Sugar Free Recipes For Cakes Pastries And Pies

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If you thought you couldn't have pie in your carb-conscious meal plan, think again. We've lightened the crusts and tweaked the fillings so you can enjoy delicious pie recipes that fit into your diabetes meal plan. Whether you prefer pumpkin pie or favor fruit fillings, you'll love these delicious diabetic desserts.

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SUGAR FREE RECIPES FOR CAKES-PASTRIES AND PIES FOR A DIABETIC MEAL PLAN D

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Satisfying the Sweet Tooth For the Diabetic Life sometimes doesnt seem fair – you love sweets and are known for your sweet tooth but now that you have been diagnosed with diabetes you are afraid you cant have them anymore. This isnt entirely true. Yes if you previously indulged in many sweets you can no longer do that and it may be a contributing factor to way you have type 2 diabetes. But there are ways that you can satisfy your sweet tooth and stick to your diabetic diet. Even though sugar isnt the only reason blood sugars raise the combination of a high- sugar item and carbohydrates are. There are many sugar substitutes and artificial sweeteners that are available to purchase on their own or in sweets such as chocolate and hard candies. Another way to add sweets into your diet is to substitute them for other carbohydrates in a meal. If you were planning on having a tuna salad sandwich for lunch instead of having the bread try eating the tuna on its own and use the saved carbohydrates on a cookie or two depending on size and serving information. This can be done with many different variations but should be done in moderation – your body really will function better on those two pieces of whole wheat bread than it will on two chocolate chip cookies. Speak with your dietician too. A dietician is full of ideas and suggestion on how to improve your diabetic diet. He or she may have suggestions on snacks or meals that you would not have considered to be sweet but can certainly satisfy your sweet tooth. Such as eating a banana to satisfy a chocolate craving. As time goes on you will begin to appreciate the natural sweet things in life too – such as a juicy apple or a fresh orange. Please note that for every recipe that calls for a pie shell or crust there is a recipe for one in this book.

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DEEP DISH APPLE PIE Sugar substitute to equal 1/3 c. sugar 1 tbsp. cornstarch 1/2 tsp. grated lemon rind 2 1/2 tsp. lemon juice 1/4 tsp. nutmeg 1/2 tsp. cinnamon 4 sm. apples sliced 1 c. all purpose flour sifted 1 tsp. salt 1/4 c. reduced calorie margarine 3 tbsp. cold water Combine sugar substitute cornstarch lemon rind lemon juice nutmeg cinnamon and apple slices. Place in 9 inch deep dish pie plate on baking dish set aside. Combine flour and salt cut in margarine until mixture

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resembles cornmeal. Blend in water with fork until all dry ingredients are moistened. Shape dough into a ball. Roll out dough on floured surface and place on top of apple filling. Bake at 425 degrees for 35 minutes or until brown. Cut in 8 equal slices and serve. Yields 8 servings. Amount 1/8 of pie. Exchange: 1 1/2 bread 1/2 fat. SUGAR – FREE APPLE PIE – RECIPE 2 4 c. sliced peeled apples 1/2 c. frozen apple juice concentrate 1 tsp. cinnamon or apple pie spice 1/2 tsp. lemon juice optional 2 tsp. tapioca or cornstarch Mix apples apple juice concentrate thickener and spice and stir until apples are well-coated add lemon juice if desired to keep apples lighter colored. Taste 1 piece of apple to check the spice. Pour into the pastry lined pie pan and top with the second crust or pastry strips. Seal the edges and cut slits in the top crust to allow steam to escape. Bake at 425 degrees for 40 to 45 minutes or until golden brown. Serve warm or cold. 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

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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. NO BAKE DIABETIC FRUIT CAKE 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. Want to Cure Diabetes Click Here CHOCOLATE CAKE FOR THE DIABETIC 1 1/2 c. flour 1 1/2 tsp. soda 1/3 c. Sugar Twin + 1 tbsp. 7 pkgs. Equal 1/3 c. cocoa 1 tsp. salt or less 1 tbsp. vinegar 1/3 c. oil 1 c. water

