Good Foods For Diabetics

- SMAKEROON COOKIES

2009-08-30T20:14:00.000-07:00

3 egg whites
1/2 tsp. cream of tartar
2 tsp. sugar substitute
1/4 tsp. almond flavoring
3 c. Rice Krispies
1/4 c. shredded coconut

Beat egg whites until foamy, add cream of tartar and continue beating until stiff but not dry. Add sugar substitute and flavoring. Beat until blended. Fold in cereal and coconut and drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 350 degrees for 12-15 minutes or until lightly browned. 1 serving = 1 fruit exchange (3 cookies). Yields 24 cookies.

GRILLED TURKEY TENDERLOIN

2009-08-20T20:13:00.000-07:00

1/4 c. low-sodium soy sauce
1/4 c. sherry wine or apple juice
1/8 tsp. black pepper
2 tbsp. crushed onion
1 lb. uncooked turkey tenderloin, 3/4
to 1 inch thick
1/4 c. peanut oil
2 tbsp. lemon juice
1/8 tsp. garlic salt
1/4 tsp. ground ginger

In a shallow pan, blend all marinade ingredients together. Add turkey, turning to coat both sides. Cover; marinate in refrigerator several hours or overnight, turning occasionally. Grill the tenderloins over hot coals, 8-10 minutes per side, depending on the thickness. Tenderloins are done when there is no pink in the center - do not over cook. Serve in 1/4 inch thick slices in toasted buns. Yields 4 servings.

SUGAR-FREE SPICE COOKIES

2009-07-26T20:13:00.001-07:00

1/3 c. margarine, softened
1/4 c. granulated fructose
1/2 tsp. granulated brown sugar
replacement
1 c. flour
1/2 tsp. baking powder
1 tsp. cinnamon
1/8 tsp. salt
1 tsp. vanilla

In a large bowl, cream margarine, fructose, and brown sugar replacement together until light and fluffy. Add flour, baking powder, cinnamon, and salt; mix well. Stir in vanilla. Shape dough into 1 inch balls and place on ungreased cookie sheets. Flatten balls with a fork that has been dipped in cold water. Bake at 375 degrees for 8-10 minutes; cool on wire racks.

CREAMY CHOCOLATE FUDGE

2009-06-20T18:59:00.000-07:00

4 tbsp. diet butter
1/4 c. brown sugar replacement
1/4 tsp. instant coffee
1 envelope and 1/2 tsp. unflavored
gelatin
1/4 c. cream flavored diet soda
2/3 c. nonfat dry milk
1 1/3 c. Ricotta cheese
1 tbsp. chocolate extract
1/2 tsp. vanilla
2 tsp. artificial sweetener (liquid)
1/2 tsp. brown food coloring
2 pkg. W.W. dried apples

Place margarine in a small pan over hot water to melt. Sift brown sugar and coffee very slowly into margarine. Stir constantly. Soften gelatin in soda. Add nonfat dry milk. Add a few drops more of soda if needed. The mixture needs to be paste like. Combine gelatin mixture with margarine mixture. Stir constantly over hot water until thoroughly blended. Combine cheese, extracts, sweetener, and food coloring. Mix well. Fold gelatin-margarine mixture into Ricotta mixture. Pour into 8 x 8 x 2 inch pan. Refrigerate 2 hours. Freeze for firmer fudge. 20 squares.

CHICKEN LIVERS HAWAIIAN

2009-05-20T18:59:00.000-07:00

1/4 c. liquid chicken bouillon
1/2 c. chopped celery
1/2 c. chopped onion
1/2 med. green pepper, sliced
12 oz. chicken livers
1 c. pineapple chunks
1 1/4 tsp. brown sugar substitute
1 tsp. salt
1 tbsp. cider vinegar
Bean sprouts

Cook celery, onion, and green pepper in Pam sprayed skillet. Cook over medium- high heat until crisp, about 5 minutes. Add chicken liver and cook 10 minutes. Add chicken liver and cook 10 minutes. Stir frequently. Add pineapple. Dissolve salt, sugar, and vinegar with 1/2 cup water. Add to skillet. Serve on cooked hot bean sprouts.

CHICKEN DINNER

2009-05-02T18:58:00.001-07:00

4 oz. chicken
1 egg
4 oz. cooked peas
1/3 c. dry milk
2 tbsp. dehydrated onion flakes
2 tbsp. green peppers, diced
2 tbsp. Worcestershire sauce
1/2 tsp. salt, seasoned
1/2 c. water
2 tbsp. pimento, chopped

Combine all ingredients. Bake at 350 degrees for 45 minutes.

CHOCOLATE CREAM ROLL

2009-02-28T20:29:00.000-08:00

1 pkg. chocolate ALBA
2 eggs
1/2 tsp. cream of tartar
1 1/2 tsp. vanilla
1 pkg. Sweet'N Low
1/2 c. fruit juice
1 envelope unflavored gelatin
1/2 c. evaporated skim milk
2 tbsp. lemon juice
1 tsp. vanilla

Blend ALBA, eggs, cream of tartar, and baking soda. Add 1 1/2 teaspoon

vanilla and Sweet'N Low. Blend in blender. Blend until smooth. Pour onto

wax paper lined small cookie sheet. Bake at 350 degrees for 15 to 20

minutes. Cool. Place on a slightly damp dish towel. Carefully peel away wax

paper. Cool. Spread with cream filling and roll up "Jelly-roll" style. Place the

roll in freezer for storage. Remove from freezer a few minutes before serving

time. Slice. CREAM FILLING: Mix fruit juice, gelatin, and milk. Add lemon

juice, add 1 teaspoon vanilla.

CHRISTMAS COLE SLAW

2009-02-20T20:29:00.000-08:00

1/2 head green cabbage
1/4 head purpose cabbage
1/3 c. chopped onions
1/3 c. chopped green peppers
1/2 c. diet mayonnaise
1 tsp. salt
2 tsp. artificial sweetener
1/4 tsp. pepper
1 tsp. vinegar
1 tsp. lemon juice

Shred cabbage and mix with other ingredients.

CRANBERRY GELATIN

2009-02-10T20:28:00.000-08:00

4 c. fresh cranberries
1/4 c. cold water
20 packs Sweet'N Low
1 tsp. vanilla extract
1 1/2 c. water
1 envelope unflavored gelatin

Combine berries, 1 1/2 cups water, vanilla, and sweetener. Combine in large saucepan. Bring to a boil. Simmer 10 minutes or until all berries pop. Sprinkle gelatin on 1/4 cup water to soften. Dissolve in hot cranberry mixture. Pour into mold and chill until set. Excellent with meats.

BROILED CHICKEN WITH GARLIC

2009-01-30T20:21:00.000-08:00

2 1/2 lbs. chicken, quartered
6 cloves garlic
3/4 tsp. powdered rosemary
Salt & pepper to taste
Chicken bouillon

Rub chicken with 2 pressed garlic cloves, and rosemary. Also rub with salt and pepper. Let stand 30 minutes. Put chicken in broiler pan and coat top with bouillon. Sprinkle with 2 slivered garlic cloves. Add a little bouillon to pan. Broil turning when half done. Coat top sides with bouillon and 2 more slivered garlics. Baste with pan drippings.

BAR-B-Q SAUCE

2009-01-20T20:20:00.000-08:00

1 can tomato juice
1 onion, chopped
1 tbsp. mustard
1 tsp. chili powder
1/4 c. vinegar
Garlic powder to taste
1/2 tsp. paprika
1 tsp. Worcestershire sauce
Sweetener, salt, & pepper to taste

Combine and simmer until thick as you desire.

IT COULD BE A SNICKERS BAR

2009-01-19T20:27:00.000-08:00

12 oz. soft diet ice cream
1 c. diet Cool Whip
1/4 c. chunky peanut butter
1 pkg. sugar-free butterscotch
pudding (dry)
3 oz. Grape-Nuts cereal

Mix first 4 ingredients in mixer, then stir in cereal. Pour into 8 inch square pan. Cover and freeze. Makes 4 servings.

