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* Exported from MasterCook *

Almond Macaroons

Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 egg white
1/4 cup sugar (sweetners do not work)
1 teaspoon almond extract
1/4 cup wheat germ

Preheat oven to 325 F. In a deep bowl, beat egg whites on low speed of an
electric mixer until frothy. Beat on high speed until stiff. Gradually
beat in sugar and then almond extract.Fold in wheat germ. drop mixture by
1/2 teaspoonsful onto a cookie sheet that had been sprayed with a nonstick
cooking spray and dusted lightly with flour. Put the cookies in the oven
and immediately reduce the temperature to 200 F. bake 1 hour. Turn off
heat, and leave cookies in oven to cool. Makes 10 servings, 5 cookies
each.

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* Exported from MasterCook *

Apple Crisp

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cooking apple(peel & slice)
1 teaspoon orange juice
2 teaspoon granulated sugar replacement
2 tablespoon cornflakes (crushed)
1 teaspoon margarine

Place apple slices in small baking dish. Sprinkle with orange juice,
sugar replacement and crushed cornflakes; top with margarine. Bake at 350F
for 20-25 minutes. MICROWAVE: Cook on high for 3-4 minutes. Hold 2
minutes. 1 serving = 1 fruit, 1 fat, 1/3 bread calories = 109
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* Exported from MasterCook *

Apple Walnut Strudel

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 apples
1/3 cup walnuts (chopped)
1/4 teaspoon lemon juice
1/4 cup margarine
1/3 pound phyllo leaves
1 bread crumbs

Peel, core and chop apples. Combine apples, walnuts and lemon juice in
mixing bowl; fold to mix. Melt margarine. Place 2 phyllo leaves on a
lightly dampened, lightly bread-crumbed cloth. Brush leaves lightly with
melted margarine. Lay a second leaf on top of each leaf. Brush each layer
lightly with melted margarine. Repeat using all the leaves. Place apple
filling 2 inch in from long edges. Fold long edges in over the filling.
Fold over the ends. Roll up dough, jelly-roll fashion. Score top into 10
pieces with a sharp knife or scissors and place on greased cookie sheet.
Bake at 350F for 25 minutes, or until lightly browned. 1 piece = 1/2
bread, 1 fat calories = 108

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* Exported from MasterCook *

Apple-Go-Round

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 apple (firm)
1/4 cup orange juice
1 teaspoon lemon juice
1 tablespoon raisins
1 tablespoon celery
2 tablespoon applesauce
1 lettuce leaf (optional)

Slice off top of apple; remove core. Prick outside with sharp fork.
Place apple in tall narrow bowl. Combine orange and lemon juice; pour over
apple. (Add extra water if apple is not covered.) Marinate in refrigerator
4-5 hours. Combine raisins, celery, and applesauce. Allow to mellow at
room temperature 2 hours. Chill thoroughly. Drain apple. Cut apple into 8
sections, slicing almost to the bottom. Fill with applesauce mixture.
Place on crisp lettuce leaf. 1 serving = 2 fruit calories = 54

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* Exported from MasterCook *

Applesauce Bar Cookies

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 3/4 cup sifted cake flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/8 teaspoon cloves
1/2 teaspoon salt
1/4 cup margarine
3/4 cup sugar
1 egg
1/2 cup unsweetened applesauce
1/2 cup raisins

Preheat oven to 375 F. Prepare bottom of a 11 x 7 ~inch pan with vegetable


pan coating. Sift together flour, baking soda, spices and salt. Cream
together margarine and sugar. Add egg to margarine mixture and beat until
light and fluffy. Alternately add the dry ingredients and applesauce,
stirring just enough to blend well. Add the raisins. Turn into the
prepared pan and bake about 30 minutes. Let cool for 10 minutes then cut
into 24 squares. 1 serving = 1 cookie = 1 bread exchange plus 1/2 fat
exchange. CHO 15, PRO 1, FAT 2, CAL 80, Na 98
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* Exported from MasterCook *

Applesauce-Raisin Cookies

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/4 cup vegetable oil
1/4 cup sugar
1 egg
1 teaspoon vanilla
1/2 cup unsweetened applesauce
1/2 cup whole wheat flour
1/2 cup unbleached flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon cloves
1/2 cup rolled oats
1/2 cup raisins - dark or golden

Cream the oil and sugar together. Add the egg and beat until light. Blend
the vanilla and applesauce. Stir the flours, baking powder, baking soda,
cinnamon, cloves, oats, and raisins into the creamed mixture. Blend well.
Drop by teaspoonfuls onto lightly oiled baking sheets. Bake at 375 F for
10 minutes, cool on a wire rack. one cookie = 1 serving = 1/2 fruit
exchange = 1/2 fat exchange = 56 cal, 10 CHO, 1 PRO, 2 Fat, 47 Na, 49 K,
11 cholest

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* Exported from MasterCook *

Apricot Kolachy
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 tablespoon active dry yeast
1/4 cup lukewarm water
1/4 cup + 2 T sugar
1/4 cup margarine
2 eggs
1/2 teaspoon lemon extract
1/2 teaspoon salt
1 cup water
3 1/2 cup to 4 c flour
24 dried apricots or prunes
1/2 teaspoon cinnamon

Dissolve the yeast in the 1/4 cup of warm water. Add the 1/4 cup of sugar
and margarine. When the margarine is soft, add the salt,eggs, lemon
extract, 1/2 cup of water, and 3 cups of the flour. Beat until thoroughly
blended. Place on a floured surface and knead in extra flour to make a
soft, smooth dough. Transfer to a lightly oiled bowl, cover with a damp
cloth, let rise until doubled in bulk. (about 1 hour) Meanwhile, cook the
apricots in the remaining 1/2 cup of water for 15 to 20 minutes, or until
softened. Puree. Add the cinnamon and the remaining 2 Tablespoons of sugar
and mix well. Cool until needed. Punch the dough down and let rest for 5
minutes. Roll out on a floured,surface to approximately 1/2 inch thick and
cut into 2-inch circles. Place a spoonful of the apricot (or prune) purr
in the center. Place on an oiled baking sheet. Let rise for 15 minutes.
Bake in a 400 F oven for 10 to 15 minutes, or until browned. From The ADA
Holiday Cookbook by Dr. Betty Wedman. 1 serving = 1 bread, 1/2 fat and 1/2
fruit exchange. = 114 Cal, 20 CHO, 3 PRO, 3 FAT, 79 Na, 81 K, 23 Chol

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* Exported from MasterCook *

Banana Pudding Splits

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup plain low-fat yogurt
1 package choc. pudding mix -- low-fat(4)
2 medium bananas -- peeled
1/2 teaspoon lemon juice
1/2 ounce pistachios -- coarsely chopped
1/4 cup thawed dairy whipped topping
4 bing cherries -- fresh*

* If bing cherries are not available, use 4 maraschino cherries. 1.In


blender,process yogurt on high speed for 30 seconds, add pudding mix and
process 1 minute, scraping down sides of container as necessary. 2.Cut
each banana into 6 diagonal slices and sprinkle with lemon juice.
3.Arrange 2 banana quarters into each of 4 goblets or dessert dishes, top
with 1/4 pudding mixture. Sprinkle each portion with 1/4 of the
pishachios, then top each with 1 tablespoon whipped topping and 1 cherry.