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1 tsp. oil 1/4 c. buttermilk 2 beaten eggs Sift dry ingredients together in bowl. Beat eggs and add to rest of ingredients. Stir with fork dont beat. Pour into loaf pan and bake at 350 degrees for 35 to 40 minutes test with toothpick. CHOCOLATE CAKE FOR THE DIABETIC 2 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. CHOCOLATE CAKE FOR THE DIABETIC 3 1/4 c. sifted all purpose flour

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1 tsp. baking powder 1/4 tsp. salt 3 tbsp. cocoa 1/4 c. cold coffee 1 tbsp. sugar substitute 1 egg 1 tbsp. salad oil 1/4 c. cold water 1 tsp. vanilla Sift flour baking powder soda and salt together. Blend cocoa and coffee. Beat egg and all sugar substitute water salad oil and vanilla and stir into dry ingredients mixing only until smooth. Stir in cocoa and coffee mixture. Line one 8 inch round layer cake pan with wax paper and grease with 1/8 teaspoon butter. Pour batter into pan cover pan with foil and place in shallow pan of water. Bake at 350 degrees for 25 minutes. Remove from pan onto cake rack and cool. Cut layer in half crosswise to make half of a two layer cake. One serving 1 fruit and 1 fat exchange. ORANGE MINCE CAKE 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

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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. HOLIDAY PRUNE AND RAISIN ROLL 1 tbsp. quick rising yeast 3 1/2 to 4 c. flour 1/4 c. white Sugar Twin 1/4 c. soft light margarine or 1/4 c. safflower oil 1/2 tsp. salt 1/2 tsp. pure lemon extract or 1 tsp. grated lemon rind 1 1/4 c. lukewarm water 1/2 c. Egg Beaters or 2 well beaten eggs Pam pan-coating or other non-stick spray Combine flour yeast salt white Sugar Twin together in a bowl. In another bowl cream margarine water lemon extract and Egg Beaters. Combine contents of both bowls and mix until dough is soft. Place dough in another bowl spray with Pam. Cover and let rise 15- 20 minutes.

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Punch down and let dough rise for an additional 15-20 minutes. While dough is rising: 1/2 c. raisins 1/2 tsp. pure lemon extract Brown Sugar Twin to taste 1/4 c. evaporated skim milk Cook raisins and prunes in a little water until tender. Place in blender and mix or mash with potato masher. Add brown Sugar Twin and lemon extract. To prepare roll for cooking: Roll out dough forming a rectangle. Sprinkle with filling and roll up sealing edges with a little water. Place roll on baking sheet lightly sprayed with Pam. Shape roll into circle or horse shoe. Brush top of roll with evaporated skim milk. Slit top of roll with sharp scissors until some the filling shows through. Bake at 400 degrees for 20-30 minutes or until brown. 35 servings. Exchanges: 1 starch/bread 1/2 fruit calories: 109 carbohydrates: 21 gm protein: 2 1/2 gm fat: 2 gm. LO-CAL 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

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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. APRICOT PINEAPPLE CAKE To Cure Diabetes Click Here 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. BUTTER POUNDCAKE

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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. DIABETIC CARROT CAKE 3 lg. eggs 1/2 c. soft butter 1 c. unsweetened pineapple juice 2 1/2 c. unbleached white flour 3 c. grated carrots 1 tsp. soda 2 tsp. baking powder 1 tsp. nutmeg 1 tsp. cinnamon

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--TOPPING-- 1 c. crushed drained pineapple 1 tsp. cinnamon Beat together eggs butter and pineapple juice. Add flour soda baking powder and spices. Beat well. Stir in grated carrots and mix well. Pour mixture into greased and floured 9x13 inch pan. Mix drained pineapple and cinnamon and sprinkle over cake mixture. Bake 25-30 minutes at 350 degrees or until brown. ORANGE NUT CAKE 1/4 c. sugar twin brown 1/3 c. sugar twin white 1 egg 1 1/4 c. flour 2 tsp. baking powder 1/4 tsp. soda 1/4 tsp. cinnamon 2/3 c. orange juice 1 tsp. orange extract 2 tbsp. chopped nuts Pre-heat oven to 350 degrees. Grease 8-inch pan. In large mixing bowl combine oleo sugar twins and egg. Beat 2 minutes at high speed. Scrape bowl occasionally. Lightly spoon flour into measuring cup level off. Blend in remaining ingredients except nuts. Beat 1 minute on slow speed. Pour mix into prepared pan. Sprinkle with nuts. Bake at 350 degrees 25 to 30 minutes.

