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1 c. sugar free cookie crumbs 1/4 c. finely chopped pecans 2 tbsp. margarine, softened

FILLING:
1 3/4 c. skim milk
1/4 c. unsweetened apple juice concentrate
1/4 c. cornstarch
4 tsp. sugar
1 tsp. vanilla extract
Pinch of salt
2 tbsp. margarine
2 med. bananas, sliced
1/4 c. sugar free cookie crumbs
1/4 c. chopped pecans

To make Crust: Blend cookie crumbs, pecans, and margarine in a bowl. Press into a 9 inch pie plate. Chill 30 minutes. To make Filling: In a saucepan, heat all filling ingredients, except margarine, to a boil over medium heat, whisking until smooth (about 10 minutes). Reduce heat and simmer for 1 minute. Scrape into a bowl. Whisk in remaining 2 tablespoons of margarine until smooth. Cover with plastic wrap and cool to room temperature. In prepared pie plate, arrange sliced bananas in 1 layer. Whisk cooled filling and pour evenly over bananas. Mix remaining cookie crumbs and pecans together and sprinkle over the filling. Chill for 1 hour before serving. Serves 8 to 12. Per serving: 172 calories, 22 gm carbohydrate, 3 gm protein, 11 gm fat, 146 mg sodium. Exchanges: 1 starch, 1/2 fruit, 2 fat. Cholesterol: 0 mg per serving.

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461854 -- DIABETIC KEY LIME PIE

1 (13 oz.) can evaporated skim milk 2 tsp. vanilla
2 envs. plain gelatin
1/3 c. lime juice, strain if fresh 1 c. boiling water
20 pkgs. Equal
Zest of 3 limes, grated rind Green food coloring

Combine milk and vanilla. Freeze for 30 minutes. Combine gelatin and juice in a blender. Let set for 1 minute. Add boiling water and Equal; blend until smooth. Chill about 45 minutes. Put frozen milk into a small chilled bowl and whip frozen milk until stiff. Fold in lime zest. Slowly add the gelatin mixture to whipped milk. Spoon into 2 cooked pie shells or you may use a 9 x 13 inch baking dish. Garnish with lime slices and zest. Makes 16 servings. See index for Diabetic Pie Crust.

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461855 -- DIABETIC PIE CRUST

20 graham crackers, crushed 4 tbsp. oleo, melted
2 pkgs. Equal
1/4 lemon peel (optional)

Crush crackers and add Equal. Add oleo. Put in pie plates and pat down. Put in refrigerator for 1 hour to chill. Makes 2 (9 inch) pie crusts or 1 (9 x 13 inch) baking dish crust.

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461856 -- NO SUGAR CUSTARD PIE

1 lg. can evaporated milk 3 eggs
1 tbsp. cornstarch
15 packets Equal

Combine ingredients and beat lightly. Add ONE of the following: 2 c. pears, grated and spices 2 lg. apples, grated and spices 2 c. peaches, grated and spices 1 1/2 c. flake coconut and 1 tsp. vanilla 1 can pumpkin and spices 2 c. drained and mashed, cooked butternut squash and spices TOPPING FOR SQUASH AND PUMPKIN:
1/2 c. crushed cereal flakes
1/4 c. coconut
1/4 c. chopped pecans
1/2 stick butter

Pour pie ingredients into large unbaked pie shell. Bake on bottom rack of oven at 350 degrees for 30 to 35 minutes. For Pumpkin or Squash Topping: Mix together and sprinkle on top of pie. Bake on top rack for last 10 minutes.

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461857 -- COCONUT SURPRISES 3 oz. cream cheese
3/4 tsp. liquid artificial sweetener 1/4 tsp. grated orange rind
1/4 tsp. grated lemon rind
1 tsp. walnuts, chopped
1/4 c. unsweetened moist shredded

coconut

Work cream cheese with spoon until light and fluffy. Thoroughly mix in sweetener along with grated fruit rinds and walnuts. Form into 12 balls about 1 inch in diameter. Roll in coconut and refrigerate. Makes 12 cookies.

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461858 -- DATE DROPS

2 eggs, beaten
1/3 c. margarine
1/2 black dates, finely cut 1 1/2 c. crisp rice cereal 1/2 c. nuts, chopped
1 tsp. vanilla

Combine eggs, margarine, and dates. Cook over low heat, stirring constantly. Boil 2 minutes. Remove from heat and add cereal, nuts, and vanilla. Cool. Shape into balls. Makes 42 cookies.

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461859 -- BUTTERSCOTCH SQUARES

 

1/2 c. diet margarine

 

Non-nutritive sweetener equivalent to

2 c. brown sugar
1 tsp. vanilla extract
1/2 c. walnuts, chopped
1/2 c. eggs (2 med.)
1 1/2 c. flour
2 tsp. baking powder

Preheat oven to 350 degrees. Cook margarine and sweetener together until smooth. Cool to lukewarm. Add eggs and beat well. Add flour, baking powder, vanilla, and walnuts. Spread in 9 x 12 x 2 inch pan which has been lightly greased. Bake 1/2 hour. Cut in squares 1 1/4 x 1 1/4 inch. Sprinkle with nonnutritive granulated sugar; cool. Yield: 70 squares.

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461860 -- BROWNIES

1 c. cake flour 1/2 tsp. salt
1 tsp. baking powder
2 tbsp. cocoa
1 oz. melted chocolate
1/2 c. skim milk
1/4 c. vegetable shortening 3 eggs
1/2 c. sugar substitute
1/2 c. nuts, ground or slivered

Sift together first 3 ingredients. Pour melted chocolate over shortening and blend well. Beat eggs until thick and lemon colored. Add sugar substitute; add chocolate mixture and part of dry ingredients. Beat and add remaining dry mixture, alternately with the milk. Fold in nuts. Spread in 2 (8 inch) greased and paper lined pans. Bake at 325 degrees for 17 to 20 minutes. Makes 64 (1 x 2 inch) bars.

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461861 -- DATE COOKIES

1 c. raisins
1/2 c. chopped dates
1 c. water
2 eggs
1/4 c. margarine
1 tbsp. liquid sugar substitute 1 tsp. vanilla
1/4 tsp. cinnamon
1 c. flour
1 tsp. baking soda

Combine in saucepan raisins, dates, and water. Boil 3 minutes; stir constantly. Cool. Cream together eggs, margarine, liquid sugar substitute, and vanilla. Sift together cinnamon, flour, and soda. Add dry ingredients to creamed mixture. Beat well and chill for several hours. Drop from teaspoon onto greased baking sheet. Bake at 350 degrees for 10 to 12 minutes. Yields: 48 (2 inch) cookies.

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461862 -- DIABETIC SPICE COOKIES

1 1/4 c. water
1/3 c. shortening
2 c. raisins or currants 2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. nutmeg
2 c. flour (approximately) 2 eggs
1/2 tsp. salt
1 tsp. soda
1 tbsp. artificial sweetener

Combine water, shortening, raisins, cinnamon, and nutmeg. Boil for 3 minutes. Cool. Add eggs, one at a time, and beat in salt and soda. Add sweetener, flour, and baking powder. Add flour slowly until mixture is easy to spoon. Blend all ingredients together and drop from teaspoon onto greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes. Makes 4 dozen.

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461863 -- ELEANOR'S THUMBPRINTS

3/4 c. margarine, softened
2 tbsp. sugar
1 1/2 tsp. Sweet 'N Low brown sugar

substitute
1 egg
1/2 tsp. vanilla
2 c. all-purpose flour
1/4 tsp. baking powder
1 tbsp. poppy seeds
1/2 c. low sugar strawberry spread

In bowl with mixer, cream margarine, sugar, and Sweet 'N Low. Beat in egg and vanilla. Stir in flour, baking powder, and poppy seeds. Shape dough into ball. Cover; chill about 30 minutes. Preheat oven to 350 degrees. Shape dough into 24 balls. Place 1 inch apart on ungreased baking sheet. Press thumb prints into center of cookies to make deep indentation. Bake about 15 minutes. Fill each cookie with 1 teaspoon strawberry spread. Return to oven and bake 3 minutes. Transfer to wire rack and cool completely. Yield: 24 cookies.

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461864 -- SUGAR FREE OATMEAL COOKIES

3/4 c. vegetable shortening Sugar Twin equivalent to 1 1/2 c. sugar (or Brown Sugar Twin)

1 egg
1/4 c. water
1 tsp. vanilla
3 c. uncooked oatmeal
1 c. flour
1 tbsp. salt
1/2 tsp. soda

Preheat oven to 350 degrees. Beat together first 5 ingredients. Sift dry ingredients together. Add oatmeal and combine all together. Drop by teaspoon on greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes. Add nuts, raisins, dates, or chocolate chips for variety. Yield: 60 cookies.

------------------------ 461865 -- WEIGHT WATCHER BROWNIES

6 pkgs. chocolate Alba mix 9 tbsp. flour
1 tbsp. baking powder
2 pkgs. Sweet & Low
2 tbsp. chunky peanut butter 3/4 c. water
2 tbsp. honey

Mix all ingredients together and pour into 8 inch square pan sprayed with Pam. Bake at 350 degrees for 20 minutes. Cool. Cut into 6 squares. Each square counts as one serving and counts as 1 m, 1/2 b, 1 fa, and 20 calories.

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461866 -- WEIGHT WATCHER COOKIES

1 tbsp. crunchy peanut butter 2 tbsp. raisins
1 tsp. vanilla
3/4 oz. oatmeal
2 tbsp. water
2 tbsp. plus 2 tsp. dry milk 1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. maple extract

Mix together and drop by spoonful on cookie sheet sprayed with Pam. Bake at 350 degrees for 15 minutes. Makes about 6 cookies which is one weight watcher serving. It counts as 1 p, 1 fa, 1 b, 1 fr, and 10 calories.

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461867 -- SESAME LACE COOKIES

5 tbsp. margarine, melted and cooled 3 tbsp. sugar
2 tbsp. cornstarch
2 tbsp. sesame seeds
1 tbsp. plus 1 1/2 tsp. plain dry

bread crumbs

 

1 tsp. vanilla extract

Preheat oven to 375 degrees. In a bowl, stir all ingredients together until smooth. Drop by teaspoon onto a baking sheet, 4 inches apart. Bake for 7 to 8 minutes until lacy and golden. Let cookies cool on the baking sheet out of the oven for 3 minutes or until easy to lift with a thin metal spatula onto a cooling rack. These are very delicate so handle carefully. Yield: About 24 cookies. Note: If making cookies small, less baking time is necessary. Check after 5 minutes. Per serving: 68 calories, 6 gm carbohydrates, trace protein, 5 gm fat, 44 mg sodium. Exchange: 1/2 fruit, 1 fat. Serving size: 2 cookies. Cholesterol: 0 mg per serving.

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461868 -- PARTY MIX

1/2 c. margarine
1 tsp. garlic powder
2 c. unsalted pretzels
2 c. puffed rice
2 c. spoon-size shredded wheat 2 c. unsalted peanuts

Melt margarine in skillet or wok. Add garlic powder. Stir. Add remaining ingredients and toss together. Serve warm. Makes 2 quarts. Vary the cereals, choosing ones which are salt free. Walnuts and pecans may be used in place of peanuts since a handful of peanuts has 500 calories. 1 cup raisins may also be added but omit garlic powder. Oven instructions: Preheat oven to 250 degrees. Bake party mix a total of 45 minutes. Stir twice during that time period.

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461870 -- DIABETIC ZUCCHINI - BASIL MUFFINS

2 eggs
3/4 c. milk
2/3 c. oil
2 c. flour
1/4 c. sugar
1 tbsp. baking powder
1 tsp. salt
2 c. shredded zucchini
2 tbsp. minced basil
1/4 c. grated Parmesan cheese

Beat eggs in bowl. Stir in milk and oil. Combine flour, sugar, baking powder and salt. Mix dry ingredients into egg mixture just until flour is moistened. Batter should not be completely smooth. Gently mix in zucchini and basil. Fill greased muffin caps about 3/4 full. Sprinkle with cheese. Bake at 425 degrees for 20-25 minutes. Remove from pan. makes 10-18 muffins depending on size of pan.

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461871 -- DIABETIC CAKE

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

Cook raisins in water until all water is gone. Mix applesauce, sweetener, eggs and oil together. Then add all other ingredients and stir together. Pour into a greased and floured tube pan. Bake at 350 degrees until tested done with toothpick.

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461872 -- DIABETIC CAKE

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

Cook raisins in water until all water is gone. Mix applesauce, sweetener, eggs, oil together. Then add all other ingredients and stir together. Pour into a greased and floured tube pan. Bake at 350 degrees until tested done with a toothpick.

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461873 -- DIABETIC DATE - NUT CAKE

1 c. butter or margarine 1 tbsp. sucaryl
1 egg
1 c. dates, finely diced
1 1/2 c. or 2 sm. cans diabetic

applesauce
1 c. pecans, coarsely chopped
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. vanilla
2 c. flour
2 tsp. soda

Cream butter, add egg, sucaryl and vanilla which has been beaten together. Sift dry ingredients together and add to other mixture. Beat at medium speed until well blended. Turn into buttered loaf pan and bake at 350 degrees for 1 hour.
461874 -- DATE COOKIES FOR DIABETICS

1 c. raisins
1/2 c. dates
1 c. water
2 eggs
1/2 c. margarine
3 packets Equal sweetener 1 c. plain flour
1 tsp. soda
1 tsp. cinnamon

Boil raisins, dates and water for 3 minutes; cool. Cream eggs, margarine and Equal. Sift together flour, soda and cinnamon. Combine all ingredients. Beat well and chill several hours or overnight. Drop by teaspoonfuls on a greased cookie sheet. Bake at 350 degrees for 10 minutes.

