DIABETIC RECIPE - 745
BANANA
CREAM
PIE
2 c. skim milk
4 eggs, separated
4 packs artificial sweetener
1 tsp. banana extract
1 banana, sliced
2 packets unflavored gelatin
1 tsp. vanilla
Sprinkle gelatin in 3/4 cup cold milk.
Heat remaining milk.
Add gelatin mixture and stir over low heat until dissolved.
Beat egg yolks, add to hot
mixture stirring constantly.
When mixture thickens, add sweetener.
Remove from
stove.
Add vanilla and banana flavoring.
Pour half of filling in 8 inch pie plate.
Place sliced bananas on top.
Cover with rest of filling.
Meringue: Beat egg whites until frothy.
Add 1/2 teaspoon cream of tartar, 1 teaspoon vanilla.
Add 4 packs of artificial sweetener, 1/4 teaspoon nutmeg and beat. Beat until stiff.
Pile on top of banana filling.
Put under broiler 1 to 2 minutes until golden brown.
Refrigerate 4 hours before serving.
DIABETIC RECIPE - 746
BARBQ
MEAT
BALLS
1 lb. ground chuck
1/2 c. liquid skimmed milk
1 med. onion, chopped
Salt & pepper to taste
1/2 c. diet catsup
1 tbsp. minced green peppers
1 tsp. prepared mustard
1 tbsp. vinegar
1 tbsp. minced onion
1 1/2 tbsp. Worcestershire sauce
2 packs Sweet & Low
Mix chuck, milk, onion, salt & pepper.
Make into balls.
Broil until brown
(approximately 15 minutes).
Sauce:
Mix catsup, green pepper, mustard, and vinegar.
Add minced onion, Worcestershire sauce, & Sweet'N Low.
Pour over meat balls.
Cook covered for 15 minutes at 400 degrees.
DIABETIC RECIPE - 747
BARBQ
SAUCE
1 can tomato juice
1 onion, chopped
1 tbsp. mustard
1 tsp. chili powder
1/4 c. vinegar
Garlic powder to taste
1/2 tsp. paprika
1 tsp. Worcestershire sauce
Sweetener, salt, & pepper to taste
Combine and simmer until thick as you desire.
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