Other recipes in this category
  • Diabetic Date Bars
    Night Before Mix 1 cup chopped dates 1 1/2 cups applesauce (unsweetened). Cut up dates into applesauce. Add 3 to 4 packets of equal refrigerate overnight. 1 tsp. vanilla 1/2 c. margarine melted 2 c. flour 2 tsp. soda 1/4 tsp. cloves 1/2 tsp. cinnamon Mix dry ingredients. Add beaten eggs margarine and vanilla. Add date mixture last. Pour into 9 x13 pan. Sprinkle with 1/2 cup chopped pecans. Bake at 350 degrees for 30 minutes.
  • Diabetic Oatmeal Peanut Butter Cookies
    2/3 c. oatmeal
    2 c. flour
    1 tsp. lite salt
    1/4 tsp. soda
    2 tsp. baking powder
    1/3 c. corn oil
    2/3 c. salt free peanut butter
    1/4 c. Eggbeaters and 1 egg
    3 tbsp. skim milk
    4 tbsp. liquid sweetener
    2 tbsp. sugar substitute
    Sift flour salt soda and baking powder. Cream next 6 ingredients together add oatmeal beat. Add flour mixture stir until it forms a ball roll into 1 inch balls. Place on ungreased cookie sheet. Press down with glass. Bake at 375 degrees for 10 minutes. Each cookie 35 calories.
  • Chicken Dinner
    4 oz. chicken
    1 egg
    4 oz. cooked peas
    1/3 c. dry milk
    2 tbsp. dehydrated onion flakes
    2 tbsp. green peppers diced
    2 tbsp. Worcestershire sauce
    1/2 tsp. salt seasoned
    1/2 c. water
    2 tbsp. pimento chopped
    Combine all ingredients. Bake at 350 degrees for 45 minutes.
  • Mock Fruit Cake
    1/3 c. instant non-fat milk
    1/4 c. chilled orange juice
    1/2 apple cored and chopped
    3/4 c. red currants
    2 tsp. lemon juice
    1/4 tsp. cinnamon
    1/8 tsp. maple extract
    1/8 tsp. vanilla
    Artificial sweetener to equal 6 tsp.
    sugar
    2 oz. bread toasted and grated
    Preheat oven to 350 degrees. Combine milk and orange juice in large bowl. Whip until stiff by hand or mixer. Fold in remaining ingredients. Line loaf pan with wax paper. Pour ingredients into pan and bake 1 hour. Remove and cool thoroughly. Divide in half.
  • Torte Au Chocola
    1 3/4 c. cake flour sifted
    1/43 tsp. salt
    3 tsp. baking powder
    1/2 tsp. cinnamon
    4 eggs separated
    1/2 c. melted butter or oil
    3/4 c. Fruit Sweet
    3/4 c. Fudge Sweet
    1 tsp. vanilla
    1/2 c. milk
    Sift dry ingredients together and set aside. Combine the butter or oil Fruit Sweet Fudge Sweet and vanilla. Add the yolks to the liquid mixture blending one at a time. Add the flour mixture to the liquid mixture alternately with the milk. Whip the egg whites to stiff peaks and fold in gently but thoroughly. Bake at 350 degrees for 1/2 hour in 2 (9 ) round greased and floured tins. Test. Cake will spring back when lightly touched. For a drier cake bake until the cake draws away from the edge of the pan. Cool. --FILLING--
    1 (8 oz.) pkg. cream cheese
    3 tbsp. Fruit Sweet
    1 tsp. vanilla
    Blend together. Cream cheese may be warmed slightly to soften for blending. Fill cake then frost with whipped cream sweetened to taste with Fruit Sweet flavored with vanilla or your favorite flavoring. Drizzle melted Fruit Sweet around edge of cake. May place thinly sliced strawberries on top.