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461875 -- DIABETIC FRUIT CAKE

1 lb. dates, chopped 1 lb. raisins
2 c. nuts, chopped
1 c. margarine
3 big ripe bananas
1 tsp. nutmeg
6 eggs
3 c. self-rising flour 1 (16 oz.) can crushed

pineapple (in own juice) (Separate pineapple&juice, if juice doesn't make 1 cup add water)

Mix dates, raisins and nuts with flour, then mix with the rest. Cream bananas, nutmeg and margarine together. Next mix in one egg at a time. Now add 2 cups flour and pineapple juice. Mix well. Put in cold oven at 300 degrees for 2 1/2 hours or less.

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461876 -- DIABETIC COOKIES

2 med. bananas
1/3 c. vegetable oil 1 c. chopped walnuts 2 c. quick oatmeal 1 1/2 tsp. vanilla 1 c. chopped Dates

Mash bananas. Pour oil over top. Mix dates and nuts. Add vanilla and oatmeal. Mix by hand or spoon. Drop onto lightly greased cookie sheet by full teaspoon. Bake at 350 degrees for 25 minutes until lightly browned. Remove at once to rack.

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461877 -- DIABETIC COOKIES

1/2 c. raisins
1/2 c. dates
1 1/2 c. quick oats
1 tsp. cinnamon
1/4 tbsp. soda
1/2 c. flour
1/2 tsp. salt
1 egg
1 tbsp. liquid sweetener (NON -

concentrated)
1/4 c. oil
1 tsp. vanilla

Put raisins and dates in small pan and cover with water; bring to boil. Pour off water and set aside. Place oats, cinnamon, soda, flour and salt in bowl and mix well. Add dry ingredients to date - raisin mixture with egg. Mix and drop onto cookie sheet. Bake at 400 degrees about 8 minutes. Check bottom of cookies during cooking (sometimes the bottom cooks faster than the top).

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461878 -- DIABETIC CAKE

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

Cook raisins in 2 cups water until water evaporates. Add applesauce, eggs, sweetener, and cooking oil. Mix well. Blend in baking soda and flour. Add cinnamon, nutmeg and vanilla. Mix well. Pour into greased and floured 8 x 8 inch cake pan. Bake at 350 degrees for 25 minutes or until done. 461879 -- BEST DIABETIC COOKIE

1/2 c. dates, chopped 1 c. white raisins, chopped 1/2 c. apples, chopped 3/4 c. nuts
1 c. water
1/2 c. margarine
2 eggs, beaten
3 tsp. liquid sweetener 1/2 tsp. vanilla
1 tsp. baking soda
1 c. flour

Boil raisins and apples in the water for 2 or 3 minutes and cool. Then add rest of ingredients; mix. Refrigerate before baking. Bake at 350 degrees.

 

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461880 -- DIABETIC PEANUT BUTTER COOKIES

2 tsp. liquid sweetener 1 tbsp. butter
1/2 c. peanut butter 2 eggs, slightly beaten 1/2 c. skim milk
1 c. flour
1/4 tsp. baking soda

Melt shortening and peanut butter. Add sweetener and eggs and blend well. Add flour, alternately with milk to which baking soda has been added. Mix well. Drop by teaspoon on ungreased cookie sheet. Bake at 375 degrees for 15 minutes. Amount -40. Exchange -2 cookies = 1 milk. Calories -2 cookies = 75.

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461881 -- DIABETIC COOKIES

2 or 3 small cookies = 1 bread exchange. 1 or 2 larger cookies = 1 bread exchange 2 tsp. cinnamon 1 tsp. soda 2 eggs 1/2 c. oil 1 c. rolled oats 1 c. raisins 1 tsp. nutmeg 1/2 tsp. cloves 1/2 tsp. salt 1 c. unsweetened applesauce 1 tsp. liquid sweetener 1 sm. can pineapple, crushed (natural & drained) Mix together dry ingredients. Add remaining ingredients. Drop by teaspoon or tablespoon on greased cookie sheets. Bake in preheated oven at 350 degrees. They bake fast so test by pressing. Should be refrigerated (they mold easily, I put them in a tin and freeze, remove several at a time).

------------------------ 461882 -- DIABETIC RAISIN COOKIES

1/4 c. non-fat dry milk 1/4 c. ice water
1/2 c. raisins
1/2 c. margarine
1/2 c. brown sugar twin 1 egg
1 tsp. vanilla
1 c. flour
1 tsp. cinnamon
1/2 tsp. baking soda 1/2 tsp. salt
1 c. rolled oats

Whip non-fat dry milk with ice water until stiff peaks form (4 to 5 minutes). Boil raisins in water for 2 minutes, drain. Combine margarine, sugar twin, egg and vanilla. Beat 1 minute at medium speed. Stir into dry ingredients raisin liquid. Beat 2 minutes. Stir in rolled oats and raisins. Fold in whipped nonfat milk. Drop from teaspoon 2 inches apart onto non-greased cookie sheet. Bake at 375 degrees for 15 to 20 minutes.

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461883 -- DIABETIC COOKIES

1 3/4 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. baking soda
1/2 c. (1 stick) margarine 1/2 c. Sugar Twin
1 egg
1 c. applesauce, unsweetened 1/2 c. raisins, chopped 1 c. All Bran Buds
1/2 c. finely chopped nuts

Preheat oven to 350 degrees. Sift together flour, cinnamon, nutmeg, cloves, and baking soda. In large bowl, mix together margarine, artificial sweetener, and egg. Mix in dry ingredients, alternating with applesauce. Fold in bran, raisins, and nuts; mix thoroughly. Drop onto greased cookie sheet by tablespoon. Lightly flatten with fork, dipped in milk. Bake for 7 to 8 minutes. Yield: 36 cookies. Exchanges: 1 cookie = 1 fat and 1/2 bread exchange. Calories: 76 calories per cookie.

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461884 -- DIABETIC DATE NUT CAKE 1/2 c. butter or oleo, softened 1 tbsp. liquid sweetener
1 egg
1 c. chopped nuts
1 c. chopped dates
1 1/2 c. diet applesauce
1/2 tsp. cinnamon
1/4 tsp. cloves
1 tsp. vanilla
1 tsp. soda
2 c. flour

Cream butter or oleo. Add egg, sweetener and vanilla; mix well. Sift dry ingredients together and add to other mixture. Stir in dates, applesauce and pecans. After everything has been mixed, beat with a mixer at medium speed or until well blended. Turn into a greased and floured loaf pan and bake at 350 degrees for nearly an hour.

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461885 -- DIABETIC COOKIES

3/4 c. shortening
4 tsp. liquid sweetener 1 c. sifted flour
1/2 tsp. nutmeg
1 tsp. vanilla
2 sm. bananas, mashed 1 tsp. soda
1 egg, well beaten
1/2 c. boiling water
1/4 tsp. salt
1/2 c. finely chopped nuts 3/4 c. quick oats
1/2 c. dates or raisins

Pour boiling water over dates or raisins. Let set while mixing other ingredients. Add fruit and mix well. Drop by teaspoon on greased cookie sheet. Bake about 12 minutes at 375 degrees.

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461886 -- APPLESAUCE DIABETIC CAKE

2 sticks oleo
2 tbsp. sweetener
1 1/2 c. applesauce (unsweetened) 1 egg
1 c. raisins
2 c. flour
2 tsp. soda
1 tsp. vanilla
Bake in loaf pan at 350 degrees for 45 to 60 minutes.

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461887 -- LOW SUGAR DIABETIC CAKE

2 c. golden raisins
2 eggs, beaten
2 tbsp. liquid sweetener, Sweet 10 1 tsp. soda
1 tsp. vanilla
1/2 tsp. nutmeg
1 c. unsweetened applesauce 2 c. water
3/4 c. vegetable oil
1 1/4 tsp. cinnamon
2 c. all-purpose flour

Boil raisins in water until all water is absorbed and then cool. Add applesauce, eggs, liquid sweetener and vegetable oil. Mix well. Blend in soda, flour, cinnamon, nutmeg and vanilla. Mix well. Pour into greased tube pan and bake at 350 degrees for 50 to 60 minutes or until test done. Serves 20. Each serving equals 1 bread, 1/2 fruit and 1 1/2 fat exchange.

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461888 -- DIABETIC POUND CAKE

2 c. flour
1/2 c. corn oil
2 eggs
3 lg. ripe bananas
1 tsp. vanilla
1 tsp. soda
1 1/2 tbsp. liquid sugar substitute 4 tbsp. buttermilk
1 c. raisins
1 1/2 c. pecans

Sift flour and soda. Add oil, sugar substitute and mix well until light. Beat eggs and add rest of ingredients. Beat until well mixed. Pour into loaf pan and bake at 350 degrees for 25 minutes.

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461889 -- DIABETIC PUMPKIN COOKIES

1 c. shortening 1 egg
2 c. flour
1/2 tsp. nutmeg 1 tsp. baking powder 1 c. cooked pumpkin 1 tsp. vanilla
1/4 tsp. allspice 1/2 tsp. baking soda 1 tsp. cinnamon
1 c. raisins
1/2 c. nuts, chopped

Soak raisins in hot water for 5 minutes. Drain. Cream shortening. Add pumpkin, egg and vanilla. Beat well. Mix dry ingredients. Add to creamed mixture. Mix well. Add raisins and nuts. Drop onto greased cookie sheets and press with a fork. Bake at 350 degrees for 12 minutes. Freeze them as otherwise they will get moldy. Yields 3 to 4 dozen cookies.

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461890 -- DIABETIC DATE NUT CAKE

1 c. butter or margarine 1 egg
1 tbsp. liquid sweetener 2 tsp. soda
1/4 tsp. cloves
1/2 tsp. cinnamon
1 c. dates, cut fine 1 1/2 c. applesauce
1 c. pecans, broken
1 tsp. vanilla
2 c. flour

Cream butter , add egg, sweetener and vanilla. Sift together all dry ingredients. Add applesauce, dates and pecans.

 

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461891 -- DIABETIC FROSTING

1/4 c. cream cheese
2 tsp. skim milk
Sweetener equivalent to 1/4 c.

powdered sugar
1/4 tsp. salt
1/2 tsp. vanilla
Food coloring

Cream cheese and milk thoroughly. Add sweetener, salt and vanilla. Add coloring last, if desired. Makes 1/3 cup frosting.

 

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461892 -- DIABETIC DATE COFFEE CAKE 1/3 c. mashed bananas 1/2 c. butter
3 lg. eggs
1 tsp. vanilla extract 1 1/4 c. water
3 c. unbleached flour 1 tsp. baking soda 2 tsp. baking powder 1 1/2 c. chopped dates

TOPPING:
1/3 c. chopped dates
1/3 c. chopped walnuts
1/3 c. flaked coconut

Beat together mashed bananas and butter until creamy. Add eggs, vanilla, and water. Beat and measure flour, baking soda, and baking powder. Stir in 1 1/2 cup of dates. Spoon batter into an oiled and floured 9x13 inch baking pan and spread evenly. Combine topping and sprinkle over batter. Bake at 350 degrees for 20-25 minutes or until a knife comes out clean. Cool on wire rack.

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461893 -- DIABETIC APPLESAUCE CAKE

1 stick margarine, melted & cooled 1 1/2 c. unsweetened applesauce 1 egg, beaten
2 c. self-rising flour
1 tsp. soda
1/2 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. salt
2 tsp. sugar twin
3 tsp. lemon flavor
1 1/2 c. raisins, chopped & floured 1/2 c. chopped nuts

Blend together margarine, applesauce and egg. Sift together flour, soda, spices and salt. Add sugar twin; add to mixture and heat well. Stir in lemon flavor. Fold in raisins and nuts. Pour into well greased and floured tube pan. Bake in preheated 350 degree oven for 30 minutes. Do not overbake.

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461894 -- DIABETIC COOKIES

1 stick margarine
1/4 c. milk
1 block unsweetened chocolate 1 box ground dates (optional) 1 box chopped raisins 1 c. chopped nuts
1/2 c. peanut butter
1 tsp. liquid sweetener 3 c. quick cooking oatmeal 1 tsp. vanilla

Cook margarine, milk and chocolate for 1 minute. Stir while cooking. Add raisins, nuts, peanut butter, sweetener, oatmeal and vanilla. Mix together with hands. Roll into walnut size balls. Makes 40 cookies at 120 calories each. Do not bake. May be frozen.

------------------------

 

461896 -- DIABETIC DIET COOKIES

1 2/3 c. plain flour
1 tsp. soda
1/2 tsp. salt or salt substitute 2 tsp. apple pie spice
1 c. diet margarine (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.

------------------------

 

461897 -- DIABETIC CAKE

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

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

------------------------

 

461898 -- DIABETIC CAKE

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

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

------------------------

 

461899 -- DIABETIC COOKIES

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

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

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

 

------------------------

461900 -- BROWNIES FOR DIABETICS 1/2 c. margarine
3 scant tsp. liquid sweetener 2 sq. unsweetened melted chocolate 3/4 c. sifted flour
1/2 c. chopped walnuts
2 eggs
1 tsp. vanilla
1 tsp. baking powder

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

------------------------

 

461901 -- DIABETIC COOKIES

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

Boil all of the above for 3 minutes. Let cool. Beat in 2 eggs. Dissolve 1/2 teaspoon salt, 1 teaspoon soda, 12 1/4 ground saccarin in 2 tablespoons water. Add to above mix and add 2 cups flour and 1 teaspoon baking powder. Bake at 350 degrees for 10-12 minutes.

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461902 -- DIABETIC APPLE CAKE

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

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

1 c. dates (cut up)
1 c. raisins
1 c. prunes (steamed and chopped)
1 c. applesauce
1/2 c. walnuts
2 tbsp. soft butter
1/2 tsp. soda
2 eggs

Combine all ingredients, putting the soda in the applesauce. Bake about 30 minutes at 300 degrees.

