DIABETIC RECIPE - 606
DIABETIC
JELLY
1 qt. sugarless apple juice
4 tbsp. artificial sweetener (can add
more)
4 tbsp. lemon juice
2 pkg. unflavored gelatin
Mix ingredients and boil gently for 5 minutes.
Cool and pour into containers. Store in refrigerator.
DIABETIC RECIPE - 607
DIABETIC
COOKIES
1 c. raisins
1 c. water
2 eggs, beaten
1 tsp. vanilla
1 c. flour
1/4 c. dates, chopped
1/2 c. shortening
3 tsp. sweetener
1 tsp. soda
Boil raisins, dates and water for 3 minutes.
Add shortening and cool.
Add eggs, then all remaining ingredients and mix well.
Chill.
Drop onto ungreased cookie sheet.
Bake at 350 degrees for 10 to 12 minutes.
DIABETIC RECIPE - 608
DIABETIC
FRUIT
COOKIES
1 c. flour
1 tsp. baking soda
1 c. water
1 c. dates, chopped
1/2 c. apples, peeled & chopped
3/4 c. raisins
1/2 c. margarine
1 c. quick oats
2 eggs, beaten (I use egg beaters)
1 tsp. vanilla
1 c. pecans, chopped
Sift flour and soda, set aside.
Cook water, dates, apple and raisins; bring
to a boil.
Simmer 3 minutes.
Remove from heat and add the margarine and stir. Cool mixture and then add eggs, oatmeal and the dry ingredients; add the vanilla
and nuts.
Cover and refrigerate overnight.
Drop on cookie sheets 2 inches
apart.
Bake in 350 degree oven for about 24 minutes.
Store in the refrigerator
in air tight container.
May also add 1 teaspoon cinnamon to dry ingredients if desired.
DIABETIC RECIPE - 609
NO
BAKE
DIABETIC
FRUIT
CAKE
1 lb. graham crackers, crushed
(reserve 3 double crackers)
1/2 lb. margarine
1 lb. marshmallows
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