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RAISIN PIE 1 1/2 c. raisins 1 1/2 c. water 1 tsp. vinegar 1/2 c. sugar twin Boil raisins and add 3 tablespoons cornstarch in enough water to make like thin paste. Thicken raisins and pour into unbaked pie shell. Top with crust. Bake at 375 degrees until crust is done. PEACH PIE FOR DIABETICS 1 can unsweetened peaches 3/4 c. sugar twin Heat in saucepan then thicken with cornstarch. Remove from heat and add 1 teaspoon lemon juice and 1/2 teaspoon cinnamon. Pour into an unbaked pie shell there’s a recipe for pie crust later on in the book top with crust. Bake at 375 degrees until crust is brown. BANANA RAISIN CAKE FOR DIABETICS

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2 c. flour 1 1/2 tsp. baking powder Non Nutrive sweetener equivalent to 11/2 c. sugar 6 tsp. Sweet low 1 tsp. soda 1 tsp. salt 1/2 c. diet margarine 1 c. banana about 3 mashed 1 tsp. lemon peel grated 1 tsp. vanilla extract 2 eggs 1 c. white raisins chopped 1/2 c. nuts chopped fine Mix all ingredients together. Preheat oven to 350 degrees and bake 1 hour 20 minutes or until done. DIABETIC CHEESE CAKE 2 eggs 1 lb. Farmers cheese 1/4 c. buttermilk 1 1/2 tbsp. liquid artificial sweetener 1 tbsp. lemon juice 1 tsp. vanilla 6 oz. cottage cheese 1/3 c. buttermilk 1/2 tsp. cinnamon 1 pkg. artificial sweetener Blend eggs Farmer’s cheese 1/4 cup buttermilk then add liquid sweetener lemon juice and vanilla. Pour into Pyrex dish and bake at 375

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degrees for 15 minutes. Pour on cream topping and bake another 5 minutes. TOPPING: Blend cottage cheese buttermilk cinnamon. Add sweetener and mix well. DIABETIC CHEESE CAKE 2 2/3 c. cottage cheese 1/3 c. cold water 1/2 tsp. vanilla 1/2 c. blueberries 1/3 c. hot water 1/3 c. powdered milk and 3 pkgs. Equal 1 tsp. lemon juice 1 env. unflavored gelatin Soften gelatin in cold water then add hot water. Blend until smooth. Add rest of ingredients and blend again until smooth. Stir in blueberries. Chill until firm. COCONUT CUSTARD PIE 4 eggs 4 tbsp. diet oleo 1 tsp. coconut extract 5 tbsp. flour 8 oz. shredded Jicama sweetener 1/2 c. sugar 1 3/4 c. water

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1 1/2 tsp. vanilla 2/3 c. dry milk 2 slices dry bread Dash of salt Combine all ingredients in blender except Jicama. Fold in Jicama and pour into crust lined 10 inch pie pan. Bake at 350 degrees for 40 to 45 minutes. DIABETIC SPONGE CAKE To Cure Diabetes Naturally Click Here 7 eggs 1/2 c. cold water 3 tbsp. sugar substitute 1/2 tsp. vanilla 2 tbsp. lemon juice 1/4 tsp. cream of tartar 1 1/2 c. cake flour 1/4 tsp. salt Beat egg yolks until thick and lemon colored. Combine water sugar substitute vanilla and lemon juice. Add to egg yolks beat until thick and foamy add cream of tartar to beaten egg whites and continue beating until stiff peaks form. Fold carefully into yolk mixture. Combine sifted flour and salt. Sift a little at a time over the mixture folding in gently. Pour into an ungreased 9 or 10 inch tube pan. Bake at 325 degrees for 1 hour and 15 minutes. One serving 1 bread exchange. MOCK FRUIT CAKE

