Post by Arvilla on Sept 23, 2002 9:53:57 GMT -6
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 LO CAL SOUR CREAM
1 c. cottage cheese
1/4 c. water
1 tbsp. lemon juice
Place all ingredients in blender. Cover and blend for 10 seconds until smooth. Makes 1 cup. Use like sour cream for dips, etc.
DIABETIC PEANUT CLUSTERS
1/3 c. peanut butter
1 tbsp. honey
1/4 c. dry roasted peanuts
1/2 c. raisins
1 tbsp. cocoa powder
1 pkt. artificial sweetener
1/4 c. Grape Nuts cereal
Melt peanut butter and honey. Remove from heat and stir in remaining ingredients except cereal. Roll rounded teaspoon of mixture into cereal to form balls. Chill and serve. Yield: 12 clusters, exchanges: 1 fruit, 1 fat, calories: 90.
DIABETIC COTTAGE CHEESE SALAD
1 lb. cottage cheese
1 pkg. D-Zerta dry gelatin
1 sm. can unsweetened pineapple chunks, drained
Cool Whip
Add Cool Whip to ingredients; toss lightly to mix. Serve on lettuce leaf.
STRAWBERRY DIABETIC CAKE
1 angel food cake
1 sm. sugar-free strawberry Jello
1 sm. box sugar-free
vanilla instant pudding
Tear cake into bite-size pieces. Follow directions on Jello box. Place in refrigerator and let partly jell. Pour over cake and toss. Follow directions on pudding. Mix with other ingredients, top with Cool Whip.
PUNCH BOWL DIABETIC CAKE
1 box Estee pound cake (fructose
sweetened)
1 can cherry pie filling (put up in
water), drained
1 box vanilla instant pudding (sugar
free)
1 can crushed pineapples (unsweetened)
1 carton Cool Whip
Bake cake according to package directions. Cool completely. Crumble half of cake in large punch bowl. Add layer at a time: 1/2 can cherry pie filling, 1/2 pudding mix made according to package directions, 1/2 of the pineapple and 1/2 of Cool Whip. Repeat layers. Keep refrigerate. I put this in a Tupperware ice cream container. It fills it. Has a lid and cake stays nice and fresh for 4 or 5 days.
DIABETIC PECAN CAKE
1/2 c. butter or 1 stick oleo
1 egg
1/2 c. Sugar Twin
1 tsp. vanilla
2 c. flour
2 tsp. soda
1/2 tsp. cinnamon
1/4 tsp. cloves
1 1/2 c. no-sugar applesauce
1 c. chopped pecans
1 c. sliced dates (no sugar)
Cream butter, egg, Sugar Twin and vanilla. Beat until well blended. Sift dry ingredients together. Blend into butter mixture. Mix until well blended. Stir in applesauce. Blend well. Add pecans and dates. Turn into greased and floured loaf or tube pan. Bake 50 minutes at 350 degrees.
DIABETIC CHOCOLATE ZUCCHINI CAKE
3/4 c. raisins
2 eggs
1 tbsp. artificial sweetener
3/4 c. oil
1 c. unsweetened applesauce
2 c. flour
1 tsp. soda
1 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 c. sour milk or reg. skim milk
1 sq. unsweetened chocolate, melted
2 c. grated zucchini
1 tsp. any extract
Cook raisins until soft and set aside. Beat eggs until light and fluffy. Add artificial sweetener, beat until smooth, about 1 minute. Add oil and beat 2 minutes, then applesauce and beat about 2 minutes more. Sift flour with soda, baking powder, cinnamon and nutmeg and add to mixture. Beat until stiff then add skim milk and stir until smooth. Add chocolate, zucchini and extract, stirring well after each addition. Stir in raisins. Pour into an 8x13x2 inch pan. Bake 350 degrees 25 minutes or until done. For cookies, dorp dough onto ungreased cookie sheet by spoonfuls and bake 10 minutes. Cool cake or cookies on a rack 5-10 minutes.
DIABETIC GRAPE JELLY
2 tbsp. unflavored gelatin
1 1/2 pt. unsweetened grape juice
2 tbsp. lemon juice, strained
2 tbsp. artificial sweetener or 24
pkg. Sweet 'N Low
In kettle, soften gelatin in grape juice, and add lemon juice. Bring to a boil, dissolving gelatin. Boil 1 minute. Remove from heat. Stir in liquid sweetener or Sweet 'N Low. Pour into sterile jars to within 1/2 inch of top. Cover with paraffin or put on cap and screw band tight. When cool, store in refrigerator. Yields 4 half pints.
JELLO FIG JAMS - DIABETIC
6 c. figs, rounded
4 tbsp. Sweet 10 sweetener
Dash salt
2 (3 oz.) pkgs. any flavor diet Jello
1 pkg. gelatin
Cook figs 45 minutes to 1 hour. Add package diet Jello. Add package of gelatin if thickness is needed or preferred. Pour into jars and seal.
