DIABETIC RECIPE - 758
CELERY
SALAD
4 c. slivered celery, sliced diagonally
2 heads Boston lettuce
1 (12 oz.) yogurt
1 1/2 tbsp. lemon juice
1 1/2 tbsp. DiJon mustard
4 tbsp. finely chopped parsley
Salt and pepper
Cover and cook celery in very small amount of boiling water.
Cook for 3 minutes.
Drain and cool.
Arrange on lettuce cups.
Mix yogurt, lemon juice, mustard, and parsley.
Season to taste and pour dressing over celery.
DIABETIC RECIPE - 759
CHEESE
AND
ONION
CASSEROLE
8 oz. onions. sliced
4 oz. Swiss cheese, grated
4 eggs, slightly beaten
2 c. skim milk
2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
4 slices enriched white bread, crumbled, divided in half
Combine all ingredients except 1/2 of bread crumbs.
Combine in casserole
dish; mix well.
Top casserole with remaining bread crumbs.
Bake at 350 degrees
for 25 minutes.
Bake longer if needed until heated throughout.
Makes 4
servings.
DIABETIC RECIPE - 760
CHEESE
CAKE
2 eggs
1 lb. Farmer's cheese
1/4 c. buttermilk
1 1/2 tbsp. liquid artificial sweetener
1 tbsp. lemon juice
1 tsp. vanilla
6 oz. cottage cheese
1/3 c. buttermilk
1/2 tsp. cinnamon
1 pkg. artificial sweetener
Blend eggs, Farmer's cheese, 1/4 cup buttermilk.
Add liquid sweetener, lemon juice, and vanilla.
Pour into Pyrex dish and bake at 375 degrees for 15
minutes.
Pour on cream topping and bake 5 minutes more.
TOPPING:
Blend cottage cheese, buttermilk, cinnamon.
Add sweetener and mix well.
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