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1/3 c. instant non-fat milk 1/4 c. chilled orange juice 1/2 apple cored and chopped 3/4 c. red currants 2 tsp. lemon juice 1/4 tsp. cinnamon 1/8 tsp. maple extract 1/8 tsp. vanilla Artificial sweetener to equal 6 tsp. sugar 2 oz. bread toasted and grated Preheat oven to 350 degrees. Combine milk and orange juice in large bowl. Whip until stiff by hand or mixer. Fold in remaining ingredients. Line loaf pan with wax paper. Pour ingredients into pan and bake 1 hour. Remove and cool thoroughly. Divide in half. STRAWBERRY CHIFFON PIE 1 c. crushed pineapple unsweetened 12 strawberries 1 pkg. O-Zenta strawberry gelatin 7 pkgs. artificial sweetener 1 c. evaporated skim milk chilled 1 tbsp. lemon juice 1 1/2 tsp. vanilla 1 tsp. almond extract Bring pineapple to boil. Stir in strawberries gelatin and sweetener. Stir until gelatin is dissolved. Whip milk and lemon juice in chilled bowl until

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frothy. Add extracts and beat until stiff. Add gelatin mixture slowly to whipped milk. Pile into 10 inch pie plate and refrigerate. Garnish with additional strawberries. CHOCOLATE CHEESECAKE Margarine for pan 15 oz. part skim milk Ricotta cheese 1 1/2 c. 12 oz. light cream cheese softened 1 whole egg 2 egg whites 1 c. unsweetened apple juice concentrate 3 tbsp. unsweetened cocoa 1 tbsp. cornstarch 1 tbsp. sugar 1 tsp. vanilla extract 2 tsp. unsweetened cocoa for topping Preheat oven to 350 degrees. Lightly grease bottom and sides of a 9 inch spring-form pan. Wrap outside of pan with aluminum foil. In the bowl of a food processor or blender puree all ingredients until smooth. Do in 2 batches if necessary. With a rubber spatula scrape mixture into prepared pan. Place on a baking sheet. Bake 45 minutes. Turn oven off. Leave in the oven with door closed for 1 hour. Remove and refrigerate. Before unmolding and serving let stand at room temperature for 10 minutes. Sift 2 teaspoons unsweetened cocoa over the top. Slice with a knife which has been warmed in hot water. Serves 12. Per serving: 167 calories 16 gm carbohydrates 8 gm protein 8 gm fat 220 mg sodium. Exchanges: 1 fruit 1 medium fat meat 1/2 fat. Cholesterol: 50 mg per serving.

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DIABETIC DATE NUT CAKE 1 1/2 stick margarine 2 tbsp. sweetener or to taste - I usually put in more 1 c. chopped dates or raisins 1 1/2 c. unsweetened applesauce 1 c. pecans chopped 1/2 tsp. cinnamon 1/2 tsp. cloves 1 tsp. vanilla 2 tsp. soda 2 c. plus 2 tbsp. all-purpose flour Have margarine at room temperature. Mix margarine applesauce sweetening sifted flour soda cloves and cinnamon together. Put pecans raisins or dates in bowl and add a few spoons of the flour mixture stir until the pecans and fruit are coated. Mix well and bake in tube pan. Line bottom of pan with wax paper. This cake tastes like fruit cake. DIABETIC DATE NUT CAKE 2 1/2 c. butter or oleo softened 1 tbsp. liquid sweetener 1 egg 1 c. chopped nuts

