CARROT AND ORANGE SALAD
1 1/2 c. water 4 oz . grated raw carrots 4 oz . unsweetened orange juice 1 tbsp. unflavored gelatin 1 tbsp. lemon juice Artificial sweetener equal to 2 tsp. sugar 1/4 tsp. salt Lettuce leaves
Soften gelatin in 1/4 cup cold water. Add salt, sweetener, and 1 1/4 cups hot water. Stir until dissolved. Add orange and lemon juice. Set aside to stiffen slightly. Add raw carrots to gelatin and pour into mold. Make sure mold has been rinsed in cold water. Chill. Unmold on lettuce leaves.
CELERY SALAD
4 c. slivered celery, sliced diagonally 2 heads Boston lettuce 1 (12 oz .) yogurt
1 1/2 tbsp. lemon juice 1 1/2 tbsp. DiJon mustard 4 tbsp. finely chopped parsley Salt and pepper
Cover and cook celery in very small amount of boiling water. Cook for 3 minutes. Drain and cool. Arrange on lettuce cups. Mix yogurt, lemon juice, mustard, and parsley. Season to taste and pour dressing over celery.
CHEESE AND ONION CASSEROLE
Combine all ingredients except 1/2 of bread crumbs. Combine in casserole dish; mix well. Top casserole with remaining bread crumbs. Bake at 350 degrees for 25 minutes. Bake longer if needed until cooked throughout. Makes 4 servings.
CHEESE CAKE
2 eggs 1 lb . Farmer's cheese 1/4 c. buttermilk 1 1/2 tbsp. liquid artificial sweetener 1 tbsp. lemon juice 1 tsp. vanilla 6 oz . cottage cheese 1/3 c. buttermilk 1/2 tsp. cinnamon 1 pkg. artificial sweetener
Blend eggs, Farmer's cheese, 1/4 cup buttermilk, then add liquid sweetener, lemon juice, and vanilla. Pour into Pyrex dish and bake at 375 degrees for 15 minutes. Pour on cream topping and bake another 5 minutes. TOPPING: Blend cottage cheese, buttermilk, cinnamon. Add sweetener and mix well.
CHERRY BANANA DESSERT
2 c. cherry flavored sugar free beverage 1 envelope cherry flavored gelatin 1 sm. banana, peeled and sliced
Sprinkle gelatin over 1 cup of beverage. Heat remaining beverage to a boil. Combine with gelatin mixture. Stir until gelatin is dissolved. Refrigerate until thick. Add bananas and chill until firm.
BAKED CHICKEN DINNER
Combine all ingredients. Bake at 350 degrees for 45 minutes.
CHICKEN LIVERS HAWAIIAN
1/4 c. liquid chicken bouillon 1/2 c. chopped celery 1/2 c. chopped onion 1/2 med. green pepper, sliced
Cook celery, onion, and green pepper in Pam sprayed skillet. Cook over medium¬high heat until crisp, about 5 minutes. Add chicken liver and cook 10 minutes. Add chicken liver and cook 10 minutes. Stir frequently. Add pineapple. Dissolve salt, sugar, and vinegar with 1/2 cup water. Add to skillet. Serve on cooked hot bean sprouts.
CHICKEN LOAF
Mix all ingredients except bouillon, water and gelatin. Dissolve bouillon in 1 cup water. Dissolve gelatin in remaining 1/2 cup water. Add gelatin to boiling bouillon. Add to mixture. Pour into loaf pan. Refrigerate. Unmold, slice and serve.
CHICKEN SALAD
1/4 c. lo¬calorie salad dressing or mayonnaise 1 1/2 tsp. lime juice Salt & pepper to taste
Combine chicken celery, and carrots. Stir dressing, juice, salt and pepper. Pour over chicken mixture, tossing to coat well.
CHICKEN STEW
4 chicken breasts, stewed 1 (6 oz .) can mushrooms 1/2 med. head cabbage, chopped 2 med. onions, chopped Salt, pepper and garlic to taste 1 (12 oz .) tomato juice
To stew chicken, cover with water and pressure 15 minutes. Remove chicken from water, add mushrooms, cabbage and onions. Add salt, pepper, and garlic to taste. Add tomato juice and chopped chicken. Simmer for about 1 hour.
CHOCOLATE BAR
1/2 c. crushed pineapple, in own juice, drained 1 envelope ALBA 77
Mix ingredients together. Make a tin foil pan the size of a large chocolate bar. Pour ingredients into pan and freeze. When frozen, break into chunks.
CHOCOLATE CREAM ROLL
1 pkg. chocolate ALBA 2 eggs 1/2 tsp. cream of tartar 1 1/2 tsp. vanilla 1 pkg. Sweet'N Low 1/2 c. fruit juice
1 envelope unflavored gelatin 1/2 c. evaporated skim milk 2 tbsp. lemon juice 1 tsp. vanilla
Blend ALBA, eggs, cream of tartar, and baking soda. Add 1 1/2 teaspoon vanilla and Sweet'N Low. Blend in blender. Blend until smooth. Pour onto wax paper lined small cookie sheet. Bake at 350 degrees for 15 to 20 minutes. Cool. Place on a slightly damp dish towel. Carefully peel away wax paper. Cool. Spread with cream filling and roll up "Jelly¬roll" style. Place the roll in freezer for storage. Remove from freezer a few minutes before serving time. Slice. CREAM FILLING: Mix fruit juice, gelatin, and milk. Add lemon juice, add 1 teaspoon vanilla.
CHOCOLATE PUDDING
1/3 c. chocolate Alba skimmed milk 1 egg 3/4 c. water Vanilla to taste Tart shells
Mix ingredients. Cook until thick. Serve in tart shells.
