DIABETIC RECIPE - 842
LO
CAL
EGGPLANT
1 eggplant
1 onion
Parmesan cheese
Salt
Pepper
Peel eggplant and dice into salted boiling water.
Slice onion into the water too; cook about 20 minutes.
Drain and toss with cheese, salt, and pepper to taste.
DIABETIC RECIPE - 843
LOW
CAL
RHUBARB
TORTE
1 c. flour
1/2 c. butter or oleo
5 tbsp. powdered sugar
1/8 tsp. salt
2 eggs
1 1/2 c. Sugar Twin
1/4 c. flour
3/4 tsp. baking powder
3 c. rhubarb
Crust:
Mix 1 cup flour, butter, powdered sugar, and salt together. Pat into a
12 x 7 x 1/2 inch cake pan.
Bake 10 minutes at 375 degrees.
Remove from oven and cool slightly.
Filling:
Mix eggs, Sugar Twin, 1/4 cup flour, baking
powder, and rhubarb together.
Cover the crust with this mixture.
Bake 35 to 40
minutes at 375 degrees.
DIABETIC RECIPE - 844
COPPER
PENNY
CARROTS
2 lbs. carrots, cleaned and sliced thin
1 green pepper, thinly sliced
1 med. onion, thinly sliced
Salt and pepper as desired
SAUCE:
1/4 c. salad oil
1 tsp. Worcestershire sauce
1 (10 oz.) can tomato soup, undiluted
1 tsp. yellow mustard
1/2 c. vinegar
20 packets Equal
Cook carrots in covered pan in 1/2 inch of water, 8 minutes after boiling has started (so carrots are tender but still crunchy).
Rinse in cold water to stop cooking.
In bowl, alternate layers of vegetables.
Sauce:
Bring sauce ingredients to a boil, stirring occasionally. Remove from heat.
Cool for a few minutes.
Add 20 packets Equal.
Put in blender and blend.
Pour sauce over
vegetables while still hot. Cool.
Refrigerate at least 12 hours before serving. Keeps in refrigerator several weeks in a covered plastic container.
To serve,
use a slotted spoon.
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