 

------------------------

 

461904 -- DIABETIC APPLESAUCE CAKE

1 stick margarine, melted 1 1/2 c. unsweetened applesauce 1 egg, beaten
2 c. flour
1 tsp. soda
1/2 tsp. cinnamon
1/4 tsp. cloves
Dash of nutmeg
1-2 tsp. Sugar Twin
1 1/2 c. chopped dates
1/2 c. pecans
1 c. raisins

Blend together margarine, applesauce and egg. Sift flour and all dry ingredients together. Add them to mixture, stir in vanilla and fold in dates and nuts. Bake in a well greased floured tube pan in preheated oven at 350 degrees for 30 minutes. Do not over bake.

------------------------

 

461905 -- BANANA RAISIN CAKE FOR DIABETICS

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.

 

------------------------

 

461906 -- DIABETIC CAKE

2 c. water
2 c. raisins
1 c. unsweetened applesauce 3/4 c. polyunsaturated oil 1 tsp. baking soda
1 c. flour*
1 c. oats*
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 eggs
2 tbsp. artificial sweetened 1 tsp. vanilla
1/2 c. pecans

*Or use 2 cups flour and no oats. Cook raisins in 2 cups of water until water evaporates. Add applesauce, eggs, sweetener and oil. Mix well, mix together flour, baking soda and spices. Blend into raisins, add vanilla and mix well. Pour into a greased and floured 8x8 inch cake pan. Bake at 350 degrees for 25 or 30 minutes. Refrigerate after first day. Cake without sugar spoils easily.

------------------------

 

461907 -- OATMEAL RAISIN COOKIES - DIABETIC

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

undiluted

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

2 eggs
1 tbsp. Sucryl
1 tsp. vanilla
1 1/2 c. unsweetened applesauce
1/4 tsp. cinnamon
1/4 tsp. cloves
2 tsp. soda
1 c. pecans
1 c. chopped dates
2 c. flour

------------------------

 

461909 -- DIABETIC COOKIES

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

Put water, oil, raisins and spices in saucepan and boil for 3 minutes. When cool, add remaining ingredients and drop by teaspoons on cookie sheet. Bake at 350 degrees until done.

------------------------

 

461910 -- DIABETIC POUND CAKE

2 c. flour
1/2 c. corn oil
2 eggs
3 lg. ripe bananas
1 1/2 tbsp. liquid sweetener 4 tbsp. buttermilk
1 c. raisins
1 tsp. soda
1 tsp. vanilla
1 1/2 c. pecans

Sift flour and soda. Add oil, liquid sweetener. Mix well until light. Beat in eggs. Add rest of ingredients. Beat until well mixed. Pour into loaf pan. Bake at 350 degrees for 25 minutes.

------------------------

 

461911 -- DIABETIC COOKIES

1 1/2 c. unsweetened applesauce 3/4 c. margarine
2 eggs
2 tbsp. cinnamon
1/2 tsp. allspice
1 1/2 c. flour
1 1/2 tsp. soda
1 tbsp. vanilla
1/3 c. brown Sugar Twin
2 c. oatmeal
1/2 tsp. salt
1 c. raisins
1/4 c. nuts

Mix applesauce, margarine, eggs, vanilla and Sugar Twin. Add the remaining ingredients. Drop by teaspoonfuls onto cookie sheet and bake 15 minutes at 375 degrees.

------------------------

 

461912 -- DIABETIC MOLASSES COOKIES

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.

 

------------------------

 

461913 -- DIABETIC ORANGE RAISIN CLUSTERS

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.

 

------------------------

 

461914 -- DIABETIC COOKIES

1 3/4 c. flour
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1 tsp. baking soda
1/2 c. (1 stick) margarine 1/2 c. Sugar Twin
1 egg
1 c. applesauce (unsweetened) 1/2 c. raisins (chopped) 1 c. All-Bran Buds
1/2 c. finely chopped nuts

Preheat oven to 350 degrees. Sift together flour, cinnamon, nutmeg, cloves and baking soda. In large bowl, mix together margarine, artificial sweetener and egg. Mix in dry ingredients, alternating with applesauce. Fold in bran, raisins and nuts and mix thoroughly.

------------------------

 

461915 -- DIABETIC COOKIES

1 3/4 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. baking soda
1/2 c. margarine
1/2 c. Sugar Twin
1 egg
1 c. applesauce
1/2 c. raisins (chopped) 1 c. All-Bran Buds
1/2 c. finely chopped nuts
------------------------

461916 -- DIABETIC PEANUT BUTTER COOKIES

1 c. flour
1/2 c. creamy peanut butter 1 egg
1 tsp. vanilla
1/4 tsp. salt
1 1/2 tsp. baking powder 1/2 c. water
1 tbsp. liquid sweetener 1/2 c. salad oil

Mix all together in a large bowl. Shape into balls and place on an ungreased cookie sheet. Bake at 375 degrees for 12 to 15 minutes. You may add a little more flour if desired.

------------------------

 

461917 -- DIABETIC OATMEAL FRUIT DROP COOKIES

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.

------------------------

 

461918 -- DIABETIC RAISIN DROP COOKIES

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.

------------------------

 

461919 -- DIABETIC LEMON COCONUT COOKIES

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.

------------------------

 

461920 -- DIABETIC COOKIES

1 1/2 c. butter or oleo 2/3 c. Sprinkle Sweet 3/4 c. buttermilk
2 eggs
1 tsp. soda
1 tsp. baking powder 2 c. flour
1 c. raisins
1 c. dates
1 c. nut meats (optional)

Follow directions as listed only put 1 teaspoon soda with the sour milk. Bake at 375 degrees for 10 minutes.

 

------------------------

461921 -- OATMEAL APPLESAUCE MUFFINS - DIABETIC 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.

------------------------

 

461922 -- DIABETIC NUT CAKE

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.

------------------------

 

461923 -- DIABETIC GRANOLA BARS

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.

 

------------------------

 

461924 -- DIABETIC CAKE

1 c. raisins
1 c. prunes
1 c. unsweetened applesauce 2 eggs
3/4 c. oil
1/4 c. Sweet and Low (42 pks.) 2 c. self rising flour
1 tsp. cinnamon
1 tsp. soda
1 tsp. nutmeg
1 c. walnuts
1 tsp. vanilla

Cook raisins and prunes in 1 cup of water. Let cool. Beat eggs and applesauce. Combine all other ingredients and bake at 350 degrees for 30-40 minutes in sheet pan.

------------------------

 

461925 -- DIABETIC CAKE

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

Cook raisins in water until water is gone. Add applesauce, eggs, sweetener, and oil; mix well. Blend in soda and flour. Add remaining ingredients and mix well. Bake at 350 degrees for 35 minutes.

------------------------

 

461926 -- DIABETIC COOKIES

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

Combine bananas, oil, and vanilla. Stir in oats, walnuts, and raisins. Drop 12 minutes until golden brown at 350 degrees.

------------------------

 

461927 -- DIABETIC FRUIT BARS

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.

------------------------

 

461928 -- DIABETIC UNBAKED FRUIT CAKE

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.

------------------------

 

461929 -- DIABETIC PUMPKIN BARS

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.

------------------------

 

461930 -- DIABETIC EASTER FUDGE

1 sq. unsweetened chocolate 1/4 c. evaporated milk
1/2 tsp. vanilla
1 tsp. artificial liquid sweetener 1 pkg. vanilla or chocolate

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.

------------------------

 

461931 -- DIABETIC COOKIES

1 1/2 c. unsweetened applesauce 3/4 c. margarine
2 eggs
1 tbsp. vanilla
1/3 c. Brown Sugar Twin
2 c. oatmeal
1 tbsp. cinnamon
1/2 tsp. allspice
1 1/2 c. flour
1 1/2 tsp. soda
1/2 tsp. salt
1 c. raisins
1/4 c. nuts

Mix the first 5 ingredients well; add the remaining ingredients. Drop by teaspoonfuls onto cookie sheet and bake 15 minutes at 375 degrees.

 

------------------------

461932 -- DIABETIC NUT COOKIES 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.

------------------------

 

461933 -- DIABETIC CAKE

2 c. raisins
1 1/2 c. water
1/2 c. orange juice
1 c. unsweetened applesauce 2 eggs, beaten (or Eggbeaters) 2 tbsp. liquid sweetener 1/2 c. cooking oil
2 c. self-rising flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla

Slowly boil raisins in water until water is absorbed. Add orange juice, applesauce, sweetener, eggs and oil; mix well. Blend flour, baking soda, cinnamon and nutmeg; add to first mixture together with vanilla. Mix well. Pour into greased 9-inch pan. Bake at 350 degrees for 25-30 minutes.

------------------------

 

461934 -- OATMEAL & APPLESAUCE DIABETIC COOKIES

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.

------------------------

 

461935 -- DIABETIC DATE CAKE

 

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.

------------------------

 

461936 -- DIABETIC DATE BARS

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.

------------------------

461937 -- DIABETIC COOKIES 1 c. all-purpose flour
1 c. quick oats
3/4 c. seedless raisins
1/2 c. orange juice
1/2 c. butter or margarine, softened 2 tsp. baking powder
1 tsp. grated orange peel
1/2 tsp. salt
1/2 tsp. cinnamon
1 egg
3/4 c. nuts
Sugar substitute to taste

------------------------

 

461938 -- DIABETIC FRUIT BARS

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.

------------------------

 

461939 -- DIABETIC APPLESAUCE CAKE

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.

------------------------

 

461940 -- CHOCOLATE CAKE FOR THE DIABETIC

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).

------------------------

 

461941 -- FRUIT COOKIES FOR DIABETICS

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.

------------------------

461942 -- DIABETIC CAKE 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.

------------------------

 

461943 -- DIABETIC BLUEBERRY JAM

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.

------------------------

 

461944 -- DIABETIC STRAWBERRY JAM

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.
------------------------

461945 -- DIABETIC CRANBERRY-ORANGE RELISH

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.

 

------------------------

 

461946 -- DIABETIC'S PUMPKIN PIE

 

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.

------------------------

 

461947 -- DIABETIC RAISIN APPLESAUCE CAKE

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.

------------------------

 

461948 -- DIABETIC CHOCOLATE SYRUP

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.

------------------------

 

461949 -- DIABETIC CREAMY FROSTING

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.

 

------------------------

 

461950 -- DIABETIC APPLESAUCE COOKIES

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.

------------------------

 

461951 -- DIABETIC FUDGE

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.

------------------------

 

461952 -- DIABETIC SALAD DRESSING

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.

 

------------------------

 

461953 -- DIABETIC COOKIES

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.

 

------------------------

 

461954 -- DIABETIC PEANUT BUTTER COOKIES

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.

------------------------

 

461955 -- DIABETIC DOUBLE CHOCOLATE COOKIES

2 c. 100% Bran or Bran Buds, All Bran or Fiber One
2/3 c. water
1 c. egg (5-6 med.)
2 tsp. vanilla
2 tsp. chocolate extract
2/3 c. vegetable oil
Liquid sugar substitute - equal to

1/2 c. sugar
1 3/4 c. flour
1/2 c. cocoa
1/4 c. dry milk (instant)
1 tsp. soda
1 tsp. baking powder

------------------------

 

461956 -- DIABETIC CHOCOLATE-NUT CANDY

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.)

------------------------

 

461958 -- DIABETIC BROWNIES

1 sq. unsweetened chocolate (1 oz. melted chocolate)
2 tsp. vanilla
1 c. flour
1/4 c. chopped nuts
1/2 tsp. soda
1/2 c. shortening
2 tbsp. liquid sweetener
2 eggs
1/2 tsp. salt

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461959 -- DIABETIC FUDGE

1 sq. unsweetened chocolate 1/2 tsp. vanilla
1 pkg. vanilla or chocolate

artificial sweetener pudding powder OR 8 tsp. finely chopped nuts

1/4 c. evaporated milk

 

1 tsp. artificial liquid sweetener

 

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461960 -- DIABETIC PEACH OR STRAWBERRY JAM

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.
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461961 -- DIABETIC JAM OR JELLY

2 env. unflavored gelatin 1/2 c. lemon juice
Dash of salt
1 tbsp. arrowroot
4 c. strawberries
4 c. Equal sweetener

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461962 -- DIABETIC LO CAL SOUR CREAM

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.

 

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461963 -- DIABETIC PEANUT CLUSTERS

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.

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461964 -- SPARKLING FRUIT DRINK - DIABETIC

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.

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461965 -- APPLESAUCE GELATIN SALAD FOR DIABETIC

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.

 

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461966 -- DIABETIC GLORIFIED RICE

 

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.

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461967 -- DIABETIC CRANBERRY SALAD

 

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.

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461968 -- DIABETIC COTTAGE CHEESE SALAD

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.

 

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461969 -- DIABETIC CRANBERRY SALAD

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.

 

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461970 -- DIABETIC WALDORF SALAD

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.

 

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461971 -- DIABETIC APRICOT SALAD

 

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.

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461972 -- DIABETIC FRUIT SALAD

 

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.

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461973 -- DIABETIC CREAM OF CAULIFLOWER SOUP

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.

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461974 -- DIABETIC FUDGE CAKE

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. ----

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461975 -- ORANGE NUT CAKE

1/4 c. sugar twin, brown 1/3 c. sugar twin, white 1 egg 1 1/4 c. flour 2 tsp. baking powder 1/4 tsp. soda 1/4 tsp. cinnamon 2/3 c. orange juice 1 tsp. orange extract 2 tbsp. chopped nuts Heat oven to 350 degrees. Grease 8-inch pan. In large mixing bowl, combine oleo, sugar twins, and egg. Beat 2 minutes at high speed. Scrape bowl occasionally. Lightly spoon flour into measuring cup; level off. Blend in remaining ingredients, except nuts. Beat 1 minute on slow speed. Pour mix into prepared pan. Sprinkle with nuts. Bake at 350 degrees 25 to 30 minutes.

