Post by Arvilla on Sept 23, 2002 10:05:05 GMT -6
LIME CHEESECAKE (DIABETIC)
2 c. graham cracker crumbs
1/2 c. margarine, melted
Non-stick vegetable spray (Pam)
1 c. part skim ricotta cheese
10-15 packets Equal low calorie
sweetener
1 lime peel, grated
1 env. unflavored gelatin
2 packets low calories whipped
topping mix
8 oz. light cream cheese
1 1/2 c. skim milk
Juice of 1 lime (1/4 c.)
CRUST: Blend graham crackers and margarine; press over bottom and halfway up sides of a 9-inch springform pan sprayed with non-stick coating. Bake at 350 degrees for 8 minutes; cool. FILLING: Blend cream cheese and ricotta cheese. Add Equal, 1/2 cup skim milk and grated lime peel; blend until smooth. In a small saucepan, sprinkle gelatin over lime juice; let stand 1 minute. Heat until gelatin dissolves; set aside. Prepare whipped topping according to package directions, substituting skim milk for water. Whip topping until thick and fluffy; set aside. Add gelatin mixture to cheese mixture; blend until smooth. Fold whipped topping into cheese and gelatin mixture. Pour into crust and spread evenly. Chill 4-6 hours. Yield: 16 servings, 171 calories each. NOTE: This is a great summer desert because it is very light and not filling.
HOMEMADE ICE CREAM--DIABETIC
13 oz. can evaporated milk
2 tbsp. sugar replacement
1 1/2 c. whole milk
1 tbsp. vanilla
3 eggs
Combine evaporated milk and sugar replacement. Beat well until sugar is dissolved. Add whole milk and vanilla, beat well. Add eggs, beat eggs into milk mixture vigorously. Pour into ice cream maker, freeze according to manufacturer's directions. 8 servings.
APPLE TURNOVER (DIABETIC)
2 slices thin white bread (crusts
removed)
1 peeled, cored & sliced apple
1 tsp. lemon juice
1 tbsp. water
1/4 tsp. cinnamon
2 tbsp. white raisins
Roll bread as thin as possible. Cook remaining ingredients over low heat for 5 minutes or until tender. Place 1/2 of apple mixture on one slice of bread. Moisten edges with water and fold over into triangle. Repeat with second slice of bread. Bake in 425 degree oven for 7 minutes, or until browned. Yield: 2 servings. Exchanges: 1 serving = 1 bread exchange and 1 fruit exchange. Calories: 98 calories per serving. This recipe can be doubled easily. I have also used crescent rolls in place of bread and it is great.
CHOCOLATE CHIP COOKIES (Diabetic)
1/2 c. margarine
1/4 c. brown sugar substitute
1 egg or egg substitute
1 tsp. vanilla
1 1/2 c. whole wheat flour
1/2 c. oatmeal
1/2 tsp. salt (optional)
1/2 tsp. soda
1 tsp. baking powder
1/2 c. skim milk
1/2 c. semi-sweet chocolate chips
Preheat oven to 350 degrees. Cream margarine and brown sugar substitute. Add egg and vanilla, cream until light. Add dry ingredients alternately with milk, stir in chocolate chips. Drop by rounded teaspoon onto prepared cookie sheet. Bake for 12 to 15 minutes or until brown and crispy. Makes 36 cookies. Exchange 1 cookie - 1 bread and 1/2 fat.
HOMEMADE PEACH ICE CREAM (DIABETIC)
1 qt. crushed peaches, sweetened to
taste
9 tsp. Sweet N Low
4 lg. eggs
2 cans evaporated milk
1 tsp. almond extract
Milk
Beat eggs until foamy, add Sweet N Low, continue beating until creamy. Add can milk and flavoring. Beat well. Add peaches, mix well. Pour into 1 gallon ice cream freezer and add whole milk to fill line. Freeze according to freezer directions. For vanilla ice cream use 4 1/2 teaspoons vanilla. For richer ice cream, add 1 can of evaporated milk. For peanut butter ice cream, use 1 1/2 cups peanut butter. For low fat diet, use skim milk.
PEANUT BUTTER COOKIES--DIABETIC STYLE
1/4 c. margarine
1/2 c. peanut butter
1 tbsp. sucaryl
1/3 c. milk
1 tsp. vanilla
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 egg
Combine margarine, peanut butter and sucaryl. Mix milk, egg and vanilla together. Sift flour, baking powder and salt together. Add to peanut butter mixture alternately with liquid. Blend well. Drop by teaspoonfuls on cookie sheet and press with moistened fork. Bake at 375 degrees for 10 minutes.
APPLESAUCE BAR COOKIES (DIABETIC)
1 3/4 c. flour
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. allspice
1/8 tsp. cloves
1/2 tsp. salt
1/4 c. margarine
3/4 c. sugar
1 egg
1/2 c. unsweetened applesauce
1/2 c. seedless raisins
Grease 11 x 7 pan. Sift flour, soda, spices and salt. Cream margarine; beat in sugar gradually. Add egg and beat until light and fluffy. Add sifted dry ingredients and applesauce alternately, stirring just enough to blend. Add raisins. Stir well. Bake at 375 degrees for 30 minutes. Cool 10 minutes. Cut 1 3/4 x 1 3/4 inch. 24 squares.