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1 c. chopped dates 1 1/2 c. diet applesauce 1/2 tsp. cinnamon 1/4 tsp. cloves 1 tsp. vanilla 1 tsp. soda 2 c. flour Cream butter or oleo. Add egg sweetener and vanilla mix well. Sift dry ingredients together and add to other mixture. Stir in dates applesauce and pecans. After everything has been mixed beat with a mixer at medium speed or until well blended. Turn into a greased and floured loaf pan and bake at 350 degrees for nearly an hour. LOW SUGAR DIABETIC CAKE 2 c. golden raisins 2 eggs beaten 2 tbsp. liquid sweetener Sweet 10 1 tsp. soda 1 tsp. vanilla 1/2 tsp. nutmeg 1 c. unsweetened applesauce 2 c. water 3/4 c. vegetable oil 1 1/4 tsp. cinnamon 2 c. all-purpose flour Boil raisins in water until all water is absorbed and then cool. Add applesauce eggs liquid sweetener and vegetable oil.

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Mix well. Blend in soda flour cinnamon nutmeg and vanilla. Mix well. Pour into greased tube pan and bake at 350 degrees for 50 to 60 minutes or until test done. Serves 20. CARROT CAKE Margarine and flour for pan 1 1/2 c. all-purpose flour 1/4 c. whole wheat flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. salt 1/2 c. vegetable oil 6 tbsp. sugar 2 eggs 1/4 c. unsweetened pineapple juice concentrate 1 tsp. vanilla extract 1 c. shredded carrots 1/2 c. golden raisins 1/2 c. unsweetened crushed pineapple drained Preheat oven to 350 degrees. Grease and flour a 9 x 5 x 3 inch loaf pan. In bowl toss flours baking powder baking soda cinnamon ginger and salt. In a second bowl stir oil sugar eggs pineapple juice and vanilla. Stir liquid into dry ingredients until smooth. Stir carrots raisins and pineapple. Scrape into prepared pan. Bake for 35 to 40 minutes until a pick inserted in the center of the cake comes out clean. Cool in pan on a rack for 1 hour. Unmold cake and ice with Cream Cheese Frosting. Cut into 1/2 inch slices to serve. Serves18. Per serving: 142 calories 19 gm carbohydrates 2 gm protein 7 gm fat 87 mg sodium. Exchanges: 1 starch 1 fat. Cholesterol: 30 mg per serving.

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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 To Cure Diabetes in 21 Days Click Here 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. SWEET FREE PEACH PIE 1 1/2 c. concentrated or 12 oz. can apple juice 3 tbsp. cornstarch 1 oz. butter or margarine 1/2 tsp. cinnamon 6 pkgs. Equal sweetener 4 c. fresh or frozen peaches Unbaked pie shell Cookl until butter melts all ingredients. Pour in pie shell and bake at 350 degrees for 45 minutes.

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SUGAR-FREE STRAWBERRY PIE 1 baked pie crust Fresh strawberries 1 box sugar-free strawberry Jello Cool Whip Bake pie crust for about 10 minutes at 400 degrees. Cool and layer with fresh strawberries. Mix Jello. When cool pour Jello over strawberries. Chill until set. Cover with Cool Whip. SUGAR-FREE STRAWBERRY PIE 2 1 baked pie shell 1 qt. strawberries 3 tbsp. cornstarch 1 8 oz. pkg. cream cheese 1 c. apple juice unsweetened Slice berries simmer 1 cup in 2/3 cups apple juice 3 minutes. Mix cornstarch with 1/3 cup apple juice stir in berries. Stir constantly 1 minute until thick. Spread softened cheese over pie crust put berries on cheese pour cooked berries on top. Garnish with whipped cream and a few berries. Chill 3 to 4 hours. DIABETIC PUMPKIN PIE