BAR-B-Q MEAT BALLS

2009-01-10T20:20:00.000-08:00

1 lb. ground chuck
1/2 c. liquid skimmed milk
1 med. onion, chopped
Salt & pepper to taste
1/2 c. diet catsup
1 tbsp. minced green peppers
1 tsp. prepared mustard
1 tbsp. vinegar
1 tbsp. minced onion
1 1/2 tbsp. Worcestershire sauce
2 packs Sweet & Low

Mix chuck, milk, onion, salt & pepper. Make into balls. Broil until brown (approximately 15 minutes). Sauce: Mix catsup, green pepper, mustard, and vinegar. Add minced onion, Worcestershire sauce, & Sweet'N Low. Pour over meat balls. Cook covered for 15 minutes at 400 degrees.

BANANA CREAM PIE

2009-01-01T20:19:00.000-08:00

2 c. skim milk
4 eggs, separated
4 packs artificial sweetener
1 tsp. banana extract
1 banana, sliced
2 packets unflavored gelatin
1 tsp. vanilla

Sprinkle gelatin in 3/4 cup cold milk. Heat remaining milk. Add gelatin mixture and stir over low heat until dissolved. Beat egg yolks, add to hot mixture stirring constantly. When mixture thickens, add sweetener. Remove from stove. Add vanilla and banana flavoring. Pour half of filling in 8 inch pie plate. Place sliced bananas on top. Cover with rest of filling. Meringue: Beat egg whites until frothy. Add 1/2 teaspoon cream of tartar, 1 teaspoon vanilla. Add 4 packs of artificial sweetener, 1/4 teaspoon nutmeg and beat. Beat until stiff. Pile on top of banana filling. Put under broiler 1 to 2 minutes until golden brown. Refrigerate 4 hours before serving.

APPLE CINNAMON OATMEAL

2008-12-30T18:51:00.000-08:00

1 1/2 c. water
1/4 tsp. salt
2/3 c. quick cooking oatmeal
1 med. apple, peeled and grated
1 tsp. cinnamon
2 tbsp. raisins
Sugar substitute to taste

Bring water and salt to boil in saucepan. Stir in oatmeal, apple, cinnamon and raisins. Reduce heat and cook 1 minutes until water is absorbed. Serve hot with sugar substitute. Yields 3 servings. Amount 1/2 cup. Exchange: 1 bread and 1 fruit.

BERRY PUDDING

2008-12-21T18:50:00.000-08:00

3 c. fresh or frozen unsweetened
berries
3 tbsp. cornstarch
1/8 tsp. salt
1/8 tsp. cinnamon
1 c. water
1/2 tsp. vanilla or almond extract
Sugar substitute to equal 1 c. sugar

Combine 1 cup berries, cornstarch, salt, cinnamon, and water in saucepan. Cook over medium heat until mixture thickens, stirring constantly. Add vanilla or almond extract, remaining 2 cups berries, and sugar substitute; mix well. Cool and serve. 6 servings. Amount 1/2 cup. Exchange: 1 fruit.

The Diabetic Food Exchange List: Helping You Eat Well

2008-12-15T20:17:00.000-08:00

Diet is one of the most important components of a diabetes care and maintenance regimen. Using the diabetic food exchange list is an excellent way to ensure a healthy meal each time. It also helps expand your choices when preparing or choosing a menu.

What is the Diabetic Food Exchange List?

The diabetic food exchange list is a system that makes up the structure of your personal diabetes meal plan. It is quite useful especially if you're looking for variety in your diet without sacrificing the necessary elements that are required for your condition. This way, you can take a look at several types of foods available and then decide which ones to use for a particular meal without worrying you might be using the wrong type of food or food combination.

How Does It Work?

In the diabetic food exchange list, foods are grouped into several basic types - fruits, dairy and dairy products, starches, meat and meat substitutes, sugars, et cetera. The exchange list will tell you how much of each food in each group you can eat while maintaining your daily recommended calories because calorie information is included with each food portion.

Each food on the exchange list is called an "exchange" and the system will guide you in determining which foods equal 1 exchange. It's easy to substitute one food for the other because the exchange list will indicate which foods have the same nutrients, carbohydrate and calorie content. If you swap a certain food with another, you get the same nutrients provided you follow the recommended portion control.

The diabetic food exchange list will help you measure food, regardless of which group it belongs to. This means you won't need the assistance of a nutritionist or dietitian every step along the way. Long-term use of the exchange list will train you into knowing how to make good estimates of the ideal serving size of any food that may be available to you at any given moment. Whichever you pick, you will get the same nutrients. Here's an example:

Vegetables

Almost all vegetables may be included in the diabetic food exchange list. One exchange is about half a cup of cooked or raw vegetables which contains carbohydrates and protein. When used with salad dressing, however, add 1 fat exchange.

Carbohydrates

Carbohydrates are an important component of any diabetic diet because they are your body's major source of energy. Approximately half of your daily calorie intake should come from this food group. Any of these foods may be exchanged or swapped, depending on your needs or preference:

1/2 hot dog or hamburger bun or 1 slice of bread
1/3 cup of cooked pasta or a single 5-inch pancake.
3/4 cup cereals (unsweetened) or ฝ cup cooked oatmeal or grits
1 tortilla or 6 small saltine crackers or 15 pcs. of fat free corn chips
1/4 bagel or 1/2 pita bread

Fruits

Fruits can be an excellent source of fiber, water and natural sugar. The fruits listed below contain about 60 calories each with nearly zero fat.

1/4 cup water melon or 1/3 small cantaloupe or 1/2 cup berries
1/2 cup orange/grapefruit juice or 1/2 cup of pineapple or apple juice or 1/3 cup grape juice
1/2 banana or 1 small apple

Meats

Meats are an important source of protein. Choose only lean meats and skinless portions for poultry. High-fat meats can increase your cholesterol level.

1 oz. tuna or 1 egg or 2 egg whites
1 oz. ground beef or 1 oz. of low fat cheese or cottage cheese
1 oz. of fish or 1 oz. of dark meat poultry (skinless)
1 oz. lean pork or 1 oz. lean beef

Milk and Milk Products

2/3 cup of fat free yogurt or 3/4 cup of yogurt sourced from 2% milk
1 cup nonfat or skim milk or 1 cup 1% milk (2% milk will also do)

Sweets

The foods listed below are a good source of both carbohydrates and fats but they can also be great for your dessert in case you have the craving.

1/3 cup low fat frozen yogurt or 1/2 cup ice cream
1 2-inch square brownie or 2 small cookies or 1 granola bar

More Details On The Diabetic Food Exchange List

There are listings of food exchange lists available on sites such as diabetes.org for free but if you want a more comprehensive exchange list, you can also opt to buy them. Simply log on to the sites and order your own diabetic food exchange list online.

BISCUITS

2008-12-10T18:49:00.000-08:00

1 pkg. dry yeast
2 tbsp. warm water (105-115 degrees)
2 c. buttermilk
5 c. all purpose flour
Sugar substitute to equal 1/4 c. sugar
1 tbsp. baking powder
1 tsp. soda
1 tsp. salt
1 c. shortening

Combine yeast and water; let stand 5 minutes or until bubbly. Add buttermilk to yeast mixture and set aside. Combine dry ingredients in large bowl; cut in shortening until mixture resembles coarse crumbs. Add buttermilk mixture to dry mixture, stirring with fork until dry ingredients are moistened. Turn dough out on floured surface and knead lightly about 3-4 times. Roll dough to 1/2 inch thickness; cut into 36 rounds with a 2 inch cutter and place on non- stick baking sheets. Bake at 400 degrees for 10-12 minutes. Yields 36 biscuits. Serving 1 biscuit. Exchange: 1 bread and 1 fat.