CHRISTMAS COLE SLAW
1/2 head green cabbage 1/4 head purpose cabbage 1/3 c. chopped onions 1/3 c. chopped green peppers 1/2 c. diet mayonnaise 1 tsp. salt 2 tsp. artificial sweetener 1/4 tsp. pepper 1 tsp. vinegar 1 tsp. lemon juice
Shred cabbage, chop onions and peppers. Mix with other ingredients.
CRANBERRY GELATIN
4 c. fresh cranberries 1/4 c. cold water 20 packs Sweet'N Low 1 tsp. vanilla extract 1 1/2 c. water 1 envelope unflavored gelatin
Combine berries, 1 1/2 cups water, vanilla, and sweetener. Combine in large saucepan. Bring to a boil. Simmer 10 minutes or until all berries pop. Sprinkle gelatin on 1/4 cup water to soften. Dissolve in hot cranberry mixture. Pour into mold and chill until set.
CREAMED SAUCE
1 box frozen cauliflower or fresh 1 (4 oz .) can stem and pieces of mushrooms 1/2 tsp. onion flakes 1/2 tsp. garlic powder Salt & pepper to taste
Cook cauliflower in water as directed. Put in blender, using water it's cooked in. Add mushrooms using water they are packed in. Add onion flakes, garlic powder, salt and pepper. Blend until smooth.
CREAMY CHOCOLATE FUDGE
4 tbsp. diet butter 1/4 c. brown sugar replacement 1/4 tsp. instant coffee 1 envelope and 1/2 tsp. unflavored gelatin 1/4 c. cream flavored diet soda 2/3 c. nonfat dry milk 1 1/3 c. Ricotta cheese 1 tbsp. chocolate extract 1/2 tsp. vanilla 2 tsp. artificial sweetener (liquid)
1/2 tsp. brown food coloring 2 pkg. W.W. dried apples
Place margarine in a small pan over hot water to melt. Sift brown sugar and coffee very slowly into margarine. Stir constantly. Soften gelatin in soda. Add nonfat dry milk. Add a few drops more of soda if needed. The mixture needs to be paste like. Combine gelatin mixture with margarine mixture. Stir constantly over hot water until thoroughly blended. Combine cheese, extracts, sweetener, and food coloring. Mix well. Fold gelatin¬margarine mixture into Ricotta mixture. Pour into 8 x 8 x 2 inch pan. Refrigerate 2 hours. Freeze for firmer fudge. 20 squares.
CRUNCHY HAMBURGERS
Combine all ingredients. Divide mixture into 4 equal portions. Broil on rack until cooled.
DELICIOUS SALMON
Mix first 5 ingredients well and divide into thirds. Spread on 3 slices of toast. Add 1 ounce cheese and two slices of tomato. Place under broiler until cheese bubbles.
DEVILED FISH BROIL
1 tsp. dehydrated onion flakes 1/4 tsp. Red Hot sauce 1/2 tsp. Worcestershire sauce 1/2 tsp. soy sauce 8 oz . uncooked fish fillet 1 tbsp. prepared mustard 1/2 tsp. parsley, fresh, minced
Combine all ingredients except fish. Mix well. Brush on both sides of fish. Broil until fish flakes easily with fork.
DIET PIZZA
Put mushrooms on toast and cover with cheese. Sprinkle with seasonings. Broil in oven until cheese is hot and bubbly.
DIETER'S DIP
1 (8 oz .) cottage cheese 1 (6 to 7 oz .) white tuna, packed in water 3 tbsp. chopped pimento 2 tsp. grated onion Salt & pepper to taste
Blend cottage cheese until smooth and soft. Use blender or electric mixer. Drain and flake tuna. Combine with cottage cheese and seasonings.
DIETER'S DRESSING
1 (10.5 oz .) can tomato soup, undiluted 1/2 c. tarragon vinegar 1 celery stalk, cut up 1 clove garlic 1 tsp. paprika 1 med. dill pickle 6 sprigs parsley 1 tbsp. Worcestershire sauce 1 tsp. prepared mustard
Place all ingredients in a blender in order listed. Cover and run on high speed until vegetables are chopped.
DILLY TUNA SALAD
1 (20 oz .) can pineapple chunks 1 (6 oz .) can tuna, drained 1 c. cucumbers, sliced 1/3 c. imitation mayonnaise 1/2 tsp. seasoned salt 1/4 tsp. dill seed
Drain pineapple, reserving 2 tablespoons of juice. Mix all ingredients except dill seed. Line salad bowl with crisp salad greens. Add above mixed ingredients. Sprinkle with dill seed.
DIPPIN PEAS SALAD
1 med. pear 1/2 c. cottage cheese 1 tsp. orange juice concentrate, thawed 1 to 2 tbsp. skim milk
Cut pear into wedges. Place cottage cheese and orange juice in blender. Blend until smooth, adding milk as needed. Mixture should be very thick. Pour into small dish. Use pear wedges to scoop up cottage cheese mixture. Makes 1 salad.
EGG SALAD
3 hard boiled eggs 3 oz . cottage cheese 1 tsp. mustard 1 tbsp. chopped onion 1 tbsp. dill cubes Crazy salt Pepper Finely chopped celery
Finely chop eggs. Mix all together. Makes lunch for two. Good on sandwich with tomato. Vary seasoning to suit your taste.
FRUIT 'N BREAD PUDDING
3 slices enriched white bread 1 1/2 med. bananas, peeled and sliced 1/2 c. sliced peaches with juice 1/2 c. cranberries 1/2 c. brown sugar replacement 1/2 tsp. ground cinnamon 1/3 c. water 1/2 tsp. banana extract 1/2 tsp. brandy extract Grated nutmeg (optional)
On baking sheet toast bread at 325 degrees until dry. Cut toast into cubes. Combine toast cubes and fruits. Dissolve brown sugar and cinnamon in water. Add extracts. Pour over fruit mixture, turn with spatula until well coated. Let stand 5 minutes. Turn again, scraping down sides of bowl. Place mixture in one¬quart size oven¬proof casserole. Bake uncovered for 30 minutes. Serve warm with dusting of grated nutmeg. Makes 3 servings.
