All Foods

NO BAKE DIABETIC FRUIT CAKE

noreply@blogger.com (Unknown) — Sun, 02 Jan 2011 07:15:00 +0000

Just 4 u

1 lb. graham crackers, crushed (reserve 3 double crackers)
1/2 lb. margarine
1 lb. marshmallows

Melt above and add cracker crumbs. 3/4 c. grated raisins 1 tsp.
coconut flavoring 1/2 c. dried apricots 1/2 c. raw cranberries 3/4 c.
dates, cut up Add to first mixture and mix well. Pat mixture in
6"x13"x2" pan lined with plastic wrap. Chill.

DIABETIC FRUIT COOKIES

noreply@blogger.com (Unknown) — Sun, 02 Jan 2011 07:14:00 +0000

Just 4 u

1 c. flour
1 tsp. baking soda
1 c. water
1 c. dates, chopped
1/2 c. apples, peeled & chopped
3/4 c. raisins
1/2 c. margarine
1 c. quick oats
2 eggs, beaten (or eggbeaters)
1 tsp. vanilla
1 c. pecans, chopped

Sift flour and soda, set aside. Cook water, dates, apple and raisins;
bring to a boil. Simmer 3 minutes. Remove from heat and add the
margarine and stir. Cool mixture and then add eggs, oatmeal and the
dry ingredients; add the vanilla and nuts. Cover and refrigerate
overnight. Drop on cookie sheets 2 inches apart. Bake in 350 degree
oven for about 24 minutes. Store in the refrigerator in air tight
container. May also add 1 tsp. cinnamon to dry ingredients if desired.

DIABETIC COOKIES

noreply@blogger.com (Unknown) — Sun, 02 Jan 2011 07:12:00 +0000

Just 4 u

1 c. raisins
1 c. water
2 eggs, beaten
1 tsp. vanilla
1 c. flour
1/4 c. dates, chopped
1/2 c. shortening
3 tsp. sweetener
1 tsp. soda

Boil raisins, dates and water for 3 minutes. Add shortening and cool.
Add eggs, then all remaining ingredients and mix well. Chill. Drop
onto ungreased cookie sheet. Bake at 350 degrees for 10 to 12
minutes.

DIABETIC JELLY

noreply@blogger.com (Unknown) — Sun, 02 Jan 2011 07:11:00 +0000

Just 4 u

1 qt. sugarless apple juice
4 tbsp. artificial sweetener (can add more)
4 tbsp. lemon juice
2 pkg. unflavored gelatin

Mix ingredients and boil gently for 5 minutes. Cool and pour into
containers. Store in refrigerator.

DIABETIC EGG NOG

noreply@blogger.com (Unknown) — Sun, 02 Jan 2011 07:10:00 +0000

Just 4 u

1 1/2 c. milk
5 sucaryl tablets
4 eggs, beaten well
2 tsp. vanilla

Put all ingredients together and mix well.

DIABETIC PUNCH

noreply@blogger.com (Unknown) — Sun, 02 Jan 2011 07:10:00 +0000

Just 4 u

1-2 liter diet Sprite
1 (46 oz.) can chilled unsweetened pineapple juice
1 pkg. blueberry Kool-Aid with Nutrasweet

Chill all ingredients and pour in punch bowl and serve.

STRAWBERRY DIABETIC JAM

noreply@blogger.com (Unknown) — Sun, 02 Jan 2011 07:09:00 +0000

Just 4 u

1 c. berries
3/4 c. sugar-free strawberry pop
1 pkg. strawberry sugar-free Jello
3 packets Equal

Mash the berries, add soda pop and cook 1 minute. Remove from heat
and stir in Jello until dissolved. Stir in sweetener and pour in jars.
Seal and store in refrigerator. Yields about 1 1/4 cups. You may use
other fruits such as raspberries, peaches or cherries.

SUGAR-FREE DIABETIC CAKE

noreply@blogger.com (Unknown) — Sun, 02 Jan 2011 07:09:00 +0000

Just 4 u

2 c. raisins
2 c. water
2 eggs, lightly beaten (you can use eggbeaters or egg whites)
1 tsp. vanilla extract
1/2 c. skim milk
2 c. unsweetened applesauce
3 tsp. Sweet & Low
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
1 tsp. baking powder
2 c. all-purpose flour
1 c. chopped nuts (optional)

You may substitute the nuts with 1/2 cup mashed bananas for a
uniquely different flavor, if so, mix banana with the wet ingredients.
Preheat oven to 350 degrees. Cook raisins in water until all water is
absorbed, about 30 minutes. Mix all the wet ingredients in one bowl
and all the dry ingredients in a separate bowl. The nuts get added to
the flour mixture then add the flour mixture to the liquid mixture. Fold
in the raisins. Bake in loaf or bundt pan for 35 to 45 minutes or until
toothpick inserted comes out clean.

DIABETIC'S PUMPKIN PIE

noreply@blogger.com (Unknown) — Sun, 02 Jan 2011 07:08:00 +0000

Just 4 u

1 baked, cooked 9 inch pie shell
2 sm. pkgs. sugar free instantvanilla pudding c. milk
1 c. canned pumpkin
1 tsp. pumpkin pie spice
1/4 tsp. nutmeg
1/4 tsp. ginger
1/2 tsp. cinnamon

Blend all ingredients in blender until smooth. Use plain canned
pumpkin.
Do not use canned pumpkin pie mixture. Pour into pie shell
and chill until ready to serve.