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* Exported from MasterCook *

Blueberry Snow

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 package unflavored gelatin (1 env)
1/4 cup cold water
1/2 cup boiling water
2 cup fresh blueberries (rinsed)
1 teaspoon lemon juice
2 tablespoon granulated sugar replacement
2 egg whites (beaten stiff)
6 fresh strawberries(optional)

Sprinkle gelatin over cold water in mixing bowl; set aside 10 minutes to
soften. Add boiling water and stir to completely dissolve. (If gelatin
does not dissolve completely, heat slightly.) Set aside. Combine
blueberries, lemon juice and sugar replacement in mixing bowl or food
processor and whip into a puree. Stir completely into gelatin mixture.
When blueberry mixture is cool, thick and syrupy, beat until frothy. Fold
stiffly beaten egg whites into blueberry mixture. Spoon into 6 serving
dishes; refrigerate until set. Before serving, top with fresh
strawberries. 1 serving = 1/3 fruit calories = 18
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* Exported from MasterCook *

Carrot Cake-Diabetic

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 cup grated carrot
1 1/4 cup chopped dates
1 cup raisins
1 1/3 cup water
1/4 cup applesauce -- unsweetened
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda

Preheat oven to 350 F. Place the carrots, dates, raisins, water,


applesauce, cinnamon, cloves and nutmeg in a saucepan, bring to boil,
reduce the heat, and simmer for 5 minutes. Cool. Stir the dry ingredients
together. Combine the wet and dry mixtures and stir until well blended.
spoon the batter into an 8x8" nonstick cake pan and bake for 45 to 50
minutes. VARIATION: You may add 1/2 cup chopped nuts to the wet
ingredients before combining with the dry. Makes 1 cake.

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* Exported from MasterCook *

Cherry Pie And Whipped Topping-Diabetic

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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-----pie-----
prebaked single pie crust
2 16 oz cans unsweetened red cherries
1 cup liquid from the cherries
1 tablespoon cornstarch
1/4 teaspoon almond flavoring
1 cup sugar substitute
-----whipped topping-----
1/2 cup instant dry milk
1/2 cup cold water
2 tablespoons lemon juice
2 tablespoons sugar
1/4 cup dry sugar substitute (opt)
1/2 teaspoon vanilla

Pie: Drain cherries well, reserving 1 cup liquid. Set cherries aside and
combine 1 cup liquid and cornstarch. Cook and stir over moderate heat
until thickened and transparent and the starchy taste is gone. Remove from
heat and add sugar substitute, almond flavoring and cherries. Taste and
add more sweetner, if desired. Cool to room temperature. Spread filling
evenly in crust. Let set at least 15 minutes.Topping: Combine dry milk and
water and refrigerate for 30 minutes. Beat at high speed for 4 minutes.
Add lemon juice to whipped milk and beat at high speed for 4 minutes. Stir
in the sugar and sugar substitute while it is being beaten. Add vanilla to
whipped topping and refrigerate until use. From "The New Diabetic
Cookbook" by Mabel Cavaiani,R.D.

Source:
"Bridget Benjamin"

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* Exported from MasterCook *

Chewy Cookies

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/3 cup vegetable oil
2 pkts brown sugar substitute
1 teaspoon vanilla
1 egg
1 cup wheat flake cereal
1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/2 teaspoon baking powder
2 tablespoon wheat germ
1/2 cup chopped raisins
1/2 teaspoon baking soda
1 tablespoon water

Mix ingredients in bowl. Last adding the soda dissolved in water. Drop by
teaspoon on ungreased cookie sheet. Bake in 350 F. oven for 8 to 12
minutes. From ADA Family Cookbook vol. II. Exchanges per one cookie: 1/2
bread, 1/2 fat Calorie 63, cho 7, pro 1, fat 4,Na 45, K 42

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* Exported from MasterCook *

Chocolate Balls

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 cup margarine -- room temp
2 tablespoon sugar
1/3 cup liquid sugar substitute
1 1/4 cup flour
3 tablespoon cocoa
1/2 teaspoon salt
1/4 cup chopped nuts
2 tablespoon raisins

Sprinkle sweet granulated sugar substitute, as necessary. Cream together


margarine and sugar until light and fluffy. Add vanilla and sugar
substitute to creamed mixture. Beat at medium speed for 1/2 minute. Stir
together flour, cocoa and salt to blend. Add to creamed mixture and mix at
low speed about 1 minute or until blended. Add nuts and raisins to dough.
Mix lightly. Shape into balls using 1 tablespoonful of dough per ball.
Place balls on a cookie sheet that has been lined with aluminum foil or
sprayed with PAN spray. Bake at 325 F for 20-25 minutes or until slightly
firm. Remove form oven and cool slightly. Roll lukewarm balls in Sprinkle
Sweet. Cool to room temperature and serve two balls per serving.
Variation: Chocolate Mint Balls: Add 1/2 teaspoon peppermint flavoring
along with 1 teaspoon vanilla instead to the 2 teaspoons vanilla.
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* Exported from MasterCook *

Chocolate Chiffon Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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egg whites
3/4 cup boiling water
1 2/3 cup sugar twin
1/2 teaspoon lite salt(optional)
1 1/4 cup eggbeaters
1/2 teaspoon cream of tartar
1/2 cup unsweetened cocoa
1 3/4 cup flour
1 1/2 teaspoon baking soda
1/2 cup liquid butter buds
2 tablespoon vanilla

In large bowl, let egg whites warm to room temp, about 1 hour. Preheat
over to 325F. Place cocoa in a small bowl. Add boiling water, stirring til
smooth. Let mixture cool, about 20 minutes. In another bowl, mix flour,
Sugar Twin, baking soda, and lite salt. Make well in center; pour in
liquid butter buds, eggbeaters, vanilla & cooled cocoa. Beat til smooth
with electric mixer. Sprinkle cream of tartar over egg whites. With an
electric mixer, beat on high til stiff peaks form. Do not overbeat. Pour
batter over egg whites. With rubber spatula or wire whisk gently fold into
egg whites til just blended. Turn batter into 10" tube pan. Bake 65-70
minutes on 325F. Invert pan over neck of bottle; let cake cool completely,
about 1 1/2 hours. With spatula, carefully loosen cake from pan, remove.
Recipe from Janie Kittle [fxjt64A] with sugar twin instead of sugar.
Original recipe from BUTTER BUSTERS by P. Mycoskie

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* Exported from MasterCook *

Chocolate Chip Cookies

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup margarine -- at room temp.
1/4 cup sugar
3/4 cup brown sugar twin sugar
1 tablespoon vanilla
2 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup water -- room temp
1/2 cup mini semisweet choc chips

Cream together margarine, sugar and sugar substitute at medium speed until
light and fluffy. add egg white and vanilla to creamed mixture and beat at
medium speed for 1 minute. Stir together flour,, soda and salt to blend
well. Add 1/4 cup water to creamed mixture along with the flour mixture
and mix at medium speed for 1 minute or until smooth.Add chocolate chips
to dough and mix lightly. drop by tablespoonsful onto cookie sheets that
have been lined with aluminum foil or sprayed with PAM spray. Press down
lightly with fingers dipped in cold water to form a circle about 2"
across. Bake at 375 F for about 12 minutes or until browned.(the cookies
won't be crisp unless they are browned) Remove cookies for hot cookie
sheets to wire racks to cool to room temperate. Allow 2 cookies per
serving. Variation: Chocolate Chip Bars: Instead of dropping dough onto
cookie sheets, spread dough evenly in a jelly roll pan that has been
sprayed or greased with margarine. Bake at 375 F for 20-25 minutes, or
until lightly browne d and the bars pull away from the sides of the
pan.Cool to room temperature and cut to yield 36 bars. serve 2 bars per
serving.

