DIABETIC RECIPE - 657
NO
CALORIE
DIABETIC
DRESSING
1/2 c. water
1/2 c. white vinegar
1/2 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. pepper
1/16 tsp. paprika
Artificial sweetener to substitute for 4 tsp. sugar
Combine and refrigerate.
Yield:
1 cup.
1 serving = 12 tablespoons.
*Diabetics
this is a free exchange.
Sodium value 133 mg/2 tablespoons (low sodium diets omit salt).
No cholesterol, protein fat or calories.
DIABETIC RECIPE - 658
CARROT
CABBAGE
SLAW
(DIABETIC
RECIPE)
1/2 head cabbage
1 sm. onion
2 celery stalks
2 carrots
1 tbsp. mayonnaise
2 pkg. Sweet 'N Low
1/2 tsp. black pepper
2 tbsp. vinegar
2 tbsp. lemon juice
Shred cabbage and carrots.
Finely chip onion and celery.
Mix together in a large bowl.
In a separate bowl, mix together Sweet 'N Low, pepper, vinegar, lemon juice, and mayonnaise.
Pour over shredded vegetables and refrigerate. Yield 10 servings.
Exchanges:
One serving equals 1 vegetable; calories:
one serving equals 23 calories.
DIABETIC RECIPE - 660
DIABETIC
CREAM
CHEESE
SALAD
1 (3 oz.) env. sugar free Jello (lime)
1 c. crushed pineapple in own juice
3 oz. lite cream cheese, room temperature
1/2 c. evaporated skim milk, chilled
Mix Jello with 1 cup boiling water.
Drain juice from pineapple and add water to make 1/2 cup liquid.
Add juice to Jello mixture and chill until syrupy.
Beat the evaporated skim milk, making sure that the bowl, beaters and milk are
well chilled.
Set whipped milk aside.
Beat the cream cheese into Jello.
Fold in the whipped milk and drained pineapple and chill in mold or glass dish.
Yields 9 1/2 cup servings.
Substitutions:
1 serving equals 1/2 fat substitution and 1/2 fruit substitutes.
|