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461976 -- APPLESAUCE CAKE

1 tbsp. sweetener (Sweet and Low) 1 1/2 c. unsweetened applesauce 2 tsp. soda 1 egg 1 c. raisins 2 c. flour 1 1/2 tsp. vanilla 1/2 c. nuts, chopped, if desired In mixing bowl, cream oleo, sweetener, and egg. When well mixed, add applesauce, raising, soda, and vanilla. Stir in flour. Mix well. Add nuts. Pour batter in loaf pan greased with Pam. Bake at 350 degrees 40 to 45 minutes.

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461977 -- DRIED FRUIT COOKIES

MASH 2 large or 3 medium bananas until smooth. STIR in 1/3 cup peanut oil, 1 teaspoon vanilla, and 1/8 teaspoon salt. ADD 1 1/2 cups rolled oats, 1/2 cup oat bran for hot cereal (fine cut), 1 1/2 cups chopped mixed dried fruits (raisins, dates, apricots, peaches, etc.) and 1/2 to 3/4 cup chopped nuts. DROP by rounded tablespoon onto greased cookie sheets. Flatten slightly. Bake at 350 degrees for 20 to 25 minutes or until bottom and edges are lightly browned. Cool on wire rack. Store in tightly closed tins in refrigerator. Makes 2 to 2 1/2 dozen.

------------------------ 461978 -- DATE NUT MUFFINS

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.

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461979 -- NO SUGAR COOKIES

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.

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461980 -- APPLE BUTTER

 

2 1/4 c. sugar twin 1 tsp. nutmeg 1 tsp. cinnamon Mix in crock pot and place 2 paper towels under lid. Cook slow for 8 hours. Makes 2 1/2 pints.

 

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461981 -- RAISIN PIE 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.

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461982 -- SUGARLESS ORANGE COOKIES

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.

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461983 -- PEANUT BUTTER SNACKS

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.

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461984 -- DIABETIC APPLE PIE

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.

 

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461985 -- DIABETIC APPLE PIE

 

4 c. sliced apples

Place in unbaked pie shell. Sprinkle 1/3 cup brown sugar twin over apples; sprinkle 1 tablespoon cinnamon on apples and sweetener. Slice 1/2 stick oleo thin and place over mixture. Cover with top crust and bake at 400 degrees for 45 minutes.

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461986 -- PUMPKIN PIE FOR DIABETICS

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.

 

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461987 -- PEACH PIE FOR DIABETICS

 

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.

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461988 -- DIABETIC PEANUT BUTTER COOKIES

1/2 c. peanut butter 1 tbsp. butter, soft 1/3 c. brown sugar twin 2 egg whites
1/4 tsp. soda 1/2 c. skim milk

Mix peanut butter, butter and sweetener. Add other ingredients, mix well. Drop by spoonfuls onto ungreased cookie sheet. Bake at 375 degrees for 12 to 15 minutes. Makes 30 to 36 cookies.

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461989 -- DIABETIC CAKE

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

Cook raising in the water until the water is gone. Add applesauce, eggs, sweetener and oil; mix well. Blend in flour and baking soda; add remaining ingredients and mix well. Bake in long flat pan at 350 degrees for about 35 minutes. (Note: I use 3 egg whites instead of eggs. This cuts down on cholesterol.)

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461990 -- FIG OAT BITES

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
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461992 -- MOLTED VEGETABLE SALAD

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.

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461993 -- JELLO SALAD

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.

 

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461994 -- PINEAPPLE FLUFF

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.

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461995 -- PEAR BREAD 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.

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461996 -- PUMPKIN BREAD

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.

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461997 -- APPLESAUCE BRAN MUFFINS

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.

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461998 -- RICE PUDDING

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.

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461999 -- SWEET FREE PEACH PIE

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.

 

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462000 -- SUGAR-FREE STRAWBERRY PIE

 

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.

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462001 -- OATMEAL COOKIES

1 1/2 c. quick cooking oatmeal, uncooked
2/3 c. melted butter
2 eggs, beaten
1 tbsp. liquid sweetener
1 1/2 c. sifted cake flour 1/2 tsp. salt
2 tsp. baking powder
1/2 c. skim milk
1 tsp. vanilla
1/4 c. raisins
1/4 c. nuts, if desired

Measure oatmeal into mixing bowl, stir in melted butter and mix well. Blend in eggs and sweetener. Add dry ingredients alternately with milk and vanilla, add raisins and nuts. Drop by teaspoon on cookie sheet. Bake at 400 degrees for 10 to 15 minutes or until golden brown. Makes about 72 cookies. Exchange 2 cookies for 1/2 of bread and 1/4 fat - calories 2 cookies = 63.

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462002 -- RAISIN CAKE

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

Cook water and raisins until water is gone. Add applesauce, eggs, liquid sweetener, blend in cooking oil, soda, flour, nutmeg, and cinnamon and salt. Pour into greased tube pan and bake 25 minutes. Good when served hot. Bake at 325 degrees.

------------------------ 462003 -- DATE COFFEE CAKE

1/3 c. mashed ripe bananas 1/2 c. butter, softened 3 lg. eggs
1 1/4 c. water
1 1/2 c. chopped dates 1 tsp. vanilla
2 tsp. baking powder
1 tsp. baking soda
3 c. unbleached white flour

Beat together mashed bananas and butter until creamy, add eggs, vanilla and water, beat. Measure in flour, baking soda and baking powder, beat well stir in dates. Spoon batter into oiled and floured 9 x 13 inch baking pan and spread evenly.TOPPING:
1/3 c. chopped dates
1/3 c. chopped walnuts
1/3 c. flaked coconut

Combine these three and sprinkle over batter. Bake at 350 degrees for 20 to 25 minutes or until inserted knife comes out clean. Cool on rack 8 to 10 minutes.

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462004 -- DATE NUT CAKE

1 stick margarine
1 egg
1 tsp. vanilla
1 tbsp. liquid sweetener
1 1/2 c. unsweetened applesauce 1 c. chopped dates
1 c. pecans
2 c. flour
1/2 tsp. cinnamon
1/4 tsp. cloves
2 tsp. soda

Mix together margarine, egg, vanilla, sweetener and applesauce. Stir in dates and pecans. Sift together dry ingredients and add to mixture mixing well. Bake in loaf pan at 350 degrees for 1 hour.

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462006 -- DARK BRAN MUFFINS

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.

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462007 -- BAKED BEANS

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.

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462008 -- CHOCOLATE SAUCE

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.

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462009 -- MAYONNAISE

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.

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462010 -- SWISS STEAK

1 lb. round steak 2 tsp. vinegar
Seasonings to taste 2 med. onions, sliced 1/2 c. celery, diced

Trim round steak and portion into 4 equal parts. Pound to break down tissue. Sear meat on both sides. Cover with water, add vinegar, onion, celery, and seasonings. Continue cooking in oven or on stove until tender. Two cups tomato juice may be used in place of water. Exchange 1 serving: 3 meat exchanges.

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462011 -- BEEF STEW

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.

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462012 -- MEAT LOAF

1 lb. lean ground beef
1 tbsp. chopped onion
1/4 tsp. Worcestershire sauce 1/2 tsp. artificial liquid sweetener 2 tbsp. minced green pepper
1 1/2 c. tomato juice
1/2 tsp. salt
1/4 tsp. pepper

Mix ingredients and mold into a loaf pan. Bake in a moderate oven (375 degrees) for 30 to 45 minutes. Yield: 4 servings. Exchange: 1 serving for 3 meat exchanges and 1 vegetable exchange.

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462013 -- BAKED FISH FILLETS

1 lb. fish fillets
1/2 tsp. salt (optional) 4 tsp. liquid margarine 1/4 c. skim milk
4 tbsp. fine dry bread crumbs

Cut fillets into four portions and soak 3 minutes in milk. Drain and roll in bread crumbs. Place fish on a greased baking dish. Bake in a very hot oven (450 to 475 degrees), allow 8 minutes if fish is fresh and 15 minutes if fish is frozen, or until fish flakes easily with a fork. Yield: 4 servings. Exchange: 1 serving for 3 meat exchanges and 1/2 bread exchange and 1 fat exchange.

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462014 -- STUFFED GREEN PEPPER

1 sm. green pepper
3 level tbsp. cooked & drained rice Salt & pepper to taste
1 tsp. chopped onion
1 tsp. chopped celery
1/3 c. tomato juice

Wash and cut stem end from green pepper and remove seeds and membrane. Place in pan with 1/2 to 1 inch water in bottom. Mix cooked rice, chopped onion, celery, salt, pepper and tomato juice together. Fill green pepper with rice mixture. Bake in a moderate oven 350 to 375 degrees basting frequently until onions are tender, about 30 minutes. Yield: 1 serving. Exchange for 1 vegetable exchange and 1 bread exchange.

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462015 -- VEGETABLE SOUP

3 c. soup stock
1/4 c. chopped onions
1/4 c. green beans cut in strips 2 tbsp. diced turnip
1/4 c. diced carrots
1/4 c. shredded cabbage
1 tbsp. celery, finely chopped Salt, pepper, seasoning

Add prepared vegetables to soup stock. Cook until vegetables are tender (about 1/2 hour). Season to taste. Serve hot. NOTE: Any combination of vegetables may be used in this recipe, as long as their exchange value adds up to one vegetable exchange. Exchange 1 serving for 1 vegetable serving.

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462016 -- BAKED TOMATO

1 med. sized tomato Other seasonings to taste 1/2 tsp. chopped parsley Salt & pepper
1/2 tsp. chopped onion 1/2 tsp. sage or chives

Wash tomato and cut out stem end. Place in small baking dish with a little water in the bottom, about 1/2 inch. Sprinkle with seasonings of choice. Bake in a moderate oven (350 degrees) until tomato is tender but not so soft it will fall apart. About 15 to 20 minutes. Yield 1 serving. Exchange for 1 vegetable exchange.

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462017 -- SPICED POT ROAST

2 lb. boneless chuck beef 1 bay leaf
Salt, pepper, vinegar, water 1 med. onion, sliced
1 tsp. whole pepper berries

Rub meat with salt and pepper and place in china or glass bowl. Add onion, bay leaf, and whole pepper berries, marinate meat in equal parts vinegar and water for 24 hours. Drain and reserve liquid. Place meat in roasting pan, sear well. Add 3 tablespoons spiced vinegar mixture. Cover and cook in slow oven for 1 1/2 hours. Yield: 8 servings. Exchange one 3-ounce serving or 3 slices each measuring 4 x 2 x 1/4 inches for 3 meat exchanges.

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462018 -- HOT DOG DELIGHT

1 wiener, cooked
1 slice pre-sliced processed cheese 1 strip partially cooked bacon 1 wiener roll

Roll cheese around wiener which has been cooked, and roll the partially cooked bacon around both cheese and wiener. Fasten with toothpicks. Broil for 1 or 2 minutes. Place on heated wiener bun. Yield: 1 serving. Exchange for 2 meat exchange, 1 fat exchange and 2 bread exchanges.

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462019 -- COTTAGE CHEESE VEGETABLE DUNK

Mix together 2 (8 ounce) cartons low fat cottage cheese, 1 cup (4 ounce) shredded low fat process American cheese, 3 tablespoons plain unsweetened low fat yogurt, 2 tablespoons prepared horseradish, 1/2 teaspoon pepper, 1/4 teaspoon salt, 2 tablespoons chopped green pepper, and 2 tablespoons minced onion. Yield: 28 servings. Exchange free. Calories 22, trace of fat, cholesterol 1 milligram, carbohydrate 1 gram, trace of fiber, protein 3 milligrams, sodium 134 milligrams.

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462020 -- COLE SLAW

1 tbsp. finely chopped onion 1 tbsp. low fat mayonnaise 2 c. finely shredded cabbage 2 tsp. prepared mustard 1/4 tsp. salt
Toasted sesame seeds

Mix dressing ingredients and toss with cabbage. Garnish with toasted sesame seeds (or wheat germ). Yield: 4 servings. Total recipe contains 11 grams carbohydrate, 4 grams protein and 0 grams fat. One serving (1/2 cup) contains 3 grams carbohydrate and vitamin C. Exchange value 1 group A vegetable.

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462021 -- APPLESAUCE BRAN SQUARES 1 c. all-purpose flour
1 tsp. cinnamon
1/4 tsp. cloves or nutmeg
1/2 c. oleo (room temperature) 2 lg. egg whites (room temperature) 1 tsp. vanilla
Liquid sugar equal to 1/2 c. sugar 2/3 c. bran buds
1/2 c. rolled oats
2 tbsp. brown sugar
1/2 tsp. salt
1/2 tsp. baking soda
1/3 c. chopped nuts
1 c. unsweetened applesauce

Place dry ingredients in mixer bowl and mix at low speed for 1 minute. Add oleo, egg whites, vanilla, sugar substitute, nuts, and applesauce to flour mixture and mix at medium speed for 1 minute or until blended. Spread evenly in a 9 x 13 cake pan which has been greased with oleo or sprayed with PAM spray. Bake at 375 degrees for 25 to 30 minutes or until browned and it starts to pull away from the sides of pan. Cut into 3 x 5 squares and serve warm or room temperature. One square per serving. Calories 135, cholesterol 14 milligrams, fat 8 grams, NA 24 milligrams, 1 bread and 1 1/2 fat.

------------------------

 

462022 -- ZERO SALAD DRESSING

1/2 c. tomato juice
1 tbsp. onion, finely chopped 2 tbsp. lemon juice or vinegar Salt & pepper to taste

Chopped parsley or green pepper, horseradish or mustard may be added if desired. Combine ingredients in a jar with a tightly fitted top. Shake well before using. May be used in any amount.