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* Exported from MasterCook *

Chocolate Frosting - Sugar Free

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package dream whip (1 envelope)
1/2 teaspoon vanilla
1/2 cup skim milk
1 package sugarfree choc. pudding(2oz)

Blend together skim milk, vanilla, and dream whip (or sugarfree whipped
topping mix). Beat til stiff. Add pudding mix and continue to beat til
light and fluffy.

Add more skim milk if too thick. Use as frosting on lowfat cupcakes using
1T per cupcake. Can also be used to frost cake or brownies. 1T = 9cals,
0cholesterol

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* Exported from MasterCook *

Cranberry-Orange Bars

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup finely chopped cranberries *
2 oranges -- ground skins & pulp
1/2 cup raisins -- dark or golden
1/4 cup brown sugar **
1/3 cup margarine
2 eggs
1 teaspoon vanilla
1 cup whole wheat flour
1 cup unbleached white flour
2 teaspoon baking powder

* substitutions = 2 cups whole fresh or frozen berries instead of 1 cup


chopped. ** substitutions = 2 T fructose instead of brown sugar Combine
the cranberries, oranges, raisins and brown sugar in a mixing bowl. Set
aside. Cream margarine until light and fluffy. Add 1 egg at a time and
beat well. Blend in vanilla. Gradually add the flours and baking powder to
the creamed mixture. Stir in the cranberry mixture and pour the batter
into a greased 13-x-9-inch baking pan. Bake in a 350 F oven for 30 to 40
minutes, or until browned on top. Cool in the pan on a wire rack. cut into
24 bars. From the ADA Holiday cookbook. one serving = 1 bar = 1 fruit
exchange = 1/2 fat exchange = 86 cal, 14 CHO, 2 PRO, 3 FAT, 55 Na, 78 K,
11 cholest
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* Exported from MasterCook *

Crunchy Chocolate Raisin Fudge

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup diet margarine
1 1/3 cup non-fat dry milk
2/3 cup cocoa powder
1 cup sugar(artificial equivalent)
1/3 cup evaporated non-fat milk
2 teaspoon vanilla
1 cup rice krispies
1/4 cup raisins

Mix margarine and milk powder until crumbly. Add cocoa and artificial
sweetener. Mix until blended. Add evaporated milk and vanilla. Mix until
almost smooth and sticky. Remove from bowl and mix in Rice Krispies with
hands. Continue mixing with hands until fudge is smooth and shiny. Shape
into 2 10inch long rolls. Wrap in clear plastic wrap. Chill until firm. To
serve, cut into 1/2 inch thick slices. Store in refrigerator. 1 serving =
1/5milk, 1/40th bread, and 1/20th fruit exchange. 30 calories.

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* Exported from MasterCook *

Date Drops

Recipe By :
Serving Size : 21 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 eggs beaten
1/3 cup margarine
1/2 pound dates
1 1/2 cup crisp rice cereal
1/2 cup chopped nuts
1 teaspoon vanilla
Combine eggs, margarine, and CHOPPED Dates. Cook over low heat, stirring
constantly. Boil 2 minutes. remove from heat and add cereal and nuts and
vanilla. Cool, shape into 42 little From ADA Family Cookbook vol.II
Exchanges for 2 cookies: 1/2 fruit, 1/2 bread, 1/2 fat cal 95, cho 10, pro
1, fat 6, Na 66, K 102,

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* Exported from MasterCook *

Deep Dish Peach Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 tablespoon lemon juice
1 1/4 cup sugar
1/8 teaspoon salt
1/4 teaspoon nutmeg
4 tablespoon butter
1 1/2 pound fresh peaches (6 c sliced)
2 tablespoon sugar
1/4 teaspoon cinnamon
3 tablespoon flour
1 cup heavy cream -- whipped

Prepare pastry for 8" single crust pie. Set aside. Sprinkle lemon juice
over peach slices in large bowl. Mix 1 1/4 cup sugar with the salt,
nutmeg, cinnamon and flour. Add to peaches. Toss until evenly coated.
Spread in 1 1/2 quart baking dish. Dot with butter. Roll out pastry to
cover dish with 1 1/2 inch overhang. Press pastry to edge of dish and
flute edge. Cut 3 vents in top. Sprinkle with remaining sugar. Bake 10
minutes at 450 degrees, then reduce heat to 350 degrees and bake 30
minutes more. Serve with whipped cream. Makes 1 pie Preheat oven to 450
degrees Prep. time: 1 hour
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* Exported from MasterCook *

Delicious Dirt-Sugar Free

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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devilsfood cakemix-sugarfree
8 ounce low fat cream cheese
1/8 pound margarine
3 1/2 cup skim milk
sugarfree inst. choc pudding
12 ounce sugarfree whipped topping
20 ounce dark brown sugarfree cookies

Bake sugar free devils good cake mix according to directions and cool. Mix
low far cream cheese or Neufchatel cheese, margarine, milk and pudding
packets. Stir until thickened and fold in prepared sugarfree whipped
topping. Crush cookies into crumbs.

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* Exported from MasterCook *

Diabetic Bagel Chips

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 bagel
spices to taste

SLICE A BAGEL VERY THINLY WITH A SHARP KNIFE. SPRINKLE WITH GARLIC POWDER
(OR ONE OF YOUR CHOICE BEFORE BAKING OR LEAVE PLAIN. BAKE ON A COOKIE
SHEET AT 250 TO 275 DEGREES UNTIL CRISP AND CRACKER LIKE. EACH BAGEL IS
EQUAL TO 2 STARCHES. This was recipe was given to me by a dietician at
Riverside Hospital, in Newport News, Va.
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* Exported from MasterCook *

Diabetic Cake Doughnuts

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon granulated sugar
4 tablespoon sugar replacement
1/3 cup buttermilk
1 egg (well beaten)
1 cup flour
1/8 teaspoon baking soda
1 teaspoon baking powder
nutmeg
1 cinnamon
1 vanilla extract
1 salt
1 oil for deep-fat frying

Combine sugars, buttermilk, and egg; beat well. Add remaining


ingredients, except oil. Beat just until blended. Heat oil to 375F. Drop
dough from doughnut dropper into hot fat. Fry until golden brown, turning
often. Drain. 1 serving (1 donut - did you think it would be 3 or 4?)= 1
bread, 1 fat Calories = 130 (Yep still only 1 donut)

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* Exported from MasterCook *

Diabetic Caramel Apple Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 lg granny smith apples
cored and diced
1/2 cup walnuts
1/2 cup raisins
1 cup chopped celery
1 package small one -- sugar free
butterscotch pudding
2 cup non-fat plain yogurt

Mix cored & diced apples, raisins, celery and walnuts well. Mix
butterscotch pudding and plain yogurt well. Mix pudding mixture with apple
mixture well and refrigerate for at least an hour before serving. Enjoy.