FRUITED CHICKEN SALAD
Mix celery, apple, pear, chicken, and salt until smooth. Add onion, vinegar, milk, and cheese and toss. Serve on lettuce leaves. Makes 3 sandwiches.
HERB SEASONED BROCCOLI
1/2 c. water 1 pkg. instant chicken broth and seasoning mix 2 c. broccoli spears 1/2 tsp. marjoram 1/2 tsp. basil 1/4 tsp. onion powder Dash of nutmeg 1 tbsp. margarine 2 tsp. lemon juice
Combine water and broth mixture. Add broccoli, sprinkle with seasonings. Cover, bring to boil, simmer 6 minutes until tender. Drain. Divide on plates. Top with margarine and lemon juice. 2 servings.
HERBED FISH FILLETS
Sprinkle fish with salt and garlic powder. Mix remaining ingredients and spread over fish. Bake at 350 degrees for 20 minutes, until fish flakes with fork.
HOT OPEN FACED BEEF SANDWICH
1 tbsp. bouillon liquid 1 lb . lean ground beef 1 c. chopped green pepper 1 c. chopped onion 1 c. diet catsup 2 tbsp. prepared mustard Artificial sweetener to equal 1 tsp. sugar 1 tbsp. vinegar Toasted bread
Brown beef in bouillon. Meanwhile, prepare the vegetable mixture. Combine remaining ingredients. May prepare ahead to allow seasonings to blend. Add vegetable mixture to beef. Turn heat on low and simmer covered for 30 minutes. Toast bread and spoon mixture over.
IMITATION BAKED POTATOES
1 ( oz.) pkg. frozen cauliflower 1 packet instant chicken bouillon
1 tsp. fresh chopped parsley 1 tbsp. skim milk 1 c. water
Dissolve bouillon in water, add cauliflower, and cook. Place in blender with other ingredients. Do not over blend.
LEMON¬¬PINEAPPLE MOLD
1 envelope lemon gelatin 1 envelope lime gelatin 1 c. buttermilk 1 c. cottage cheese 1 1/2 c. boiling water 1 1/2 c. crushed pineapple
Dissolve gelatin in boiling water. Mix cheese and buttermilk in blender until smooth. Pour into gelatin mixture. Add crushed pineapple. Let set in refrigerator until firm.
MARY JO'S CONGEALED SALAD
2 envelopes unflavored gelatin 1 grapefruit, peeled and sectioned 1 c. boiling water 1 c. diet ginger ale 1/2 c. lemon juice 2 envelopes Sweet'N Low 4 tsp. vinegar 1/2 tsp. salt 2 c. shredded cabbage
Soften gelatin in lemon juice. Add boiling water stirring to dissolve gelatin. Add diet ginger ale, Sweet'N Low, vinegar and salt. Let chill. When it begins to thicken, fold in grapefruit and cabbage.
MEAT LOAF
Combine all ingredients and shape into a loaf. Bake on rack at 350 degrees for 1 to 1 1/2 hours.
MEXICAN SUPPER
Cook meat and green pepper in skillet. In blender, blend cabbage and onion. Drain cabbage mixture. In saucepan, put tomato juice, cabbage and veal mixtures. Add salt and pepper to taste. Add chili powder. Cook until cabbage is done.
MOCK FRUIT CAKE
1/3 c. instant non¬fat milk 1/4 c. chilled orange juice 1/2 apple, cored and chopped 3/4 c. red currants 2 tsp. lemon juice 1/4 tsp. cinnamon
1/8 tsp. maple extract 1/8 tsp. vanilla Artificial sweetener to equal 6 tsp. sugar 2 oz . bread, toasted and grated
Preheat oven to 350 degrees. Combine milk and orange juice in large bowl. Whip until stiff by hand or mixer. Fold in remaining ingredients. Line loaf pan with wax paper. Pour ingredients into pan and bake 1 hour. Remove and cool thoroughly. Divide in half.
NEXT¬¬DAY TURKEY AND RICE
1 egg, slightly beaten 1/2 c. cooked, enriched rice 2 oz . cooked turkey 1/2 med. green pepper, chopped 1 oz . onion, chopped 3/4 tsp. monosodium glutamate (optional) 1/4 tsp. soy sauce Pinch garlic salt
Cook egg in non¬stick skillet over medium heat. Cook until cooked throughout. Cut in bite¬size pieces. Add all remaining ingredients; mix well. Cook until heated throughout. Makes 1 serving.
ONION DIP
Blend until creamy. Serve with celery sticks or raw cauliflower.
ONION FRIED CHICKEN
1 broiler (2 1/2 to 3 lbs . cut up) 1 tsp. salt 1/2 tsp. pepper 2 onions, peeled and sliced 1/2 c. water
Skin chicken. Place chicken in non¬stick pan. Sprinkle with salt and pepper, and place onion on top. Cover, cook on low heat for 30 minutes. Tilt lid so liquid will evaporate. Continue cooking for 20 minutes or until tender. Place chicken on platter. Return onions, add water, cook until thickened.
ORIENTAL PORK BAR¬¬B¬¬QUE
Trim fat away. Mix soy sauce, garlic, sherry, and tomato sauce. Pour over meat in flat pan. Let stand, covered, in refrigerator for 3 hours. Drain off marinade and pour into small pan. Add water and heat. Put meat under broiler or grill. Cook until browned. Serve hot Bar¬B¬Q sauce with meat.
ORIENTAL VEGETABLES
Fresh broccoli Yellow squash Zucchini squash Onions Bell pepper Ginger Garlic powder Soy sauce
Mushrooms (optional) Egg plant (optional)
Spray Teflon pan with Pam. Cover and stir fry a few minutes. Add soy sauce, lower heat and simmer for about 20 minutes.
