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Exported from

MasterCook

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Almond Macaroons Recipe By : Serving Size : 50 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Apple Crisp Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Apple Walnut Strudel Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Apple-Go-Round Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 apple (firm)

1/4 1 1 1 2 1

cup teaspoon tablespoon tablespoon tablespoon

orange juice lemon juice raisins celery applesauce 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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Applesauce Bar Cookies Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Applesauce-Raisin Cookies Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Apricot Kolachy

Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Banana Pudding Splits Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup plain low-fat yogurt 1 package choc. pudding mix -- low-fat(4) 2 medium bananas -- peeled 1/2 teaspoon lemon juice

4

1/2 1/4

ounce cup

pistachios -- coarsely chopped thawed dairy whipped topping 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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Blueberry Snow Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Carrot Cake-Diabetic Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Cherry Pie And Whipped Topping-Diabetic Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------pie----prebaked single pie crust

2 1 1 1 1/4 1/2 1/2 1/4 1/2

16 oz cans cup tablespoon teaspoon cup cup cup tablespoons tablespoons cup teaspoon

2 2

unsweetened red cherries liquid from the cherries cornstarch almond flavoring sugar substitute -----whipped topping----instant dry milk cold water lemon juice sugar dry sugar substitute (opt) 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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Chewy Cookies Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1

teaspoon tablespoon

baking soda 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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Chocolate Balls Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Chocolate Chiffon Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Chocolate Chip Cookies Recipe By Serving Size : : 24 Preparation Time :0:00

Categories : Amount Measure -------- -----------1 cup 1/4 cup 3/4 cup 1 tablespoon 2 cup 1 teaspoon 1/4 teaspoon 1/4 cup 1/2 cup

Ingredient -- Preparation Method -------------------------------margarine -- at room temp. sugar brown sugar twin sugar vanilla flour baking soda salt water -- room temp 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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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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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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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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Date Drops Recipe By : Serving Size : 21 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Deep Dish Peach Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Delicious Dirt-Sugar Free Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Diabetic Bagel Chips Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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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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Diabetic Caramel Apple Salad Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

3 1/2 1/2

lg cup cup cup package cup

1 1 2

granny smith apples cored and diced walnuts raisins chopped celery small one -- sugar free butterscotch pudding 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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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 Stir in yogurt, and serve on a lettuce leaf, if desired. Each serving 1/2 cup Each serving may be exchanged for 1 vegetable From the Diabetic Kitchen of Joni in S.Jersey, for 2-3 hours Yield 7 servings fruit and 1 Enjoy:

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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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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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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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Diabetic Elegant Fruit Compote Recipe By : Serving Size : 4 Categories : Amount Measure Preparation Time :0:00 Ingredient -- Preparation Method

-------1 1 1 1 1 1

-----------can

cup cup sprig

-------------------------------(15-1/4 oz.) del monte pineapple tidbits in its own juice banana -- sliced quartered strawberries kiwifruit -- sliced or seeded grapes jicama pieces or apples orange-flavored liqueur 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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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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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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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 1 2 1/4 1/2 1 1

quarts tablespoon teaspoon cup dash pound

steamer clams (24-30) olive oil (or 3) garlic cloves minced dry mustard chopped parsley red pepper flakes 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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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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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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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 1/4 1/8 teaspoon teaspoon

egg slightly beaten salt 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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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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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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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 2 1/2 1/4 1 1/2

tablespoon teaspoon tablespoon

cups) lemon juice grated lemon rind 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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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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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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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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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 4 1 1/2 1/2

teaspoon slices tablespoon cup

lemon juice -- fresh stale white bread margarine -- room temperature 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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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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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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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 16 2

tablespoon cup

pineapple, slices -- canned pineapple juice -- from can 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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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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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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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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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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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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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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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. A.Broaddus 6-24-93 Exchanges: 1/2 Milk and 1/2 Fruit From Files of

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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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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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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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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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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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Peach Cobbler;diabetic Recipe By Serving Size : : 1 Preparation Time :0:00

Categories : Amount Measure -------- -----------1/3 cup 2 cup 3 tablespoon 1 cup 3/4 cup 1 1/2 teaspoon

Ingredient -- Preparation Method -------------------------------butter fresh peach slices powdered sweetener flour skim milk 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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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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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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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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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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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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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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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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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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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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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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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 1 1 1

cup teaspoon teaspoon teaspoon

1/2

sugar egg grated orange rind vanilla 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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