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* Exported from MasterCook *

Diabetic Carrot-Raisin Salad

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cup carrots -- grated
1 cup crushed pineapple -- drained &
unsweetened
1/2 cup raisins
8 ounce yogurt -- plain & lo-fat
7 lettuce leaves -- optional

Combine carrots, pineapple, and raisins; mix well. chill for 2-3 hours
Stir in yogurt, and serve on a lettuce leaf, if desired. Yield 7 servings
Each serving 1/2 cup Each serving may be exchanged for 1 fruit and 1
vegetable From the Diabetic Kitchen of Joni in S.Jersey, Enjoy:

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* Exported from MasterCook *

Diabetic Chocolate Ricotta


Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup low-fat ricotta cheese
try fat-free cottage cheese
2 teaspoon sugar-free cocoa mix

MIX TOGETHER AND EAT AS SNACK. Exchanges: 2 Meats. This was given to me by
a dietician at Riverside Hospital, Newport News, Va. Pom Pom Mom

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* Exported from MasterCook *

Diabetic Cottage Cheese Vegetable Casserole

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup thinly sliced carrots
1/2 cup chopped onion
1 tablespoon reduced calorie margarine
1/2 cup sliced mushrooms
1 (8 ounce) pa noodles
cooked and drained
2 cup low-fat cottage cheese
1/2 cup skim milk
1/2 teaspoon salt
1/2 teaspoon basil
1/4 teaspoon thyme
1/8 teaspoon pepper

Yield 12 servings - 1/2 C ea. Each serving may be exchanged for: 1 Bread,
1 Low-Fat Meat Parsley sprigs (optional) Combine carrots, onion and
margarine in non-stick skillet; cook on medium heat until tender. Add
mushrooms and cook 5 minutes; set aside Combine remaining ingredients,
except parsley, in large bowl; stir in cooked vegetables. Turn mixture
into nonstick 2 Qt. casserole. Cover and bake at 350 for 30 minutes or
until bubbly. Garnish with parsley before serving, if desired.
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* Exported from MasterCook *

Diabetic Devil's Food Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup cocoa
1/2 cup boiling water
2 cup cake flour
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/8 teaspoon salt
1/3 cup sugar ( or substitute)
3/4 cup liquid egg substitute(room t
1 teaspoon vanilla
1/2 cup margarine -- room temp

Stir together cocoa and boiling water until smooth. Set aside to cool to
room temperature. Place flour, baking soda, baking powder, salt and sugar
in mixer bowl and mix at low speed about 1 minute to blend. Add egg
substitute, sweetener, and vanilla to cocoa mixture and mix well. Add
margarine to dry ingredients along with cocoa mixture and mix well at
medium speed about 1 minute. Pour into 9" square or 9x13 cake pan that has
been greased with margarine.Bake at 350 F for about 30 minutes, or until a
cake tester comes out clean and cake pulls away from the sides of the pan.
Cool in the pan and cut 6x3 to yield 18 pieces.

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* Exported from MasterCook *

Diabetic Elegant Fruit Compote

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can (15-1/4 oz.) del monte
pineapple tidbits in its
own juice
1 banana -- sliced
1 cup quartered strawberries
1 kiwifruit -- sliced or seeded
grapes
1 cup jicama pieces or apples
orange-flavored liqueur
1 sprig fresh mint---if
desired.

DRAIN PINEAPPLE, RESERVING JUICE. MOISTEN SLICED BANANA WITH JUICE TO


PREVENT BROWNING; DRAIN. ARRANGE FRUIT IN DISH, DRIZZLE WITH LIQUEUR.
GARNISH WITH SPRIGS OF FRESH MINT, IF DESIRED. YIELD: 4 TO 6 SERVINGS.
This recipe can from a can of DelMonte Pineapple tidbits. Pom Pom Mom

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* Exported from MasterCook *

Diabetic Homemade Ice Cream

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
13 ounce evaporated milk
2 tablespoon sugar replacement
1 1/2 cup whole milk
1 tablespoon vanilla extract
3 eggs(well beaten)

Combine evaporated milk and sugar replacement. Beat well until sugar is
dissolved. Add whole milk and vanilla extract; beat well. Add eggs; beat
eggs into milk mixture vigorously. Pour into ice cream maker. Freeze
according to manufacturer's directions. 1 serving = 1/2 milk, 1/2 lean
meat Calories = 122
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* Exported from MasterCook *

Diabetic Kid's Snackin' Corn

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 cup corn -- popped
1 tablespoon butter or margarine
1/3 cup peanut butter

Pop the corn. This recipe is calculated on corn popped in an air type
popper without added fat for fewer calories.

Over low heat melt the butter or margarine with peanut butter until runny.
Drizzle over the popcorn and mix well. Spread in shallow baking pans and
bake in a 375 degree oven for 10 minutes, stirring 2 or 3 times. The corn
will crisp and topping will set.

1 cup = 107 cal. 1/3 brd, 2/3 high fat meat exch, 1/3 fat exch. Carbs =
5 Pro = 6 f = 7 Enjoy! :D American Diabetes Approved

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* Exported from MasterCook *

Diabetic Linguine With Clam Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup finely chopped onion
shallots finely chopped
bay leaf
(or 2) parsley stem
1 sprig fresh thyme or
1/4 teaspoon dried thyme
(or 5) peppercorns
1 cup white wine
3 quarts steamer clams (24-30)
1 tablespoon olive oil
2 (or 3) garlic cloves minced
1/4 teaspoon dry mustard
1/2 cup chopped parsley
1 dash red pepper flakes
1 pound linguine -- cooked & drained

Combine onion, shallots, bay leaf, parsley stems, thyme, peppercorns and
wine. Bring to a boil. Add scrubbed clams and steam for 4 to 5 minutes
or until clams open. Remove clams, discarding any that haven't opened,
separate them from shells and chop coarsely. Strain and save liquid. Heat
olive oil and 1 TABLESPOON reserved clam juice in a medium-size non-stick
frying pan. Add garlic and mustard and cook for 1 minute. Add parsley and
cook 1 to 3 minutes more. Add 1 cup reserved clam juice and simmer for 5
minutes or until sauce is reduced by half. Add chopped clams and cook for
1 to 2 minutes. Toss clam sauce with linguine, garnish with lemon, if
desired, and serve warm. Makes 4 servings.

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* Exported from MasterCook *

Diabetic Popcorn Snacks

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cup popped corn

For a TV snack, or something to take to the show or the ball game that
stays fresh and crisp, try seasoned popcorn.

