Add pumpkin, egg and vanilla. Beat well. Mix dry ingredients. Add to
creamed mixture. Mix well. Add raisins and nuts. Drop onto greased
cookie sheets and press with a fork. Bake at 350 degrees for 12
minutes. Freeze them as otherwise they will get moldy. Yields 3 to 4
dozen cookies.
------------------------
DIABETIC DATE NUT CAKE
1 c. butter or margarine
1 egg
1 tbsp. liquid sweetener
2 tsp. soda
1/4 tsp. cloves
1/2 tsp. cinnamon
1 c. dates, cut fine
1 1/2 c. applesauce
1 c. pecans, broken
1 tsp. vanilla
2 c. flour
Cream butter , add egg, sweetener and vanilla. Sift together all dry
ingredients. Add applesauce, dates and pecans.
------------------------
DIABETIC FROSTING
1/4 c. cream cheese
2 tsp. skim milk
Sweetener equivalent to 1/4 c. powdered sugar
1/4 tsp. salt
1/2 tsp. vanilla
Food coloring
Cream cheese and milk thoroughly. Add sweetener, salt and vanilla.
Add coloring last, if desired. Makes 1/3 cup frosting.
------------------------
DIABETIC DATE COFFEE CAKE
1/3 c. mashed bananas
1/2 c. butter
3 lg. eggs
1 tsp. vanilla extract
1 1/4 c. water
3 c. unbleached flour
1 tsp. baking soda
2 tsp. baking powder
1 1/2 c. chopped dates
--TOPPING--
1/3 c. chopped dates
1/3 c. chopped walnuts
1/3 c. flaked coconut
Beat together mashed bananas and butter until creamy. Add eggs,
vanilla, and water. Beat and measure flour, baking soda, and baking
powder. Stir in 1 1/2 cup of dates. Spoon batter into an oiled and
floured 9x13 inch baking pan and spread evenly. Combine topping
and sprinkle over batter. Bake at 350 degrees for 20-25 minutes or
until a knife comes out clean. Cool on wire rack.
------------------------
DIABETIC APPLESAUCE CAKE
1 stick margarine, melted & cooled
1 1/2 c. unsweetened applesauce
1 egg, beaten
2 c. self-rising flour
1 tsp. soda
1/2 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. salt
2 tsp. sugar twin
3 tsp. lemon flavor
1 1/2 c. raisins, chopped & floured
1/2 c. chopped nuts
Blend together margarine, applesauce and egg. Sift together flour,
soda, spices and salt. Add sugar twin; add to mixture and heat well.
Stir in lemon flavor. Fold in raisins and nuts. Pour into well greased
and floured tube pan. Bake in preheated 350 degree oven for 30
minutes. Do not overbake.
------------------------
DIABETIC COOKIES
1 stick margarine
1/4 c. milk
1 block unsweetened chocolate
1 box ground dates (optional)
1 box chopped raisins
1 c. chopped nuts
1/2 c. peanut butter
1 tsp. liquid sweetener
3 c. quick cooking oatmeal
1 tsp. vanilla
Cook margarine, milk and chocolate for 1 minute. Stir while cooking.
Add raisins, nuts, peanut butter, sweetener, oatmeal and vanilla. Mix
together with hands. Roll into walnut size balls. Makes 40 cookies at
120 calories each. Do not bake. May be frozen.
------------------------
DIABETIC DIET COOKIES
1 2/3 c. plain flour
1 tsp. soda
1/2 tsp. salt or salt substitute
2 tsp. apple pie spice
1 c. diet margarine
6 tbsp. or 6 packs sugar substituted ( such as Sweet 'N Low)
1 tsp. vanilla
1 egg
1 c. unsweetened applesauce
2/3 c. raisins
1 c. All Bran cereal
Sift flour, salt, soda, and spices. Beat margarine, sugar substitute,
vanilla, and egg until blended. Mixture will be rough and crumbly due
to the margarine. Add dry ingredients and applesauce. Mix well after
each addition. Stir in cereal and raisins. Bake in 9 x 13 inch pan at
375 degrees for about 15 minutes. Cool and cut in blocks. Can be
frozen. About 23 calories per cookies.
------------------------
DIABETIC CAKE
1/2 c. margarine
1 egg
1 tbsp. liquid artificial sweetener
1 tsp. vanilla
2 c. flour
2 tsp. soda
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 c. chopped dates
1 3/4 c. unsweetened applesauce
1 c. chopped nuts
Cream margarine; add egg, sweetener and vanilla. Sift together dry
ingredients and add to mixture. Add applesauce, dates and nuts.
Beat with electric mixer on high speed for several minutes until well
blended. Bake in Bundt pan at 325 degrees for 1 hour or until done.
------------------------
DIABETIC CAKE
2 c. water
2 c. raisins
1 c. unsweetened applesauce
2 c. flour
1 tsp. vanilla
2 eggs
2 tbsp. liquid sweetener
3/4 c. cooking oil
1 tsp. baking soda
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg
Cook raisins in water until water is gone. Cool. Then add applesauce,
eggs, sweetener and oil. Mix well. Blend in baking soda and flour.
