DIABETIC RECIPE - 596
DIABETIC
FUDGE
1
14 1/2 oz. evaporated milk
3 tbsp. cocoa
1/4 c. oleo
Liquid Sweetner to equal 1/2 c. sugar
1/4 tsp. salt
1 tsp. vanilla
2 1/2 c. graham cracker crumbs
1/4 c. nuts
Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetner, salt. Bring
to boil. Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill.
DIABETIC RECIPE - 597
PINEAPPLE
SHERBET
(FOR
DIABETICS)
1 (16 oz.) can crushed pineapple in pineapple juice
1 tsp. unflavored gelatin (1/3
envelope)
2 tbsp. lemon juice nonnutritive sweetener equivalent to 1/2 cup sugar
1/2 c. nonfat dry milk powder
At least 3 1/2 hours before serving:
Drain pineapple, reserving juice.
In small saucepan, into 1/4 cup reserved pineapple juice, sprinkle gelatin.
Cook over low heat, stirring constantly until gelatin is dissolved.
Remove from
heat; stir in 1/2 cup reserved pineapple juice, lemon juice, crushed pineapple
and nonnutritive sweetener; cool.
In small bowl with mixer at high speed,
beat milk powder with 1/2 cup ice water until stiff peaks form; gently stir in gelatin mixture until well combined.
Pour into shallow pan; freeze 3 hours or until firm.
Makes 8 servings.
DIABETIC RECIPE - 598
ORANGE
SHERBET
(FOR
DIABETICS)
1 c. orange juice
1 tsp. unflavored gelatin (1/3
envelope)
2 tbsp. lemon juice
1 tbsp. grated orange peel nonnutritive sweetener equal to
1/2 cup sugar
1/2 c. nonfat dry milk powder
Edith McDevitt
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