Pop corn without fat using directions on popper and season to taste with
any of the following:

Butter Flavored Salt Taco Seasoning Garlic Salt Onion Salt Parmeson Cheese
Dried Herbs Hickory Flavored Salt (Great outdoors) Seasoned Salt * To
share with your feathered friends: String left-over popcorn and hang
outside for a healthy treat for the birds. It's fun to watch them eat! In
the bleak winter months the birds would love a bit of bacon fat rubbed on
the left-over corn. 1 serving (3 cups) = 80 cal, 1 bread serving. C = 15 P
= 3 F = Trace Approved by the American Diabetes Assoc.
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* Exported from MasterCook *

Diabetic Rice And Cheese Casserole

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

Servings: 6 2 1/2 c Cooked brown rice 3 Green onions, chopped 1 c


Low-fat cottage cheese 1 ts Dill weed 1/4 c Freshly grated Parmesan
-cheese 1/2 c Low-fat milk 1/2 ts Dijon-style mustard Nonstick vegetable
spray Combine all but the last ingredient in a mixing bowl. Pour into a
casserole dish coated with nonstick vegetable spray. Bake in a preheated
350 degree oven for 15 to 20 minutes. Serves: 6 (3/4 cup servings)
Calories: 225, Protein: 14 g, Fat: 4 g, Carbohydrates: 34 g, Fiber: 2.5 g,
Cholesterol: 10 mg, Sodium: 328 mg, Potassium: 218 mg Exchange: 1 1/2
starch/bread 1/2 lean meat 1 low-fat milk From: UCSD Healthy Diet for
Diabetes cookbook

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* Exported from MasterCook *

Diabetic Salmon Patties

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cup (15-1/2 oz. can)
libby's pacific pink salmon
1/2 cup saltine cracker crumbs
1/4 cup finely chopped celery
2 tablespoon finely chopped onion
1 egg slightly beaten
1/4 teaspoon salt
1/8 teaspoon pepper
hamburger buns -- split &
toasted
choice of toppings:
tartar sauce
cheese
thousand island dressing

DRAIN SALMON; RESERVE 3 TBSP. LIQUID. FLAKE SALMON. IN MEDIUM BOWL,


COMBINE SALMON, LIQUID, CRUMBS, CELERY, ONION, EGG, SALT & PEPPER; MIX
WELL. FORM INTO 5 PATTIES. IN PREHEATED LIGHTLY GREASED SKILLET OVER
MEDIUM HEAT, SAUTE PATTIES ABOUT 3 MINUTES ON EACH SIDE. SERVE ON
HAMBURGER BUNS WITH CHOICE OF TOPPINGS. This recipe came off a can of
Libby's Salmon. Pom Pom Mom

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* Exported from MasterCook *

Diabetic Smunchies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 graham crackers
sugar-free chocolate pudding
sliced bananas

SPREAD ONE GRAHAM CRACKER WITH SUGAR-FREE CHOCOLATE PUDDING THAT HAS BEEN
MADE UP, THEN TOP WITH THINLY SLICE BANANA. PUT OTHER GRAHAM CRACKER ON
TOP. WRAP AND FREEZE. WHEN THAWED IT IS GOOEY. Exchanges: 1 starch. When
making - be sure to break each long graham cracker in half. This was given
to me by a dietician at Riverside Hospital in Newport News, Va. Pom Pom
Mom
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* Exported from MasterCook *

Diabetic Sour Cream Spice Cake

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup margarine
3 tablespoon granulated brown sugar -- replacement
2 eggs
2 teaspoon Cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
2 cup flour (sifted)
1 teaspoon baking powder
1 1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup water
1 cup sour cream
1/2 cup raisins
1/4 cup walnuts chopped

Preheat oven to 350. Grease and flour a 13X9 baking pan. Cream together
the margarine and sugar replacement. Add eggs and beat well. Beat in the
cinnamon,cloves and nutmeg. Sift together the flour,baking soda,powder and
salt. Sift into the creamed mixture alternately with the water. Stir in
the sour cream,raisins and nuts. Pour into prepared pan and bake for 30-35
minutes. Let cool. Recipe yields 18 servings @ 124 per serving Exchanges:
1 1/2 bread 1 fat

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* Exported from MasterCook *

Diabetic Strawberry Jam

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cup strawberries -- halved
1/2 cup concentrated white grape -- juice (simmered down
1 1/2 cups)
2 1/2 tablespoon lemon juice
1/4 teaspoon grated lemon rind
1 1/2 tablespoon unflavored gelatin (1-1/2 -- envelops)

Place berries juices and lemon rind in saucepan. mash berries slightly to
release juice. heat to boiling. Sprinkle with unflavored gelatin. Remove
from heat, skim and pack into hot jars with hot lids. cool to room
temperature before freezing. Because this is stored in the freezer, you
may use any airtight, leakproof freezer container for storage, even
plastic containers. Tastes better if allowed to sit for a week. freezes
beautifully for up to 6 months.

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* Exported from MasterCook *

Diabetic Washington's Cherry Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 " unbaked pie shell
2 cups unsweetened cherries
1/4 cup soft margarine
1 tablespoon flour
1/2 cup sugar replacement
egg yolks
1/4 cup evaporated milk
1/2 teaspoon vanilla extract
egg whites
2 teaspoons granulated sugar replacement

Drain cherries; pout into unbaked pie shell. Cream margarine, flour, and
sugar replacement. Add egg yolks and beat until smooth. Add evaporated
milk and vanilla extract. Pour over cherries. Bake at 450F for 10 minutes.
Reduce heat. Bake at 350F for 30 minutes.Whip egg whites until soft peaks
form. Add granulated sugar replacement; whip until thick and stiff. Top
pie filling with meringue, carefully sealing edges. Bake at 350F for 12-15
minutes, or until delicately brown.1 serving (1/8 of pie) = 1 fruit, 1
fat, plus pie shell exchange calories = 88 plus pie shell calories
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* Exported from MasterCook *

Diabetic Yellow Cake And Fluffy Frosting

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----yellow cake-----
2 cup cake flour
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/3 cup sugar ( or substitute)
3 tablespoon dry buttermilk
3/4 cup water -- room temp
1/3 cup vegetable oil
1/4 cup sugar substitute(equal to )/
2 teaspoon vanilla
1/2 cup egg substitute(room temp)
1/4 cup margarine(room temp
-----fluffy frosting-----
1/2 cup sugar
2 tablespoon water
2 package sweet'n'low
2 large egg whites
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla

YELLOW CAKE:Place dry ingredients in mixer bowl and mix at low speed to
blend well. Combine 3/4 cup water, oil, sweetener,vanilla and egg
substitute and mix with fork to blend. Add margarine to flour mixture
along with liquid mixture and mix with a spoon only until well
blended.Spread evenly in a 9" square pan which has been greased with
margarine. Bake 30-35 minutes at 375 F or until cake tester comes out
clean and the cake pulls away from the sides of the pan. Cool to room
temperature and cut 4x4 to yield 16 equal servings. FLUFFY FROSTING:
Combine sugar, water, sweet'n'low egg whites and cream of tartar in top of
a double boiler and beat at high speed for 1 minute. Set over simmering
water in the bottom of the double boiler. Continue to beat at high speed
for 4-5 minutes or until soft peaks form. Remove from heat. Add vanilla to
frosting and continue to beat at high speed 1-2 minutes or until thick
enough to spread on a cooled cake. This is enough frosting for a 2-layer
or 9" square cake.
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* Exported from MasterCook *

Diabetic-Fine-Crumb Pie Shell

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cup fine crumbs(graham cracker
1 1/2 cup or dry cereal,zwieback -- etc
3 tablespoon margarine (melted)
1 tablespoon water
1 spices (optional)
1 sugar replacement (optional)

Combine crumbs with melted margarine and water; add spices and sugar
replacement, if desired. Spread dough evenly in 8-10 inch pie pan,
pressing firmly onto sides and bottom. Either chill until set, or bake at
325F for 8-10 minutes.