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1 16 oz. can pumpkin 1 13 oz. can evaporated milk 2 eggs 1/4 c. Brown Sugar Twin 1/4 c. Sugar Twin 1 tsp. cinnamon 1/2 tsp. salt 1/2 tsp. nutmeg 1/4 tsp. ginger Sesame Seed Crust Combine all ingredients and mix well in blender. Pour into Sesame Seed Crust. Bake at 425 degrees for 15 minutes then reduce heat to 350 degrees and bake 35 minutes longer. Exchange per serving: 1 bread 1/2 milk 1 fat. --SESAME SEED CRUST— 1 c. all-purpose flour 1/4 c. sesame seed 1/2 tsp. salt 1/2 c. plus 2 tbsp. corn oil margarine 2 or 3 tbsp. cold orange juice Combine to make 1 9-inch pie shell. DIABETIC PUMPKIN PIE 2 1 sm. pkg. sugar-free vanilla pudding 1 1/2 c. milk whole or nonfat 1 c. canned pumpkin

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1/4 tsp. cinnamon 1/4 tsp. nutmeg Artificial sweetener to equal 1 tsp. sugar 1 baked 8-inch pie crust Place pudding mix in a saucepan. Gradually add milk. Cook and stir over medium heat until mixture comes to a boil. Remove from heat and add pumpkin spices and sweetener mix well. Pour into baked crust. Chill until firm about 3 hours. DIABETIC CREAMY FROSTING 1/2 c. low fat cottage cheese sieved 1/8 tsp. salt 1/2 tbsp. diet margarine melted Non-nutritive sweetener equivalent to 1/2 c. sugar 1 tsp. almond or vanilla extract Mix all ingredients beat until smooth. Spread on cake. Frosts one 10 inch cake. DIABETIC CREAMY FROSTING 2 1/4 c. cream cheese 2 tsp. skim milk Sweetener equivalent to 1/4 c. powdered sugar 1/4 tsp. salt

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1/2 tsp. vanilla Food coloring Cream cheese and milk thoroughly. Add sweetener salt and vanilla. Add coloring last if desired. Makes 1/3 cup frosting. APRICOT UP-SIDE DOWN CAKE 12 frozen apricot halves thawed 1/2 tsp. lemon juice 1/2 tsp. brown sugar replacement 1/4 tsp. cinnamon 2 slices white bread crumbs 1 tsp. baking powder Dash of salt 2 eggs separated 1/3 c. granulated sugar replacement 3 tbsp. hot water 1/2 tsp. vanilla Preheat oven to 350 degrees. Combine apricots lemon juice brown sugar and cinnamon. Spread on bottom of non-stick small baking dish. Combine crumbs baking powder and salt. Beat egg yolks. Gradually beat in sugar until yolks are thick and lemon colored. Beat in water bread crumb mixture and extract. Beat egg whites with a pinch of salt until stiff not dry. Fold into egg mixture. Spoon over apricots. Bake for 25 minutes or until cooked throughout. 2 servings. DIABETIC UNBAKED FRUIT CAKE

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1 box graham cracker crumbs 1 box 8 oz. dates 1 sm. jar maraschino cherries 1/2 c. golden raisins 1/2 c. raisins 2 pkg. diced dried fruit mix 1 c. pecans 2 8 oz. cans crushed pineapple in own juice Drain cherries and discard liquid. Place in small saucepan. Add enough water to cover. Let come to a boil drain and repeat. Drain again and cover with cold water. Drain and chop dates pecans add diced fruit then add graham cracker crumbs. Drain juice from pineapple reserving juice from 1 can. Pour juice and pineapple over fruit and cracker crumbs. Mix thoroughly until all is moistened. Empty mixture in loaf pan sprayed with non-stick spray cover with wax paper and press firmly in pan. Chill several hours or freeze before cutting. Yield 40 servings. Exchanges: 1 fruit 1/2 bread 1/2 fat calories 111 carb. 21 protein 1.5 gm. Sodium 56 mg. fat 3 gm. SUGARLESS CAKE WITH PINEAPPLE 1 c. raisins 1/2 c. dates chopped 1/2 c. crushed pineapple packed in juice 1 c. water 1/4 lb. margarine 1 1/2 c. flour 1 tsp. soda 1 tsp. vanilla 2 eggs 1/2 c. chopped nuts