------------------------

 

462023 -- BAKED CHICKEN AND RICE

 

1/2 c. cooked rice

1/4 or 1/2 c. diced chicken (1 or 2 oz.)
1/4 c. clear broth
Salt & pepper to taste

Chopped parsley, onions, celery, mushrooms, green pepper, pimento, or tomatoes may be added if desired. Combine the above ingredients and place in a dish. Bake in moderate oven until brown.
462024 -- SUGAR - FREE APPLE PIE

4 c. sliced peeled apples
1/2 c. frozen apple juice concentrate 1 tsp. cinnamon or apple pie spice 1/2 tsp. lemon juice, optional 2 tsp. tapioca or cornstarch

Mix apples, apple juice concentrate, thickener and spice and stir until apples are well-coated, add lemon juice, if desired, to keep apples lighter colored. Taste 1 piece of apple to check the spice. Pour into the pastry lined pie pan and top with the second crust or pastry strips. Seal the edges and cut slits in the top crust to allow steam to escape. Bake at 425 degrees for 40 to 45 minutes, or until golden brown. Serve warm or cold.

------------------------

 

462025 -- LEMON SAUCE

2 c. water
2 tbsp. cornstarch
1/8 tsp. salt
Grated rind of 1 lemon 2 tbsp. margarine
2 tbsp. lemon juice
1 drop yellow food coloring 8 (1 gram) pkg. Equal

Combine water, cornstarch, and salt. Stir until smooth in a small saucepan. Cook and stir over medium heat until thickened and clear, then continue to simmer, stirring constantly for another 2 minutes. Remove from heat and add remaining ingredients to sauce, stir lightly to mix well. Serve warm over cake or pudding. 1/4 cup per serving. 38 calories, 3 grams cholesterol, nege grams protein, 3 milligrams fat, 68 milligrams NA. 1/2 fat, 1/2 vegetable exchanges.

------------------------

 

462026 -- PEANUT BUTTER COOKIES

Cream together at medium speed until smooth: 1/2 cup chunky peanut butter, 1/3 cup oleo (both at room temperature), 1/4 cup dark molasses, and 2 teaspoons liquid sugar substitute. Stir together: 1 1/4 c. all-purpose flour, 1/2 teaspoon baking soda, and 1/8 teaspoon salt. Add to creamed mixture, mix at medium speed until smooth. Drop by tablespoon onto cookie sheet lined with medium speed until smooth. Drop by tablespoon onto cookie sheet lined with inches wide. Bake at 375 degrees for 10 to 12 minutes or until lightly browned. Remove to wire rack. Serve 2 cookies per serving. 140 calories, 13 grams cholesterol, 4 grams protein, 9 gram fat, 169 milligrams NA. 1 bread and 2 fat exchanges.
462028 -- FRUIT MILKSHAKE

Place the following in the blender:1/2 c. papaya juice
1/3 c. old-fashioned oatmeal
1 tbsp. non-fat powdered milk
2 env. Equal
1/2 c. frozen fruit
strawberries, raspberries,
blackberries, blueberries)
and unsweetened applesauce
mixed, OR 1/2 banana
2 tbsp. frozen orange juice, not
diluted
1/2 c. milk (2% or less)
1 tsp. vanilla

Blend, pour into large glass and ENJOY!

 

------------------------

 

462029 -- FRUIT AND SPICE COOKIES

(These are good for Diabetic Diets.) Mix together 2 cups dates, 1 1/2 cups raisins. Add to 3 eggs (or 1/2 carton of Eggbeaters). Let soak. Mix like pie crust: 2 1/2 cups flour, 1/2 pound oleo, 1/4 cup sugar, 1/4 cup sugar substitute plus 2 heaping teaspoons more sugar substitute, OR sixteen envelopes Weight Watchers sugar substitute. Use generous measures for spices:1 tsp. nutmeg
1/4 tsp. allspice
1/2 tsp. salt
1 1/2 c. quick cooking oatmeal
1/3 c. oil
1/4 tsp. cloves
1 1/2 tsp. cinnamon
2 tsp. soda
2 tsp. vanilla

Mix all together until well blended. Add fruit and egg mixture and blend. May also add 1/2 to 1 cup crushed, undrained pineapple, if desired. Drop from spoon on lightly greased cookie sheet. Bake at 375 degrees for 10 minutes. Makes about 5 dozen.

------------------------

 

462030 -- GINGERBREAD

1 c. unsifted flour 1/2 tsp. baking soda 1/4 tsp. salt
1/2 tsp. cinnamon 1/2 tsp. ginger
3 tbsp. butter
1 egg
1/2 c. molasses
6 tbsp. boiling water

Combine flour, soda, salt, cinnamon, and ginger, mixing well; set aside. Cream butter until fluffy, add egg and molasses, blending well. Add dry ingredients, alternately with water. Turn into greased 8 inch baking pan. Bake in 325 degree oven for about 25 minutes or until done. Makes 12 servings. Total calories 1,225. 102 calories per serving.

------------------------

 

462031 -- JELLO COTTAGE CHEESE SALAD

1 (3 1/2 oz.) pkg. lime Jello 1 (3 1/2 oz.) pkg. lemon Jello 3 c. water and pineapple juice,

boiling
1 (8 1/2 oz.) can crushed pineapple
1 can standard evaporated milk
1 c. mayonnaise
1 c. cottage cheese

------------------------

 

462032 -- LOW-CALORIE BROWNIES

2 c. fine graham cracker crumbs, (28 crackers)
1/2 tsp. cinnamon
1/4 tsp. salt
1 c. skim milk
1 tsp. vanilla
1/2 c. semi-sweet chocolate pieces,

melted
1/2 c. chopped nuts
1 tbsp. sifted powdered sugar

Combine crumbs, cinnamon and salt. Stir in milk and vanilla, mixing well. Add chocolate and nuts; blend thoroughly. Turn into lightly greased 9 inch pan. Bake in 350 degree preheated oven for 15 to 20 minutes, or just until done. Turn out on rack to cool. Cut into 40 pieces; sprinkle powdered sugar over top. Total calories, 1,755; 44 calories per piece.

------------------------

462033 -- MOLDED HOLIDAY SALAD
1 lg. pkg. sugar free strawberry or cherry Jello
1 pkg. CONDENSED None Such mincemeat

Dissolve Jello in two cups boiling water. Add one cup cold water. Cool. Crumble mincemeat in 1 1/4 cups water. Place pan on heat and bring to boil, stirring, and cook until thickened. Let cool. Add to the cooled Jello and pour into a shallow pan and refrigerate. When set, cut into squares, place on lettuce leaf and serve with either mayonnaise or Cool Whip. *A dinner without SALAD, is like a fish without water.

------------------------

 

462034 -- ORANGE-PINEAPPLE MOLD

1 (No. 2) can crushed
pineapple, canned in
unsweetened pineapple juice

2 env. unflavored gelatin
1/4 c. sugar
1/4 tsp. salt
1 c. unsweetened pineapple juice (from crushed
pineapple)
3 eggs, separated
1 c. fresh orange juice
1 c. buttermilk
1 tsp. grated lemon rind
1 tsp. grated orange rind

Drain pineapple, reserving juice. Combine gelatin, sugar and salt in saucepan. Add small amount of pineapple juice to make smooth paste. Add egg yolks and blend well. Add remaining pineapple juice. Cook, stirring, over medium heat until gelatin is dissolved and mixture coats a spoon. DO NOT BOIL. Remove from heat and cool to lukewarm, stirring occasionally. Add orange juice, buttermilk, lemon, and orange rind; blend thoroughly. Cool until mixture starts to thicken. Beat egg whites until stiff; fold into gelatin mixture along with 1 cup of the drained pineapple. Turn into 6 cup mold. Chill several hours until set. Unmold on serving plate and garnish as desired. Makes 8 servings. Total calories 950; 119 calories per serving.

------------------------

 

462035 -- PINEAPPLE-CHEESE PIE

1 (24 oz.) carton cottage cheese 1 pkg. Knox gelatin
1 egg
1 sm. can crushed pineapple 3 pkgs. Sweet & Low
2 tsp. vanilla
2 tsp. lemon juice 1 tsp. rum flavor Cinnamon

Process cottage cheese until smooth and set aside. Drain pineapple juice in bowl, add Knox gelatin and set aside for five minutes. To cottage cheese add egg, Sweet & Low, lemon juice and flavorings. Blend well. Add pineapple juice mixture and blend again. Stir pineapple into cheese mixture. Pour into an 8 inch or 9 inch pie plate and sprinkle with cinnamon. Bake 30 minutes in 350 degree oven. Cool and set in refrigerator overnight.TOPPING:
1 (15 oz.) can crushed pineapple,

drained
1 pkg. Sweet & Low
1 tsp. cornstarch
1 tsp. rum flavoring

To drained pineapple juice, add Sweet & Low and cornstarch. Cook on medium heat, stirring, until mixture is smooth and thick. Add crushed pineapple and rum flavoring. Cool and serve on pie.

------------------------

 

462036 -- PINEAPPLE SALAD

1 pkg. lemon or lime low-calorie gelatin dessert
1 c. boiling water
1 (8 oz.) can crushed

pineapple in unsweetened pineapple juice

1/2 of a 12 oz. can citrus
or lemon-lime sugar-free carbonated beverage

4 oz. whipped topping (about 1/2 of an 8 oz. container)

 

------------------------

 

462037 -- RICE KRISPIES COOKIES

1/4 c. brown sugar
1/4 c. sugar substitute
plus 2 heaping tsp. of sugar substitute (16 env. of Weight Watchers sugar substitute)

1/2 lb. oleo

Mix well. 1 cup of oil add to 3 eggs (or use 1/2 of Eggbeaters), 2 teaspoons vanilla. Mix in dry ingredients and blend well. Mix dry ingredients together first:3 1/2 c. flour
1 tsp. baking powder
1 tsp. cream of tartar
1/2 tsp. salt
1 c. quick cooking oatmeal
1 1/2 c. Rice Krispies
3/4 c. nuts

------------------------

 

462038 -- STRAWBERRY RHUBARB SALAD

2 c. cooked rhubarb (sweetened to taste)
1 pkg. strawberry gelatin
1/2 c. finely chopped nuts
1/2 c. finely chopped celery
1 (3 oz.) pkg. cream cheese, softened

------------------------

 

462039 -- SUGARLESS BARS

3 bananas, mashed
2 eggs
1/3 c. Saffola
1 c. buttermilk
1 c. flour
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1 tsp. allspice
1 tsp. soda
2 c. old-fashioned rolled oats 1 tsp. vanilla
1 c. chopped dates
1/2 c. chopped nuts

------------------------

 

462040 -- SWEETBREADS AND MUSHROOMS

1 lb. sweetbreads 3 c. water
1 tbsp. vinegar
2 tsp. salt (seasoned) 1 1/2 tbsp. butter
2/3 c. chopped green onion 2 c. sliced fresh mushrooms 1/8 tsp. thyme
1/2 c. sherry

Wash sweetbreads and soak in cold water for 20 minutes. Drain and add the 3 cups water, vinegar, and 1 teaspoon of the salt. Bring to a boil; cover and simmer for 20 minutes until tender. Let cool in liquid for 20 minutes. Drain; remove membranes and dice sweetbreads; set aside. Melt butter in Teflon skillet; add onion and saute for 5 minutes. Add mushrooms and saute 5 minutes longer. Sprinkle on remaining salt and thyme. Add sweetbreads and sherry. Cover and simmer until thoroughly heated. Serve immediately. Makes 6 servings. Total calories: 775 calories; 130 calories per serving.

------------------------

 

462041 -- THOUSAND ISLAND DRESSING

Stir together:2 c. plain yogurt 2 hard-cooked eggs, minced
Enough catsup to make a coral color

Variations - Add one or two envelopes of Equal if a sweeter dressing is desired. Use steak sauce if a sharper flavor suits you better.

 

------------------------

 

462042 -- VEAL SCALLOPINI

1 1/2 lbs. veal, round or loin 2 tbsp. flour
1 1/2 tsp. seasoned salt
Dash pepper
1 tbsp. butter
2 c. sliced, fresh mushrooms 1/4 c. beef broth
2 tbsp. dry sherry

Trim veal well and cut into 6 pieces. Combine flour, salt, and pepper; sprinkle onto both sides of veal. Melt butter in Teflon skillet; add veal and brown quickly on either side; transfer to hot serving platter to keep warm. Add mushrooms and saute about 5 minutes; add beef broth and sherry. Cook over high heat for about 1 minute. Serve over veal. Makes 6 servings. Total calories: 1515; 252 calories per serving.

------------------------

462043 -- LOW-CALORIE TOMATO DRESSING 1 c. tomato juice 1/4 c. salad oil 1/4 c. vinegar
1 tsp. salt
1 tsp. dry mustard 1/4 tsp. garlic salt 1/4 tsp. onion salt 1 tbsp. steak sauce

Combine all ingredients and beat well to mix thoroughly. Chill. Good on salad greens. Makes 1 1/2 cups. Total calories: 458; 19 calories per tablespoon.

------------------------

 

462044 -- SUGGESTED SALAD DRESSINGS

The first two are fine for vegetable salads. The Pineapple is delicious on any fruit salad.LOW CALORIE SALAD DRESSING:
1/2 c. cottage cheese
1/2 c. buttermilk
1/2 lemon, peeled and seeded
1 tsp. salt
1/2 tsp. paprika
1/2 green pepper
4 radishes
Dash of salt

Put all the ingredients in a blender and blend until the green pepper and the radishes are finely chopped.YOGURT SALAD DRESSING:
2 c. yogurt
3-4 tbsp. soy sauce
1/4 c. toasted sesame seeds
2 tbsp. celery seeds
2 tbsp. dill weed
1 tbsp. onion, chopped

Combine ingredients and blend in blender.PINEAPPLE SALAD DRESSING:
1 c. pineapple juice
1/2 c. sugar
1 tbsp. cornstarch
1 egg white, beaten
Pinch of salt
2 tbsp. lemon juice
1/4 tsp. grated lemon rind

Cook pineapple juice, cornstarch and salt until thickened. Fold in stiffly beaten egg white last. Whipping cream could be added if a richer dressing is desired.

