Other recipes in this category
  • Diabetic Glorified Rice
    1/2 c. uncooked rice not instant
    1 (20 oz.) can crushed pineapple in
    its own juice
    1 (3 oz.) pkg. sugar-free fruit
    flavored gelatin
    1 c. boiling water
    1 c. (scant) pineapple juice drained
    from can
    1/4 c. chopped maraschino cherries
    (if desired for color)
    1/2 pt. heavy cream
    Cook rice according to package directions. Drain and set aside. Drain pineapple reserving 1 cup juice. Dissolve gelatin in boiling water. Add pineapple juice. Stir in well drained rice. The cooked rice will absorb the color and flavor of the gelatin. Mix well and chill until thickened but not quite set. Add drained pineapple and cherries (if desired). Fold in cream that has been whipped. Chill. Serves 8.
  • Chocolate Sauce
    3 tbsp. cocoa
    4 tsp. cornstarch
    1/3 c. instant dry milk
    10 (1 gram) pkg. Equal
    1/8 tsp. salt
    1 tbsp. margarine
    2 tsp. vanilla
    Stir cocoa cornstarch dry milk and salt to blend in a small saucepan. Stir water into dry mixture until smooth. Add margarine and cook and stir over low heat. Bring to a boil and simmer for 2 minutes stirring constantly. Remove from heat. Add vanilla and sweetener to sauce. Stir lightly to mix. Pour into a glass jar and refrigerate until used. Return to room temperature before serving over ice cream or it may be heated gain to serve over cake or pudding. 2 tablespoons per serving. Calories 31 cholesterol 3 grams protein 1 gram fat 2 grams NA 52 milligrams. Food exchanges per serving 1/2 vegetable. Low sodium diets - omit salt.
  • Crunchy Hamburgers
    1 lb. ground chuck
    1 (16 oz.) can bean sprouts drained
    1 tbsp. Worcestershire sauce
    1 tsp. salt
    1 tsp. ginger
    1/2 tsp. garlic
    1/4 tsp. pepper
    Combine all ingredients. Divide mixture into 4 equal portions. Broil on rack until cooled.
  • Sugarless Cake
    1 c. dates chopped
    1 c. prunes chopped
    1 c. raisins
    1 c. cold water
    1 stick margarine melted
    2 eggs
    1 tsp. baking soda
    1/4 tsp. salt
    1 c. plain flour
    1 c. nuts chopped
    1/4 tsp. cinnamon
    1/4 tsp. nutmeg
    1 tsp. vanilla
    Boil dates and prunes in the one cup of water for 3 minutes add margarine and raisins and let cool. Mix flour soda salt eggs nuts spices and vanilla. Add to fruit mixture. Stir to blend. Pour into baking dish. Bake at 350 degrees for 25 to 30 minutes.
  • Butter Poundcake
    2 eggs separated
    6 tbsp. butter softened
    2 tsp. vanilla
    2 tsp. baking powder
    4 tbsp. whipping cream
    3/4 c. Fruit Sweet
    1 3/4 c. sifted cake flour
    1 tsp. baking soda
    Beat the egg yolks well. Add cream butter Fruit Sweet and vanilla and beat to blend well. Set aside. Sift the flour baking powder and baking soda together and set aside in a small bowl. In a medium size bowl slowly blend the flour mixture and the liquid mixture in small amounts at a time until well mixed. Beat until smooth. In a separate bowl beat egg whites until stiff but not dry. Stir a third of the whites into the batter and then gently fold in the remainder. Spoon into a greased and floured 9 pan. Bake in a preheated 350 degree oven for 25 to 35 minutes or until an inserted straw or toothpick comes out dry. Cool for about 5 minutes before turning out onto rack.