Other recipes in this category
  • Strawberry Fruit Squares
    2 envelopes dietetic strawberry gelatin
    1 c. boiling water
    1 c. crushed pineapple in own juice
    1 ripe banana finely diced
    6 oz. plain yogurt
    1 envelope Sweet N Low
    Dissolve gelatin in boiling water. Add juice drained from pineapple with cold water. Enough cold water to equal 1 cup liquid. Add pineapple and banana. Pour 1/2 into 1 quart bowl. Chill until firm. Spread evenly with plain yogurt mixed with sugar substitute. Place bowl in freezer for 30 minutes until yogurt is firmer. Pour remaining gelatin very carefully on top. Chill until firm. Cut in squares.
  • Brownies
    1 c. cake flour
    1/2 tsp. salt
    1 tsp. baking powder
    2 tbsp. cocoa
    1 oz. melted chocolate
    1/2 c. skim milk
    1/4 c. vegetable shortening
    3 eggs
    1/2 c. sugar substitute
    1/2 c. nuts ground or slivered
    Sift together first 3 ingredients. Pour melted chocolate over shortening and blend well. Beat eggs until thick and lemon colored. Add sugar substitute add chocolate mixture and part of dry ingredients. Beat and add remaining dry mixture alternately with the milk. Fold in nuts. Spread in 2 (8 inch) greased and paper lined pans. Bake at 325 degrees for 17 to 20 minutes. Makes 64 (1 x 2 inch) bars.
  • Apricot Up-side Down Cake
    12 frozen apricot halves thawed
    1/2 tsp. lemon juice
    1/2 tsp. brown sugar replacement
    1/4 tsp. cinnamon
    2 slices white bread crumbs
    1 tsp. baking powder
    Dash of salt
    2 eggs separated
    1/3 c. granulated sugar replacement
    3 tbsp. hot water
    1/2 tsp. vanilla
    Preheat oven to 350 degrees. Combine apricots lemon juice brown sugar and cinnamon. Spread on bottom of non-stick small baking dish. Combine crumbs baking powder and salt. Beat egg yolks. Gradually beat in sugar until yolks are thick and lemon colored. Beat in water bread crumb mixture and extract. Beat egg whites with a pinch of salt until stiff not dry. Fold into egg mixture. Spoon over apricots. Bake for 25 minutes or until cooked throughout. 2 servings.
  • Cottage Cheese Vegetable Dunk
    Mix together 2 (8 ounce) cartons low fat cottage cheese 1 cup (4 ounce) shredded low fat process American cheese 3 tablespoons plain unsweetened low fat yogurt 2 tablespoons prepared horseradish 1/2 teaspoon pepper 1/4 teaspoon salt 2 tablespoons chopped green pepper and 2 tablespoons minced onion. Yield 28 servings. Exchange free. Calories 22 trace of fat cholesterol 1 milligram carbohydrate 1 gram trace of fiber protein 3 milligrams sodium 134 milligrams.
  • Cream Puffs
    Melt 1/2 cup oleo in 1 cup boiling water. Sift together 1 cup flour and 1/2 teaspoon salt. Add to boiling liquid all at once and stir until mixture leaves side of pan in compact ball. Cool 1 minute. Put in mixing bowl and add 4 eggs - one at a time beating well after each addition. Drop by rounded teaspoon onto ungreased cookie sheet. Bake at 450 degrees for 10 minutes and then at 400 degrees for about 25 minutes. Cool and fill with favorite filling. Suggested filling 1 tub Cool Whip stir in 1/2 package instant vanilla pudding. Most diabetics can have this.