OUR "MOUSSAKA"
1 c. eggplant, peeled and sliced very thin 1/2 tsp. salt 1/2 tsp. pepper 1/4 tsp. oregano 6 oz . ground beef, broiled and crumbled 1 med. tomato, sliced 1 tbsp. vegetable oil 1 slice enriched white bread, crumbled
Place eggplant flat on baking sheet. Sprinkle with salt, pepper and oregano. Bake at 350 degrees for 10 minutes, turning once. Place half of meat in baking dish. Spread half of eggplant on meat. Place half of tomato on eggplant. Repeat. Sprinkle oil on top. Sprinkle bread crumbs over casserole. Cover. Bake for 15 minutes or until heated throughout.
PARMESAN CAULIFLOWER
1 head cauliflower Dash of Parmesan cheese
Cook cauliflower in boiling water about 15 minutes. Remove from water and drain. Divide into flowerets. Top with Parmesan cheese.
PICKLED BANANA PEPPERS
1/2 c. water 1 c. vinegar Artificial sweetener to = 1 cup sugar
Mix together and bring to a boil. Pour over pepper rings packed in jar. Approximately 1 quart .
PICKLED OKRA
Garlic, 1 clove for each jar Hot pepper, 1 for each jar Dill seed, 1 tsp. for each jar 1 qt . white vinegar or apple cider 1 c. water 1/2 c. salt
Place garlic and pepper in bottom of hot pint jars. Pack firmly with clean young okra pods. Stem end must be open. Add dill seed. After packing jars, bring water, vinegar, and salt to boil. Simmer about 5 minutes and pour while hot over okra. Seal immediately. Set 8 weeks.
PINEAPPLE PORK CHOPS
6 pork chops 6 pineapple rings (canned in own juice) 1/2 c. pineapple juice 1/4 tbsp. brown sugar substitute 1/4 tsp. cinnamon Dash of rosemary leaves 1 c. celery, cut into strips 1 green pepper, cut into strips
Trim all fat from meat. Brown meat on both sides in Pam¬sprayed skillet. Remove chops. Clean pan of all fat. In skillet, mix pineapple juice and sugar substitute. Add cinnamon and rosemary. Put chops in pan. Sprinkle with salt and pepper. Add celery and cover. Simmer about 30 minutes. Add green pepper strips. Place pineapple rings on each chop. Cover and cook about 10 minutes longer. Arrange chops on serving platter. Place pineapple and pepper strips on top. Spoon juice over. Garnish with parsley.
PINEAPPLE PUDDING
3/4 c. dry non¬fat milk 1 egg 30 drops liquid sweetener 1 tsp. vanilla 1 sm. can crushed pineapple, drained but save juice
Add enough water to pineapple juice to make 1/2 cup. Mix all except pineapple and cook until almost thick. Add pineapple and continue to cook until thick.
POTATO SALAD
2 pkgs. cauliflower 1/2 c. chopped celery 2 tbsp. dill salad cubes 1 tbsp. chopped pimento 1 tbsp. chopped bell pepper 2 tbsp. mustard 1 tbsp. vinegar 2 tbsp. diet mayonnaise Sweetener, salt and pepper to taste
Cook cauliflower. Mix all ingredients together. Better if you can let chill a few minutes before eating.
PUMPKIN BREAD
1/2 c. pumpkin 1 oz . bread 2/3 c. dry skim milk powder 2 eggs 3 packs artificial sweetener 1/2 tsp. baking soda 1/4 tsp. cream of tartar 1/2 tsp. cinnamon
1/4 tsp. nutmeg 1/4 tsp. ginger 1/8 tsp. cloves 1/2 tsp. grated orange rind
Mix all ingredients in bowl with electric mixer until smooth. Pour into Pam sprayed loaf pan. Bake at 350 degrees for 30 to 45 minutes.
ROAST BEEF SANDWICH
Combine all ingredients except bread and lettuce. Mix well. Spread on one slice of bread. Top with lettuce and remaining bread.
SALMON OR TUNA PUFFS
Combine fish, skim milk, mushrooms, and green pepper. Bake at 375 degrees. Meanwhile, beat egg whites with a dash of salt until stiff. Beat egg yolks, fold whites into yolks a little at a time. Pour over hot mixture and return to oven for another 20 minutes.
SHEPHERD'S PIE
Dissolve bouillon in enough water to make a gravy. Put all in a small baking dish, cover with cauliflower. Bake at 350 degrees. Bake until thoroughly heated and cauliflower is browned.
SKILLET EGGS
1/4 c. tomato juice 1/8 tsp. pepper 2 eggs 1/4 tsp. salt 1/4 tsp. parsley flakes
In skillet, combine all ingredients except eggs. Stir over moderate heat until mixture comes to a boil. Add eggs, one at a time. Cook over moderate heat basting with tomato juice. Baste until eggs are set. About 4 minutes.
SLUSHY
1 can sugar¬free ginger ale 1/4 c. unsweetened pineapple juice ice cubes Blend until slushy. May add rum extract.
SOUTHERN CELERY FISH SALAD
6 c. thinly sliced celery 1/2 c. sliced med. onion 1/2 c. diet mayonnaise 1 tsp. salt 1/4 tsp. pepper 2 lbs . fillet of sole or flounder, cooked, chunked, and chilled 1 1/2 c. orange sections
Combine all ingredients except fish and orange. Mix well. Add fish and orange, toss lightly. Serve on lettuce leaves. Garnish with tomato wedges and radish roses if desired.
SPAGHETTI
Cook all ingredients in covered saucepan. Cook until mixture thickens. Add bean sprouts; simmer 10 minutes. Sauce will usually taste better after sitting over night in refrigerator.
SPANISH STRING BEANS
1 sm. jar pimento 1/4 tsp. onion flakes 2 tbsp. skim milk solids 1/2 c. chicken bouillon 1 (9 oz .) pkg. frozen French style green beans
Simmer pimentos, onion flakes and skim milk. Simmer in chicken bouillon for 10 minutes. Add frozen beans, cover and cook until beans are done. Do not over cook beans.
