Other recipes in this category
  • Velvia
    1/2 head lettuce chopped
    2 slices pineapple in own juice
    4 oz. diced chicken
    1 boiled egg
    4 radish diced
    1/2 med. onion diced
    1 tbsp. diet mayonnaise
    Combine and toss.
  • Dieter
    1 (10.5 oz.) can tomato soup undiluted
    1/2 c. tarragon vinegar
    1 celery stalk cut up
    1 clove garlic
    1 tsp. paprika
    1 med. dill pickle
    6 sprigs parsley
    1 tbsp. Worcestershire sauce
    1 tsp. prepared mustard
    Place all ingredients in a blender in order listed. Cover and run on high speed until vegetables are chopped.
  • Creamy Chocolate Fudge
    4 tbsp. diet butter
    1/4 c. brown sugar replacement
    1/4 tsp. instant coffee
    1 envelope and 1/2 tsp. unflavored
    gelatin
    1/4 c. cream flavored diet soda
    2/3 c. nonfat dry milk
    1 1/3 c. Ricotta cheese
    1 tbsp. chocolate extract
    1/2 tsp. vanilla
    2 tsp. artificial sweetener (liquid)
    1/2 tsp. brown food coloring
    2 pkg. W.W. dried apples
    Place margarine in a small pan over hot water to melt. Sift brown sugar and coffee very slowly into margarine. Stir constantly. Soften gelatin in soda. Add nonfat dry milk. Add a few drops more of soda if needed. The mixture needs to be paste like. Combine gelatin mixture with margarine mixture. Stir constantly over hot water until thoroughly blended. Combine cheese extracts sweetener and food coloring. Mix well. Fold gelatin-margarine mixture into Ricotta mixture. Pour into 8 x 8 x 2 inch pan. Refrigerate 2 hours. Freeze for firmer fudge. 20 squares.
  • Low - Calorie Cooked Dressing
    1/3 c. instant non-fat dry milk
    1 1/4 tsp. dry mustard
    1 tsp. salt
    1/8 tsp. freshly ground pepper
    1 tbsp. all-purpose flour
    1 med. egg
    1 c. water
    2 tbsp. white vinegar
    1 tbsp. margarine
    Sugar substitute 6 tsp. sugar
    Combine dry ingredients in top of double boiler. Beat egg slightly and combine with water and vinegar. Add to dry ingredients slowly stirring to blend well. Cook over simmering water stirring constantly until thick and smooth. Remove from heat add margarine and sweetener blend well. Turn into 1 pint jar cover. Store in refrigerator. Nutritive Note Up to 1 1/2 tablespoons may be considered free in diabetic exchange. 1 1/2 tablespoons = 21 calories.
  • Copper Penny Carrots
    2 lbs. carrots cleaned and sliced thin
    1 green pepper thinly sliced
    1 med. onion thinly sliced
    Salt and pepper as desired
    SAUCE
    1/4 c. salad oil
    1 tsp. Worcestershire sauce
    1 (10 oz.) can tomato soup undiluted
    1 tsp. yellow mustard
    1/2 c. vinegar
    20 packets Equal
    Cook carrots in covered pan in 1/2 inch of water 8 minutes after boiling has started (so carrots are tender but still crunchy). Rinse in cold water to stop cooking. In bowl alternate layers of vegetables. Sauce Bring sauce ingredients to a boil stirring occasionally. Remove from heat. Cool for a few minutes. Add 20 packets Equal. Put in blender and blend. Pour sauce over vegetables while still hot. Cool. Refrigerate at least 12 hours before serving. Keeps in refrigerator several weeks in a covered plastic container. To serve use a slotted spoon.