CORNBREAD DRESSING

2008-11-30T18:49:00.000-08:00

3 c. crumbled cornbread
1 c. bread crumbs
2 c. fat free chicken broth
1 c. celery, finely chopped
3/4 c. onion, finely chopped
2 egg whites
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. poultry seasoning

Combine all ingredients in mixing bowl; mix well. Turn into non-stick dish. bake at 350 degrees for 45 minutes or until light brown and "set". 8 servings. Each serving 3/4 cup. Exchange: 1 bread and 1/2 fat.

CREAMED POTATO SOUP

2008-11-21T18:48:00.001-08:00

4 med. potatoes, peeled and cut into
eighths
1 sm. onion, cut into eighths
4 green onions, coarsely chopped
1 clove garlic, minced
2 (10 1/2 oz.) cans no-salt added
chicken broth, undiluted
1 c. skim milk
1/2 tsp. salt
1/2 tsp. white pepper
1/8 tsp. nutmeg

Combine potatoes, onion, green onions, garlic, and broth in a heavy 3 quart saucepan. Cover and simmer 20 minutes or until potatoes are tender. Process potato mixture in batches in container of an electric blender or food processor until smooth. Combine pureed mixture with milk and remaining ingredients, stirring until well blended. Reheat soup to serving temperature or cover and refrigerate until chilled. Amount 3/4 cup. Exchange: 1 starch, 85 calories.

BEEF STEW

2008-09-30T19:46:00.000-07:00

1 lb. lean cubed beef
2 bay leaves
4 sm. potatoes, peeled & cubed
1/4 c. sliced onions
6 sm. whole carrots

Cube beef in 1 1/2 inch cubes, sear on all sides. Cover meat with boiling water, add onions and bay leaves. Cover pot and simmer for 1 1/2 hours. Add vegetables and cook 1/2 hour longer.

MAYONNAISE

2008-09-28T19:45:00.000-07:00

1/2 tsp. dry mustard
Juice of 1 lemon
3/4 c. unsaturated oil
1 tsp. salt
1 egg

Put first 4 ingredients into a bowl and beat until smooth. Add oil 1 tablespoon at a time for about 5 additions. Beat well after each addition. Pour remaining oil in a thin stream, beating constantly. Makes approximately 1 cup. One teaspoon contains 3 grams fat and 30 calories. Exchange value 2 teaspoons, 1 fat exchange.

CHOCOLATE SAUCE

2008-09-25T19:45:00.000-07:00

3 tbsp. cocoa
4 tsp. cornstarch
1/3 c. instant dry milk
10 (1 gram) pkg. Equal
1/8 tsp. salt
1 tbsp. margarine
2 tsp. vanilla

Stir cocoa, cornstarch, dry milk and salt to blend in a small saucepan. Stir water into dry mixture until smooth. Add margarine and cook and stir over low heat. Bring to a boil and simmer for 2 minutes, stirring constantly. Remove from heat. Add vanilla and sweetener to sauce. Stir lightly to mix. Pour into a glass jar and refrigerate until used. Return to room temperature before serving over ice cream or it may be heated gain to serve over cake or pudding. 2 tablespoons per serving. Calories 31, cholesterol 3 grams, protein 1 gram, fat 2 grams, NA 52 milligrams. Food exchanges per serving, 1/2 vegetable. Low sodium diets - omit salt.

BAKED BEANS

2008-09-23T19:44:00.000-07:00

1 lb. dry great northern beans
4 oz. chopped center cut ham
6 oz. tomato paste
2 tbsp. salad mustard
Cold water as necessary
1 c. chopped onions
1 1/2 tsp. salt
3/4 c. Brown Sugar Twin

Wash beans, add cold water to cover, bring to a boil. Simmer for 5 minutes. Remove from heat, and let stand 2 to 3 hours. Drain well. Cover again with cold water to about 1/2 inch over top of beans. Bring to a boil, reduce heat, cover and let simmer for about 2 1/2 hours or until the beans are soft. Mix beans and remaining ingredients. Place in shallow baking dish and bake uncovered at 325 degrees for 2 to 3 hours stirring every hour. 1/3 cup serving - calories 115. cholesterol 18 grams, protein 7 grams, fat 2 grams, NA 262 milligrams. Food exchange, 1 bread, 1 lean meat, Omit salt for low sodium diets.

DARK BRAN MUFFINS

2008-09-20T19:44:00.000-07:00

1 c. all-purpose flour
1 tsp. baking soda
1 c. all bran, bran or 100% bran
2 lg. egg whites at room temperature
Liquid sugar substitute equal to 3
tbsp. sugar
1 c. water
2 tbsp. vegetable oil
1/4 c. dark molasses
1/4 c. dry buttermilk

Place flour, soda, bran and dry buttermilk in mixer bowl and mix at low speed to blend. Combine water, egg whites, oils, sweetener, and molasses and stir with a fork until moistened. Grease muffin tins with margarine or line with paper liners. Fill muffin tine half full and bake at 400 degrees for 20 to 25 minutes, or until muffins spring back when touched in the center. 97 calories, 16 grams cholesterol, 3 grams protein, 3 grams fat, NA 154 milligrams. Food exchanges per serving, 1 bread, 1/2 fat.

SUGAR-FREE STRAWBERRY PIE

2008-09-18T19:43:00.000-07:00

1 baked pie crust
Fresh strawberries
1 box sugar-free strawberry Jello
Cool Whip

Bake pie crust for about 10 minutes at 400 degrees. Cool and layer with fresh strawberries. Mix Jello. When cool, pour Jello over strawberries. Chill until set. Cover with Cool Whip.

SWEET FREE PEACH PIE

2008-09-15T19:42:00.000-07:00

1 1/2 c. concentrated or 12 oz. can
apple juice
3 tbsp. cornstarch
1 oz. butter or margarine
1/2 tsp. cinnamon
6 pkgs. Equal sweetener
4 c. fresh or frozen peaches
Unbaked pie shell

Heat until butter melts all ingredients. Place in pie shell and bake at 350 degrees for 45 minutes.

RICE PUDDING

2008-09-13T19:42:00.000-07:00

1 sm. pkg. sugar-free Jello vanilla
pudding mix
3 tbsp. raisins
1 c. cooked white rice

Prepare pudding mix according to directions on package. Add rice and raisins. Pour into buttered casserole and sprinkle with a mixture of cinnamon and nutmeg and artificial granulated sweetener. Serves 6.

PUMPKIN BREAD

2008-09-10T19:41:00.000-07:00

1 c. shortening
1 (#303) can pumpkin
3 1/2 c. flour
1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
3 eggs
1/2 c. plus 2 tbsp. Sweet & Low or
Sugar Twin
1 tsp. baking soda
1 tsp. nutmeg
1/2 c. chopped nuts

To make this with sugar use 2 1/2 cups sugar instead of Sweet & Low. Mix shortening, eggs and pumpkin. In separate bowl combine dry ingredients and add to pumpkin mixture and blend well. Add nuts and stir. Pour into 2 greased and floured loaf pans and bake at 325 degrees for 1 hour. Let cool before removing from pans.

APPLESAUCE BRAN MUFFINS

2008-09-08T19:41:00.000-07:00

1 c. Bran Buds or 100% Bran
1/4 c. vegetable oil
1 egg
1 c. unsweetened applesauce
Liquid sugar substitute equal to 1/4
c. sugar (optional)
2 tbsp. brown sugar
2 tbsp. water
1 c. all-purpose flour
1 tsp. soda
2 tbsp. dry buttermilk
1/2 tsp. salt
1 tsp. cinnamon

Mix together bran, egg, oil, applesauce, sugar substitute, brown sugar, and water, let set at room temperature for 30-45 minutes. Stir together flour, soda, dry buttermilk, salt and cinnamon. Add to bran mixture and mix at medium speed only until flour is moistened. Spray muffin tins with Pam, or line them with paper liners. Fill about 1/2 full and bake at 400 degrees for 20 minutes or until they spring back when touched in center. Serve hot. Yield: 12 muffins.

