DIABETIC RECIPE - 570
ALMOND
BISCUIT
RING
1/4 c. granulated brown sugar,
replacement
2 tbsp. diatetic maple syrup
2 tsp. reduced calorie margarine
2 tsp. water
1/3 c. almonds, coarsely chopped
1 (8 oz.) tube refrigerator biscuits
In a 1 1/2 quart microwave safe casserole, combine the brown sugar replacement, maple syrup, margarine and water.
Cover with a paper towel and microwave on
high for one minute.
Allow to sit, covered for one minute, then stir to mix in
the melted margarine.
Stir in the almonds.
Cut each of the biscuits into four pieces.
Roll each piece into a ball.
Dip each piece into the syrup mixture
then place in a microwave safe ring mold.
Arrange all coated balls uniformly around the ring mold.
Pour any remaining syrup over the balls in the mold. Microwave on medium (50% power) for 5 to 6 minutes, turning the mold 1/4 turn after each two minutes.
Remove from oven and immediately cover with waxed
paper.
Allow to sit undisturbed for 5 minutes; then turn out onto a serving dish.
Divide into 10 servings.
This dish has only about 80 calories per serving.
DIABETIC RECIPE - 571
BANANA
SPLIT
PIE
1 graham cracker crust
1 (4 oz.) pkg. sugarfree instant vanilla pudding mix
2 c. lowfat milk
2 bananas, sliced
1 (15 oz.) can crushed pineapple
1 c. Cool Whip
1 tsp. vanilla
1/2 c. pecans, chopped
Mix pudding with milk and beat until thick, pour into crust.
Put bananas over pudding.
Squeeze pineapple to remove all juice.
Sprinkle on top of bananas. Cover with Cool Whip, sprinkle pecans on top.
Chill well.
DIABETIC RECIPE - 573
FRUIT
DIP
1 c. plain yogurt
8 oz. light cream
8 packets Equal sugar
1 tsp. vanilla. Mix.
|