PINEAPPLE SHERBET (FOR DIABETICS)
Written by TheChef on February 24, 2010 in Diabetic Recipes
Tags: pineapple sherbet
- 1 (16 oz.) can crushed pineapple in pineapple juice
- 1 tsp. unflavored gelatin (1/3 envelope)
- 2 tbsp. lemon juice nonnutritive sweetener equivalent to 1/2 cup sugar
- 1/2 c. nonfat dry milk powder
At least 3 1/2 hours before serving: Drain pineapple, reserving juice. In small saucepan, into 1/4 cup reserved pineapple juice, sprinkle gelatin. Cook over low heat, stirring constantly until gelatin is dissolved. Remove from heat; stir in 1/2 cup reserved pineapple juice, lemon juice, crushed pineapple and nonnutritive sweetener; cool. In small bowl with mixer at high speed, beat milk powder with 1/2 cup ce water until stiff peaks form; gently stir in gelatin mixture until well combined. Pour into shallow pan; freeze 3 hours or until firm. Makes
8 servings.
DIABETIC FUDGE
Written by TheChef on February 24, 2010 in Diabetic Recipes
- 1 14 1/2 oz. evaporated milk
- 3 tbsp. cocoa
- 1/4 c. oleo
- Liquid Sweetner to equal 1/2 c. sugar
- 1/4 tsp. salt
- 1 tsp. vanilla
- 2 1/2 c. graham cracker crumbs
- 1/4 c. nuts
Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetner, salt. Bring to boil. Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill.
DIABETIC PEANUT BUTTER COOKIES
Written by TheChef on February 24, 2010 in Diabetic Recipes
Tags: butter cockies, dieabetic peanut
- 1/3 c. plain flour
- 1/4 tsp. baking soda
- 1/4 tsp. baking powder
- Pinch of salt
- 2 tbsp. shortening
- 2 tbsp. peanut butter
- 1 tsp. Sweet ‘n Low
- 1 egg, beaten
Mix and stir all ingredients in order (flour, baking soda, baking powder, salt, shortening, peanut butter and Sweet ‘n Low). Add beaten egg and mix well. Drop by large teaspoon on greased cookie sheet. Bake at 350 degrees for 10 minutes.
DIABETIC PEANUT BUTTER COOKIES
Written by TheChef on February 24, 2010 in Diabetic Recipes
Tags: diabetic peanut
- 1 c. flour
- 1/2 c. creamy peanut butter
- 1 egg
- 1 tsp. vanilla
- 1/4 tsp. salt
- 1 1/2 tsp. baking powder
- 1/2 c. water
- 1 tbsp. liquid sweetener
- 1/2 c. salad oil
Mix all together in a large bowl. Shape into balls and place on ungreased cookie sheet. Bake at 375 degrees for 12 to 15 minutes. (You may add a little more flour if desired.)
DIABETIC OATMEAL PEANUT BUTTER COOKIES
Written by TheChef on February 24, 2010 in Diabetic Recipes
Tags: diabetic oatmeal
- 2/3 c. oatmeal
- 2 c. flour
- 1 tsp. lite salt
- 1/4 tsp. soda
- 2 tsp. baking powder
- 1/3 c. corn oil
- 2/3 c. salt free peanut butter
- 1/4 c. Eggbeaters and 1 egg
- 3 tbsp. skim milk
- 4 tbsp. liquid sweetener
- 2 tbsp. sugar substitute
Sift flour, salt, soda, and baking powder. Cream next 6 ingredients together add oatmeal, beat. Add flour mixture, stir until it forms a ball; roll into 1 inch balls. Place on ungreased cookie sheet. Press down with glass. Bake at 375 degrees for 10 minutes. approx 35 calories per cookie.
TORTE AU CHOCOLA
Written by TheChef on February 24, 2010 in Diabetic Recipes
Tags: diabetics recipes, torte diabetic
- 1 3/4 c. cake flour, sifted
- 1/43 tsp. salt
- 3 tsp. baking powder
- 1/2 tsp. cinnamon
- 4 eggs, separated
- 1/2 c. melted butter or oil
- 3/4 c. Fruit Sweet
- 3/4 c. Fudge Sweet
- 1 tsp. vanilla
- 1/2 c. milk
Sift dry ingredients together and set aside. Combine the butter or oil, Fruit Sweet, Fudge Sweet and vanilla. Add the yolks to the liquid mixture, blending one at a time. Add the flour mixture to the liquid mixture alternately with the milk. Whip the egg whites to stiff peaks and fold in gently but thoroughly. Bake at 350 degrees for 1/2 hour in 2 (9″) round greased and floured tins. Test. Cake will spring back when lightly touched. For a drier cake, bake until the cake draws away from the edge of the pan. Cool.
