DIABETIC RECIPE - 692
DIABETIC
PUMPKIN
PIE
1 (16 oz.) can pumpkin
1 (13 oz.) can evaporated milk
2 eggs
1/4 c. Brown Sugar Twin
1/4 c. Sugar Twin
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ginger
Sesame Seed Crust
Combine all ingredients and mix well in blender.
Pour into Sesame Seed Crust. Bake at 425 degrees for 15 minutes, then reduce heat to 350 degrees, and bake 35 minutes longer.
Exchange per serving:
1 bread, 1/2 milk, 1 fat.SESAME SEED
CRUST:
1 c. allpurpose flour
1/4 c. sesame seed
1/2 tsp. salt
1/2 c. plus 2 tbsp. corn oil margarine
2 or 3 tbsp. cold orange juice
Combine to make 1 (9inch) pie shell.
DIABETIC RECIPE - 693
DIABETIC
CAKE
2 c. water
2 c. raisins
1 c. unsweetened applesauce
2 eggs
2 tbsp. liquid artificial sweetener
3/4 c. cooking oil
1 tsp. baking soda
2 c. flour
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla
Preheat oven to 350 degrees.
Cook raisins in water until water evaporates.
Add applesauce, eggs, sweetener, cooking oil and mix well.
Blend in baking soda and flour.
Add cinnamon, nutmeg and vanilla and mix.
Pour into greased 8x8
inch cake pan and bake approximately 25 minutes or until done.
DIABETIC RECIPE - 694
STRAWBERRY
PIE
(NO
SUGAR)
1 baked pie shell
1 qt. strawberries
3 tbsp. cornstarch
1 (8 oz.) pkg. cream cheese
1 c. apple juice, unsweetened
Slice berries, simmer 1 cup in 2/3 cups apple juice 3 minutes.
Mix cornstarch with 1/3 cup apple juice, stir in berries.
Stir constantly 1 minute until
thick.
Spread softened cheese over pie crust, put berries on cheese, pour
cooked berries on top.
Garnish with whipped cream and a few berries.
Chill 3
to 4 hours.
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