------------------------

 

462045 -- UNSALTED CHICKEN

Place chicken pieces in oiled baking dish. Sprinkle on chicken:2 tsp. minced garlic
Grated lemon rind
Juice of 1/2 lemon
Thyme and oregano
2 tbsp. water or unsalted broth
Sprinkle of oil

------------------------

 

462047 -- OVEN BEEF STEW

2 lbs. beef stew meat, lean 2 med. onions, chopped
1 c. cut celery
2 c. (or more) sliced carrots 3 or 4 med. potatoes, chunked 2 heaping tbsp. tapioca 1 tbsp. sugar
1 tbsp. salt
About 2 c. tomato juice

Put in large casserole or roaster with tight cover. Sprinkle with chopped parsley, cover and bake at 250 degrees for 5 to 7 hours. May omit salt for salt free diet.

------------------------

 

462048 -- BAKED FISH

Any fish fillet
1/4 c. margarine
1 tbsp. lemon juice
1/4 tsp. freshly ground pepper
1/4 tsp. basil

Melt margarine add lemon juice, pepper and basil. Dip fillets in mixture and then in dry bread crumbs. Lay in one layer in greased pan. Bake at 400 degrees for 15 minutes or until done. Suitable for no salt, low cholesterol diet.

------------------------

 

462049 -- DIABETIC FRUIT BARS

FRUIT MIXTURE:
1/2 c. raisins
1/2 c. chopped prunes
1 c. water

Boil fruit together for 5 minutes. Add 1/2 cup butter or margarine, set aside to cool.BATTER:
2 eggs, beaten
1 tsp. soda
1 tsp. vanilla
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. flour
1/2 c. chopped nuts

Add batter to fruit mixture. Bake in an 11"x7" greased pan at 350 degrees for 25 to 30 minutes. Cool and cut.

 

------------------------

 

462050 -- NO SALT DRY SOUP MIX

2 c. non-fat dry milk
3/4 c. cornstarch
1/4 c. instant chicken bouillon 2 tbsp. dry onion flakes
1 tsp. thyme
1 tsp. basil
1/8 tsp. pepper

Use 1/3 cup mix to 1 cup boiling water. May add vegetables. Whole kernel corn, leftover meat.

 

------------------------

 

462051 -- EGG SUBSTITUTE

1 tbsp. dry milk
2 egg whites, from lg. eggs 2 tsp. corn oil
4 drops yellow food coloring Sm. bowl

Sprinkle powdered milk over egg whites and oil beat with fork add coloring beat until smooth. Makes 1 egg.

 

------------------------

 

462052 -- DIABETIC DATE BARS

Night Before: Mix 1 cup chopped dates, 1 1/2 cups applesauce (unsweetened). Cut up dates into applesauce. Add 3 to 4 packets of equal, refrigerate overnight. 1 tsp. vanilla 1/2 c. margarine, melted 2 c. flour 2 tsp. soda 1/4 tsp. cloves 1/2 tsp. cinnamon Mix dry ingredients. Add beaten eggs, margarine and vanilla. Add date mixture last. Pour into 9"x13" pan. Sprinkle with 1/2 cup chopped pecans. Bake at 350 degrees for 30 minutes.

------------------------

 

462053 -- MEAT LOAF

Altered for low salt, no sugar, low cholesterol diet. 1/2 c. dry bread crumbs
1/4 c. dried milk 1/2 c. water 1/4 c. chopped green pepper 1 med. onion, chopped
2 egg whites 1/4 c. low sodium catsup 2 tsp. prepared horseradish 1 tsp. prepared mustard Combine ingredients; mix well. Pack in 9"x5" loaf pan or 2 small pans. Spread with Topping:TOPPING:
3 tbsp. brown Sugar Twin
1/4 c. light low sodium catsup
1/4 tsp. nutmeg
1 tsp. dry mustard

Blend all ingredients. If made in 2 small pans, one may be frozen. Bake 45 minutes at 375 degrees.

 

------------------------

 

462054 -- SWEET 'N SOUR CHICKEN

Altered for no salt, no sugar, low cholesterol diet. 1/2 c. chopped green pepper 1/2 c. chopped carrots 1/2 c. chopped onion 3/4 c. lite catsup 2 tbsp. vinegar 2 tbsp. low sodium soy sauce 1 c. pineapple juice 1/4 c. brown Sugar Twin 1/2 tsp. garlic powder 1/4 tsp. freshly ground pepper Dash ground ginger 1 c. pineapple chunks, drained Heat margarine in large skillet until melted. Add green pepper, carrots and onion. Cook and stir 5 minutes. Add catsup, pineapple juice, vinegar, soy sauce, Sugar Twin, garlic powder, pepper and ginger. Cook, stirring, until it boils. Add pineapple chunks. Arrange skinned chicken parts (about 3 lbs.) in 9"x13" pan. Pour sauce over all. Cover tightly with foil. Bake 45 minutes in 400 degree oven. Uncover and bake 30 minutes or until done. Serve with rice.

------------------------

 

462055 -- CLUB TURKEY CASSEROLE

1/4 c. margarine
1/3 c. flour
1 c. turkey*
2 c. skim milk
1 1/2 tsp. salt
1/2 c. blanched almonds,

slivered & toasted

 

1 c. brown rice, cook & should yield

4 c.
2 1/2 c. diced, cooked turkey
1 (3 or 4 oz.) can mushrooms, drained 1/2 c. chopped pimiento
1/3 c. chopped green pepper

*Or chicken broth made with 2 teaspoons chicken bouillon in 1 cup water. Cook rice. In a large size pan, melt margarine, blend in flour. Stir in broth and milk. Cook over low heat until thickened, stirring constantly. Stir in remaining ingredients except almonds. Pour into spray treated 9"x13" pan. Top with almonds and bake at 350 degrees, uncovered. May omit salt for no salt low cholesterol diet.

------------------------

 

462056 -- CARROT SALAD

1 1/2 c. grated carrots 1 c. raisins
1/2 c. sliced celery 1/2 c. chopped nuts 1/3 c. mayonnaise
1/4 tsp. salt (opt.)

Combine ingredients and chill. (Can use "light", no cholesterol mayonnaise.)

 

------------------------

 

462057 -- RHUBARB BARS

Mix and cook until thick: 1 1/2 c. sugar 2 tbsp. cornstarch 1/4 c. water Add 1 teaspoon vanilla. Mix until crumbly: 1 1/2 c. flour 1 c. brown sugar 1/2 tsp. soda 1 c. soft butter or margarine 1/2 c. chopped walnuts Pat about 2/3 of crumb mixture in 9"x13" pan. Pour over the rhubarb mixture. Top with remaining crumbs. Bake 30 to 35 minutes at 375 degrees.

------------------------

 

462058 -- GAZPACHO

4 tomatoes, quartered
1/2 sm. onion, sliced
1/2 green pepper, seeded, sliced 1/2 cucumber, sliced
4 sprigs parsley
1 clove garlic
1 tsp. instant beef bouillon 1 tsp. salt (opt.)
1/4 tsp. pepper
2 tbsp. canola (Puritan) oil 2 tbsp. vinegar
3/4 c. cold water
2 ice cubes

Put all ingredients in blender. Cover. Blend 15 seconds or until all ingredients pass through blades. Do not over blend. Serve garnished with toasted croutons, or any of the vegetables used in the soup, thinly sliced or chopped. Makes six servings. Serve cold.

------------------------

 

462059 -- BROWNIES

 

1/2 c. (1 stick) margarine

1 1/2 (1 oz.) squares unsweetened chocolate
1 c. sugar
2 eggs
1 tsp. vanilla
3/4 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. chopped nuts

Melt margarine and chocolate in saucepan over very low heat. Remove from heat, blend and stir in sugar. Add eggs, one at a time, beating well. Add vanilla. Sift flour, baking powder and salt together and beat into chocolate mixture. Pour into a greased 9" square pan. Sprinkle nuts over top. Bake at 350 degrees for 25 minutes. Cut into squares before completely cooked.

------------------------

 

462060 -- HEARTY ZUCCHINI SOUP

2-4 tbsp. butter or margarine
2 sm. white onions, thinly sliced 1 lg. celery rib, scraped & thinly

sliced
1 lg. carrot, scraped & thinly sliced
3 c. chicken broth*
3 med. zucchini, unpeeled & cut into quarters lengthwise & thinly sliced Salt (opt.) & pepper (to taste)

*May be made with low salt chicken bouillon granules. In heavy soup kettle melt butter or margarine and saute onions, celery and carrot until soft. Stir in 1/2 cup broth and zucchini. Cook until zucchini is tender, 10 to 12 minutes. Add remaining broth and simmer slowly until vegetables are tender, but still hold their shapes. Season to taste. Serve hot, sprinkled with cheese if desired. Serves 6. (May add more carrot and celery.)

------------------------

462061 -- PETER'S GRILL VEGETABLE SOUP 1/2 c. onions, 1/2" cubes 1/2 c. celery, 1/2" cubes 1/2 c. carrots, 1/2" cubes 1/2 c. potatoes, 1/2" cubes 1 (16 oz.) can whole tomatoes 1/2 tsp. sugar
1 c. frozen mixed vegetables 5 c. water
Salt & pepper to taste

In a kettle saute onions, celery, carrots and potatoes for about 15 minutes. Add tomatoes, sugar, frozen mixed vegetables and water. Simmer until vegetables are done, about 15 to 20 minutes. Salt and pepper to taste. 6 servings.

------------------------

 

462063 -- DIABETES

Diabetes is a condition characterized by the body's inability to efficiently burn up the sugars (carbohydrates) which have been consumed. This is caused by an insufficient production of insulin. You do not need to buy special foods because you are diabetic. You may eat the same foods purchased for the family. Foods that are labeled "dietetic" are not necessarily intended for people with diabetes. Foods that are labeled "sugar-free" are not necessarily low in calories. Food Exchange - Foods grouped together on a list according to similarities in food values. Measured amounts of foods within the group may be used as "tradeoffs" in planning meals. A single Exchange contains equal amounts of calories, carbohydrates, proteins, minerals, fats and vitamins. Calorie - A unit used to express heat or energy value of food. Nutrient - Substance in food necessary for life. Protein, fats, vitamins, carbohydrates, minerals and water are nutrients. Carbohydrate - One of the three major energy sources of foods. Carbohydrates yield about 4 calories per gram. Fat - One of the major energy sources of food. Fat yields about 9 calories per gram. Protein - One of the three major nutrient groups in foods which contain amino acids that are essential for the life processes. Protein provides about 4 calories per gram.

------------------------

 

462064 -- TURKEY - STUFFING LOAF

4 tsp. margarine
2 sm. apples, pared & diced
1/2 c. each shredded carrot, diced

onion, celery, green bell pepper
13 oz. ground turkey
4 slices bread, cubed
1/2 c. plain low fat yogurt
2 eggs, beaten
1/4 tsp. each poultry seasoning & salt Preheat oven to 375 degrees. In non-stick skillet, heat margarine until hot. Add apples and vegetables and saute, stirring constantly until apples are soft. Remove from heat and stir in remaining ingredients. Spray a 9 x 5 x 3 inch loaf pan with Pam, transfer turkey mixture to pan. Bake until set, 35-40 minutes. Remove from oven, let stand 5 minutes. Invert on serving plate. Or cook in microwave about 15 minutes. Makes 4 servings. Nutritive Note: Serve size +
1/4 loaf. 330 calories; 33 g. cho; 27 g. pro; 594 mg. sodium; 201 mg. chol.

------------------------

 

462065 -- VEGETARIAN'S SPECIAL K LOAF

5 c. Special K cereal
5 eggs, beaten
1 c. chopped walnuts
1 lg. carton cottage cheese 2 tbsp. McKay chicken seasoning or

onion soup mix
1 lg. onion, chopped
Chopped celery, if desired

Saute onion in 1/4 cube margarine. Mix all ingredients together and turn into oiled loaf pan. Bake 45 minutes. Freezes well. To serve after freezing, reheat in oven 20 minutes.

------------------------

 

462066 -- POOR MAN'S STEAK - Amish Recipe

3 lb. hamburger
1 c. cracker crumbs Salt & pepper
1/4 c. chopped onion 1-2 cans mushroom soup

Mix well and press onto cookie sheet. Chill overnight to set. Cut in squares, roll in flour and brown both sides. Place in baking dish. Pour soup over meat mixture. Bake at 350 degrees for 1 hour.

------------------------

 

462067 -- OVERNIGHT TUNA CASSEROLE (Microwave)

1 can cream of celery soup
1 c. milk
1 can (6 1/2 oz.) can water packed

tuna, drained & flaked
1 c. uncooked elbow macaroni
1 c. frozen peas
1/2 c. chopped onion
1 c. grated Cheddar cheese (reserve 1/4 c.)

Whisk soup and milk in 2 quart microwave safe bowl until blended. Add remaining ingredients except 1/4 cup cheese. Cover and refrigerate overnight. Cover with lid or vented plastic wrap. Microwave on high 15-17 minutes until bubbly. Sprinkle with 1/4 cup cheese. Let stand 5 minutes until cheese melts.

------------------------

 

462068 -- BEEF AND CABBAGE ROLL

1 lb. hamburger, sauteed 1 onion, chopped, sauteed 1/2 head cabbage, sauteed Add Dijon mustard
Salt & pepper

Roll 2 Pepperidge Farm shells (in freezer section of grocery store) to 4 x 18 inch. Add hamburger mix over roll. Bake at 400 degrees for 20 minutes. Bake at 350 degrees for 20 minutes. Can serve with mushroom sauce or gravy over top.