PEAR BREAD

2008-09-05T19:40:00.000-07:00

3 c. flour
1 tsp. soda
1/4 tsp. baking powder
1 tsp. salt (optional)
1 tbsp. cinnamon
1 c. chopped pecans
3/4 c. vegetable oil
3 eggs, slightly beaten
2 c. sugar (substitute 18 pkgs. Sweet
& Low)
2 c. peeled, grated pears
2 tsp. vanilla

Combine first six ingredients in large bowl. Make a well in center and add oil, eggs, sugar, pears and vanilla. Stir just until moist. Put into 2 greased loaf pans. Bake at 325 degrees for 1 hour and 15 minutes or until tests done.

PINEAPPLE FLUFF

2008-09-03T19:40:00.000-07:00

2 c. unsweetened pineapple with juice
1 1/3 c. non-fat dry milk
3 pkgs. Equal
3 tbsp. lemon juice
1 tsp. vanilla
1 tsp. butter-flavoring
1 pkg. lemon or lime D-Zerta gelatin

Dissolve D-Zerta in 1/2 cup boiling water. Put pineapple, dry milk, sugar substitute, lemon juice, vanilla, and butter flavoring in blender and blend 1 minute, scraping sides. Add gelatin and blend 3 more minutes, until foamy. Pour into a square dish and refrigerate. Yield: 4 servings.

SUGARLESS ORANGE COOKIES

2008-08-30T21:03:00.000-07:00

1 egg
1/2 c. oleo, softened
1/2 c. orange juice
1 tsp. grated orange rind
2 c. flour
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 c. chopped pecans
1/2 c. raisins

Blend egg and oleo in mixing bowl; add orange juice and orange rind, mix well. Add mixture of dry ingredients, heat until smooth. Stir in pecans and raisins; drop by spoonfuls 2 inches apart on cookie sheet. Bake at 375 degrees for 15 minutes or until brown. Yield 24 cookies.

MOLTED VEGETABLE SALAD

2008-08-28T21:08:00.000-07:00

1 pkg. sugar-free lemon Jello
2 c. boiling water
2 tbsp. lemon juice
2/3 c. cabbage, chopped
2/3 c. green pepper, chopped
2 slices pimiento
Lettuce leaves

Dissolve gelatin in boiling water and stir until completely dissolved. Add lemon juice, add chopped vegetables and chill. Slice when firm and serve on lettuce leaves with low-calorie dressing. This recipe may be a free food. It is 20 calories and has large amounts of vitamins A and C.

RAISIN PIE

2008-08-25T21:02:00.000-07:00

1 1/2 c. raisins
1 1/2 c. water
1 tsp. vinegar
1/2 c. sugar twin

Boil raisins and add 3 tablespoons cornstarch in enough water to make like thin paste. Thicken raisins and pour into unbaked pie shell. Top with crust. Bake at 375 degrees until crust is done.

FIG OAT BITES

2008-08-23T21:07:00.000-07:00

1 1/2 c. flour
1/2 tsp. soda
1/4 tsp. cinnamon
1/2 c. margarine, softened
1/2 c. honey
1/4 c. skim milk
2 egg whites
2 c. Kellogg's Common Sense Oat Bran
cereal
1 c. chopped Blue Ribbon ??? or
mission figs

Stir together flour, soda, and cinnamon. Set aside. In large mixing bowl, beat together margarine, honey, milk and egg whites. Add flour mixture, stirring until combined. Mix cereal and figs; drop by tablespoon onto lightly greased baking sheet. Flatten slightly with bottom of floured glass. Bake at 375 degrees for about 10 minutes or until lightly browned.

Yield 3 dozen cookies. 2 cookies = 170 calories

JELLO SALAD

2008-08-20T19:39:00.000-07:00

1 box sugar-free Jello, any flavor (I
like orange)
8 oz. sour cream
8 oz. Cool Whip
8 oz. crushed pineapple

Mix well Jello, sour cream and pineapple. Fold in Cool Whip and chill. Serves 8.

PEACH PIE FOR DIABETICS

2008-08-18T21:06:00.000-07:00

1 can unsweetened peaches
3/4 c. sugar twin

Heat in saucepan; thicken with cornstarch. Remove from heat and add 1 teaspoon lemon juice and 1/2 teaspoon cinnamon. Pour into unbaked pie shell; top with crust. Bake at 375 degrees until crust is brown.

NO SUGAR COOKIES

2008-08-15T21:02:00.000-07:00

1 c. flour
1 tsp. baking powder
1/2 c. oleo
1 c. chopped nuts
1 c. flaked coconut
1/2 c. raisins
1 egg, beaten
1 c. milk
2 pkgs. Sweet 'n Low

Mix dry ingredients. Cut in oleo; stir in other ingredients. Mix until mixture sticks together and chill for 1 hour. Shape into balls. Bake at 350 degrees for 15 minutes. Makes 48. NOTE: Mary's natural food store carries fresh flaked coconut that doesn't contain sugar.

PUMPKIN PIE FOR DIABETICS

2008-08-13T21:06:00.000-07:00

2 egg whites
1 c. sugar twin
1 can pumpkin
1 can evaporated milk
Cinnamon
Nutmeg to taste

Pour into unbaked pie shell. Bake at 425 degrees for 15 minutes, then reduce heat to 350 degrees for 50 to 55 minutes or until done.

DATE NUT MUFFINS

2008-08-10T21:00:00.000-07:00

1 c. whole wheat flour
1 c. white flour
2 tsp. baking powder
1 tsp. cinnamon
1 1/2 tbsp. oil
1/2 c. chopped dates
1/2 c. chopped walnuts
1 egg, beaten
2 tbsp. liquid sweetener
1 c. milk

Preheat oven to 400 degrees. Mix dry ingredients. Add dates and walnuts. Make a hole in the mixture and add milk, egg, and oil. Mix until blended. Spray muffin tin with Pam and fill two thirds full. Bake for 20 to 25 minutes. Makes 12 large muffins.

DIABETIC APPLE PIE

2008-08-08T21:06:00.000-07:00

4 c. sliced apples
1/2 c. apple juice concentrate
1 1/2 tsp. flour
1/2 tbsp. lemon juice
1 tsp. cinnamon

Mix together. Bake in double crust at 425 degrees for 40 to 45 minutes.

DIABETIC FUDGE CAKE

2008-08-05T21:00:00.000-07:00

1 sq. unsweetened chocolate
1/3 c. butter
2 tbsp. artificial liquid sweetener
2 tbsp. vanilla
2 eggs
1 c. cake flour
1/2 tsp. salt
1 c. walnuts

Melt butter and chocolate in saucepan over low heat. Remove from heat. Add sweetener, vanilla and eggs. Stir until well blended. Add flour, salt, soda and mix well. Fold in chopped nuts and then pour into a lightly floured and greased 9 inch square pan. Level batter and bake at 325 degrees 20-25 minutes. Cut into squares when cooled.

PEANUT BUTTER SNACKS

2008-08-03T21:05:00.000-07:00

1/2 c. peanut butter
1/2 c. honey
1 c. toasted wheat germ
2 tbsp. nonfat dry milk
1/2 c. raisins
1/2 c. coconut

Combine peanut butter, honey, wheat germ, and dry milk; mix well. Stir in raisins. Shape into balls; roll in coconut, coating well. Store covered in refrigerator. Yield 15 snacks.

DIABETIC FRUIT SALAD

2008-07-29T21:29:00.000-07:00

3 c. buttermilk
2 (9 oz.) boxes vanilla instant sugar
free pudding mix
6 c. fresh fruit (strawberries,
grapes, oranges, peaches, chunked
pineapple, drained)
1 (8 oz.) whipped topping

Combine buttermilk and pudding in a large bowl. Fold in whipped topping. Place 1/2 the fruit mixture in an 8 x 12 Pyrex dish. Top with pudding mix. Place remaining fruit on top. People who are not diabetic enjoy this also. Recipe makes 10 generous servings.

