DIABETIC RECIPE - 879
BEST
DIABETIC
COOKIE
1/2 c. dates, chopped
1 c. white raisins, chopped
1/2 c. apples, chopped
3/4 c. nuts
1 c. water
1/2 c. margarine
2 eggs, beaten
3 tsp. liquid sweetener
1/2 tsp. vanilla
1 tsp. baking soda
1 c. flour
Boil raisins and apples in the water for 2 or 3 minutes and cool. Then add rest of ingredients; mix.
Refrigerate before baking.
Bake at 350 degrees.
DIABETIC RECIPE - 880
DIABETIC
PEANUT
BUTTER
COOKIES
2 tsp. liquid sweetener
1 tbsp. butter
1/2 c. peanut butter
2 eggs, slightly beaten
1/2 c. skim milk
1 c. flour
1/4 tsp. baking soda
Melt shortening and peanut butter.
Add sweetener and eggs and blend well.
Add flour, alternately with milk to which baking soda has been added.
Mix well. Drop by teaspoon on ungreased cookie sheet.
Bake at 375 degrees for 15 minutes. Amount 40.
Exchange 2 cookies = 1 milk.
Calories 2 cookies = 75.
DIABETIC RECIPE - 881
DIABETIC
COOKIES
2 or 3 small cookies = 1 bread exchange.
1 or 2 larger cookies = 1 bread exchange 2 tsp. cinnamon 1 tsp. soda 2 eggs 1/2 c. oil 1 c. rolled oats 1 c. raisins 1 tsp. nutmeg 1/2 tsp. cloves 1/2 tsp. salt 1 c. unsweetened applesauce
1 tsp. liquid sweetener 1 sm. can pineapple, crushed (natural & drained)
Mix
together dry ingredients.
Add remaining ingredients.
Drop by teaspoon or tablespoon on greased cookie sheets.
Bake in preheated oven at 350 degrees.
They bake fast so test by pressing.
Should be refrigerated (they mold easily, I
put them in a tin and freeze, remove several at a time).
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