1 serving w/ graham cracker = 1 bread, 1 fat, calories: 85 1 serving w/


dry cereal = 1/2 bread, 1 fat calories: 64 1 serving w/ zwieback = 1/2
bread, 1 fat calories: 70

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* Exported from MasterCook *

Downeast Blueberry Bread Pudding

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoon sugar-or use equivalent -- sweetener amount
1 tablespoon cornstarch
10 package diabetic sweetener
1 pint fresh blueberries -- sorted
and stemmed
1 teaspoon lemon juice -- fresh
4 slices stale white bread
1 1/2 tablespoon margarine -- room temperature
1/2 cup evaporated skimmed milk

Combine the sugar, cornstarch and sweetener, pressing out all lumps. Dump
the blueberries into a 6-cup shallow casserole that has been lightly
sprayed with nonstick vegetable cooking spray. Dump in the sugar mixture,
add the lemon juice, and toss well to mix. With a potato masher, lightly
mash the blueberries, set aside. Butter the bread,(with the margarine)
lightly on one side, stack the slices and cut into 1/2" cubes.Dump into
the casserole and toss well to mix. Bake the pudding uncovered in a
moderate 350 F oven for 30 minutes, remove from oven, add the evaporated
skim milk and stir well to mix. Return to oven and bake uncovered for 15
minutes.Serve warm, topped, if you like, by a little whole milk. Makes 6
servings.

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* Exported from MasterCook *

Family Favorite Cake-Diabetic

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup diet margarine
1 1/2 cup non-nutritive sweetener*
4 teaspoon baking powder
1/2 teaspoon salt
3 cup flour
1 cup skim milk
1 teaspoon almond extract
3/4 cup egg whites(4-5)

* Sugar Twin is best for this Preheat oven to 375 F. Cream margarine and
sweetener. Sift baking powder, salt, flour, then add alternately with skim
milk to creamed mixture. Add almond extract, and beat egg whites until
stiff peaks form, and fold in. Pour into 2 well-greased 9" layer pans.
Bake about 30 minutes. Cool a few minutes, then remove from pans and cool
further on wire racks. Top with Creamy Frosting. Makes 1 two layer cake.
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* Exported from MasterCook *

Fine-Crumb Pie Shell

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cup fine crumbs(graham cracker
1 1/2 cup or dry cereal,zwieback -- etc
3 tablespoon margarine (melted)
1 tablespoon water
1 spices (optional)
1 sugar replacement (optional)

Combine crumbs with melted margarine and water; add spices and sugar
replacement, if desired. Spread dough evenly in 8-10 inch pie pan,
pressing firmly onto sides and bottom. Either chill until set, or bake at
325F for 8-10 minutes.

1 serving w/ graham cracker = 1 bread, 1 fat, calories: 85 1 serving w/


dry cereal = 1/2 bread, 1 fat calories: 64 1 serving w/ zwieback = 1/2
bread, 1 fat calories: 70

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* Exported from MasterCook *

Freezer Ice Cream - Sugar Free

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----ingredients-----
8 cup pet lite milk
1/2 cup sugar subst. equivalent
4 cup strawberries
8 pineapple, slices -- canned
16 tablespoon pineapple juice -- from can
2 cup orange juice

Directions: Put all ingredients in a home freezer and freeze according to


instructions. Makes 16 1-Cup Servings. Exchanges: Each Serving equals 1
Milk and 3/4 Fruit. Calories: 125 From Files of A.Broaddus 6/24/93

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* Exported from MasterCook *

French Sponge Cookies

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sifted cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3 eggs -- separated
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
6 tablespoon sugar

Preheat OVEN TO 350 f. Sift together flour, baking powder, and salt. Beat
egg yolks in a small bowl, rapidly, until very thick and lemon colored,
adding almond and vanilla flavorings during the beating. With clean
beaters, beat the egg whites until stiff and shiny; begin to add sugar,
not more than 1 Tablespoon at a time, and beat constantly. Continue to
beat rapidly until whites are very stiff and glossy. Gently fold in the
beaten egg yolks. In the same manner fold in the dry ingredients until
well mixed. Using a small spatula and a measuring tablespoon, measure and
droop onto ungreased baking sheets, spacing 2 inches apart. Bake for 10
minutes until light and golden brown. Remove at once from sheet to cool.
one serving = 4 cookies = 1 bread exchange CHO 11, PRO 2, FAT 2, CAL 67,
Na 94
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* Exported from MasterCook *

Fresh Apple Muffins-Diabetic

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoon soft margarine
2 tablespoon sugar replacement
egg (beaten)
1 1/4 cup flour
1/4 teaspoon salt
2 teaspoon baking powder
6 tablespoon skim milk
apple (peeled and chopped)

Cream margarine and sugar replacement; add egg. Stir in remaining


ingredients. Spoon into greased muffin tins, filling no more than
two-thirds full. Bake at 400F for 25 minutes, or until done. For those
who like spices, you may add cinnamon, nutmeg, ginger, cloves to the mix -
just a dash of each. yield : 12 muffins 1 muffin = 1 bread calories = 72

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* Exported from MasterCook *

Fruit Preserve Bars

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
1 1/2 cup flour
1/2 teaspoon almond extract
1 cup fruit preserves
1 cup brown sugar -- packed
1/2 teaspoon baking soda
1 1/2 cup oats -- uncooked
1/4 cup sliced almonds -- toasted
Beat butter and sugar until well blended. Add combined flour and baking
soda; mix well. Blend in extract. Stir in oats. Spread mixture in bottom
of greased 13x9 inch pan. Spread with preserves to within 1/2 inch of
outer edge of pan. Sprinkle with almonds. Bake at 375 degrees for 22 to
25 minutes. Cool and cut into bars. Makes 20 bars Preheat oven to 350
degrees Grease 13x9 inch pan Note 1: Experiment with different flavor
combinations of extract, nuts and preserves. Note 2: Oats can be
old-fashioned or quick, but not instant.

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* Exported from MasterCook *

Fruit Tart

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup whole wheat flour
1 tablespoon sugar
2 tablespoon ice water
1 teaspoon cornstarch
kiwi -- peeled and sliced
1 cup thinly sliced strawberries
1/3 cup all purpose flour
3 tablespoon margarine
2 teaspoon sugar
1/2 cup orange juice
3/4 cup thinly sliced banana

For crust, combine flours and the 1 Tablespoon sugar. Cut in margarine
till mixture resembles coarse crumbs. Sprinkle with ice water; toss till
crumbly. Form dough into a ball. Press dough into a circle on waxed paper.
Cover with another sheet of waxed paper. Roll into a 10 inch circle.
Remove top sheet of waxed paper; invert onto an ungreased baking sheet.
Crimp pastry edge. Prick with a fork. Bake crust in a 400 deg F. oven for
12-15 minutes or till lightly browned. Cool. Meanwhile, for glaze, combine
the 2 teaspoons sugar and cornstarch. Stir in orange juice. Cook and stir
till thickened and bubbly. Remove from heat; cool. Place crust on a
serving plate. Arrange kiwi fruit in the center. Arrange bananas around
kiwi and berries around bananas. Spoon glaze over fruit. Serve immediately
or chill 1 hour.

