DIABETIC RECIPE - 661
EASY
SUGARFREE
DESSERT
1 (6 oz.) pkg. sugarfree Jello
2 c. hot water
1/2 pkg. Crystal Light lemonade mix
2 c. water
3 c. Cool Whip
1 angle food cake
Dissolve Jello in hot water.
Add lemonade mix and water.
Chill until slightly thickened, beat until frothy and fold in Cool Whip.
Fold in cake broken in pieces.
Put into 9 x 13 inch pan and chill.
DIABETIC RECIPE - 662
CREAM
PUFFS
Melt 1/2 cup oleo in 1 cup boiling water.
Sift together 1 cup flour and 1/2 teaspoon salt.
Add to boiling liquid all at once and stir until mixture leaves side of pan in compact ball.
Cool 1 minute.
Put in mixing bowl and add 4 eggs
one at a time, beating well after each addition.
Drop by rounded teaspoon
onto ungreased cookie sheet.
Bake at 450 degrees for 10 minutes and then at 400 degrees for about 25 minutes.
Cool and fill with favorite filling.
Suggested filling: 1 tub Cool Whip, stir in 1/2 package instant vanilla pudding.
Most diabetics can have this.
DIABETIC RECIPE - 663
SUGARLESS
APPLE
PIE
1 (12 oz.) can frozen apple juice concentrate, thawed
3 tbsp. cornstarch
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
56 apples, peeled, cored and sliced
DIABETIC RECIPE - 664
SUGARFREE
SPICE
COOKIES
1/3 c. margarine, softened
1/4 c. granulated fructose
1/2 tsp. granulated brown sugar replacement
1 c. flour
1/2 tsp. baking powder
1 tsp. cinnamon
1/8 tsp. salt
1 tsp. vanilla
In a large bowl, cream margarine, fructose, and brown sugar replacement
together until light and fluffy.
Add flour, baking powder, cinnamon, and salt;
mix well.
Stir in vanilla.
Shape dough into 1 inch balls and place on
ungreased cookie sheets.
Flatten balls with a fork that has been dipped in cold water.
Bake at 375 degrees for 810 minutes; cool on wire racks.
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