DIABETIC RECIPE - 565
BLACK
BOTTOM
PIE
GRAHAM
CRACKER
CRUST:
1 1/4 c. graham cracker crumbs
1/2 c. diet margarine
FILLING:
1 envelope unflavored gelatin
3/4 c. partskim ricotta cheese
12 packets sweetener
1 packet lowcalorie whipped topping mix
1 1/2 c. skim milk
1 tbsp. vanilla extract
1/4 c. cocoa
Combine crumbs with diet margarine by cutting in softened margarine until mixture resembles coarse crumbs.
Press firmly in bottom and sides of 8 or 9
inch pie pan.
Bake in preheated 350 degree oven for 8 to 10 minutes.
Cool.
In
small saucepan, sprinkle gelatin over 1/2 cup skim milk.
Let stand one minute. Heat, stirring constantly until gelatin dissolves.
In blender or food
processor, blend ricotta until smooth and add gelatin mixture, remaining 1 cup milk and vanilla.
Continue blending until completely smooth.
Remove half the mixture, set aside.
To mixture still in blender, add 6 packs sugar substitute and cocoa.
Blend thoroughly.
Pour blender mixture into crust, chill for 30 minutes or until partially set.
At the same time, chill remaining mixture for
30 minutes.
Prepare whipped topping mix according to package directions gradually adding remaining 6 packets sugar substitute.
Whisk into reserved, chilled mixture until blended smoothly.
Spoon over chocolate layer; chill until set.
Garnish with dusting of cocoa.
Makes one (8 or 9 inch) pie (filling and crust) or 8 servings.
DIABETIC RECIPE - 566
CHICKEN
BREASTS
WITH
CARROT
AND
ZUCCHINI
STUFFING
2 sm. whole chicken breasts
1 c. carrots, shredded (about 2 sm.)
1 c. zucchini, shredded (about 1 med.)
1 tsp. salt
1/4 tsp. poultry seasoning
1 envelope chickenflavored bouillon
1/4 c. water
With sharp knife, remove skin and excess fat from chicken breasts.
Cut each breast in half, along breastbone; remove breastbone.
From cut side of each chicken breast half, with tip of sharp knife, cut and scrape meat away from rib cage, gently pulling back meat to form pocket; set aside.
In medium bowl,
combine carrots, zucchini, salt and poultry seasoning.
Spoon about 1/2 cup mixture into each pocket; secure with toothpicks.
In 10 inch skillet, place chicken, sprinkle with bouillon.
To skillet add water, over medium high heat,
heat to boiling.
Reduce heat to low; cover and simmer about 40 minutes or until
chicken is fork tender.
Remove toothpicks.
Makes 4 servings, 180 calories per serving.
|