SPICY APPLE TWIST
1 sm. apple 2 thin slices white bread Cinnamon and Sweet'N Low mixture
Peel, core and cut apple in quarters. Roll bread very thin. Cut off crusts. Sprinkle bread with cinnamon and Sweet'N Low mixture. Cut each slice of bread in 4 strips. Put 2 strips together with a little water. Now form 2 strips. Wrap brad around apple slice. Sprinkle generously with cinnamon and Sweet'N Low. Place in Pam sprayed pan. Bake at 450 degrees for 10 to 15 minutes.
SQUASH PICKLES
Cover squash and onions and salt with cold water. Let set 2 hours. Drain. Mix all ingredients together and let set 2 hours longer. Bring to a boil for 5 minutes and pack in hot jars.
STRAWBERRY CHIFFON PIE
1 c. crushed pineapple, unsweetened 12 strawberries 1 pkg. O¬Zenta strawberry gelatin 7 pkgs. artificial sweetener 1 c. evaporated skim milk, chilled 1 tbsp. lemon juice 1 1/2 tsp. vanilla 1 tsp. almond extract
Bring pineapple to boil. Stir in strawberries, gelatin, and sweetener. Stir until gelatin is dissolved. Whip milk and lemon juice in chilled bowl until frothy. Add extracts and beat until stiff. Add gelatin mixture slowly to whipped milk. Pile into 10 inch pie plate and refrigerate. Garnish with additional strawberries.
STRAWBERRY FRUIT SQUARES
2 envelopes dietetic strawberry gelatin 1 c. boiling water 1 c. crushed pineapple, in own juice 1 ripe banana, finely diced 6 oz . plain yogurt 1 envelope Sweet'N Low
Dissolve gelatin in boiling water. Add juice drained from pineapple with cold water. Enough cold water to equal 1 cup liquid. Add pineapple and banana. Pour 1/2 into 1 quart bowl. Chill until firm. Spread evenly with plain yogurt mixed with sugar substitute. Place bowl in freezer for 30 minutes until yogurt is firmer. Pour remaining gelatin, very carefully, on top. Chill until firm. Cut in squares.
STRAWBERRY¬¬PRAMGE DELIGHT
1/2 c. unsweetened orange juice 24 unsweetened strawberries Artificial sweetener to equal 2 tsp. Sugar
Blend in blender and freeze until firm.
SWEET 'N SOUR CABBAGE
4 c. shredded cabbage 3 oz . ham 2 tbsp. artificial brown sugar 1 tbsp. flour 1/4 c. water 1/3 c. vinegar 1 sm. onion, sliced 2 cloves Salt and pepper to taste
Cook cabbage in boiling salted water approximately 7 minutes. Add sugar and flour to small amount of bouillon; blend. Add the 1/4 cup water, vinegar, and seasonings. Cook until thick. Add onion, diced ham, and cabbage. Heat thoroughly.
SWEET AND SOUR CAULIFLOWER
1 c. fresh cauliflower, bite size pieces 1 c. boiling water 1/2 tsp. salt 1 tbsp. brown sugar replacement 2 tsp. lemon juice 1 tsp. margarine
Place cauliflower, water and salt in saucepan. Cook over medium heat covered. Cook for 10 minutes or until just barely tender. Drain. Combine brown sugar replacement, lemon juice and margarine. Combine in custard cup over hot water. When blended, pour over cauliflower.
TACOS
Dash Red Hot sauce 1 oz . bread (1 slice) 1/2 c. shredded lettuce 1 tbsp. pimento dressing 1 (7 oz .) jar pimento, drained 2 tbsp. vinegar 2 tbsp. prepared mustard Artificial sweetener equal to 4 tsp. sugar
Brown meat in Pam sprayed skillet. Add seasonings and cook 5 minutes. Remove meat from skillet. Toast bread lightly. Spread meat mixture over 1/2 of the slice. Fold and hold in place with toothpick. Combine lettuce and pimento dressing. Cover taco. Makes 1 serving. Pimento Dressing: Combine pimento, vinegar and mustard. Add sweetener. Blend until smooth. Store in refrigerator and use as desired. Makes 1 cup.
THOUSAND ISLAND DRESSING
Blend and store in refrigerator. Use as needed.
TUNA A LA KING
1 (3 oz .) can tuna 2 oz . skimmed milk Salt and pepper 1/2 sm. can mushrooms (stems and pieces) Bread, toasted
Drain mushrooms and place into blender. Add milk and seasonings and puree'. Heat in saucepan with tuna. Pour over toast.
TUNA CASSEROLE
1 (6 oz .) drained tuna 2 oz . grated cheese 1 egg 1 c. asparagus 2 ribs celery, chopped
Combine all ingredients. Bake in lightly greased pan at 350 degrees until dry.
TUNA SALAD
Mix all ingredients and serve on lettuce leaf or bread.
TURKEY AND POTATO SALAD
Combine all ingredients except lettuce; mix well. Chill. Serve on lettuce leaves. Makes 1 serving.
TURKEY CASSEROLE
1/2 c. cooked, enriched noodles 4 oz . cooked turkey, bite¬size pieces 1/2 c. green beans, divided 1/4 c. canned, sliced mushrooms 1 oz . red onion, chopped 1 tsp. chopped pimento 1/4 tsp. nutmeg 1/4 tsp. salt 2 tbsp. skim milk
Combine noodles, turkey, 1/4 cup green beans, and mushrooms. Add onion, pimento, nutmeg and salt. Pour into baking dish. In blender, combine remaining green beans and milk. Mix until smooth. Add green bean sauce to casserole. Mix well. Bake at 350 degrees for 20 minutes. 1 serving.
