Recipes

Gently stir wet ingredients into dry ingredients just until moistened. Drain raisins, and fold in carrots and raisins. Pour into cake pans, and bake at 350 degrees for 25 to 30 minutes. Then reduce heat to 325 degrees for 8 to 12 more minutes.
Serve cooled

CHOCOLATE BANANA MOUSSE
K Young

Ingredients:
1-oz. sq. (28-g sq.) unsweetened chocolate
1 cup (250 mL) evaporated skim milk
3 tblsp (45 mL) granulated sugar replacement
2 egg yolks
1/4 tsp (1 mL) salt
1 tsp (5 mL) vanilla extract
2 bananas (sliced)

Directions:
Combine chocolate, 1/4 cup ( 60 mL) of the milk and the sugar replacement in top of double boiler. (Chill remaining milk in freezer.) Cook and stir over simmering water until chocolate melts. Pour amount of hot chocolate mixture over egg yolks and beat well. Pour egg mixture into chocolate mixture on top of double boiler. Stir in salt. Cook and stir over hot water until mixture thickens. Cool completely. Scrape cold or slightly frozen milk into mixing bowl and beat until very stiff. Fold chocolate mixture into stiffly beaten milk. Fold in vanilla and banana slices. Spoon into mould, freezer tray or individual cups and freeze until firm.
Yield 8 servings:
Exchange 1 serving: 1 bread, 1 fat
Calories 1 serving: 69

FRUIT COOKIES
K Young

Ingredients:
1/2 cup (60 mL) margarine
4 tsp (20 mL) granulated sugar replacement
2 eggs
2 cups (500 mL) flour (sifted)
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1/2 tsp (2 mL) nutmeg
1/4 cup (60 mL) hot apple juice
1/4 cup (60 mL) raisins (chopped)
1/4 cup (60 mL) currants

Directions:
Cream together margarine and sugar replacement. Add eggs; beat until fluffy. Combine flour, baking soda, salt and nutmeg in sifter; add alternately with hot apple juice to creamed mixture. Fold in raisins and currants. Allow to rest 15 minutes. Drop by teaspoonfuls onto lightly greased cookie sheet, 2 to 3 in. (5 to 7cm) apart. Bake at 350 degrees F (170 C) for 12 to 15 minutes.
Yeild 60 cookies
Exchange 1 cookie: 1/2 fruit
Calories 1 cookie: 27

~ORANGE MOUSSE~
By Munca

Ingredients:
l cup frozen orange juice
2 egg whites
1 package sugar-free orange gelatin
1/4 c cold water
1/2 c boiling water
1 cup fresh orange slices or 1 small can mandarin oranges (natural juice)

Directions:
Mix gelatin in cold water. Add boiling water and stir until dissolved. Add undiluted frozen orange juice and stir. Refrigerate until thickened. Beat egg whites until fluffy and fold into orange ixture. Scoop mixture into two pretty glass bowls and place orange slices on top or arrange mandarin oranges around edges. Serve immediately or refrigerate until ready to eat.
This recipe is sugar free and low glycemic. Monica S. (munca)

SUGAR-FREE STAR-SPANGLED DESSERT
By Munca

Ingredients:
BOTTOM LAYER:
1 pint fresh or frozen blueberries
2 cups water
1 package (.6 ounce) sugar free blueberry flavored gelatin
1 cup cold water
MIDDLE LAYER:
1 envelope unflavored gelatin
1/2 cup cold water
1 cup skim milk
1 package (8 ounce) light cream cheese softened
12packets artificial sweetener (equivalent to 1/2 cup sugar)
1 teas vanilla extract.
TOP LAYER:
1 package sugar free raspberry flavored gelatin (.6 ounce)
2 cups boilng water
2 cups cold water.

Directions:
In a saucepan, simmer blueberries and water over medium heat until berries are soft. Remove from heat stir in blueberry gelatin until dissolved. Add cold water and mix well. Pour into a 13 inch x 9 inch x 2 inch pan. Chill until set, about 40 minutes. In a small bowl, sprinkle the unflavored gelatin over cold water let stand for 1 minute. Heat milk but do not boil add to softened gelatin and stir to dissolve. In a mixing bowl, beat cream cheese, sweetener and vanilla until smooth. Gradually beat in milk mixture. Spoon over bottom layer. Chill until set, about 30 minutes. Dissolve raspberry gelatin in boiling water stir in cold water. Spoon over the middle layer. Chill until set, at least 2 hours.
YIELD: 16 servings Serving: 1 Calories: 57 Fat: 3 gm.
Monica S. (munca)

SUGAR-FREE APPLE PIE

Ingredients:
1/3 cup frozen apple juice concentrate
4 packets artificial sweetener
(equal to 8 teas. sugar)
2 teas. cornstarch
1 teas. cinnamon
Pastry for double-crust pie(9 Inch)
8 cups thinly sliced peeled baking apples
1 tbs. margarine

Directions:
Combine the first four ingredients. Line pie plate with bottom crust: add apples. Pour juice mixture over apples dot with margarine. Roll out remaining pastry to fit top of pie cut slits or an apple shape on top. Place over filling seal and flute the edges.
Bake at 375 for 35 minutes. Increase temperature to 400 bake 15-20 minutes or until apples are tender.
Makes 8 servings.
Calories:337
Fat:17 grams
Per 1/8 of pie.

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