–FILLING–
- 1 (8 oz.) pkg. cream cheese
- 3 tbsp. Fruit Sweet
- 1 tsp. vanilla
Blend together. Cream cheese may be warmed slightly to soften for blending. Fill cake, then frost with whipped cream sweetened to taste with Fruit Sweet, flavored with vanilla or your favorite flavoring. Drizzle melted Fruit Sweet around edge of cake. *optional – put thinly sliced strawberries on top.
- 2 eggs, separated
- 6 tbsp. butter, softened
- 2 tsp. vanilla
- 2 tsp. baking powder
- 4 tbsp. whipping cream
- 3/4 c. Fruit Sweet
- 1 3/4 c. sifted cake flour
- 1 tsp. baking soda
Beat the egg yolks well. Add cream, butter, Fruit Sweet and vanilla and beat to blend well. Set aside. Sift the flour, baking powder andbaking soda together and set aside in a small bowl. In a medium size bowl, slowly blend the flour mixture and the liquid mixture in small amounts at a time until well mixed. Beat until smooth. In a separate bowl, beat egg whites until stiff but not dry. Stir a third of the whites into the batter and then gently fold in the remainder.
Spoon into a greased and floured 9″ pan. Bake in a preheated 350 degree oven for 25 to 35 minutes or until an inserted straw or toothpick comes out dry. Cool for about 5 minutes before turning out onto rack.
REFRIGERATOR BRAN MUFFINS
Written by TheChef on February 24, 2010 in Diabetic Recipes
Tags: bran muffins, diabetic muffins
- 1 1/2 c. apple juice
- 1 c. butter, melted
- 4 well beaten eggs
- 4 c. buttermilk
- 5 tsp. baking soda
- 2 c. processed Bran Buds
- 1 c. Fruit Sweet
- 4 c. ready-to-eat bran cereal
- 5 c. flour
- 1 tsp. salt
Pour the juice into a medium saucepan and bring to a boil over high heat. Remove, pour in the Bran Buds and stir well. Let the mixture stand for several minutes. Combine the butter, Fruit Sweet and eggs and beat well. Then stir in the bran cereal. Pour in the buttermilk and stir well, then add the flour, baking soda and salt. Beat the batter until it is thoroughly blended. Add the juice and Bran Buds and stir the batter until well blended. Drop several teaspoonfuls of batter into each greased muffin cup. Bake at 400 degrees for 15 minutes or until the center of each muffin is done. The batter can be stored in the refrigerator for up to 6 weeks and used as needed. Fruit and nuts, such as raisins, cranberries, bananas and walnuts, can be finely chopped, tossed with a little flour can also be used to add a little variety.
APRICOT PINEAPPLE CAKE
Written by TheChef on February 24, 2010 in Diabetic Recipes
Tags: apricot pineapple cake
- 2 eggs, beaten
- 3/4 c. Apricot Apple Butter
- 1/2 c. dried apricots, chopped fine
- 2 tsp. baking soda
- 1/2 c. butter, melted
- 1/2 c. drained, crushed pineapple
- 2 c. flour
- 1/2 c. Fruit Sweet
Combine the eggs, butter, Apricot Apple Butter, pineapple and dried apricots until thoroughly blended. Mix the flour and baking soda together, then combine with the egg mixture alternately with the Fruit Sweet. Mix until the batter is smooth. Bake in a 9″x12″ greased and floured pan at 340 degrees for 40 minutes or until cake springs back when pressed lightly. Remove the cake from the oven. Cool, turn out and cool completely. Flavor is usually better the next day.
LO-CAL CHEESE CAKE
Written by TheChef on February 24, 2010 in Diabetic Recipes
Tags: cheese cake, diabetic cheese cake
- 12 oz. low fat Ricotta cheese
- 4 eggs, separated
- 3/4 c. Fruit Sweet
- Grated peel of 1 lemon
- 3 graham crackers, finely crushed
- 12 oz. low fat cottage cheese
- 2/3 c. non-instant milk powder
- 5 tbsp. lemon juice or to taste
- 2 tsp. pure vanilla
Butter or oleo for pan
Put cheese in process with egg yolks and Fruit Sweet and blend. Add milk, powder and process until smooth. Add vanilla, lemon juice and peel to cheese mixture. Blend until smooth. Beat egg whites until frothy, then add to the processor and blend for about 2 seconds, until mixed. Butter the bottom and 1/2 way up the sides of a 9″ springform pan.
Pour the graham cracker crumbs into the pan and shake until buttered area is coated. Leave any extra on the bottom. Pour cheesecake mixture into pan and bake at 350 degrees with a pan of water in the oven to prevent drying. Bake for 45 minutes or until inserted knife emerges clean. Cool. May serve with Wax Orchards All-Fruit Fanciful preserve of your choice. Variations: All cottage or all ricotta cheese may be used. For standard cream cheese cake, substitute 24 ounces cream cheese, 3 eggs, 1/2 cup powdered milk and 2/3 cup Fruit Sweet. Adjust lemon.
Recent Comments