DIABETIC RECIPE - 768
CHOCOLATE
CREAM
ROLL
1 pkg. chocolate ALBA
2 eggs
1/2 tsp. cream of tartar
1 1/2 tsp. vanilla
1 pkg. Sweet'N Low
1/2 c. fruit juice
1 envelope unflavored gelatin
1/2 c. evaporated skim milk
2 tbsp. lemon juice
1 tsp. vanilla
Blend ALBA, eggs, cream of tartar, and baking soda.
Add 1 1/2 teaspoon
vanilla and Sweet'N Low.
Blend in blender.
Blend until smooth.
Pour onto wax paper lined small cookie sheet.
Bake at 350 degrees for 15 to 20 minutes.
Cool. Place on a slightly damp dish towel.
Carefully peel away wax paper.
Cool. Spread with cream filling and roll up "Jellyroll" style.
Place the roll
in freezer for storage.
Remove from freezer a few minutes before serving time. Slice.
CREAM
FILLING:
Mix fruit juice, gelatin, and milk.
Add lemon juice,
add 1 teaspoon vanilla.
DIABETIC RECIPE - 769
CHOCOLATE
PUDDING
1/3 c. chocolate Alba skimmed milk
1 egg
3/4 c. water Vanilla to taste Tart shells
Mix ingredients.
Cook until thick.
Serve in tart shells.
DIABETIC RECIPE - 770
CHRISTMAS
COLE
SLAW
1/2 head green cabbage
1/4 head purpose cabbage
1/3 c. chopped onions
1/3 c. chopped green peppers
1/2 c. diet mayonnaise
1 tsp. salt
2 tsp. artificial sweetener
1/4 tsp. pepper
1 tsp. vinegar
1 tsp. lemon juice
Shred cabbage and mix with other ingredients.
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