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Boil raisins dates pineapple and water for 3 minutes. Add margarine and let cool. Beat eggs and vanilla. Add flour sifted with soda. Add cooled fruit mixture and nuts mixing well. Pour into greased and floured 9 x 13 inch pan. Bake in 350 degree oven approximately 25 minutes or until a toothpick in center comes out clean. Cool. May frost with 8 ounce cream cheese mixed with 1/4 cup honey. SUGARLESS APPLE PIE To Cure Diabetes Permanently Click Here 6 c. red delicious apples peeled sliced 1 6 oz. can sugarless apple juice 2 tbsp. cornstarch 1/2 tsp. cinnamon 1/4 tsp. nutmeg Pastry for 2 crust pie Simmer apples in juice about 5 minutes. Mix cornstarch and spices with a small amount of water. Add to apples boil until thickened. Line pie plate with favorite pastry. Add apples. Cover with top crust seal edges. Bake at 400 degrees until crust is browned. Note: Frozen blueberries may be substituted for apples. Omit the spice. Fresh or frozen peaches may be used instead of apples. Add a little nutmeg but no cinnamon. LEAN PIE CRUST

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1/2 c. flour 1/4 tsp. salt 1/4 tsp. baking powder 1/4 c. diet margarine Mix flour salt and baking powder. Add margarine. Cut with pastry blender until mix does not stick to bowl. Shape in ball. Chill for 1 hour. Roll on floured board. Bake at 425 degrees for 12 minutes. Makes 1 crust. SUGARLESS PRUNE CAKE 1 c. raisins 1 c. prunes 1 c. dates chopped 2 c. water 2 sticks oleo 2 tsp. vanilla 2 c. flour 1 tsp. salt 1 tsp. cinnamon 2 tsp. soda 4 eggs 1 c. chopped nuts Boil fruits and water 5 minutes. Add oleo set aside to cool. Beat 4 eggs. Add vanilla flour sifted with salt soda and cinnamon then fruit mixture and nuts. Mix well. Grease and flour a horn pan pour in batter. Bake at 350 degrees until a toothpick comes clean. Note: May be baked in several small foil loaf pans cooled and frozen. PINEAPPLE-CHEESE PIE

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1 24 oz. carton cottage cheese 1 pkg. Knox gelatin 1 egg 1 sm. can crushed pineapple 3 pkgs. Sweet Low 2 tsp. vanilla 2 tsp. lemon juice 1 tsp. rum flavor Cinnamon Process cottage cheese until smooth and set aside. Drain pineapple juice in bowl add Knox gelatin and set aside for five minutes. To cottage cheese add egg Sweet Low lemon juice and flavorings. Blend well. Add pineapple juice mixture and blend again. Stir pineapple into cheese mixture. Pour into an 8 inch or 9 inch pie plate and sprinkle with cinnamon. Bake 30 minutes in 350 degree oven. Cool and set in refrigerator overnight. TOPPING: 1 15 oz. can crushed pineapple drained 1 pkg. Sweet Low 1 tsp. cornstarch 1 tsp. rum flavoring To drained pineapple juice add Sweet Low and cornstarch. Cook on medium heat stirring until mixture is smooth and thick. Add crushed pineapple and rum flavoring. Cool and serve on pie.

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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. ANNS DIABETIC COFFEE CAKE 1 c. flour 2 tbsp. water

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Mix and roll dough into ball divide into 2 balls. Place onto ungreased cookie sheet. Pat down 12 inches long - 3 inches wide. --FILLING-- 1/2 cup margarine 1 c. water 1 tsp. almond extract 1 c. flour 3 eggs Mix margarine and water in saucepan. Bring to a boil and add flavoring then remove from heat. Add flour then add eggs one at a time. Divide into half. Spread on dough one then the other. Bake at 350 degrees for 60 minutes. DIABETIC BIRTHDAY CAKE 2 c. sifted cake flour 2 1/2 tsp. baking powder 1/2 tsp. salt 6 tbsp. softened margarine 1 1/4 tsp. vanilla 1/4 tsp. almond extract 1 c. sugar 1 egg 3/4 c. milk 1/2 c. sugar-free strawberry jam 1 c. nondairy whipped topping