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 LO CAL SOUR CREAM
1 c. cottage cheese
1/4 c. water
1 tbsp. lemon juice
Place all ingredients in blender. Cover and blend for 10 seconds until smooth. Makes 1 cup. Use like sour cream for dips, etc.
DIABETIC PEANUT CLUSTERS
1/3 c. peanut butter
1 tbsp. honey
1/4 c. dry roasted peanuts
1/2 c. raisins
1 tbsp. cocoa powder
1 pkt. artificial sweetener
1/4 c. Grape Nuts cereal
Melt peanut butter and honey. Remove from heat and stir in remaining ingredients except cereal. Roll rounded teaspoon of mixture into cereal to form balls. Chill and serve. Yield: 12 clusters, exchanges: 1 fruit, 1 fat, calories: 90.
DIABETIC COTTAGE CHEESE SALAD
1 lb. cottage cheese
1 pkg. D-Zerta dry gelatin
1 sm. can unsweetened pineapple chunks, drained
Cool Whip
Add Cool Whip to ingredients; toss lightly to mix. Serve on lettuce leaf.
STRAWBERRY DIABETIC CAKE
1 angel food cake
1 sm. sugar-free strawberry Jello
1 sm. box sugar-free
vanilla instant pudding
Tear cake into bite-size pieces. Follow directions on Jello box. Place in refrigerator and let partly jell. Pour over cake and toss. Follow directions on pudding. Mix with other ingredients, top with Cool Whip.
PUNCH BOWL DIABETIC CAKE
1 box Estee pound cake (fructose
sweetened)
1 can cherry pie filling (put up in
water), drained
1 box vanilla instant pudding (sugar
free)
1 can crushed pineapples (unsweetened)
1 carton Cool Whip
Bake cake according to package directions. Cool completely. Crumble half of cake in large punch bowl. Add layer at a time: 1/2 can cherry pie filling, 1/2 pudding mix made according to package directions, 1/2 of the pineapple and 1/2 of Cool Whip. Repeat layers. Keep refrigerate. I put this in a Tupperware ice cream container. It fills it. Has a lid and cake stays nice and fresh for 4 or 5 days.
DIABETIC PECAN CAKE
1/2 c. butter or 1 stick oleo
1 egg
1/2 c. Sugar Twin
1 tsp. vanilla
2 c. flour
2 tsp. soda
1/2 tsp. cinnamon
1/4 tsp. cloves
1 1/2 c. no-sugar applesauce
1 c. chopped pecans
1 c. sliced dates (no sugar)
Cream butter, egg, Sugar Twin and vanilla. Beat until well blended. Sift dry ingredients together. Blend into butter mixture. Mix until well blended. Stir in applesauce. Blend well. Add pecans and dates. Turn into greased and floured loaf or tube pan. Bake 50 minutes at 350 degrees.
DIABETIC CHOCOLATE ZUCCHINI CAKE
3/4 c. raisins
2 eggs
1 tbsp. artificial sweetener
3/4 c. oil
1 c. unsweetened applesauce
2 c. flour
1 tsp. soda
1 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 c. sour milk or reg. skim milk
1 sq. unsweetened chocolate, melted
2 c. grated zucchini
1 tsp. any extract
Cook raisins until soft and set aside. Beat eggs until light and fluffy. Add artificial sweetener, beat until smooth, about 1 minute. Add oil and beat 2 minutes, then applesauce and beat about 2 minutes more. Sift flour with soda, baking powder, cinnamon and nutmeg and add to mixture. Beat until stiff then add skim milk and stir until smooth. Add chocolate, zucchini and extract, stirring well after each addition. Stir in raisins. Pour into an 8x13x2 inch pan. Bake 350 degrees 25 minutes or until done. For cookies, dorp dough onto ungreased cookie sheet by spoonfuls and bake 10 minutes. Cool cake or cookies on a rack 5-10 minutes.
DIABETIC GRAPE JELLY
2 tbsp. unflavored gelatin
1 1/2 pt. unsweetened grape juice
2 tbsp. lemon juice, strained
2 tbsp. artificial sweetener or 24
pkg. Sweet 'N Low
In kettle, soften gelatin in grape juice, and add lemon juice. Bring to a boil, dissolving gelatin. Boil 1 minute. Remove from heat. Stir in liquid sweetener or Sweet 'N Low. Pour into sterile jars to within 1/2 inch of top. Cover with paraffin or put on cap and screw band tight. When cool, store in refrigerator. Yields 4 half pints.
JELLO FIG JAMS - DIABETIC
6 c. figs, rounded
4 tbsp. Sweet 10 sweetener
Dash salt
2 (3 oz.) pkgs. any flavor diet Jello
1 pkg. gelatin
Cook figs 45 minutes to 1 hour. Add package diet Jello. Add package of gelatin if thickness is needed or preferred. Pour into jars and seal.