DIABETIC RECIPE - 668
SMAKEROON
COOKIES
3 egg whites
1/2 tsp. cream of tartar
2 tsp. sugar substitute
1/4 tsp. almond flavoring
3 c. Rice Krispies
1/4 c. shredded coconut
Beat egg whites until foamy, add cream of tartar and continue beating until stiff but not dry.
Add sugar substitute and flavoring.
Beat until blended.
Fold in cereal and coconut and drop by teaspoonfuls onto lightly greased cookie sheet.
Bake at 350 degrees for 1215 minutes or until lightly browned.
1 serving = 1 fruit exchange (3 cookies).
Yields 24 cookies.
DIABETIC RECIPE - 669
CHOCOLATE
CAKE
1/4 c. sifted all purpose flour
1 tsp. baking powder
1/4 tsp. salt
3 tbsp. cocoa
1/4 c. cold coffee
1 tbsp. sugar substitute
1 egg
1 tbsp. salad oil
1/4 c. cold water
1 tsp. vanilla
Sift flour, baking powder, soda, and salt together.
Blend cocoa and coffee. Beat egg and all sugar substitute, water, salad oil, and vanilla and stir into dry ingredients, mixing only until smooth.
Stir in cocoa and coffee mixture.
Line one 8 inch round layer cake pan with wax paper and grease with 1/8 teaspoon butter.
Pour batter into pan, cover pan with foil and place in shallow pan of
water.
Bake at 350 degrees for 25 minutes.
Remove from pan onto cake rack and cool. Cut layer in half crosswise to make half of a two layer cake.
One serving
= 1 fruit and 1 fat exchange.
DIABETIC RECIPE - 670
SPONGE
CAKE
7 eggs
1/2 c. cold water
3 tbsp. sugar substitute
1/2 tsp. vanilla
2 tbsp. lemon juice
1/4 tsp. cream of tartar
1 1/2 c. cake flour
1/4 tsp. salt
Beat egg yolks until thick and lemon colored.
Combine water, sugar substitute, vanilla, and lemon juice.
Add to egg yolks beat until thick and
foamy; add cream of tartar to beaten egg whites and continue beating until stiff peaks form.
Fold carefully into yolk mixture. Combine sifted flour and salt.
Sift a little at a time over the mixture, folding in gently.
Pour into an
ungreased 9 or 10 inch tube pan.
Bake at 325 degrees for 1 hour and 15 minutes. One serving = 1 bread exchange.
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