VEAL STEW¬¬PENDOUS
Brown meat in lightly greased pan. Combine with tomato juice, onion, salt, and pepper. Simmer until meat is tender or pressure cook about 10 minutes. Add frozen vegetables, and simmer until vegetables are done. Add garlic powder, brown sugar substitute, and cinnamon. Serves 6.
VELVIA'S MIXED SALAD
1/2 head lettuce, chopped 2 slices pineapple, in own juice 4 oz . diced chicken 1 boiled egg 4 radish, diced 1/2 med. onion, diced 1 tbsp. diet mayonnaise
Combine all ingredients and mix well.
ZIPPY TOMATO RELISH
12 ripe tomatoes, chopped in large pieces 2 big onions, chopped in large pieces 2 bell peppers or 5 sweet banana peppers, chopped in large pieces 2 c. vinegar Artificial sweetener to equal 2 cups sugar 2 tbsp. salt
Mix all ingredients and simmer about 2 hours.
MACARONI AND CHEESE
1/2 c. non¬fat skim milk 1 oz . cheese 1 oz . bread Salt & pepper to taste Dash of paprika Dash of mustard Dash of cayenne 1 egg, separated
Heat milk (do not boil), add cheese, bread, and seasonings. As soon as cheese melts, remove from heat. Add beaten egg yolks. Beat whites stiff and fold in. Bake at 350 degrees for 25 minutes until brown.
COCKTAIL MEATBALLS
¬¬SAUCE¬¬1 1/2 c. ketchup 1/3 c. vinegar 1/4 c. yellow mustard Brown sugar substitute equivalent to 3/4 c. brown sugar
Mix ingredients together. Roll into walnut size balls and place in 9 x 13 inch baking dish. You should be able to place 6 balls width wise in baking dish and 10 balls lengthwise. Sauce: Mix in glass measuring cup. Pour over meatballs and bake in 350 degree oven for 1 hour. Makes about 60 meatballs.
LUNCHEON CASSEROLE
¬¬WHITE SAUCE¬¬4 to 6 tbsp. flour 2 c. milk 1 lg. can tuna (crab, salmon, or 3 c. cooked chicken), diced 1 1/2 c. celery, chopped 1 lg. jar pimento 1/2 c. green pepper, chopped 1/2 c. sliced almonds 4 hard boiled eggs 1 tsp. salt 1 box fresh mushrooms 1/2 c. dry bread crumbs
Saute celery and peppers in ½ c. of margarine. Make white sauce. Layer fish or chicken, celery, pepper, pimento, nuts, eggs, and mushrooms. Pour white sauce over top of casserole. Top with bread crumbs. Bake in 350 degree oven for 50 minutes. Makes 10 generous servings.
REUBEN CASSEROLE
1 (16 oz .) pkg. sauerkraut from refrigerator section 2 c. shredded Swiss cheese 1/4 c. Thousand Island dressing 2 med. tomatoes, sliced 1/4 c. dried pumpernickel bread
crumbs (2 or 3 slices) 1 (12 oz .) can corn beef, broken into sm. pieces 1/2 c. lite mayonnaise 1 tsp. Dutch mustard 2 tsp. melted margarine
Place sauerkraut in 1 1/2 quart casserole. Top with corned beef and then shredded cheese. Combine mayonnaise and Thousand Island. Spread over cheese. Top with tomatoes. Set aside. Microwave margarine 1 minute until melted. Stir bread crumbs into margarine. Sprinkle buttered crumbs over tomato slices. Microwave on roast to 12 to 14 minutes until heated through. Let stand 5 minutes before serving.
SWISS STEAK
1 1/2 lbs. lean round steak 2 tbsp. flour 1/2 tsp. seasoned salt 1/8 tsp. paprika Vegetable cooking spray 1/2 c. beef broth 1/2 c. vegetable juice (V¬8) 1/4 tsp. dried thyme 1 med. onion, sliced 2 carrots, cut into thin strips 2 stalks celery, cut into thin strips 1 lg. leek, cut into thin strips (optional) 1 tbsp. parsley
Cut steak into serving size pieces. Trim fat. Combine flour, salt, and paprika. Drench steak in flour mixture. Pound steak with mallet. Coat skillet with cooking spray. Put pan on medium heat until hot. Brown steak on both sides. Remove and drain on paper towel. Wipe pan
drippings from skillet with paper towel. Combine broth, vegetable juice, and thyme in skillet. Bring to boil and return meat to skillet. Add onion. Cover; reduce heat and simmer for 1 hour. At end of hour, add celery, carrots, and leek. Simmer, uncovered, for 15 minutes until the vegetables are tender. Sprinkle with parsley. Makes 6 servings.
TURKEY STUFFED ZUCCHINI
4 med. zucchini, halved lengthwise 1 lb . ground turkey 1/4 c. onion, chopped 1 garlic clove, minced 1 tbsp. margarine 1 sm. tomato, chopped (1/2 c.) 1 tbsp. chopped parsley 1/2 tsp. salt 1/4 tsp. basil 1/8 tsp. pepper 1/2 c. crunchy nut (cereal nuggets or Grapenuts) 1 (8 oz .) container plain low¬fat yogurt
Remove pulp from zucchini; chop and set aside. Parboil zucchini shells in boiling water to cover for 1 minute. Drain and place in shallow baking dish. Sautee turkey, onion, and garlic in margarine in skillet for 2 minutes. Add chopped pulp, tomato, parsley, salt, basil, and pepper.
Sautee about 5 minutes longer or until zucchini is tender. Add cereal and 1/2 cup of the yogurt. Spoon into shells. Bake at 350 degrees for 10 to 15 minutes or until shells are tender. Serve with remaining yogurt. Sprinkle with additional chopped parsley, if desired. Makes 4 servings.
LO ¬CAL EGGPLANT
1 eggplant 1 onion Parmesan cheese Salt Pepper
Peel eggplant and dice into salted boiling water. Slice onion into the water too; cook about 20 minutes. Drain and toss with cheese, salt, and pepper to taste.