DIABETIC APPLE PIE

noreply@blogger.com (Unknown) — Sun, 02 Jan 2011 07:08:00 +0000

Just 4 u

Pastry for 8 inch two crust pie
6 c. sliced tart apples
3/4 tsp. cinnamon or nutmeg
1 (12 oz.) can frozen Seneca apple juice
2 tbsp. cornstarch

Heat oven to 425 degrees. Put apples in pastry lined pan. Heat juice,
cornstarch and spice (optional). Let it boil until clear. Pour over
apples. Cover with top crust. Bake 50 to 60 minutes.

ORANGE SHERBET (FOR DIABETICS)

noreply@blogger.com (Unknown) — Sun, 02 Jan 2011 07:07:00 +0000

Just 4 u

1 c. orange juice
1 tsp. unflavored gelatin (1/3 envelope)
2 tbsp. lemon juice
1 tbsp. grated orange peel nonnutritive sweetener equal to 1/2 cup
sugar
1/2 c. nonfat dry milk powder

Mix all ingredients together until well blended.

PINEAPPLE SHERBET (FOR DIABETICS)

noreply@blogger.com (Unknown) — Sun, 02 Jan 2011 07:06:00 +0000

Just 4 u

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
ice 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

noreply@blogger.com (Unknown) — Sun, 02 Jan 2011 07:06:00 +0000

Just 4 u

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

noreply@blogger.com (Unknown) — Sun, 02 Jan 2011 07:05:00 +0000

Just 4 u

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

noreply@blogger.com (Unknown) — Sun, 02 Jan 2011 07:04:00 +0000

Just 4 u

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

noreply@blogger.com (Unknown) — Sun, 02 Jan 2011 07:03:00 +0000

Just 4 u

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

noreply@blogger.com (Unknown) — Sun, 02 Jan 2011 07:02:00 +0000

Just 4 u

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.

BUTTER POUNDCAKE

noreply@blogger.com (Unknown) — Sun, 02 Jan 2011 06:59:00 +0000

Just 4 u

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 and
baking 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

noreply@blogger.com (Unknown) — Sun, 02 Jan 2011 06:59:00 +0000

Just 4 u

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

noreply@blogger.com (Unknown) — Sun, 02 Jan 2011 06:57:00 +0000

Just 4 u

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

noreply@blogger.com (Unknown) — Sun, 02 Jan 2011 06:45:00 +0000

Just 4 u

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.

ORANGE MINCE CAKE

noreply@blogger.com (Unknown) — Sun, 02 Jan 2011 06:44:00 +0000

Just 4 u

2 eggs, well beaten
1/3 c. Fruit Sweet
1 1/2 c. flour
1 1/2 tsp. baking powder
1/4 c. butter
1 c. Fruit Mincemeat
1 tsp. baking soda

Beat eggs, melt butter and add to Mincemeat and Fruit Sweet. Sift dry
ingredients, add to mincemeat mix and blend. Spoon and smooth
batter into oiled and floured 8" baking pan. Bake at 350 degrees for
approximately 25 minutes. Top with Orange Cream Cheese Topping.
--ORANGE CREAM CHEESE FROSTING--

6 oz. cream cheese
2 tbsp. Fruit Sweet
2 tbsp. concentrated orange juice
Blend all ingredients together. Use on Orange Mince Cake.

CHOCOLATE CAKE

noreply@blogger.com (Unknown) — Sun, 02 Jan 2011 06:43:00 +0000

Just 4 u

2 eggs, beaten
1/2 c. butter, melted
1 c. strawberry apple butter
1 tsp. vanilla
5 tbsp. milk
3/4 c. Fudge Sweet Topping
5 tbsp. Fruit Sweet
2 c. flour
2 tsp. baking powder

Combine eggs, butter, strawberry apple butter and vanilla. Place the
covered jar of Fudge Sweet into hot water to thin. Add the milk,
Fudge Sweet and Fruit Sweet to the butter mixture. Sift the flour and
baking soda together and blend with the wet mixture. Pour into two
greased and floured 9" round tins or equivalent. Bake at 350 degrees
for 40 minutes. Cool. Top with whipped cream.

NO-SUGAR CUSTARD

noreply@blogger.com (Unknown) — Sun, 02 Jan 2011 06:43:00 +0000

Just 4 u

6 egg yolks
1/4 c. Fruit Sweet
1/2 c. flour
2 c. milk
1 tsp. vanilla
1 tbsp. butter

In a medium bowl, beat egg yolks and Fruit Sweet until thick and pale.
While continuing to beat, gradually sift in flour. Pour into a saucepan
and place over low heat on the stove and gradually add milk and
vanilla. Cook, stirring constantly, until mixture has thickened to a
custard consistency, about 15 minutes. Remove from heat. Melt
butter and pour over custard to prevent a skin from forming while it
cools. Makes 3 cups.

FANCIFUL FREEZE

noreply@blogger.com (Unknown) — Sun, 02 Jan 2011 06:42:00 +0000

Just 4 u

4 ripe bananas, peeled
1/2 c. Raspberry Fanciful

Wrap bananas in plastic wrap and freeze overnight. Remove from
freezer, break into 4 or 5 pieces and let stand at room temperature for
about 10 minutes to slightly soften for the processor. Blend the
bananas in a processor or blender until creamy. Add the Raspberry
(or other flavor) Fanciful and blend briefly. This can be served
immediately, or stored in the freezer. Serves 4.