DIABETIC RECIPE - 739
APPLE
TURNOVER
1 apple, peeled, cored and sliced
1 tsp. lemon juice
1 tbsp. water
1 slice white bread
1/4 tsp. cinnamon
Artificial sweetener to equal 2 tsp. sugar
Cook sweetener, cinnamon, water, and lemon juice with apple.
Cook until
tender. Cool.
Remove crush from bread.
Roll thin.
Place apple mixture on 1/2
bread. Fold diagonally.
Moisten edges and press together with fork.
Bake at
425 degrees slower until crisp.
Remember to eat crust of bread.
DIABETIC RECIPE - 740
APPLE/PEAR
TUNA
SALAD
1 med. apple or pear
1 (3 oz.) water packed tuna
2 tbsp. diced green pepper
1 tbsp. local French or Italian dressing
2 tsp. lemon juice
Pinch of artificial sweetener
Lettuce cup
Dice pear.
Toss with tuna and green pepper.
Combine dressing, lemon juice, and sugar substitute.
Pour over salad and toss.
Spoon into lettuce cup.
DIABETIC RECIPE - 741
APRICOT
UPSIDE
DOWN
CAKE
12 frozen apricot halves, thawed
1/2 tsp. lemon juice
1/2 tsp. brown sugar replacement
1/4 tsp. cinnamon
2 slices white bread crumbs
1 tsp. baking powder
Dash of salt
2 eggs, separated
1/3 c. granulated sugar replacement
3 tbsp. hot water
1/2 tsp. vanilla
Preheat oven to 350 degrees.
Combine apricots, lemon juice, brown sugar, and cinnamon.
Spread on bottom of nonstick small baking dish.
Combine crumbs, baking powder, and salt.
Beat egg yolks.
Gradually beat in sugar until yolks
are thick and lemon colored.
Beat in water, bread crumb mixture and extract. Beat egg whites with a pinch of salt until stiff, not dry.
Fold into egg
mixture.
Spoon over apricots.
Bake for 25 minutes or until cooked throughout.
2 servings.
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