DIABETIC RECIPE - 695
SUGARFREE
APPLE
PIE
4 c. sliced peeled apples
1/2 c. undiluted frozen apple juice concentrate
1 1/2 to 2 tsp. tapioca, cornstarch or flour
1/2 tsp. lemon juice (optional)
1/2 to 1 tsp. cinnamon, nutmeg or apple pie spice
Divide pastry into 2 parts and roll thin to fit an 8 or 9inch plate.
Set aside.
Mix apples, apple juice concentrate, thickener and spice and stir until apples are well coated.
Add lemon juice, if desired, to keep apples lighter colored. Taste 1 piece of apple to check the spice.
Pour into the pastrylined pie pan and top with the second crust or pastry strips.
Seal the edges and cut slits in the top crust to allow steam to escape.
Bake at 425 degrees for 4045 minutes until golden brown.
Serve warm or cold.
NOTE:
Apples have some
natural pectin, but a small amount of thickener seems necessary to hold the
sweet concentrate of the apples for an even flavor.
One serving (including the crust)220 calories; 1 1/2 fruit exchanges; 1 bread exchange; 1 fat exchange.
DIABETIC RECIPE - 696
APPLE
PIE
(NO
SUGAR)
4 c. apple
1/2 c. frozen apple juice concentrate, undiluted
2 tsp. tapioca or cornstarch
1/2 to 1 tsp. cinnamon
Mix apples and all ingredients until well coated; pour into pastry shell and top with pastry.
Bake at 425 degrees for 40 to 45 minutes.
DIABETIC RECIPE - 698
PICKLED
MUSHROOMS
(GRZYBKI
MARYNOWANE)
4 lb. sm. mushrooms
1 1/2 tbsp. salt
4 c. boiling water
1 3/4 c. water
2 bay leaves
3/4 c. sugar
15 peppercorns
2 1/2 tsp. salt
3/4 c. vinegar
DIABETIC RECIPE - 699
BENSA
FOOLA
4 cube steaks
1 lb. hamburger
1 egg
1/4 c. green pepper, chopped
1/4 c. red pepper, chopped
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