LOW CAL RHUBARB TORTE
1 c. flour 1/2 c. butter or oleo 5 tbsp. powdered sugar 1/8 tsp. salt 2 eggs 1 1/2 c. Sugar Twin 1/4 c. flour 3/4 tsp. baking powder 3 c. rhubarb
Crust: Mix 1 cup flour, butter, powdered sugar, and salt together. Pat into a 12 x 7 x 1/2 inch cake pan. Bake 10 minutes at 375 degrees. Remove from oven and cool slightly. Filling: Mix eggs, Sugar Twin, 1/4 cup flour, baking powder, and rhubarb together. Cover the crust with this mixture. Bake 35 to 40 minutes at 375 degrees.
COPPER PENNY CARROTS
¬¬SAUCE¬¬1/4 c. salad oil 1 tsp. Worcestershire sauce
1 (10 oz .) can tomato soup, undiluted 1 tsp. yellow mustard 1/2 c. vinegar 20 packets Equal
Cook carrots in covered pan in 1/2 inch of water, 8 minutes after boiling has started (so carrots are tender but still crunchy). Rinse in cold water to stop cooking. In bowl, alternate layers of vegetables. Sauce: Bring sauce ingredients to a boil, stirring occasionally. Remove from heat.
Cool for a few minutes. Add 20 packets Equal. Put in blender and blend. Pour sauce over vegetables while still hot. Cool. Refrigerate at least 12 hours before serving. Will keep in refrigerator several weeks in a covered plastic container. To serve, use a slotted spoon.
SWEETLY POACHED PEARS
6 med. ripe pears (about 2 lbs .) 5 c. white, unsweetened grape juice 1/4 c. fresh lemon juice 1 vanilla bean, split lengthwise 1 inch whole cinnamon stick 1/4 c. golden raisins
Peel pears, leaving stems on. In a medium size pan, heat juices, vanilla bean, and cinnamon stick to a simmer. Add pears. Simmer 25 to 30 minutes, uncovered, turning pears occasionally, until tender when pierced with a knife. Remove pears with a slotted spoon. Reduce syrup 30 to 35 minutes to 1 1/2 cups. Strain.
Stir in raisins and cool syrup to room temperature. Serve pears in small glass compote bowls. Spoon raisins and syrup over and around pears. Serves 6. Per serving: 187 calories, 48 gm carbohydrates, 1 gm protein, trace fat, 3 gm sodium. Exchanges: 3 fruit. Cholesterol: 9 mg per serving.
CHOCOLATE CHEESECAKE
Margarine for pan 15 oz . part skim milk Ricotta cheese 1 1/2 c. (12 oz .) light cream cheese, softened 1 whole egg 2 egg whites 1 c. unsweetened apple juice concentrate 3 tbsp. unsweetened cocoa 1 tbsp. cornstarch 1 tbsp. sugar 1 tsp. vanilla extract 2 tsp. unsweetened cocoa (for topping)
Preheat oven to 350 degrees. Lightly grease bottom and sides of a 9 inch spring¬form pan. Wrap outside of pan with aluminum foil. In the bowl of a food processor or blender, puree all ingredients until smooth. Do in 2 batches, if necessary.
With a rubber spatula, scrape mixture into prepared pan. Place on a baking sheet. Bake 45 minutes. Turn oven off. Leave in the oven with door closed for 1 hour. Remove and refrigerate. Before unmolding and serving, let stand at room temperature for 10 minutes. Sift 2 teaspoons unsweetened cocoa over the top.
Slice with a knife which has been warmed in hot water. Serves 12. Per serving: 167 calories, 16 gm carbohydrates, 8 gm protein, 8 gm fat, 220 mg sodium. Exchanges: 1 fruit, 1 medium fat meat, 1/2 fat. Cholesterol: 50 mg per serving.
DIABETIC DATE NUT CAKE
1 1/2 stick margarine 2 tbsp. sweetener (or to taste ¬Iusually put in more) 1 c. chopped dates or raisins 1 1/2 c. unsweetened applesauce 1 c. pecans, chopped 1/2 tsp. cinnamon 1/2 tsp. cloves 1 tsp. vanilla 2 tsp. soda
2 c. plus 2 tbsp. all¬purpose flour
Have margarine at room temperature. Mix margarine, applesauce, sweetening, sifted flour, soda, cloves, and cinnamon together. Put pecans, raisins, or dates in bowl and add a few spoons of the flour mixture; stir until the pecans and fruit are coated. Mix well and bake in tube pan. Line bottom of pan with wax paper. This cake tastes like fruit cake.
CARROT CAKE
Margarine and flour for pan 1 1/2 c. all¬purpose flour 1/4 c. whole wheat flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. salt 1/2 c. vegetable oil 6 tbsp. sugar 2 eggs 1/4 c. unsweetened pineapple juice concentrate 1 tsp. vanilla extract 1 c. shredded carrots 1/2 c. golden raisins 1/2 c. unsweetened, crushed pineapple, drained
Preheat oven to 350 degrees. Grease and flour a 9 x 5 x 3 inch loaf pan. In bowl, toss flours, baking powder, baking soda, cinnamon, ginger, and salt. In a second bowl, stir oil, sugar, eggs, pineapple juice, and vanilla. Stir liquid into dry ingredients until smooth. Stir carrots, raisins, and pineapple. Scrape into prepared pan. Bake for 35 to 40 minutes until a pick inserted in the center of the cake comes out clean. Cool in pan on a rack for 1 hour. Unmold cake and ice with Cream Cheese Frosting. Cut into 1/2 inch slices to serve. Serves 18.
Per serving: 142 calories, 19 gm carbohydrates, 2 gm protein, 7 gm fat, 87 mg sodium. Exchanges: 1 starch, 1 fat. Cholesterol: 30 mg per serving.
