Post by Arvilla on Sept 23, 2002 10:01:45 GMT -6
DIABETIC PINEAPPLE BANANA CREAM PIE
1 box D-Zerta pudding mix
Use both packages, cook as desired. Cool. Add 2 large bananas, sliced. Add 1 large can of crushed pineapple (in its own juice). Drain off juice before putting in pudding. Mix together and pour into a graham cracker crust. Then take 1 package of D-Zerta topping, mix as directed and cover top of pie. Refrigerate. Variations: Cook pudding as directed then take frozen unsweetened fruit (thaw and drain) and add to the pudding. Continue as above.
DIABETIC DESSERT - HAWAIIAN DELITE
3/4 c. boiling water
1 (4 oz.) sugar-free Hawaiian
pineapple Jello
1/2 c. cold water plus ice cubes to
make 1 c.
1/2 tsp. vanilla
1 (8 oz.) carton plain low-fat yogurt
1 c. drained crushed pineapple
1 can drained mandarin oranges
Dissolve Jello in boiling water. Add cold water (remove undissolved ice cubes). Blend in yogurt, mixing well. Add vanilla and fruit. Pour into baked pie shell over 6 sherbert glasses.
DIABETIC - STRAWBERRY MOUSSE
1 (3 oz.) pkg. sugar free strawberry
gelatin
1/2 c. water
1 1/2 c. sliced strawberries
2/3 c. instant non-fat dry milk powder
6 ice cubes
Low calorie Cool Whip
Combine gelatin and water in saucepan; stir well. Cook over low heat until gelatin dissolves. Mix gelatin, strawberries, and milk powder; pour into blender. Cover and blend until smooth. Uncover. Add ice cubes, one at a time, until blended well. Spoon into parfait glasses in layers with Cool Whip. If desired, top with Cool Whip and strawberries.
DIABETIC PEACH COBBLER
6 fresh peaches
2 tbsp. flour
1 reg. tsp. Sweet and Low
(If you use the little spoon that comes with Sweet and Low, use 12 of them.) Mix all together and add to peaches. Put in a baking dish. --CAKE PART:--
1 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
1 egg
1/2 c. skim milk
2 reg. tsp. Sweet and Low
1 tbsp. mineral oil
1/2 tsp. vanilla
Mix all together and pour over top of peaches. Bake at 350 degrees until done.
DIABETIC BANANA CAKE
1/2 c. margarine, creamed
2 eggs, beaten
1/4 c. milk
2 c. Bisquick
1/2 tsp. vanilla
2 c. raisins
1 c. chopped pecans
3 bananas, mashed & heated
Scant 3/4 c. Sugar Twin or other
sugar substitute
NOTE: Equal cannot be used as a sugar substitute. Mix all ingredients well. Bake in greased loaf or tube pan at 350 degrees approximately 30 minutes or until done.
DIABETIC CHOCOLATE PUDDING MIX
1 c. instant nonfat dry milk
1/2 c. lightly packed corn starch
1/2 c. firmly packed cocoa
DIABETIC CHOCOLATE
1 lb. unsweetened chocolate, melted
2 drops butterscotch flavoring
Chinese noodles
Raisins
Nuts
Melt chocolate; add flavoring and stir. Add noodles, raisins, and nuts. Drop on wax paper and refrigerate.
DIABETIC VANILLA ICE CREAM
4 eggs, lightly beaten
8 tsp. cornstarch
4 c. 2% milk + 4 c. whole milk
1/2 pt. heavy cream
4 tsp. vanilla
16 pkgs. Sweet & Low sweetener
Whisk together eggs, cornstarch and 1 cup milk until smooth. Set aside. Cook milk over medium heat until scalded. Slowly add scalded milk to egg mixture. Return to stove. Cook slowly until mixture bubbles. Watch closely as mixture scorches easily. Cool mixture. Stir in cream, vanilla and Sweet and Low. Pour into crank freezer container and follow manufacturer's instructions, using ice and rock salt.
DIABETIC JIFFY RICE PUDDING
1 pkg. vanilla low calorie dietary
pudding and pie filling mix (serves 4)
3 tbsp. raisins
1 c. cooked white rice
Prepare pudding according to package directions. Add rice and raisins. Pour into casserole and sprinkle with mixture of cinnamon, nutmeg, and granulated artificial sweetener. Serve warm or cold. 6 servings. 1 serving = 1 fruit, 1/2 skim milk, 1/2 bread. 1 serving = 115 calories.