DIABETIC CREAM OF CAULIFLOWER SOUP

2008-07-27T20:59:00.000-07:00

4 tsp. butter or margarine
3 tbsp. flour
3/4 tsp. salt (I used none)
1/8 tsp. pepper
1 1/2 c. vegetable stock and pulp
1 1/2 c. skim milk - or exchange

Melt butter, blend in flour, simmer on low a few minutes. Add vegetable stock and milk gradually, stirring until thickened. Use basic cream soup recipe, adding cooked pureed cauliflower, or any vegetable plus stock, saving some cauliflower florets to add when done.

DIABETIC APRICOT SALAD

2008-07-26T21:28:00.000-07:00

1 box apricot Jello (sugar free)
8 oz. Philly cream cheese (lite)
20 oz. can crushed pineapple
(sugar-free)
Cool Whip (lite)
1/4 c. sugar (omit) (Sugar Twin, 3
pkg.)
1 c. ice water

Bring to boil crushed pineapple and sugar remove from heat and stir in Jello; then cream cheese. Add ice water, stir and let chill until getting thick. Fold in Cool Whip and chill again.

DIABETIC WALDORF SALAD

2008-07-23T21:28:00.000-07:00

4 tsp. mayonnaise
3 sm. red apples
1/4 c. chopped walnuts
2 tsp. unsweetened pineapple juice
1/2 c. diced celery

Mix mayonnaise and juice. Dice unpeeled apples. Mix with celery and walnuts. Fold in dressing. Delete one fat exchange.

DIABETIC CRANBERRY SALAD

2008-07-20T21:28:00.000-07:00

2 pkgs. raspberry Jello or plain
gelatin
1 apple
6 tsp. sweetener
2 oranges
1 lb. cranberries

Grind the oranges, apple and cranberries. Drain fruit after grinding and use the cold juice instead of water to make Jello.

DIABETIC COTTAGE CHEESE SALAD

2008-07-17T21:27:00.000-07:00

1 lb. cottage cheese
1 pkg. D-Zerta dry gelatin
1 sm. can unsweetened pineapple
chunks, drained
Cool Whip

Add Cool Whip to ingredients; toss lightly to mix. Serve on lettuce leaf.

DIABETIC CRANBERRY SALAD

2008-07-14T21:27:00.000-07:00

1 pkg. frozen cranberries, put in food
processor and chop finely

Add 7 packages Equal and 1 large can crushed pineapple. Set aside. 2 chopped apples 2 chopped orange sections 2 stalks chopped celery 1/2 c. nuts Add all ingredients together and put in 9 x 12 inch dish and refrigerate.

DIABETIC GLORIFIED RICE

2008-07-11T21:26:00.000-07:00

1/2 c. uncooked rice, not instant
1 (20 oz.) can crushed pineapple in
its own juice
1 (3 oz.) pkg. sugar-free fruit
flavored gelatin
1 c. boiling water
1 c. (scant) pineapple juice, drained
from can
1/4 c. chopped maraschino cherries
(if desired for color)
1/2 pt. heavy cream

Cook rice according to package directions. Drain and set aside. Drain pineapple, reserving 1 cup juice. Dissolve gelatin in boiling water. Add pineapple juice. Stir in well drained rice. The cooked rice will absorb the color and flavor of the gelatin. Mix well and chill until thickened, but not quite set. Add drained pineapple and cherries (if desired). Fold in cream that has been whipped. Chill. Serves 8.

APPLESAUCE GELATIN SALAD FOR DIABETIC

2008-07-08T21:26:00.000-07:00

3 (3 oz.) pkgs. raspberry Jello
(sugarless)
3 c. applesauce (sugarless)
21 oz. diet 7-Up

Heat applesauce until hot. Add Jello and mix well. Add diet 7-Up blending gently. Pour into mold and refrigerate until firm.

SPARKLING FRUIT DRINK - DIABETIC

2008-07-05T21:25:00.000-07:00

8 oz. unsweetened grape juice
8 oz. unsweetened apple juice
8 oz. unsweetened orange juice
1 qt. diet ginger ale
Ice

Makes 7 servings. Mix first 4 ingredients together in a pitcher. Add ice cubes and 9 ounces of the beverage to each glass. Serve immediately. One serving (8 oz.) = 1 fruit exchange, 60 calories.

DIABETIC PEANUT CLUSTERS

2008-07-02T21:25:00.000-07:00

1/3 c. peanut butter
1 tbsp. honey
1/4 c. dry roasted peanuts
1/2 c. raisins
1 tbsp. cocoa powder
1 pkt. artificial sweetener
1/4 c. Grape Nuts cereal

Melt peanut butter and honey. Remove from heat and stir in remaining ingredients except cereal. Roll rounded teaspoon of mixture into cereal to form balls. Chill and serve. Yield: 12 clusters, exchanges: 1 fruit, 1 fat, calories: 90.

DIABETIC LO CAL SOUR CREAM

2008-06-30T21:22:00.000-07:00

1 c. cottage cheese
1/4 c. water
1 tbsp. lemon juice

Place all ingredients in blender. Cover and blend for 10 seconds until smooth. Makes 1 cup. Use like sour cream for dips, etc.

DIABETIC PEACH OR STRAWBERRY JAM

2008-06-26T21:21:00.000-07:00

1 qt. peeled peaches or 1 qt. cleaned
strawberries
2 tbsp. lemon juice
3 tsp. artificial sweetener
1 box powdered pectin

Crush peaches or strawberries in saucepan. Stir in lemon juice, pectin and sweetener. Boil 1 minute, stirring constantly. Remove from heat. Continue to stir 2 minutes. Pour into sterilized half-pint jars. Cool well. Store in the refrigerator. Yield: 2 1/2 half-pints.

DIABETIC PEANUT BUTTER COOKIES

2008-06-24T21:20:00.000-07:00

1/2 c. peanut butter
2 1/2 tsp. liquid sweetener
2 eggs
1/4 tsp. baking soda
1 tbsp. butter, melted and cooled
1 c. flour
1/2 c. skim milk

Place peanut butter, butter and sweetener in mixing bowl, beat until smooth. Add eggs, beaten again. Add flour, soda and milk and mix well. Drop by teaspoon on greased cookie sheet. Bake at 375 degrees for 12-15 minutes.

DIABETIC CHOCOLATE-NUT CANDY

2008-06-22T21:21:00.000-07:00

1 (.75 oz.) envelope chocolate Alba 77
3 tbsp. water
1/4 c. Grape-Nut flakes
2 tbsp. chunky peanut butter
2 tbsp. raisins (optional)

Mix Alba and water together until smooth; add Grape-Nut flakes and peanut butter and raisins, if you wish. Mix well. Form into a 2x5 inch bar on aluminum foil. Wrap in foil and freeze for 2 hours. Recipe makes 1 bar. 1 bread, 1 milk, 2 protein, 1 fruit (if raisins are used.)

DIABETIC COOKIES

2008-06-20T21:20:00.000-07:00

1/2 c. Sugar Twin
1 stick margarine
1 egg
1 c. applesauce
1 c. All-Bran
1/2 tsp. allspice
1/2 tsp. nutmeg
1 tsp. soda
1 tsp. cinnamon
1 3/4 c. flour

Mix well and drop by teaspoon on cookie sheet. Bake at 350 degrees for 10 minutes.

DIABETIC SALAD DRESSING

2008-06-18T21:18:00.000-07:00

46 oz. low sodium V-8 juice
1 tbsp. wine vinegar
1/4 tsp. oregano
1/4 tsp. garlic powder
1/2 tsp. onion powder
1/4 packet Equal

Mix the ingredients together and chill. Shake before using.

