Other recipes in this category
  • Sesame Lace Cookies
    5 tbsp. margarine melted and cooled
    3 tbsp. sugar
    2 tbsp. cornstarch
    2 tbsp. sesame seeds
    1 tbsp. plus 1 1/2 tsp. plain dry
    bread crumbs
    1 tsp. vanilla extract
    Preheat oven to 375 degrees. In a bowl stir all ingredients together until smooth. Drop by teaspoon onto a baking sheet 4 inches apart. Bake for 7 to 8 minutes until lacy and golden. Let cookies cool on the baking sheet out of the oven for 3 minutes or until easy to lift with a thin metal spatula onto a cooling rack. These are very delicate so handle carefully. Yield About 24 cookies. Note If making cookies small less baking time is necessary. Check after 5 minutes. Per serving 68 calories 6 gm carbohydrates trace protein 5 gm fat 44 mg sodium. Exchange 1/2 fruit 1 fat. Serving size 2 cookies. Cholesterol 0 mg per serving.
  • Diabetic Brownies
    2 c. graham cracker crumbs
    (approximately 24 crackers)
    1/2 c. chopped walnuts
    3 oz. semi-sweet chocolate
    1 1/2 tsp. Sweet-N-Low (6 packs)
    1/4 tsp. salt
    1 c. skim milk
    Heat oven to 350 degrees. Place all ingredients in bowl blend well. Bake in greased 8x8x2 pan for 30 minutes. Cut in 2-inch squares while warm.
  • Diabetic Raisin Cookies
    1/4 c. non-fat dry milk
    1/4 c. ice water
    1/2 c. raisins
    1/2 c. margarine
    1/2 c. brown sugar twin
    1 egg
    1 tsp. vanilla
    1 c. flour
    1 tsp. cinnamon
    1/2 tsp. baking soda
    1/2 tsp. salt
    1 c. rolled oats
    Whip non-fat dry milk with ice water until stiff peaks form (4 to 5 minutes). Boil raisins in water for 2 minutes drain. Combine margarine sugar twin egg and vanilla. Beat 1 minute at medium speed. Stir into dry ingredients raisin liquid. Beat 2 minutes. Stir in rolled oats and raisins. Fold in whipped non-fat milk. Drop from teaspoon 2 inches apart onto non-greased cookie sheet. Bake at 375 degrees for 15 to 20 minutes.
  • Chocolate Cake
    1/4 c. sifted all purpose flour
    1 tsp. baking powder
    1/4 tsp. salt
    3 tbsp. cocoa
    1/4 c. cold coffee
    1 tbsp. sugar substitute
    1 egg
    1 tbsp. salad oil
    1/4 c. cold water
    1 tsp. vanilla
    Sift flour baking powder soda and salt together. Blend cocoa and coffee. Beat egg and all sugar substitute water salad oil and vanilla and stir into dry ingredients mixing only until smooth. Stir in cocoa and coffee mixture. Line one 8 inch round layer cake pan with wax paper and grease with 1/8 teaspoon butter. Pour batter into pan cover pan with foil and place in shallow pan of water. Bake at 350 degrees for 25 minutes. Remove from pan onto cake rack and cool. Cut layer in half crosswise to make half of a two layer cake. One serving = 1 fruit and 1 fat exchange.
  • Butterscotch Squares
    1/2 c. diet margarine
    Non-nutritive sweetener equivalent to
    2 c. brown sugar
    1 tsp. vanilla extract
    1/2 c. walnuts chopped
    1/2 c. eggs (2 med.)
    1 1/2 c. flour
    2 tsp. baking powder
    Preheat oven to 350 degrees. Cook margarine and sweetener together until smooth. Cool to lukewarm. Add eggs and beat well. Add flour baking powder vanilla and walnuts. Spread in 9 x 12 x 2 inch pan which has been lightly greased. Bake 1/2 hour. Cut in squares 1 1/4 x 1 1/4 inch. Sprinkle with non-nutritive granulated sugar cool. Yield 70 squares.