1 box D-Zerta pudding mix
Use both packages, cook as desired. Cool. Add 2 large bananas, sliced. Add 1 large can of crushed pineapple (in its own juice). Drain off juice before putting in pudding. Mix together and pour into a graham cracker crust. Then take 1 package of D-Zerta topping, mix as directed and cover top of pie. Refrigerate. Variations: Cook pudding as directed then take frozen unsweetened fruit (thaw and drain) and add to the pudding. Continue as above.
DIABETIC DESSERT - HAWAIIAN DELITE
3/4 c. boiling water
1 (4 oz.) sugar-free Hawaiian
pineapple Jello
1/2 c. cold water plus ice cubes to
make 1 c.
1/2 tsp. vanilla
1 (8 oz.) carton plain low-fat yogurt
1 c. drained crushed pineapple
1 can drained mandarin oranges
Dissolve Jello in boiling water. Add cold water (remove undissolved ice cubes). Blend in yogurt, mixing well. Add vanilla and fruit. Pour into baked pie shell over 6 sherbert glasses.
DIABETIC - STRAWBERRY MOUSSE
1 (3 oz.) pkg. sugar free strawberry
gelatin
1/2 c. water
1 1/2 c. sliced strawberries
2/3 c. instant non-fat dry milk powder
6 ice cubes
Low calorie Cool Whip
Combine gelatin and water in saucepan; stir well. Cook over low heat until gelatin dissolves. Mix gelatin, strawberries, and milk powder; pour into blender. Cover and blend until smooth. Uncover. Add ice cubes, one at a time, until blended well. Spoon into parfait glasses in layers with Cool Whip. If desired, top with Cool Whip and strawberries.
DIABETIC PEACH COBBLER
6 fresh peaches
2 tbsp. flour
1 reg. tsp. Sweet and Low
(If you use the little spoon that comes with Sweet and Low, use 12 of them.) Mix all together and add to peaches. Put in a baking dish. --CAKE PART:--
1 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
1 egg
1/2 c. skim milk
2 reg. tsp. Sweet and Low
1 tbsp. mineral oil
1/2 tsp. vanilla
Mix all together and pour over top of peaches. Bake at 350 degrees until done.
DIABETIC BANANA CAKE
1/2 c. margarine, creamed
2 eggs, beaten
1/4 c. milk
2 c. Bisquick
1/2 tsp. vanilla
2 c. raisins
1 c. chopped pecans
3 bananas, mashed & heated
Scant 3/4 c. Sugar Twin or other
sugar substitute
NOTE: Equal cannot be used as a sugar substitute. Mix all ingredients well. Bake in greased loaf or tube pan at 350 degrees approximately 30 minutes or until done.
DIABETIC CHOCOLATE PUDDING MIX
1 c. instant nonfat dry milk
1/2 c. lightly packed corn starch
1/2 c. firmly packed cocoa
DIABETIC CHOCOLATE
1 lb. unsweetened chocolate, melted
2 drops butterscotch flavoring
Chinese noodles
Raisins
Nuts
Melt chocolate; add flavoring and stir. Add noodles, raisins, and nuts. Drop on wax paper and refrigerate.
DIABETIC VANILLA ICE CREAM
4 eggs, lightly beaten
8 tsp. cornstarch
4 c. 2% milk + 4 c. whole milk
1/2 pt. heavy cream
4 tsp. vanilla
16 pkgs. Sweet & Low sweetener
Whisk together eggs, cornstarch and 1 cup milk until smooth. Set aside. Cook milk over medium heat until scalded. Slowly add scalded milk to egg mixture. Return to stove. Cook slowly until mixture bubbles. Watch closely as mixture scorches easily. Cool mixture. Stir in cream, vanilla and Sweet and Low. Pour into crank freezer container and follow manufacturer's instructions, using ice and rock salt.
DIABETIC JIFFY RICE PUDDING
1 pkg. vanilla low calorie dietary
pudding and pie filling mix (serves 4)
3 tbsp. raisins
1 c. cooked white rice
Prepare pudding according to package directions. Add rice and raisins. Pour into casserole and sprinkle with mixture of cinnamon, nutmeg, and granulated artificial sweetener. Serve warm or cold. 6 servings. 1 serving = 1 fruit, 1/2 skim milk, 1/2 bread. 1 serving = 115 calories.