DIABETIC FUDGE

2008-06-16T21:18:00.000-07:00

1 env. gelatin
1/4 c. water
1 sq. unsweetened chocolate
1/8 tsp. cinnamon
3/4 tsp. liquid food sweetener
1/4 c. water
1/2 c. evaporated milk
1/2 tsp. vanilla
1/4 c. chopped nuts

Soften gelatin in 1/4 cup water for 5 minutes. Melt chocolate with cinnamon and sweetener; add milk and water slowly. Add gelatin. Stir until dissolved. Remove from fire. Add vanilla, cool. When mixture begins to thicken, add nuts. Turn into cold pan. When firm cut into pieces.

DIABETIC APPLESAUCE COOKIES

2008-06-14T21:17:00.000-07:00

1/2 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/2 c. quick cook oats
2/3 c. raisins
1/2 c. unsweet applesauce
1/4 c. vegetable oil
1 egg
1 tsp. vanilla
1 tbsp. liquid sweetener

1. Mix the first 6 ingredients together. 2. Mix the following ingredients together: Applesauce, oil, egg, vanilla and sweetener. Beat lightly. 3. Combine with dry ingredients and mix well together until moist. 4. Drop on greased cookie sheet. Make sure the cookie sheet is cold. 5. Bake at 375 degrees for 10 minutes.

DIABETIC CREAMY FROSTING

2008-06-12T21:16:00.000-07:00

1/2 c. low fat cottage cheese, sieved
1/8 tsp. salt
1/2 tbsp. diet margarine, melted
Non-nutritive sweetener equivalent to
1/2 c. sugar
1 tsp. almond or vanilla extract

Mix all ingredients; beat until smooth. Spread on cake. Frosts one 10 inch cake.

DIABETIC CHOCOLATE SYRUP

2008-06-10T21:16:00.000-07:00

1/3 c. dry cocoa
1 1/4 c. cold water
1/4 tsp. salt
2 tsp. vanilla
3 tsp. liquid sucaryl

Combine cocoa, water, and salt in a saucepan. Mix until smooth. Bring to a boil and simmer gently until smooth and thick. Allow to cool 10 minutes. Add vanilla and sweetener. Store covered in refrigerator. Stir well before using. One tablespoon equals 9 calories.

DIABETIC RAISIN APPLESAUCE CAKE

2008-06-08T21:15:00.000-07:00

2 c. water
2 c. raisins
1 c. unsweetened applesauce
1 1/2 tsp. diabetic brown sweetener
3/4 c. cooking oil
1 tsp. baking soda
2 c. flour
1 1/4 tsp. cinnamon
2 eggs
1/2 tsp. nutmeg
1 tsp. vanilla
1/2 tsp. salt

Cook raisins in water until the water is gone. Cool. Add applesauce, eggs, sweetener and oil. Mix well. Blend in baking soda and flour. Add remaining ingredients; mix well. Bake in oblong pan at 350 degrees for 25 minutes or until a toothpick comes out clean. Cut into squares and put in freezer. It is good to just take out of the freezer and eat while still frozen.

DIABETIC'S PUMPKIN PIE

2008-06-06T21:14:00.000-07:00

1 baked & cooled 9" pie shell
2 sm. pkg. sugar-free instant vanilla
pudding
2 c. milk
1 c. canned pumpkin
1 tsp. pumpkin pie spice
1/4 tsp. nutmeg
1/4 tsp. ginger
1/2 tsp. cinnamon

Blend all ingredients in blender until smooth. Use plain canned pumpkin. Do not use canned pumpkin pie mixture. Pour into pie shell and chill until ready to serve.

DIABETIC CRANBERRY-ORANGE RELISH

2008-06-04T21:14:00.000-07:00

2 c. cranberries
Sweet 'n Low to equal 1 c. sugar
1 orange

Grind fruit, blend in sweetener; chill well. 8 servings, 24 calories each. 1 serving = 1/2 fruit exchange.

DIABETIC STRAWBERRY JAM

2008-06-02T21:13:00.000-07:00

1 c. sliced strawberries
3/4 c. sugar free strawberry soda
1 pkg. strawberry low-calorie Jello
3 packets sugar substitute

Mash strawberries; add soda and bring to a boil, cook 1 minute. Remove from heat; stir in Jello until dissolved. Stir in sugar. Pour into hot jars, seal or store in refrigerator. Exchanges per 1 tablespoon: free. Makes 1 1/2 cups.

DIABETIC BLUEBERRY JAM

2008-05-30T21:12:00.000-07:00

2 tbsp. lemon juice
3 tsp. unflavored gelatin
1/8 tsp. salt
1 1/2 tsp. arrowroot
2 1/2 c. frozen unsweetened
blueberries, partially thawed
Non-nutritive sweetener equivalent to
2 c. sugar

Mix lemon juice, gelatin, salt and arrowroot; stir in blueberries. Boil gently until mixture thickens, stirring constantly (about 3-4 minutes). Stir constantly, boiling at full boil for 2 minutes. Remove from heat; stir in sweetener. Fill and seal jars.

DIABETIC CAKE

2008-05-28T21:12:00.001-07:00

3 lg. eggs
1/2 c. soft butter
1 c. unsweetened pineapple juice
2 1/2 c. unbleached white flour
3 c. grated carrots
1 tsp. soda
2 tsp. baking powder
1 tsp. nutmeg
1 tsp. cinnamon

TOPPING:
1 c. crushed, drained pineapple
1 tsp. cinnamon

Beat together eggs, butter and pineapple juice. Add flour, soda, baking powder and spices. Beat well. Stir in grated carrots and mix well. Pour mixture into greased and floured 9x13 inch pan. Mix drained pineapple and cinnamon and sprinkle over cake mixture. Bake 25-30 minutes at 350 degrees or until brown.

FRUIT COOKIES FOR DIABETICS

2008-05-24T19:57:00.005-07:00

1 c. water
1/3 c. oil
2 c. seedless raisins
2 tbsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
2 c. flour
1 tsp. baking soda
2 tsp. liquid sweetener
2 tbsp. water
2 beaten eggs
1 tsp. baking powder
1/3 c. chopped nuts

Combine water, oil, raisins, cinnamon, and nutmeg; boil together for 3 minutes. Let cool. Dissolve salt and soda in combined liquid sweetener and water; add to beaten eggs. Stir into cooled mixture. Add flour and baking powder which have been sifted together; mix well. Add nuts, then mix. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375 degrees until lightly browned. Yield: 3 dozen cookies.

CHOCOLATE CAKE FOR THE DIABETIC

2008-05-24T19:57:00.003-07:00

1 1/2 c. flour
1 1/2 tsp. soda
1/3 c. Sugar Twin + 1 tbsp.
7 pkgs. Equal
1/3 c. cocoa
1 tsp. salt (or less)
1 tbsp. vinegar
1/3 c. oil
1 c. water
1 tsp. oil
1/4 c. buttermilk
2 beaten eggs

Sift dry ingredients together in bowl. Beat eggs and add to rest of ingredients. Stir with fork (don't beat). Pour into loaf pan and bake at 350 degrees for 35 to 40 minutes (test with toothpick).

DIABETIC APPLESAUCE CAKE

2008-05-24T19:57:00.001-07:00

1/2 c. water
1/2 c. raisins
1 c. unsweetened applesauce
2 eggs
2 tbsp. liquid sweetener or powder to
equal 1 c.
1/2 c. oil
2 c. flour
1 tsp. soda
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla

Preheat oven to 350 degrees. Cook raisins in water until water evaporates. Add applesauce, eggs, sweetener and oil; mix well. Blend in soda and flour. Add nutmeg, cinnamon and vanilla. Bake in greased loaf pan 4 x 8 x 4 inches for 50 minutes at 350 degrees. Artificially sweetened fruit cocktail may be substituted for raisins to be more like fruitcake.

