DIABETIC RECIPE - 687
DIABETIC
SPICE
OATMEAL
COOKIES
Boil 1 cup water and 2 cups raisins.
Cool for 5 minutes.
Add 4 tablespoons sweetener, 1/2 cup butter, 1/2 teaspoon salt, 1/4 teaspoon allspice, 1/2
teaspoon cinnamon, 1/8 teaspoon nutmeg, 2 1/2 cups oatmeal, 1/2 cup chopped
nuts, and 1 teaspoon soda.
Form into balls and bake on lightly greased cookie sheet for 15 minutes at 325 degrees.
DIABETIC RECIPE - 689
DIABETIC
COOKIES
1 3/4 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. baking soda
1/2 c. margarine
1/2 c. Sugar Twin
1 egg
1 c. unsweetened applesauce
1/2 c. raisins, chopped
1 c. All Bran Buds
1/2 c. finely chopped nuts
Preheat oven to 350 degrees.
Sift together flour, cinnamon, nutmeg, cloves and baking soda.
In large bowl, mix together margarine, artificial sweetener and egg.
Mix in dry ingredients, alternating with applesauce.
Fold in bran, raisins and nuts and mix thoroughly.
Drop onto greased cookie sheet by
tablespoons.
Lightly flatten with fork, dipped in milk.
Bake for 78 minutes.
DIABETIC RECIPE - 690
DIABETIC
PUMPKIN
PIE
1 sm. pkg. sugarfree vanilla pudding
1 1/2 c. milk (whole or nonfat)
1 c. canned pumpkin
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Artificial sweetener to equal 1 tsp.
sugar
1 baked 8inch pie crust
Place pudding mix in a saucepan.
Gradually add milk.
Cook and stir over
medium heat until mixture comes to a boil.
Remove from heat and add pumpkin, spices and sweetener; mix well.
Pour into baked crust.
Chill until firm, about
3 hours.
DIABETIC RECIPE - 691
DIABETIC
WHIPPED
CREAM
1/3 c. instant nonfat dry milk
1/3 c. ice water
1/2 tsp. liquid sweetener
Chill small glass bowl and beaters.
Combine ingredients and whip on high
speed with mixer until consistency of whipped cream.
Makes about 10 servings of
2 tablespoons.
|