Per serving: 153 calories, 2 g protein, 24 g carbohydrates, 6 g fat, 0 mg


cholesterol, 68 mg sodium, 232 mg potassium.
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* Exported from MasterCook *

Grandma B's Oatmeal Cookies

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup unsalted margarine
1/4 cup sugar
1/4 cup molasses
1/4 cup egg substitute
6 ounce thawed -- frozen oj
concentrate
1/2 cup rolled oats
1/4 cup raisins
1/4 cup chopped walnuts
2 cup flour
1 teaspoon baking soda
1/2 teaspoon ginger
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg

Preheat oven to 325 F. Spray baking pan, 13 x 9 ~inches, with vegetable


spray. Cream margarine and sugar until fluffy. Stir in molasses, egg
substitute, and orange juice concentrate. Mix in the remaining
ingredients. Spread in pan. Bake for 25 to 30 minutes. Cool. Cut into
bars, 2 x 1 1/2 inches. From All-In-One diabetic cookbook No artificial
sweeteners. 1 serving = 1 bar: 1 starch/bread exchange 72 cal, 2 pro, 3
fat, 11 carbo, 45 Na, 0 chol

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* Exported from MasterCook *

Homemade Ice Cream

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
13 ounce evaporated milk
2 tablespoon sugar replacement
1 1/2 cup whole milk
1 tablespoon vanilla extract
3 eggs(well beaten)

Combine evaporated milk and sugar replacement. Beat well until sugar is
dissolved. Add whole milk and vanilla extract; beat well. Add eggs; beat
eggs into milk mixture vigorously. Pour into ice cream maker. Freeze
according to manufacturer's directions. 1 serving = 1/2 milk, 1/2 lean
meat Calories = 122

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* Exported from MasterCook *

Ice Cream, Low Fat, Fridge

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----ingredients-----
8 ounce pet lite milk
4 package sugar substitute
1 teaspoon vanilla
-----add: one of the following-----
1 peach -- peeled and diced
1 banana
2 sl pineapple with juice
4 ounce orange juice
1 cup strawberries

Directions: Mix all together and put in freezer of refrigerator until


hardened. Remove - break up - put in blender and whip until creamy. Serve.

Calories: 75 cal. Exchanges: 1/2 Milk and 1/2 Fruit From Files of
A.Broaddus 6-24-93
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* Exported from MasterCook *

Light And Luscious Orange Bars

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon unflavored gelatin
1/4 cup frozen concentrated orange juice
2 tablespoon sugar
1/2 teaspoon vanilla
1/2 cup nonfat dry milk powder
1/2 cup cold water
1 tablespoon lemon juice
24 graham crackers

Chill a small mixing bowl and beaters. In the top section of a double
boiler, soften gelatin in the melted concentrated Orange Juice. Place over
hot water,and stir until the gelatin is completely dissolved. Remove from
heat and stir in the sugar and vanilla. Using cold beaters, beat dry milk
and water until soft peaks form. Add the lemon juice and beat until stiff.
Fold in orange juice mixture. Spread on 12 Graham crackers. Top with the
remaining crackers. Wrap individually; freeze until firm about 2 hours.
From the ADA Family Cookbook vol.II. Exchanges per sandwich: 1/2 non fat
milk, 1 fruit Cal 89, cho 17, pro 3, fat 1, Na 121, K 181, 1/2 teaspoon
sugar (8 cal) per serving

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* Exported from MasterCook *

Light And Luscious Orange Bars-Diabetic


Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon unflavored gelatin
1/4 cup frozen concentrated orange juice
2 tablespoon sugar
1/2 teaspoon vanilla
1/2 cup nonfat dry milk powder
1/2 cup cold water
1 tablespoon lemon juice
24 graham crackers

Chill a small mixing bowl and beaters. In the top section of a double
boiler, soften gelatin in the melted concentrated Orange Juice. Place over
hot water,and stir until the gelatin is completely dissolved. Remove from
heat and stir in the sugar and vanilla. Using cold beaters, beat dry milk
and water until soft peaks form. Add the lemon juice and beat until stiff.
Fold in orange juice mixture. Spread on 12 Graham crackers. Top with the
remaining crackers. Wrap individually; freeze until firm about 2 hours.
From the ADA Family Cookbook vol.II. Exchanges per sandwich: 1/2 non fat
milk, 1 fruit Cal 89, cho 17, pro 3, fat 1, Na 121, K 181, 1/2 teaspoon
sugar (8 cal) per serving

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* Exported from MasterCook *

Mocha Cookies

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup margarine -- room temperature
2 tablespoon sugar
2 teaspoon vanilla
1/3 cup liquid sugar substitute
1 1/4 cup flour
3 tablespoon cocoa
2 teaspoon instant coffee
1 teaspoon baking powder
1/4 cup raisins
1/4 cup chopped nuts
2 large egg whites -- room temp
Cream together margarine and sugar until light and fluffy. add vanilla and
sugar substitute to creamed mixture and mix lightly. Stir together flour,
cocoa, coffee and baking powder to blend. Add to creamed mixture and mix
at medium speed 1-2 minutes or until blended. add raisins and nuts to
dough and mix lightly, Add egg whites to dough and mix until egg white are
adsorbed into the dough. Drop dough by tablespoonsful onto a cookie sheet
that has been lines with aluminum foil or sprayed with PAM. Using your
fingers dipping in cold water, shape dough into round cookies about 1/4"
thick. Spread the dough carefully because the finished cookie will be the
shaped of the dough after it is baked. Bake at 375 F for about 12 minutes,
or until the dough springs back when touched. Transfer from the hot cookie
sheet onto a wire rack and cool to room temperature. Serve one cookie per
serving.

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* Exported from MasterCook *

No-Bake Chocolate Butterfluff

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter -- softened
1 cup sugar
4 ounce unsweetened premelted -- chocolate
2 teaspoon vanilla
4 eggs

Cream butter thoroughly, add sugar eggs and chocolate gradually until
smooth and thick. Chill or freeze. The beautiful basic recipe starts you
off. You can create your own dreamy deserts. PIE: Fill graham cracker or
chocolate cookie crumb crust. Chill until firm. Try a coconut crust or
meringue shell for variation. PUDDING: Add flavorings (like rum) fresh
fruit, chopped nuts and whipped cream. PARFAIT: Layer whipped cream, fruit
or nuts with butterfluff. Top with whipped cream.
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* Exported from MasterCook *

Original Red Velvet Cake With Frosting

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----cake-----
1/2 cup butter
1 1/2 cup sugar
2 eggs
2 tablespoon cocoa
2 ounce red food coloring
1 teaspoon vanilla
1 teaspoon salt
1 cup buttermilk
2 cup flour
1 tablespoon vinegar
1 teaspoon baking soda
-----frosting-----
1 cup milk
5 tablespoon flour
1 cup butter
1 cup granulated sugar
1 teaspoon vanilla

CAKE: Cream together butter, sugar and eggs. Make a paste of cocoa and
food coloring. Add the paste to the creamed mixture. Mix salt and vanilla
in buttermilk and add a;ternately with the flour. Mix soda and vinegar
separately, add last, folding in. DO NOT BEAT after adding soda mixture.
Bake at 350 for 30 minutes. ICING: Boil together milk and flour until
thickened. Let stand until cool. Cream together butter, sugar and
vanilla. Add milk and flour mix and beat very well. (The longer you beat
it the better it gets)

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* Exported from MasterCook *

Peach Cobbler;diabetic

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup butter
2 cup fresh peach slices
3 tablespoon powdered sweetener
1 cup flour
3/4 cup skim milk
1 1/2 teaspoon baking powder

Melt butter in a 1 1/2-qt. baking dish. Add peaches to melted butter. Mix
together the sweetener, flour, milk and baking powder. Pour over peaches
but DO NOT STIR. Bake at 375 until golden brown. Serves 5 Exchange: 1
bread, 1 fruit, 2 fats each 1/2 c serving Reformatted for MM By Joni in
S.Jersey

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* Exported from MasterCook *

Peach Daiquiri Ice

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 16 ounce can peach slices (juice pack
2 tablespoon rum
2 tablespoon lime juice
1/4 cup sugar
1/4 teaspoon lime peel -- finely shredded

Drain peaches, reserving 2 T juice. In a blender container or food


processor bowl combine peach slices, sugar, rum, lime peel, lime juice,
and reserved peach juice. Cover and blend or process till smooth. Pour
peach mixture into an 8x4x2" loaf pan. Cover and freeze 4 hours or till
firm. Let stand at room temperature about 5 minutes before serving.

