Other recipes in this category
  • Diabetic Peanut Butter Cookies
    1 c. flour
    1/2 c. creamy peanut butter
    1 egg
    1 tsp. vanilla
    1/4 tsp. salt
    1 1/2 tsp. baking powder
    1/2 c. water
    1 tbsp. liquid sweetener
    1/2 c. salad oil
    Mix all together in a large bowl. Shape into balls and place on an ungreased cookie sheet. Bake at 375 degrees for 12 to 15 minutes. You may add a little more flour if desired.
  • Patchlings
    5 c. flour
    1 egg
    1 tbsp. shortening
    1 c. milk
  • Ann
    1 c. flour
    1/2 c. margarine
    2 tbsp. water
    Mix and roll dough into ball divide into 2 balls. Place onto ungreased cookie sheet. Pat down 12 inches long - 3 inches wide. --FILLING--
    1/2 c. margarine
    1 c. water
    1 tsp. almond extract
    1 c. flour
    3 eggs
    Mix margarine and water in saucepan. Bring to boiling. Add flavoring then remove from heat. Add flour add eggs one at a time. Divide into half. Smear dough on one then the other. 350 degrees 60 minutes.
  • Strawberry Chiffon Pie
    1 c. crushed pineapple unsweetened
    12 strawberries
    1 pkg. O-Zenta strawberry gelatin
    7 pkgs. artificial sweetener
    1 c. evaporated skim milk chilled
    1 tbsp. lemon juice
    1 1/2 tsp. vanilla
    1 tsp. almond extract
    Bring pineapple to boil. Stir in strawberries gelatin and sweetener. Stir until gelatin is dissolved. Whip milk and lemon juice in chilled bowl until frothy. Add extracts and beat until stiff. Add gelatin mixture slowly to whipped milk. Pile into 10 inch pie plate and refrigerate. Garnish with additional strawberries.
  • 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.