Add remaining ingredients and mix well. You may add walnuts, or
artificially sweetened fruit cocktail may be used instead of raisins, if
desired. Bake at 350 degrees for about 40 minutes or more.
------------------------
DIABETIC COOKIES
1 1/4 c. water
1 tsp. nutmeg
2 tsp. cinnamon
1/2 tsp. salt
2 c. raisins
1/2 c. shortening
Boil all ingredients for 3 minutes and let cool. Add:
2 eggs
2 tbsp. water
2 c. sifted flour
1/4 c. brown sugar substitute
1/4 c. white sugar substitute
1 tsp. baking powder
1 tsp. baking soda
Drop by teaspoonful on greased cookie sheet. Bake for 10-12 minutes
at 350 degrees.
------------------------
BROWNIES FOR DIABETICS
1/2 c. margarine
3 scant tsp. liquid sweetener
2 sq. unsweetened melted chocolate
3/4 c. sifted flour
1/2 c. chopped walnuts
2 eggs
1 tsp. vanilla
1 tsp. baking powder
Cream margarine, sweetener, and chocolate, beat until smooth. Beat
in eggs and vanilla; add flour, baking powder, and walnuts. Beat until
smooth. Spread batter in greased 8 x 8 inch pan and bake at 350
degrees for 30 minutes. Cool in pan.
------------------------
DIABETIC COOKIES
1 1/4 c. water
1 1/4 c. shortening
2 c. seedless raisins
1/2 tsp. nutmeg
2 tsp. cinnamon
Boil all of the above for 3 minutes. Let cool. Beat in 2 eggs. Dissolve
1/2 teaspoon salt, 1 teaspoon soda, 12 1/4 ground saccarin in 2
tablespoons water. Add to above mix and add 2 cups flour and 1
teaspoon baking powder. Bake at 350 degrees for 10-12 minutes.
------------------------
DIABETIC APPLE CAKE
2/3 c. oil
5 tbsp. sugar substitute
1 egg
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 c. flour
1/2 c. raisins
1/2 c. water
1 1/2 c. chopped apples
Mix all ingredients. Pour into a lightly greased 9 x 9 inch pan. Sprinkle
with nuts. Bake at 350 degrees for 30 minutes. Makes 16 servings.
You can substitute carrots, bananas and pumpkin for the apples. All
works well, can also be made into cupcakes.
------------------------
DIABETIC CAKE
2 c. Bisquick
1 c. dates (cut up)
1 c. raisins
1 c. prunes (steamed and chopped)
1 c. applesauce
1/2 c. walnuts
2 tbsp. soft butter
1/2 tsp. soda
2 eggs
Combine all ingredients, putting the soda in the applesauce. Bake
about 30 minutes at 300 degrees.
------------------------
DIABETIC APPLESAUCE CAKE
1 stick margarine, melted
1 1/2 c. unsweetened applesauce
1 egg, beaten
2 c. flour
1 tsp. soda
1/2 tsp. cinnamon
1/4 tsp. cloves
Dash of nutmeg
1-2 tsp. Sugar Twin
1 1/2 c. chopped dates
1/2 c. pecans
1 c. raisins
Blend together margarine, applesauce and egg. Sift flour and all dry
ingredients together. Add them to mixture, stir in vanilla and fold in
dates and nuts. Bake in a well greased floured tube pan in preheated
oven at 350 degrees for 30 minutes. Do not over bake.
------------------------
BANANA RAISIN CAKE FOR DIABETICS
2 c. flour
1 1/2 tsp. baking powder
Non Nutrive sweetener equivalent to 11/2 c. sugar, 6 tsp. Sweet & low
1 tsp. soda
1 tsp. salt
1/2 c. diet margarine
1 c. banana, about 3 mashed
1 tsp. lemon peel grated
1 tsp. vanilla extract
2 eggs
1 c. white raisins, chopped
1/2 c. nuts, chopped fine
Preheat oven to 350 degrees and bake 1 hour 20 minutes or until
done.
------------------------
DIABETIC CAKE
2 c. water
2 c. raisins
1 c. unsweetened applesauce
3/4 c. polyunsaturated oil
1 tsp. baking soda
1 c. flour*
1 c. oats*
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 eggs
2 tbsp. artificial sweetened
1 tsp. vanilla
1/2 c. pecans
*Or use 2 cups flour and no oats. Cook raisins in 2 cups of water until
water evaporates. Add applesauce eggs, sweetener and oil. Mix well,
mix together flour, baking soda and spices. Blend into raisins, add
vanilla and mix well. Pour into a greased and floured 8x8 inch cake
pan. Bake at 350 degrees for 25 or 30 minutes. Refrigerate after first
day. Cake without sugar spoils easily.
------------------------
OATMEAL RAISIN COOKIES - DIABETIC
1/2 c. margarine
1 egg
3/4 c. flour
1 c. oatmeal
1/4 tsp. salt
1/2 tsp. soda
1 1/4 tsp. liquid artificial sweetener
1 tsp. vanilla
1/4 c. raisins
5 tbsp. orange juice concentrate,undiluted
Mix all ingredients together and drop by teaspoonfuls onto cookie
sheet, flatten. Bake at 350 degrees for 15-20 minutes. Yields: about
40 cookies. Exchange: 2 cookies = 1/2 bread.