DIABETIC FRUIT BARS

2008-05-24T19:56:00.000-07:00

1 1/4 c. flour
1 c. quick oats
1/2 tsp. salt
1 tbsp. liquid food sweetener
1 tsp. vanilla
1/2 c. vegetable shortening
2 c. drained unsweetened canned fruit
such as apples, cherries
3 tbsp. fruit juice

Mix flour, oats, salt, sweetener, vanilla and vegetable shortening with fork until crumbly. Add juices to let crumbs stick together. Spread half on bottom of square pan. Place layer of fruit, spread rest of crumbs on top. Bake, cool and cut in squares.

DIABETIC DATE BARS

2008-05-24T19:55:00.003-07:00

1 c. chopped dates
1/3 c. vegetable oil
1/2 c. orange juice
1/4 tsp. artificial sweetener
1 c. flour
1 tsp. baking powder
1/2 c. chopped pecans
1/4 c. Eggbeaters (or 1 egg)
1 tbsp. grated orange rind

Boil dates, oil, and orange juice for 5 minutes and cool; add rest of ingredients. Mix all together and spread in oiled 8 x 8 inch baking dish. Bake at 350 degrees for 25 minutes. Cool before cutting. Yields 36 bars. Each bar: 56 calories. 7 grams carbohydrates, 1 gram protein, 3 grams fat, 8 mg. cholesterol, 12 mg. sodium.

DIABETIC DATE CAKE

2008-05-24T19:55:00.001-07:00

1/2 c. butter
1 tbsp. liquid sweetener or 1/2 c.
sugar
1 egg
1 c. finely sliced dates or raisins
1 1/2 c. diabetic applesauce
1 c. chopped pecans (optional)
1/4 tsp. cloves
1 tsp. vanilla
2 c. flour
2 tsp. soda
1/2 tsp. cinnamon

Cream butter, egg and applesauce. Add liquid sweetener and vanilla. Sift dry ingredients together; add to creamed mixture. Beat until well blended. Turn into loaf pan and bake at 350 degrees for 1 hour.

OATMEAL & APPLESAUCE DIABETIC COOKIES

2008-05-24T19:54:00.003-07:00

1/2 c. flour
1 1/2 tsp. cinnamon
1/2 tsp. soda
1/4 tsp. salt
1/4 tsp. nutmeg
1 tsp. allspice
1/2 c. oatmeal
1/2 c. raisins
1/2 c. unsweetened applesauce
1/4 c. cooking oil
1 egg
1 tsp. vanilla

Mix flour, cinnamon, soda, salt, nutmeg, allspice, oatmeal and raisins. Add applesauce, egg, oil and vanilla. Mix to moisten and drop onto greased cookie sheet. Bake 12 minutes at 375 degrees.

DIABETIC NUT COOKIES

2008-05-24T19:54:00.001-07:00

1/2 c. flour
1/4 tsp. baking powder
1/8 tsp. salt
1/2 tsp. Sweet 'N Low
2 tbsp. unsweetened orange juice
1/2 tsp. vanilla
2 tbsp. vegetable shortening
2 tbsp. chopped nut meats
2 tbsp. grated orange rind

Mix together first 7 ingredients and stir well. Add nut meats and orange rind. Drop by large teaspoonfuls on greased cookie sheet. Bake at 350 degrees for 10 minutes.

DIABETIC EASTER FUDGE

2008-05-24T19:53:00.004-07:00

1 sq. unsweetened chocolate
1/4 c. evaporated milk
1/2 tsp. vanilla
1 tsp. artificial liquid sweetener
1 pkg. vanilla or chocolate
artificially sweetened pudding
powder (or 8 tsp. finely chopped
nuts)

Melt chocolate in top of double boiler over boiling water. Add evaporated milk and mix. Cook 2-3 minutes, then add vanilla and sweetener. Spread on small foil pie pan or plate. Chill. Cut into 8 pieces. Form into egg shaped balls and then roll lightly in pudding powder or chopped nuts.

DIABETIC PUMPKIN BARS

2008-05-24T19:53:00.003-07:00

1 1/4 c. flour
1/2 c. margarine
3/4 c. Sugar Twin
3 eggs
1 1/4 tsp. baking powder
1 (16 oz.) can pumpkin
2 tsp. cinnamon
1/2 c. raisins

Cream flour, shortening and Sugar Twin together. Add eggs, pumpkin, and baking powder. Stir until smooth. Add raisins. Bake at 350 degrees for 45 minutes. Sprinkle top with chopped nuts, if desired.

DIABETIC UNBAKED FRUIT CAKE

2008-05-24T19:53:00.001-07:00

1 box graham cracker crumbs
1 box (8 oz.) dates
1 sm. jar maraschino cherries
1/2 c. golden raisins
1/2 c. raisins
2 pkg. diced dried fruit mix
1 c. pecans
2 (8 oz.) cans crushed pineapple in
own juice

Drain cherries and discard liquid. Place in small saucepan. Add enough water to cover. Let come to a boil; drain and repeat. Drain again and cover with cold water. Drain and chop dates, pecans, add diced fruit then add graham cracker crumbs. Drain juice from pineapple reserving juice from 1 can. Pour juice and pineapple over fruit and cracker crumbs. Mix thoroughly until all is moistened. Empty mixture in loaf pan sprayed with non-stick spray, cover with wax paper and press firmly in pan. Chill several hours or freeze before cutting. Yield 40 servings. Exchanges: 1 fruit, 1/2 bread, 1/2 fat, calories 111, carb. 21, protein 1.5 gm., Sodium 56 mg., fat 3 gm.

DIABETIC FRUIT BARS

2008-05-24T19:52:00.002-07:00

1 c. chopped dates
1/2 c. chopped prunes
1/2 c. raisins
1 c. water

Boil 5 minutes and add 1 stick oleo. Let cool. Add: 1 tsp. vanilla 1 c. flour 1 tsp. soda 1/2 c. nuts Bake for 25 minutes at 350 degrees in a 9x13 Pyrex dish.

DIABETIC COOKIES

2008-05-24T19:52:00.001-07:00

3 med. bananas, mashed
1 tsp. vanilla
1 1/4 c. chopped walnuts
1/3 c. oil
2 c. rolled oats
1/4 c. raisins

Combine bananas, oil, and vanilla. Stir in oats, walnuts, and raisins. Drop by tablespoonfuls onto greased cookie sheet. Press lightly with fork. Bake 10-12 minutes until golden brown at 350 degrees.

DIABETIC GRANOLA BARS

2008-05-24T19:51:00.001-07:00

1 env. chocolate Alba 77 shake mix
3 tbsp. water
1/4 c. Grape Nut flakes
2 tbsp. chunky peanut butter
2 tbsp. raisins

Mix Alba 77 with water. Add remaining ingredients. Form 2x5 inch bars on aluminum foil and freeze for 2 hours.

DIABETIC NUT CAKE

2008-05-23T08:30:00.000-07:00

1/2 c. oleo
1 egg
1 tbsp. liquid sweetener
1 tsp. vanilla
2 c. flour
2 tsp. soda
1/2 tsp. cloves
1/2 tsp. cinnamon
1 c. dates, cut fine
1 1/2 c. unsweetened applesauce
1 c. pecans

Cream oleo. Add egg, sweetener and vanilla; mix. Sift flour, soda, cloves and cinnamon. Add to first mixture. Stir applesauce, dates and pecans in last. Bake in pans or loaf for 1 hour at 350 degrees.

OATMEAL APPLESAUCE MUFFINS - DIABETIC

2008-05-23T08:29:00.000-07:00

1/2 c. unsweetened applesauce
1/2 c. skim milk
3/4 c. dry quick cook oatmeal
2 tbsp. oil
3/4 c. flour
2 lg. eggs
2 tsp. vanilla
2 tsp. cinnamon
1 tsp. ginger
2 tsp. baking powder
1/2 tsp. salt
5 tsp. brown sugar

Combine oatmeal, applesauce, milk and oil. Let stand for 20 minutes. In another bowl combine flour, cinnamon, ginger, salt and baking powder. Add slightly beaten eggs, vanilla and brown sugar to oatmeal mixture. Add dry ingredients. Stir just enough to moisten. Spray muffin tins with vegetables spray. Fill tins 2/3 full. Bake at 350 degrees for 15-20 minutes.