------------------------

 

462069 -- LOW - CALORIE COOKED DRESSING

1/3 c. instant non-fat dry milk 1 1/4 tsp. dry mustard
1 tsp. salt
1/8 tsp. freshly ground pepper 1 tbsp. all-purpose flour
1 med. egg
1 c. water
2 tbsp. white vinegar
1 tbsp. margarine
Sugar substitute 6 tsp. sugar

Combine dry ingredients in top of double boiler. Beat egg slightly and combine with water and vinegar. Add to dry ingredients slowly, stirring to blend well. Cook over simmering water, stirring constantly until thick and smooth. Remove from heat; add margarine and sweetener, blend well. Turn into 1 pint jar, cover. Store in refrigerator. Nutritive Note: Up to 1 1/2 tablespoons may be considered free in diabetic exchange. 1 1/2 tablespoons = 21 calories.

------------------------

 

462070 -- BUTTERMILK DRESSING

1/3 c. low fat yogurt
1/2 c. buttermilk
3 tbsp. reduced calorie mayonnaise 1 tbsp. dry Ranch style dressing mix

Combine, cover tightly, keep 5 days. Makes 1 cup. 1 serving = 2 tablespoons. 1 serving = 1/2 fat.

 

------------------------

 

462071 -- ZERO SALAD DRESSING

Mix together and chill: 6 tbsp. lemon juice or vinegar 3 tbsp. onion, finely chopped Dash pepper Chopped parsley or green pepper, horseradish or mustard may be added if desirable. 1 tablespoon = 3 calories.

------------------------

 

462072 -- DATE DIET SALAD

1 c. pineapple juice
3 tbsp. Sugar Twin
1 env. unflavored gelatin
1 #2 can crushed pineapple, drained 5 tbsp. lemon juice
1/2 c. chopped nuts
1 (3 oz.) pkg. cream cheese
1 tbsp. grated lemon peel
1 c. dates, chopped
Dash of salt

Part 1: Soften gelatin in 1/2 cup pineapple juice; dissolve over hot water. Mix with remaining juice, crushed pineapple and sugar twin. Spray 1 quart mold with Pam, arrange few pieces of dates in bottom. Cover with 1 cup of pineapple mixture. Chill until set. Part 2: Blend grated lemon peel, salt and cream cheese. Gradually add the remaining pineapple. Stir in dates and nuts. Pour over first layer in mold and chill until firm.

------------------------

 

462073 -- OAT BRAN MUFFINS

2 1/4 c. oatbran cereal, uncooked 1/4 c. chopped nuts
1/4 c. raisins
2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1/3 c. honey
2 eggs, beaten
2 tbsp. vegetable oil

Preheat oven to 425 degrees. Spray 12 medium sized muffin tins with Pam or line with paper baking cups. In large bowl combine oat bran cereal, nuts, raisins, baking powder and salt. Add remaining ingredients; mix just until all raisins, baking powder and salt. Add remaining ingredients; mix just until all 17 minutes, or until golden brown. Serve warm. Nutritive Value: 12 servings, 1 serving = 1 muffin. 45 g. chol; 3 g. pro; 5 g. fat; 114 cal; 2.6 g. fiber; 188 mg. sodium; 46 mg. chol.

------------------------

 

462074 -- HOMEMADE GRANOLA

4 c. quick cooking rolled oats 1/2 c. Grape Nuts cereal
Granulated sugar sub. equal to 1/4 c.

sugar
1 c. chopped peanuts
1/3 c. oil
1/2 c. wheat germ
1/2 c. raisins

Spread oats on ungreased baking sheet; bake at 350 degrees for 10 minutes. Combine remaining ingredients except wheat germ and raisins. Bake mixture on another baking sheet for 20 minutes at 350 degrees, stirring once to brown evenly. Cool in oven. Stir oats, wheat germ, and raisins into mixture. Refrigerate in jars or plastic containers. Yield: 6 1/2 cups. Nutritive Note: Serving size = 1/4 cup. Diabetic exchange/serving: 1 starch, 1 fat. 140 cal; 15 g. cho; 5 g. pro; 7 g. fat; 57 mg. sodium.

------------------------

 

462075 -- SUGARLESS CAKE

1 c. raisins
1/2 c. dates, chopped
1/2 c. crushed pineapple (packed in

juice)
1 c. water
1/4 lb. margarine
1 1/2 c. flour
1 tsp. soda
1 tsp. vanilla
2 eggs
1/2 c. chopped nuts

Boil raisins, dates, pineapple and water for 3 minutes. Add margarine and let cool. Beat eggs and vanilla. Add flour sifted with soda. Add cooled fruit mixture and nuts, mixing well. Pour into greased and floured 9 x 13 inch pan. Bake in 350 degree oven approximately 25 minutes, or until a toothpick in center comes out clean. Cool. May frost with 8 ounce cream cheese mixed with 1/4 cup honey.

------------------------

462076 -- SUGARLESS APPLE PIE
6 c. red delicious apples, peeled & sliced
1 (6 oz.) can sugarless apple juice 2 tbsp. cornstarch
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Pastry for 2 crust pie

Simmer apples in juice about 5 minutes. Mix cornstarch and spices with a small amount of water. Add to apples, boil until thickened. Line pie plate with favorite pastry. Add apples. Cover with top crust, seal edges. Bake at 400 degrees until crust is browned. Note: Frozen blueberries may be substituted for apples. Omit the spice. Fresh or frozen peaches may be used instead of apples. Add a little nutmeg, but no cinnamon.

------------------------

 

462077 -- LEAN PIE CRUST

1/2 c. flour
1/4 tsp. salt
1/4 tsp. baking powder 1/4 c. diet margarine

Mix flour, salt and baking powder. Add margarine. Cut with pastry blender until mix does not stick to bowl. Shape in ball. Chill for 1 hour. Roll on floured board. Bake at 425 degrees for 12 minutes. Makes 1 crust.

------------------------

 

462078 -- SUGARLESS COOKIES

Simmer 1 cup raisins with 1 cup water 15 minutes. Drain juice and add enough water to measure 3/4 cup. Cream 3/4 cup shortening and 2 eggs. Add 1 teaspoon vanilla and 1 (6 ounce) can frozen sugarless apple juice thawed and diluted to make 1 1/2 cups liquid. Beat well. Sift together 3 cups flour, 1/2 teaspoon baking powder, 1 teaspoon soda, 1 teaspoon cloves, 2 teaspoons cinnamon and pinch salt. Add to egg mixture and beat well. Stir in raisins and the 3/4 cup raisin liquid, 1/2 cup chopped nuts and 1 cup coconut. (A little sugar twin may be added also.) Drop rounded tablespoons on a cookie sheet sprayed with Pam. Bake at 350 degrees, for 10-12 minutes. These freeze well.

------------------------

 

462079 -- ORANGE DATE BARS

1 c. chopped dates 1/3 c. sugar
1/3 c. vegetable oil
1/2 c. orange juice
1 c. flour
1 1/2 tsp. baking powder 1 egg
1 tbsp. grated orange rind

Combine dates, sugar, oil and juice in saucepan and cook for 5 minutes to soften dates. Cool. Add remaining ingredients and mix well. Spread into an oiled 8 x 8 inch baking pan. Bake at 350 degrees for 25-30 minutes. Cool before cutting into 36 bars.

------------------------

 

462080 -- SUGARLESS PRUNE CAKE

1 c. raisins
1 c. prunes
1 c. dates, chopped 2 c. water
2 sticks oleo
2 tsp. vanilla
2 c. flour
1 tsp. salt
1 tsp. cinnamon 2 tsp. soda
4 eggs
1 c. chopped nuts

Boil fruits and water 5 minutes. Add oleo, set aside to cool. Beat 4 eggs. Add vanilla, flour sifted with salt, soda and cinnamon, then fruit mixture and nuts. Mix well. Grease and flour a horn pan, pour in batter. Bake at 350 degrees until a toothpick comes clean. Note: May be baked in several small foil loaf pans, cooled and frozen.

------------------------

 

462081 -- WINTER FRUIT SALAD

 

3 cans light chunky fruit (not fruit cocktail)

 

1 can mandarin oranges

Drain both, reserve syrup. Whip 1 package sugar free vanilla pudding with 2 cups reserved juice. Add 1 envelope Dream Whip. Add: 1/2 c. chopped nuts Let set in refrigerator 4 hours before serving.

------------------------

462083 -- FROZEN BANANA 1/2 banana, peeled
2 tbsp. skim milk
1/4 c. Grape Nuts cereal, crushed to

crumbs
Dash of ground cinnamon
Dash of ground nutmeg

Insert an ice cream stick deeply into the cut end of the banana. Dip the banana in milk and roll in cereal crumbs and spices. Wrap in plastic and freeze. Yields 1 serving. Calories = 68. Cholesterol = 16 grams. Protein = 1 gram. Fat = 0 grams.

------------------------

 

462084 -- RED, WHITE & BLUE SALAD

2 c. peeled apples
1/2 c. blueberries, unsweetened 1/2 c. strawberries, unsweetened 1/2 c. grapes

Combine all fruit in bowl. Toss lightly and serve. Yields 7 (1/2 cup) servings. Exchanges: 1 serving = 1 fruit. Calories per serving = 37. Carbohydrate = 10 grams. Protein = trace. Fat = 0.

------------------------

 

462085 -- PEANUT BUTTER BALLS

1/3 c. peanut butter
1 tsp. vanilla
2/3 c. unsweetened coconut, shredded 1/4 c. chopped nuts
1 tsp. lemon rind
1/2 c. raisins

Mix all ingredients together. Form into bite size balls. Chill until firm. Yields 14 balls. Exchanges: 1 ball = 1/2 fruit and 1/2 fat. Calories per ball = 88. Carbohydrate = 6 grams. Protein = 2 grams. Fat = 7 grams.

------------------------

 

462086 -- MEATLOAF

1 1/2 lb. lean ground beef 1 beaten egg
2 tbsp. chopped onions 1 c. allspice
1 c. corn flakes
1/4 c. water
1/2 tsp. sage
1/2 tsp. garlic

Mix egg, water and corn flakes; let set for 10 minutes. Mix with meat and remaining ingredients. Pack into an oiled loaf pan. Bake at 350 degrees for 1 hour. Yields 9 servings. Exchanges: 1 serving = 3 lean meat and 1 fat. Calories per serving = 186. Carbohydrate = 2.6 grams. Fat = 14.8 grams. Protein = 21.4 grams. Sodium = 45 milligrams. Cholesterol = 86 milligrams.

------------------------

 

462087 -- POPCORN TREAT

1 c. plain popped popcorn (unsalted, preferably air popped)
1 c. bite-size shredded wheat biscuits 2 tbsp. raisins
1 tbsp. dry roasted sunflower seeds 1/2 tsp. ground cinnamon

Mix first 4 ingredients. Sprinkle cinnamon over mixture and toss lightly. (Can be made in larger quantities and stored in an airtight container at room temperature.) Yields 2 cups (2 servings). Calories = 150 per 1 cup serving. Food exchanges: 1 cup serving = 1 1/2 bread, 1/2 fruit and 1/2 fat. Cholesterol = 27 grams. Protein = 3 grams. Fat = 3 grams.

------------------------

 

462088 -- BANANA - RAISIN COLE SLAW

2 c. shredded cabbage
1/2 med. banana, chopped
4 tbsp. raisins
1 tbsp. mayonnaise
1/4 tsp. liquid sweetener or 1 pkg.

Equal

 

Mix well and chill. Yields 5 servings. Exchanges: 1 serving = 1 vegetable, 1 fruit and 1/2 fat. Calories = 60 per serving.

 

------------------------

 

462089 -- OATMEAL - FRUIT COOKIES

1 c. flour
1 tsp. baking soda
1/2 tsp. cinnamon
1 c. water
1/2 c. raisins
1/2 c. chopped, pitted dates 1/2 c. chopped, peeled apple 1/2 c. oleo or butter
2 eggs, beaten
1 tsp. vanilla
3/4 c. chopped walnuts

Sift or mix together flour, baking soda and cinnamon; set aside. In 2 quart saucepan over medium high heat bring water, dates, apple and raisins to a boil. Reduce heat to low; simmer 3 minutes. Remove from heat. Add oleo; stir until melted. Pour into large bowl; cool slightly. Add beaten eggs and vanilla. Stir in dry ingredients, oats and nuts. Cover and refrigerate overnight. Drop by heaping teaspoonfuls, 2 inches apart, on greased baking sheet. Bake in 350 degree oven for 12 to 14 minutes. Remove from baking sheet. Cool on racks. Store in refrigerator in airtight container. Makes about 40 cookies.

------------------------

 

462090 -- DIET PUMPKIN PUDDING

1 can (16 oz.) pumpkin 2 c. skim milk
2 eggs
1 tsp. cinnamon, or more Dash of salt (1/8 tsp.) 1 tsp. vanilla
4 to 5 pkg. Equal to taste

Blend all ingredients. Pour into a casserole bowl. Bake at 425 degrees for 15 minutes, then lower the heat to 350 degrees and bake another 40 to 45 minutes.

------------------------

 

462091 -- BROCCOLI & CHEESE POTATOES

2 baked potatoes
2 tsp. margarine
2 tsp. cornstarch
1/2 c. skim milk
1/8 tsp. dry mustard
4 oz. cheddar cheese, grated 2 c. cooked broccoli

Bake potatoes until done. Cook broccoli in salt water until tender. Melt margarine in saucepan. Add cornstarch, milk and dry mustard; cook until thick. Then stir in cheese until it melts. Stir in broccoli. Split potatoes and top with broccoli mixture. Yields 4 servings. Exchanges: 1 serving = 1 vegetable, 1 high fat meat, 1 1/4 bread and 1/2 fat. Calories = 241 per serving. Fat = 11.5 grams. Protein = 12.5 grams. Carbohydrate = 24 grams.

