Other recipes in this category
  • Fruit
    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.
  • 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.
  • Cabbage Salad
    3 c. shredded cabbage
    1 tsp. salt
    1 shredded turnip (2 oz.)
    1 shredded carrot (2 oz.)
    1 chopped green pepper
    1/4 tsp. dill seed
    Cover cabbage with salt. Let stand for 45 minutes. Wash and dry thoroughly. Drain and squeeze all water out. Toss with other ingredients. Moisten with low-cal dressing.
  • 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. Saute turkey onion and garlic in margarine in skillet for 2 minutes. Add chopped pulp tomato parsley salt basil and pepper. Saute 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. Yield 4 servings.
  • 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.