Diabetic Recipe Sampler by - HTML preview

Fruit Muffins

1 cup chopped dates
1/2 cup margarine
1/4 teaspoon salt
1/2 cup raisins
1/2 cup chopped prunes (dried)
1 cup water
2 eggs, beaten
1 teaspoon vanilla
1/2 cup chopped nuts
1 cup flour
1 teaspoon baking soda

Combine dates, raisins, prunes and water and bring to a boil for 5 minutes. Stir in margarine and salt while hot. Let cool. Add eggs, vanilla and nuts. Mix flour and soda together in a separate bowl. Add to wet mixture. Stir until just moist. Spoon into greased muffin tins. Bake in 350 degree F oven for 15 minutes.

Serving size: 1 muffin
Yield: 12
Exchanges: N/A
Nutrition: 148 Calories, 3 g Protein, 27 g Carbo, 4 g Fat

Fruit Muffins 12 Fruit Roll Cookies

1 cup margarine, softened
8 ounce regular or reduced calorie cream cheese, softened 3 cup all−purpose flour
1/2 teasspoon salt
1 Tablespoon sugar
1 10 ounce jar all−fruit preserves (no sugar added)

In a large mixing bowl, combine margarine and cream cheese; beat until well blended. Lightly spoon flour
into measuring cup; level off. With mixer on low, gradually add flour,

sugar, and salt. Mix well. On a lightly
floured surface, shape into a ball or log; cover with plastic wrap and
refrigerate for one hour for easier handling.
Preheat oven to 350°F. Divide dough into three equal parts. On a floured
surface, roll each section of dough
into a rectangle approximately 8" x 14" Carefully spread about one−third
of the jar of All−Fruit. Roll up jelly roll
style beginning with one of the longer sides. With a sharp knife, slice into
1/2" thick slices. Place cookies, flat side
down, on a greased cookie sheet, about 1/2" apart. Bake 25−30 minutes or
until lightly golden. Cool on racks. Store
in a tightly covered container.
Serving size: 1 cookie
Yield: 60 cookies
Nutrition: 68 calories, 6 g Carbohydrates, 4 g Fat, 1 g Protein

Fruit Roll Cookies 13