------------------------

462092 -- SUGARLESS BANANA BREAD 1 3/4 c. sifted cake flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/4 c. melted margarine
2 egg, beaten
Liquid sweetener to equal 1/2 c. sugar 1 tsp. vanilla
2 med. sized bananas, mashed

Sift together flour, baking powder, baking soda and salt. Add remaining ingredients except bananas. Stir only until flour mixture is moistened. Fold in mashed bananas. Pour into greased 8 x 4 inch loaf pan. Bake at 350 degrees until top springs back when touched, about an hour. Yields 14 slices. Exchanges: 1 bread and 1/2 fat. Calories = 109. Carbohydrate = 15 grams. Fat = 4 grams. Protein = 2/5 grams. Cholesterol = 39 milligrams.

------------------------

 

462093 -- STRAWBERRY SHAKE

1/2 c. skim milk
1/2 c. plain low-fat yogurt
1/2 c. frozen unsweetened whole

strawberries
1/2 tsp. vanilla extract
1 pkg. artificial sweetener (Equal)

Put all ingredients in a blender or food processor. Blend until smooth and serve. Yields 1 (1 1/2 cup) serving. Calories = 106. Exchanges: 2/3 fruit, 1 milk and 1/2 fat. Cholesterol = 19 grams. Protein = 8 grams. Fat = 2.5 grams.

------------------------

 

462094 -- CINNAMON TOAST

1 slice high fiber or high protein whole wheat bread
1 tsp. diet margarine
Ground cinnamon
1 pkg. artificial sweetener (Equal)

Toast the bread. Spread on the margarine, and sprinkle on the cinnamon and sweetener. Yields 1 serving. Calories = 115. Exchanges: 1 bread and 1 fat. Cholesterol = 15 grams. Protein = 2 grams. Fat = 5 grams.

------------------------

462095 -- BROCCOLI CASSEROLE 1/2 c. cooked broccoli 1/4 c. cooked rice
1/4 c. cream of mushroom soup

(prepared with skim milk)
1 oz. Cheez Whiz
2 oz. browned ground chuck Dash of onion powder

Mix all ingredients together in a small glass casserole dish. Cover with waxed paper. Bake in microwave oven for 4 minutes at full power. OR, bake in an oven at 350 degrees for 25 to 30 minutes. The recipe can be increased easily to four servings for a family. Yields 1 serving. Exchanges: 1 vegetable, 1 bread, 1 fat and 3 lean meat. Calories = 310.

------------------------

 

462096 -- CASSEROLE SAUCE MIX

2 c. non-fat dry milk
3/4 c. cornstarch
1/4 c. instant chicken broth 2 tbsp. dried minced onion 1/2 tsp. pepper

Combine ingredients and store in airtight container. To use as substitute for ONE can condensed soup, mix 1/3 cup of the dry mix with 1 1/4 cup COLD water in saucepan. Cook and stir until thickened. Add 1 tablespoon margarine, if desired. That will add 11.5 grams of fat. This save money, calories, sodium and fat. Substitute for cream of chicken, celery or mushroom soups in your recipes. The 1/3 cup with 1 1/4 cup water is equal to 1 can of soup, and there are 95 calories, 0.2 grams fat and 710 milligrams sodium. Campbells canned soup has 330 calories, 23.8 grams fat and 2370 milligrams sodium.

------------------------

 

462097 -- BAKED APPLES

6 or 8 apples
1 can diet strawberry pop Raisins, if desired

Core apples and place in Pyrex baking dish. Stuff cavity with raisins, if so desired. Pour one can diet pop over apples. Bake in moderate oven (350 to 375 degrees) until apples are tender.

------------------------

 

462099 -- VEGETABLE CONFETTI

1 sm. zucchini, shredded 1 sm. yellow squash, shredded 2 carrots, shredded 1 sm. onion, sliced thin 2 tbsp. water
2 tsp. margarine

Combine the zucchini, yellow squash, carrots, onion, and water in a skillet. Cover and cook over medium heat for 4-5 minutes or until vegetables are tender. Add margarine. Saute, uncovered, until all moisture has evaporated. Serve immediately. Yields 2 servings. Exchanges: 2 vegetable and 1 fat; calories: 94; carbohydrates: 14 gm; protein: 3 gm; fat: 4 gm; sodium: 83 mg.

------------------------

 

462100 -- SWEET POTATOES A LA ORANGE

2 lb. sweet potatoes, cooked or 2 lb. vacuum packed sweet potatoes 2 tbsp. margarine, melted
1/2 tsp. ground cinnamon
16 dried apricot halves
Fresh orange slices

Arrange the sweet potatoes in a shallow baking dish. Combine the margarine and cinnamon. Pour over the potatoes. Arrange the apricot halves on top. Cover the dish and bake at 425 degrees for about 15 minutes. Add orange slices and serve. Yields 4 servings. Exchanges: 1 bread, 1 fruit, 1 fat; calories: 185; carbohydrates: 23 gm; protein: 3 gm; fat: 7 gm; sodium: 79 mg.

------------------------

 

462101 -- COUNTRY STYLE CHILI

1 lb. ground beef
3/4 c. chopped onion
1 (16 oz.) can kidney beans 1 pt. canned tomatoes (2 c.) 1 (8 oz.) can tomato sauce
1 (4 oz.) can mushrooms, stems and

pieces
1 1/2 c. frozen mixed vegetables
1 tsp. chili powder
1 tsp. salt
1/4 tsp. paprika
1 1/4 c. cayenne pepper

Brown ground beef with fat; drain. Add kidney beans, canned tomatoes, tomato sauce, salt, chili powder, paprika, and cayenne pepper. Simmer 1/2 hour. While simmering, cook frozen mixed vegetables according to directions. Add mushrooms and cooked vegetables to chili and simmer for an additional 1/2 hour. Yields 6 servings. Exchanges: 1 starch, 1 bread, 2 lean meat and 2 vegetables; calories: 246; carbohydrates: 24 gm; protein 23 gm; fat 7 gm.

------------------------ 462102 -- HOLIDAY PRUNE AND RAISIN ROLL

1 tbsp. quick rising yeast
3 1/2 to 4 c. flour
1/4 c. white Sugar Twin
1/4 c. soft, light margarine or 1/4

c. safflower oil
1/2 tsp. salt
1/2 tsp. pure lemon extract or 1 tsp. grated lemon rind
1 1/4 c. lukewarm water
1/2 c. Egg Beaters or 2 well beaten eggs
Pam (pan-coating)

Combine flour, yeast, salt, white Sugar Twin together in a bowl. In another bowl cream margarine, water, lemon extract, and Egg Beaters. Combine contents of both bowls and mix until dough is soft. Place dough in another bowl (spray with Pam). Cover and let rise 15-20 minutes. Punch down and let dough rise for an additional 15-20 minutes. While dough is rising: 1/2 c. raisins 1/2 tsp. pure lemon extract Brown Sugar Twin to taste 1/4 c. evaporated skim milk Cook raisins and prunes in a little water until tender. Place in blender and mix or mash with potato masher. Add brown Sugar Twin and lemon extract. To prepare roll for cooking: Roll out dough, forming a rectangle. Sprinkle with filling and roll up, sealing edges with a little water. Place roll on baking sheet, lightly sprayed with Pam. Shape roll into circle or horse shoe. Brush top of roll with evaporated skim milk. Slit top of roll with sharp scissors until some the filling shows through. Bake at 400 degrees for 20-30 minutes or until brown. Yields 35 servings. Exchanges: 1 starch/bread, 1/2 fruit; calories: 109; carbohydrates: 21 gm; protein: 2 1/2 gm; fat: 2 gm.

------------------------

 

462103 -- BEEF STEW

1 lb. lean beef, cubed 2 tbsp. Worcestershire sauce 1/2 tsp. salt
1/4 tsp. oregano
1/8 tsp. allspice
1 beef bouillon cube
2 c. boiling water
1 c. canned tomatoes
4 med. potatoes, cubed
3 med. carrots, sliced
3 sm. onions, quartered 1 (10 oz.) pkg. frozen peas

Marinate beef in Worcestershire sauce for several hours. Brown beef cubes in non-stick skillet. Add salt, oregano, and allspice. Dissolve bouillon cube in boiling water; pour over beef. Add tomatoes and simmer over low heat for 1 1/2 to 2 hours or until meat is tender. Add potatoes, carrots, and onions, continue to cook for 30 minutes. Add peas; cook 15 minutes longer or until meat and vegetables are tender. 6 servings. Amount 1 cup. Exchanges: 1 bread, 2 medium-fat meat, 1 vegetable.

------------------------

 

462104 -- ITALIAN SPAGHETTI

1/2 sm. onion, chopped
1/2 lb. lean ground beef
1/3 c. tomato paste
2/3 c. water
2 1/4 tsp. Italian seasoning 1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. oregano
1/8 tsp. pepper
1 sm. bay leaf
1/2 c. tomatoes, fresh or canned 2 c. cooked spaghetti, drained

Combine onion and ground beef. Place in non-stick skillet and brown, draining off fat as it accumulates. Add tomato paste, water, spices, herbs, and tomatoes. Simmer 1 or more hours, adding more water if needed. Serve 1/2 cup sauce over 1/2 cup cooked spaghetti. 4 servings. Exchange: 1 bread, 1 vegetable, 1 medium-fat meat.

------------------------

 

462105 -- SHRIMP SCAMPI

1/2 c. reconstituted dry butter substitute
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. parsley
1/4 tsp. oregano
1/4 tsp. sweet basil
1/8 tsp. cayenne pepper
1 1/2 c. fat free chicken broth 1 1/2 tbsp. lemon juice
2 c. cooked shrimp, peeled and

deveined

 

1 tbsp. cornstarch

Combine all ingredients except shrimp and cornstarch. Bring to a boil and add shrimp. Stir in cornstarch to thicken. NOTE: Serve over rice or noodles (count as bread exchange). 10 servings. Amount 2 ounces. Exchange: 2 low-fat meat, 1 vegetable.

------------------------

462106 -- TUNA SALAD 1 (6 1/2 oz.) can water packed tuna 2 hard cooked eggs, chopped
1/4 c. chopped celery
2 tbsp. reduced calorie mayonnaise Lettuce leaves; optional

Combine all ingredients except lettuce leaves. Refrigerate until served. Serve on lettuce leaf, if desired. 4 servings. Amount 1/2 cup. Exchange: 2 low-fat meat.

------------------------

 

462107 -- DEVILED EGGS

4 hard cooked eggs
1/2 tsp. dry mustard
1/4 tsp. salt
Dash of onion powder
Dash of pepper
2 tsp. reduced calorie mayonnaise 1 tsp. vinegar
Paprika

Halve eggs; remove yolks and mash. Add other ingredients except paprika to mashed yolks; beat well. Refill egg whites with yolk mixture. Sprinkle with paprika. Refrigerate until served. Yields 4 servings. Amount 2 egg halves. Exchange: 1 medium-fat meat.

------------------------

 

462108 -- MACARONI AND CHEESE

1 1/2 c. skim milk
1 1/2 tbsp. all purpose flour
1 1/2 tbsp. reduce calorie margarine 1/2 tsp. salt
3/4 c. grated low-fat American cheese 2 c. macaroni, cooked and drained 1/4 c. bread crumbs

Combine milk, flour, margarine, and salt to make a white sauce. Return sauce to low heat. Add grated cheese, stirring constantly. Cook until cheese has melted and sauce boils. Remove from heat. Alternate layers of macaroni and cheese sauce in non-stick baking dish; cover with bread crumbs. Bake at 375 degrees until mixture bubble and crumbs brown. 6 servings. Amount 1/2 cup. Exchange: 1 bread, 1 medium-fat meat.

------------------------

 

462109 -- DEEP DISH APPLE PIE

Sugar substitute to equal 1/3 c. sugar 1 tbsp. cornstarch
1/2 tsp. grated lemon rind
2 1/2 tsp. lemon juice
1/4 tsp. nutmeg
1/2 tsp. cinnamon
4 sm. apples, sliced
1 c. all purpose flour, sifted
1 tsp. salt
1/4 c. reduced calorie margarine 3 tbsp. cold water

Combine sugar substitute, cornstarch, lemon rind, lemon juice, nutmeg, cinnamon, and apple slices. Place in 9 inch deep dish pie plate on baking dish; set aside. Combine flour and salt; cut in margarine until mixture resembles cornmeal. Blend in water with fork until all dry ingredients are moistened. Shape dough into a ball. Roll out dough on floured surface, and place on top of apple filling. Bake at 425 degrees for 35 minutes or until brown. Cut in 8 equal slices and serve. Yields 8 servings. Amount 1/8 of pie. Exchange: 1 1/2 bread, 1/2 fat.

------------------------

 

462110 -- OATMEAL COOKIES

1 1/2 c. all purpose flour
1 1/2 c. reg. oatmeal, uncooked Sugar substitute to equal 1/2 c. sugar 1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. reduced calories margarine,

softened

 

3 tbsp. cold water

Combine all ingredients except margarine and water. Cut margarine into dry mixture with pastry blender or knife; blend until mixture resembles coarse meal. Sprinkle cold water over surface; stir with fork until moistened. Roll dough to 1/4 inch thickness on waxed paper. Cut into 24 round or squares. Place cookies on non-stick cookie sheet. Bake at 350 degrees for 15 minutes. Yields 24 cookies. Amount 1 cookie. Exchange: 1 bread.

------------------------

 

462111 -- APPLE CINNAMON OATMEAL

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.

------------------------

 

462112 -- BERRY PUDDING

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.

------------------------

 

462113 -- BISCUITS

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.

------------------------

462114 -- CORNBREAD DRESSING 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.

------------------------

 

462115 -- CREAMED POTATO SOUP

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.

------------------------

 

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