CREAM CHEESE FROSTING
In a bowl, whisk all ingredients together until smooth. Yield: About 1 1/4 cups. Per serving: 46 calories, 3 gm carbohydrates, 2 gm protein, 3 gm fat. 96 mg sodium. Exchanges: 1 fat. Serving size: 1 1/2 tablespoons. Cholesterol: 10 mg per serving.
DATE COFFEE CAKE
1/3 c. mashed banana, mash ripe banana with fork 1/2 c. margarine, softened 3 lg. eggs 1 tsp. vanilla extract 1 1/4 c. water 3 c. unbleached white 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 banana and margarine until creamy. Add eggs, vanilla, and water; beat. Measure in flour, baking soda, and baking powder. Beat well. Stir 1 1/2 cups chopped dates. Spoon batter into an oiled and floured 9 x 13 inch baking pan. Spread batter evenly in pan. Combine topping ingredients and sprinkle over batter. Bake in 350 degree oven for 20 to 25 minutes or until knife inserted comes out clean. Cool on a wire rack. Serves 10.
BLUEBERRY MUFFINS
1 c. all¬purpose flour, sifted
1 1/2 tsp. baking powder 1/2 tsp. salt (optional) 1 1/2 tsp. or 2 pkgs. Equal 1/2 c. skim milk 1 egg or 1/4 c. Egg Beater 2 1/2 tbsp. melted shortening 1/3 c. fresh or frozen blueberries
Preheat oven to 425 degrees. Spray muffin tins with non¬stick vegetable spray. Sift together flour, baking powder, and salt. Beat Equal and egg together. Add milk and melted shortening. Stir into the flour mixture. Stir in blueberries until just mixed. Batter will be slightly lumpy. Divide into tins. Bake 20 to 25 minutes or until done.
MICROWAVE BRAN MUFFINS
1 c. bran 1 c. buttermilk 1 banana, mashed well 1 egg 1/4 c. oil 1/4 c. honey 1 c. whole wheat flour 1 tsp. baking soda Pinch of salt 2 tbsp. margarine 2 tbsp. honey
Mix first 9 ingredients together. Place in microwave muffin pan. Microwave 3 1/2 minutes. Mix last 2 ingredients together. Spoon on each muffin and return to microwave for 1 minute. Makes 12.
BANANA PECAN CREAM PIE
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.
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 recipe for Diabetic Pie Crust below
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.
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.
COCONUT SURPRISES
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.
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.
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 non¬nutritive granulated sugar; cool. Yield: 70 squares.
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.
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.
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.
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.
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. Makes 60 cookies.
SESAME LACE COOKIES
5 tbsp. margarine, melted and cooled Sugar substitute = to 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 with care Makes about 2 dz 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.
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
Preheat oven to 250 degrees. Melt margarine in skillet or wok. Add garlic powder,stir then add remaining ingredients and toss together. Serve warm. Makes 2 quarts . Vary the cereals, choosing those 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. Bake party mix a total of 45 minutes. Stir twice during that time period.
DIABETIC ZUCCHINI ¬BASIL MUFFINS
2 eggs 3/4 c. milk 2/3 c. oil 2 c. flour Sugar substitute = to 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.
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 absorbed. 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.
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.
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.
DIABETIC FRUIT CAKE
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.
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.
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. Mix 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).
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.
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.
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.
DIABETIC COOKIES
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)
Preheat oven to 350 degrees Mix dry ingredients then add remaining ingredients. Drop by teaspoon or tablespoon onto greased cookie sheets. Bake for approx. 5¬10 min. They bake fast so test by pressing (ovens temps may vary). Should be refrigerated (they grow mold easily so store in air¬tight container). 2 or 3 small cookies = 1 bread exchange. 1 or 2 larger cookies = 1 bread exchange
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 non¬fat milk. Drop from teaspoon 2 inches apart onto non¬greased cookie sheet. Bake at 375 degrees for 15 to 20 minutes.
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. Makes 36 cookies. Exchanges: 1 cookie = 1 fat and 1/2 bread exchange. Calories: 76 calories per cookie.
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.
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.
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 ¬375 degrees for 45 to 60 minutes.
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.
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.
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.
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.
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.
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.
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.
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.
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 6 tbsp. or 6 packs sugar substituted ( such as 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.
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.
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.
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.
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.
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.
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.
DIABETIC CAKE
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.
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.
BANANA RAISIN CAKE FOR DIABETICS
2 c. flour 1 1/2 tsp. baking powder Non Nutrive sweetener equivalent to 11/2 c. sugar, 6 tsp. Sweet & low 1 tsp. soda 1 tsp. salt 1/2 c. diet margarine 1 c. banana, about 3 mashed 1 tsp. lemon peel grated 1 tsp. vanilla extract 2 eggs 1 c. white raisins, chopped
1/2 c. nuts, chopped fine
Preheat oven to 350 degrees and bake 1 hour 20 minutes or until done.
DIABETIC 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.
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.
DIABETIC CAKE
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
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 by tablespoonfuls onto greased cookie sheet. Press lightly with fork. Bake 10¬12 minutes until golden brown at 350 degrees.
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.
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 .
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.
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.
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.
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.
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.
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.
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.
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.
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
Mix all dry ingredients plus oats, raisins and orange peel. Add orange juice, egg, oil and vanilla. Then add nuts. Mix to moisten and drop onto greased cookie sheet. Bake 12 minutes at 375 degrees.
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.
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.
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).
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. Makes 3 dozen cookies.
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.
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.
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.
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.
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.
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.
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.
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.
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
Mix the first 6 ingredients together. Next mix the following ingredients together: Applesauce, oil, egg, vanilla and sweetener. Beat lightly. Then combine with dry ingredients and mix well together until moist. Drop on greased cookie sheet. Make sure the cookie sheet is cold. Bake at 375 degrees for 10 minutes.
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.
DIABETIC SALAD DRESSING
Mix the ingredients together and chill. Shake before using.
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.
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.
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
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. Makes 1 bar.
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