Per serving: 108 calories, 0 g protein, 25 g carbohydrates, 0 g fat, 0 mg


cholesterol, 1 mg sodium, 6 mg potassium.
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* Exported from MasterCook *

Peach Melba

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup raspberries
1/2 teaspoon sugar replacement
1/2 cup dietetic vanilla ice cream
1/2 peach (sliced)

Slightly mash raspberries and sugar replacement. Allow to rest 5 minutes.


Place ice cream in dish. Top with peach slices and raspberries. 1 serving
= 1 bread, 1 fruit Calories = 120

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* Exported from MasterCook *

Peach Walnut Spice Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
1/2 cup brown sugar -- packed
1/3 cup molasses
2 1/2 cup flour
3/4 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 cup sugar
4 eggs
2 fresh peaches
1/2 teaspoon salt
2 teaspoon cinnamon
1/2 cup chopped walnuts
Cream butter and sugars until light and fluffy. Beat in eggs, then add
molasses; beating thoroughly. Peel and chop peaches and stir into mixture.
Combine remaining ingredients and stir into creamed mixture until smooth.
Pour into greased and floured 9 inch square pan. Bake at 350 degrees for
40 to 50 minutes or until pick inserted into center comes out dry. Cut
into squares and top with whipped cream and peach slices if desired. Makes
1 cake

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* Exported from MasterCook *

Peanut Butter Cookies

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cup whole wheat flour
1/2 cup soy flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup applesauce
1/2 cup water
3/4 cup honey
3/4 cup peanut butter

In a medium size bowl, mix flours, baking powder and soda. In a large
bowl, mix applesauce, water, honey and peanut butter until smooth. Add
flour mixture to peanut butter mixture and mix well. drop by tablespoons
onto cookie sheet. Flatten with fork dipped in flour. Bake at 300 F for 15
minutes. From McDoughall Cookbook,Vol.II. From *Prodigy's Healthy Eating
Bulletin Board.

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* Exported from MasterCook *


Quick Chocolate Mousse

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounce a diabetic mix of -- dream whip
1/2 cup ice water
1 tablespoon cocoa
strawberries for garnish

Beat all ingredients until soft peaks form. Spoon into dishes. Per
serving: 67 calories, 0.7 gms protein, 4 gm fat, 0 cholesterol, 6 gms
carbohydrates, 13 mg sodium From: The Pointe Restaurant and Spa - the
largest all-suite resort in the nation. Located in Phoenix, Arizona. Jean
Bolls JXCT09A

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* Exported from MasterCook *

Sour Cream Spice Cake

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup margarine
3 tablespoon granulated brown sugar -- replacement
2 eggs
2 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
2 cup flour (sifted)
1 teaspoon baking powder
1 1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup water
1 cup sour cream
1/2 cup raisins
1/4 cup walnuts chopped

Preheat oven to 350. Grease and flour a 13X9 baking pan. Cream together
the margarine and sugar replacement. Add eggs and beat well. Beat in the
cinnamon,cloves and nutmeg. Sift together the flour,baking soda,powder and
salt. Sift into the creamed mixture alternately with the water. Stir in
the sour cream,raisins and nuts. Pour into prepared pan and bake for 30-35
minutes. Let cool. Recipe yields 18 servings @ 124 per serving Exchanges:
1 1/2 bread 1 fat

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* Exported from MasterCook *

Sugar Free Chocolate Chip Cookies

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup softened margarine
1 egg
1 teaspoon vanilla
1/4 cup non-fat dry milk
1/2 cup sugar twin
1/4 cup water
1 cup flour
1/2 teaspoon baking soda
2 ounce dietetic choc candy -- diced

Cream together margarine and Sugar Twin. Add egg, vanilla, non-fat dry
milk and water. Beat 1 minute at medium speed. Fold in chocolate candy.
Drop from teaspoon onto ungreased cookie sheet. Bake at 350F for 20-25
minutes. 31 calories per cookie.

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* Exported from MasterCook *

Sugar Free Whipped Topping

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup instant dry milk
1/3 cup cold water
2 tablespoon lemon juice
2 tablespoon sugar
1/4 cup equivalent-sugar substitute
1/2 teaspoon vanilla

Combine dry milk and water and refrigerate for 30 minutes. Beat at high
speed for 4 minutes. Add lemon juice to whipped milk and beat at high
speed for 4 minutes. Stir sugar and sugar substitute together and add
gradually to the whipped milk while it is being beaten. Add vanilla to
whipped topping and refrigerate until used. Can be spread on top of pies
or used as a garnish for pies, puddings, or gelatins. It should be
prepared as close to serving time as possible since it loses volume after
a period of time. 1 serving = 2T exchanges = free (1/3 c is 1 veg
exchange) calories=12

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* Exported from MasterCook *

Sugarless Raisin Cookies

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup raisins
2/3 cup water
1 tablespoon liquid sugar substitute
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoon margarine
1 egg
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt

Combine raisins,water, sweetner, spices, and margarine in saucepan. Bring


to a boil and cook 3 minutes. Cool. stir in egg. Mix flour, baking powder,
and salt. Add to fruit mixture and mix well. Drop by teaspoon onto a
lightly greased baking sheet. Bake at 350 degrees for 9 to 10 minutes.
From ADA Family Cookbook vol. II. Exchanges per 2 cookies: 1 bread, 1 fat
Cal 95, cho 16, pro 2,fat 3, Na 110, K 86.

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* Exported from MasterCook *

Vanilla Ice Cream-Diabetic

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
13 ounce evaporated milk
2 tablespoon sugar replacement
1 1/2 cup whole milk
1 tablespoon vanilla
3 eggs

Combine evaporated milk and sugar replacement. Beat well until sugar is
dissolved. Add whole milk and vanilla extract; beat well. Add eggs; beat
eggs into milk mixture vigorously. pour into ice cream maker. Freeze
according to manufacturer's directions.

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* Exported from MasterCook *

Wheat Germ Gems

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cup flour
1 cup toasted wheat germ
3/4 cup shortening
1/2 cup sugar
1 egg
1 teaspoon grated orange rind
1 teaspoon vanilla
1/2 teaspoon salt

Combine all ingredients in mixing bowl.Mix at low speed until well mixed.
Chill dough. Roll into 1-inch balls. Roll in wheat germ. Place on cookie
sheet and bake at 350 F. for 12 to 15 minutes. Each 2 cookie serving
exchange of 1 bread and 1 fat. Calories per 2 cookie serving = 109, cho
12, pro 2, fat 6. Each 2 cookie serving has approximately 3/4 teaspoon of
sugar equal to 13 calories of sugar. From ADA Family Cookbook.

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