DIABETIC RECIPE - 820
STRAWBERRY
CHIFFON
PIE
1 c. crushed pineapple, unsweetened
12 strawberries
1 pkg.
OZenta
strawberry gelatin
7 pkgs. artificial sweetener
1 c. evaporated skim milk, chilled
1 tbsp. lemon juice
1 1/2 tsp. vanilla
1 tsp. almond extract
Bring pineapple to boil.
Stir in strawberries, gelatin, and sweetener.
Stir until gelatin is dissolved.
Whip milk and lemon juice in chilled bowl until frothy.
Add extracts and beat until stiff.
Add gelatin mixture slowly to whipped milk.
Pile into 10 inch pie plate and refrigerate.
Garnish with additional strawberries.
DIABETIC RECIPE - 821
STRAWBERRY
FRUIT
SQUARES
2 envelopes dietetic strawberry gelatin
1 c. boiling water
1 c. crushed pineapple, in own juice
1 ripe banana, finely diced
6 oz. plain yogurt
1 envelope
Sweet'N
Low
Dissolve gelatin in boiling water.
Add juice drained from pineapple with cold water.
Enough cold water to equal 1 cup liquid.
Add pineapple and banana. Pour
1/2 into 1 quart bowl.
Chill until firm.
Spread evenly with plain yogurt mixed
with sugar substitute.
Place bowl in freezer for 30 minutes until yogurt is firmer.
Pour remaining gelatin, very carefully, on top.
Chill until firm. Cut
in squares.
DIABETIC RECIPE - 822
STRAWBERRYPRAMGE
DELIGHT
1/2 c. unsweetened orange juice
24 unsweetened strawberries
Artificial sweetener to equal 2 tsp. sugar
Blend in blender and freeze until firm.
DIABETIC RECIPE - 823
SWEET
'N
SOUR
CABBAGE
4 c. shredded cabbage
3 oz. ham
2 tbsp. artificial brown sugar
1 tbsp. flour
1/4 c. water
1/3 c. vinegar
1 sm. onion, sliced
2 cloves
Salt and pepper to taste
Cook cabbage in boiling salted water approximately 7 minutes.
Add sugar and flour to small amount of bouillon; blend.
Add the 1/4 cup water, vinegar, and seasonings.
Cook until thick.
Add onion, diced ham, and cabbage.
Heat through.
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