DIABETIC RECIPE - 680
COCONUT
CUSTARD
PIE
4 eggs
4 tbsp. diet oleo
1 tsp. coconut extract
5 tbsp. flour
8 oz. shredded Jicama sweetener = 1/2
c. sugar
1 3/4 c. water
1 1/2 tsp. vanilla
2/3 c. dry milk
2 slices dry bread
Dash of salt
Combine all ingredients in blender, except Jicama.
Fold in Jicama and pour into crust lined 10 inch pie pan.
Bake at 350 degrees for 40 to 45 minutes.
DIABETIC RECIPE - 681
SUGAR
FREE
APPLE
PIE
4 c. sliced, pared apples (preferably yellow delicious)
1/2 c. unsweetened apple juice concentrate (do not dilute)
1 1/2 tsp. cornstarch or tapioca
1 1/2 tsp. cinnamon or apple pie spice
Mix thickener, concentrate, and spices.
Pour over apple slices to coat well. Pour into crustlined pie plate.
Top with remaining crust.
Bake at 425 degrees about 45 minutes until crust is golden and apples are tender.
8 servings each
220 calories.
Exchanges = 1 1/2 fruit, 1 bread, 1/2 fat each serving.
DIABETIC RECIPE - 682
DIABETIC
CHEESE
CAKE
2/3 c. cottage cheese
1/3 c. cold water
1/2 tsp. vanilla
1/2 c. blueberries
1/3 c. hot water
1/3 c. powdered milk and 3 pkgs. Equal
1 tsp. lemon juice
1 env. unflavored gelatin
Soften gelatin in cold water, then add hot water.
Blend until smooth. Add
rest of ingredients and blend again until smooth.
Stir in blueberries.
Chill until firm.
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