DIABETIC RECIPE - 671
CHOCOLATE
SAUCE
1 tbsp. butter
2 tbsp. cocoa
1 tbsp. cornstarch
1 c. skim milk
2 tsp. sugar substitute
1/8 tsp. salt
Melt butter.
Combine cocoa, cornstarch and salt; blend with melted butter until smooth.
Add milk and sugar substitute and cook over moderate heat, stirring constantly until slightly thickened, remove from heat.
Stir in
vanilla.
Set pan in ice water and stir until completely cold.
(Sauce thickens
as it cools.)
One serving
(1 tablespoon) free exchange.
DIABETIC RECIPE - 672
BUTTERSCOTCH
COOKIES
1/2 tsp. baking powder
1 c. flour
Pinch of salt
1/4 c. shortening
2 tbsp. brown sugar
1 env. or 1 1/16 oz. artificially sweetened butterscotch pudding and pie filling mix
1/4 tsp. vanilla
1 egg
Sift together salt, flour, and baking powder.
Combine shortening and sugar and cream together; slowly add pudding mix, mixing thoroughly. Then add egg, beat until mixture is light and fluffy.
Stir in vanilla; and then add
ingredients; mixing well.
Place dough on wax paper; shape into a roll about 2
inches in diameter.
Wrap in wax paper.
Place in freezer for about 30 minutes or refrigerate overnight. Cut into 1/8 inch slices then place on ungreased
cookie sheet.
Bake at 375 degrees for 810 minutes.
2 cookies = 2 fruit and 1
fat exchange.
Yields 24 cookies.
DIABETIC RECIPE - 673
MARASCHINO
CHERRY
GUMDROP
COOKIES
1/2 c. margarine
1/4 c. brown sugar
1 egg yolk
1 c. flour
1 1/2 tsp. vanilla extract
1/4 tsp. salt
24 sm. gum drops or 12 maraschino cherries, halved
Cream together margarine adding sugar slowly.
Mix in egg yolk and vanilla extract. After sifting dry ingredients together slowly add creamed mixture.
Roll into small balls and place on ungreased cookie sheet.
Bake at 350 degrees
for 5 minutes.
After removing from oven, gently press maraschino cherry half or
1 gumdrop in the center of each cookie.
Return to oven and continue baking for
an additional 810 minutes.
2 cookies = 1 fruit exchange and 2 fat exchanges. Yields 2 dozen cookies.
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