DIABETIC LEMON COCONUT COOKIES

2008-05-23T08:28:00.001-07:00

1 stick oleo
1 egg
1/2 tsp. salt
2 tbsp. sweetener
2 tbsp. bottled lemon juice
1 c. coconut
1 1/2 c. flour
1/2 tsp. soda
1 tsp. baking powder

Mix oleo, egg and next 5 ingredients. Mix well. Add flour and coconut. Mix thoroughly and drop by spoonfuls onto greased cookie sheet. Bake at 350 degrees for 18 to 19 minutes. 3 cookies = 1 bread exchange.

DIABETIC RAISIN DROP COOKIES

2008-05-23T08:27:00.001-07:00

1 1/4 c. hot water
1/2 tsp. nutmeg
1 tbsp. water
1 tsp. baking powder
1/2 c. oleo
2 tsp. cinnamon
1 tsp. Sweetener
1/2 tsp. salt
2 c. raisins
2 eggs, beaten
2 c. flour

Heat oven to 350 degrees. Grease cookie sheets. Combine hot water, oleo, raisins and let cool. Mix other ingredients together and add to first mixture. Drop by teaspoonsful on greased cookie sheet floured and bake for 15 to 18 minutes.

DIABETIC OATMEAL FRUIT DROP COOKIES

2008-05-23T08:24:00.000-07:00

1/2 c. butter or oleo
1 tbsp. vanilla
1/4 c. white flour
1/2 tbsp. salt
1/2 c. dried fruit (figs, dates,
raisins, cut small)
1 c. quick uncooked oatmeal
2 eggs
1/4 c. whole wheat flour
1/2 tbsp. baking powder
Granular sweetener to equal
1/2 c. sugar
1/2 c. chopped walnuts

Melt butter, beat in eggs and vanilla. Sift together flours and baking powder. Add salt, sugar, fruit, nuts and oatmeal. Stir until blended. Drop by teaspoon onto greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes.

DIABETIC ORANGE RAISIN CLUSTERS

2008-05-23T08:23:00.000-07:00

1/3 c. vegetable oil
1/4 c. sugar
1 egg
2 c. whole wheat flour
2 1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. ground cloves
1/3 c. frozen undiluted orange juice
concentrate
1/4 c. honey
1 c. raisins
1 c. uncooked oats
1/4 c. sunflower seeds

Combine oil and sugar. Beat well. Add egg. Stir in flour, baking powder, cinnamon, baking soda, cloves, orange juice concentrate and honey.

DIABETIC MOLASSES COOKIES

2008-05-23T08:21:00.000-07:00

1/2 c. vegetable oil
1/4 c. molasses
1/4 c. sugar
1 egg
2 c. whole wheat flour
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. cloves

Beat together the oil, the molasses, sugar and egg. Add the remaining ingredients and mix well. Chill dough for 2 hours or overnight.

OATMEAL RAISIN COOKIES - DIABETIC

2008-05-23T08:20:00.000-07:00

1/2 c. margarine
1 egg
3/4 c. flour
1 c. oatmeal
1/4 tsp. salt
1/2 tsp. soda
1 1/4 tsp. liquid artificial sweetener
1 tsp. vanilla
1/4 c. raisins
5 tbsp. orange juice concentrate,
undiluted

Mix all ingredients together and drop by teaspoonfuls onto cookie sheet, flatten. Bake at 350 degrees for 15-20 minutes. Yields: about 40 cookies. Exchange: 2 cookies = 1/2 bread.

BANANA RAISIN CAKE FOR DIABETICS

2008-05-23T08:19:00.000-07:00

2 c. flour
1 1/2 tsp. baking powder
Non Nutrive sweetener equivalent to 1
1/2 c. sugar , 6 tsp. Sweet and Low
1 tsp. soda
1 tsp. salt
1/2 c. diet margarine
1 c. banana, about 3 mashed
1 tsp. lemon peel grated
1 tsp. vanilla extract
2 eggs
1 c. white raisins, chopped
1/2 c. nuts, chopped fine

Preheat oven to 350 degrees and bake 1 hour 20 minutes or until done.

DIABETIC APPLE CAKE

2008-05-23T08:17:00.001-07:00

2/3 c. oil
5 tbsp. sugar substitute
1 egg
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 c. flour
1/2 c. raisins
1/2 c. water
1 1/2 c. chopped apples

Mix all ingredients. Pour into a lightly greased 9 x 9 inch pan. Sprinkle with nuts. Bake at 350 degrees for 30 minutes. Makes 16 servings. You can substitute carrots, bananas and pumpkin for the apples. All works well, can also be made into cupcakes.

BROWNIES FOR DIABETICS

2008-05-22T07:29:00.003-07:00

1/2 c. margarine
3 scant tsp. liquid sweetener
2 sq. unsweetened melted chocolate
3/4 c. sifted flour
1/2 c. chopped walnuts
2 eggs
1 tsp. vanilla
1 tsp. baking powder

Cream margarine, sweetener, and chocolate, beat until smooth. Beat in eggs and vanilla; add flour, baking powder, and walnuts. Beat until smooth. Spread batter in greased 8 x 8 inch pan and bake at 350 degrees for 30 minutes. Cool in pan.

DIABETIC COOKIES

2008-05-22T07:29:00.001-07:00

1 1/4 c. water
1 tsp. nutmeg
2 tsp. cinnamon
1/2 tsp. salt
2 c. raisins
1/2 c. shortening

Boil all ingredients for 3 minutes and let cool. Add:2 eggs
2 tbsp. water
2 c. sifted flour
1/4 c. brown sugar substitute
1/4 c. white sugar substitute
1 tsp. baking powder
1 tsp. baking soda

Drop by teaspoonful on greased cookie sheet. Bake for 10-12 minutes at 350 degrees.

DIABETIC CAKE

2008-05-22T07:28:00.004-07:00

2 c. water
2 c. raisins
1 c. unsweetened applesauce
2 c. flour
1 tsp. vanilla
2 eggs
2 tbsp. liquid sweetener
3/4 c. cooking oil
1 tsp. baking soda
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg

Cook raisins in water until water is gone. Cool. Then add applesauce, eggs, sweetener and oil. Mix well. Blend in baking soda and flour. Add remaining ingredients and mix well. You may add walnuts, or artificially sweetened fruit cocktail may be used instead of raisins, if desired. Bake at 350 degrees for about 40 minutes or more.

DIABETIC CAKE

2008-05-22T07:28:00.003-07:00

1/2 c. margarine
1 egg
1 tbsp. liquid artificial sweetener
1 tsp. vanilla
2 c. flour
2 tsp. soda
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 c. chopped dates
1 3/4 c. unsweetened applesauce
1 c. chopped nuts

Cream margarine; add egg, sweetener and vanilla. Sift together dry ingredients and add to mixture. Add applesauce, dates and nuts. Beat with electric mixer on high speed for several minutes until well blended. Bake in Bundt pan at 325 degrees for 1 hour or until done.

DIABETIC DIET COOKIES

2008-05-22T07:28:00.001-07:00

1 2/3 c. plain flour
1 tsp. soda
1/2 tsp. salt or salt substitute
2 tsp. apple pie spice
1 c. diet margarine (I use Mrs.
Filberts)
6 tbsp. or 6 packs sugar substituted
(I use Sweet 'N Low)
1 tsp. vanilla
1 egg
1 c. unsweetened applesauce
2/3 c. raisins
1 c. All Bran cereal

Sift flour, salt, soda, and spices. Beat margarine, sugar substitute, vanilla, and egg until blended. Mixture will be rough and crumbly due to the margarine. Add dry ingredients and applesauce. Mix well after each addition. Stir in cereal and raisins. Bake in 9 x 13 inch pan at 375 degrees for about 15 minutes. Cool and cut in blocks. Can be frozen. About 23 calories per cookies.