Other recipes in this category
  • Buttermilk Sherbet
    2 c. buttermilk
    Sugar substitute equal to 1/2 c. sugar
    1 egg white
    1 1/2 tsp. vanilla
    1/2 to 1 cup crushed pineapple
    Combine and blend well all ingredients except pineapple. Pour into container. Add pineapple. Freeze. Stir occasionally until firm.
  • 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 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 Cream Cheese Salad
    1 (3 oz.) env. sugar free Jello (lime)
    1 c. crushed pineapple in own juice
    3 oz. lite cream cheese room
    temperature
    1/2 c. evaporated skim milk chilled
    Mix Jello with 1 cup boiling water. Drain juice from pineapple and add water to make 1/2 cup liquid. Add juice to Jello mixture and chill until syrupy. Beat the evaporated skim milk making sure that the bowl beaters and milk are well chilled. Set whipped milk aside. Beat the cream cheese into Jello. Fold in the whipped milk and drained pineapple and chill in mold or glass dish. Yields 9 1/2 cup servings. Substitutions 1 serving equals 1/2 fat substitution and 1/2 fruit substitutes. ----
  • Onion Dip
    6 oz. cottage cheese
    2 1/2 tbsp. lemon juice
    2 tbsp. buttermilk
    Dash of onion flakes
    1/2 tsp. garlic salt
    Cake coloring for looks
    Blend until creamy. Serve with celery sticks or raw cauliflower.