DIABETIC RECIPE - 849
CREAM
CHEESE FROSTING
8 oz. light cream cheese, room temperature
5 tbsp. unsweetened pineapple juice concentrate
1/2 tsp. vanilla extract
1/2 tsp. finely grated orange zest
In a bowl, whisk all ingredients together until smooth.
Yield:
About 1 1/4
cups.
Per serving:
46 calories, 3 gm carbohydrates, 2 gm protein, 3 gm fat. 96
mg sodium.
Exchanges:
1 fat.
Serving size:
1 1/2 tablespoons.
Cholesterol:
10 mg per serving.
DIABETIC RECIPE - 850
DATE
COFFEE
CAKE
1/3 c. mashed banana, mash ripe banana
with fork
1/2 c. margarine, softened
3 lg. eggs
1 tsp. vanilla extract
1 1/4 c. water
3 c. unbleached white flour
1 tsp. baking soda
2 tsp. baking powder
1 1/2 c. chopped dates
TOPPING:
1/3 c. chopped dates
1/3 c. chopped walnuts
1/3 c. flaked coconut
Beat together mashed banana and margarine until creamy.
Add eggs, vanilla,
and water; beat.
Measure in flour, baking soda, and baking powder.
Beat well.
Stir 1 1/2 cups chopped dates.
Spoon batter into an oiled and floured 9 x 13
inch baking pan.
Spread batter evenly in pan.
Combine topping ingredients and sprinkle over batter.
Bake in 350 degree oven for 20 to 25 minutes or until knife inserted comes out clean.
Cool on a wire rack.
Serves 10.
DIABETIC RECIPE - 851
BLUEBERRY
MUFFINS
1 c. allpurpose flour, sifted
1 1/2 tsp. baking powder
1/2 tsp. salt (optional)
1 1/2 tsp. or 2 pkgs. Equal
1/2 c. skim milk
1 egg or 1/4 c. Egg Beater
2 1/2 tbsp. melted shortening
1/3 c. fresh or frozen blueberries
Preheat oven to 425 degrees.
Spray muffin tins with nonstick vegetable spray.
Sift together flour, baking powder, and salt.
Beat Equal and egg
together.
Add milk and melted shortening.
Stir into the flour mixture.
Stir
in blueberries until just mixed.
Batter will be slightly lumpy.
Divide into tins.
Bake 20 to 25 minutes or until done.
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