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Preheat oven to 350 degrees. Line two 8 inch round cake pans with parchment paper or waxed paper. Sift together the flour baking powder and salt. With an electric mixer at medium speed cream together margarine vanilla and almond extract until fluffy. Gradually add sugar beating constantly. Add egg beat until mixture is fluffy. stirring with a spoon add the dry ingredients alternately with milk. Stirring after each addition until batter is smooth. Pour into the prepared pans. Bake 25-30 minutes or until done. When cool spread the strawberry jam between the layers. Spread whipped topping on the top. Store in refrigerator until just before serving. For added color you can add a drop of your color choice food coloring to the whipped topping before putting it on top of cake. DIABETIC OATMEAL-RAISIN CAKE 1 c. raisins 1 1/2 c. water 1/2 c. shortening 1 egg 1 c. oatmeal 1 tbsp. sugar substitute 1 c. flour 1 tsp. baking soda 1/4 tsp. salt 1/2 tsp. cinnamon Boil raisins and water. Add other ingredients. Bake in a loaf pan at 350 degrees about 45 minutes or until done. EASY DIABETIC FRUIT CAKES 2 c. water 2 c. raisins

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1 c. unsweetened apple sauce 2 eggs 2 tbsp. liquid sweetener 3/4 c. cooking oil 1 tsp. soda 2 c. plain flour 1 1/4 tsp. cinnamon 1/2 tsp. nutmeg 1 tsp. vanilla Cook raisins in water until water is gone. Add the applesauce eggs sweetener and oil and mix well. Blend in the other ingredients which have been sifted together. Add vanilla. Pour into greased and floured pans preferably loaf pans. Bake about 1 hour at 350 degrees or until done. Makes 10 to 12 servings. DIABETIC BANANA POUND CAKE 2 c. flour 1/2 c. corn oil 2 eggs 3 lg. ripe bananas 1 1/2 tbsp. liquid sweetener 4 tbsp. buttermilk 1 c. raisins 1 tsp. soda 1 tsp. vanilla 1 1/2 c. pecans Pre-heat oven to 300 degrees Sift flour and soda together. Add oil liquid sweetener and mix well until light. Beat in eggs. Add rest of ingredients.

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Beat until well mixed. Pour into loaf pan. Bake at 350 degrees for 25 minutes. DIABETIC APPLE CINNAMON CAKE 2 c. diced apples cooked 2 eggs 1 c. nuts 1/2 tsp. cinnamon To Cure Diabetes Naturally Click Here 1 tsp. soda 1/2 c. Sugar Twin 3/4 c. butter 1 c. raisins 2 c. flour 1/2 tsp. salt Mix all ingredients together in order above. Bake in tube pan 1 hour at 350 degrees. DIABETIC RAISIN-PRUNE CAKE 1 c. raisins cooked in 1 c. water cool 1 c. prunes cut up cook in 1 c. water cool 1 c. applesauce sweet or unsweetened 2 eggs 1/4 c. Sweet-N-Low 3/4 c. corn oil

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2 c. self-rising flour 1 tsp. vanilla 1 tsp. cinnamon 1 tsp. nutmeg 1 tsp. soda 1 c. chopped pecans or black walnuts Dredge nuts and raisins in flour. Beat egg and applesauce. Combine all ingredients and bake at 350 degrees for 35-40 minutes in shallow pan. DIABETIC SPICE CAKE 1/2 c. margarine 3 eggs beaten 1 1/2 c. unsweetened applesauce 1 c. raisins 1/2 tsp. vanilla 2 tsp. soda 1 tbsp. Artificial sweetener 1 c. dates chopped fine 3 apples peeled and cut in lg. pieces 1 tsp. cinnamon 2 c. flour 1 c. pecans chopped Mix all ingredients and bake in prepared Bundt pan spray with Pam in 350 degree oven for 1 hour. BANANA PECAN CREAM PIE

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1 c. sugar free cookie crumbs 1/4 c. finely chopped pecans 2 tbsp. margarine softened FILLING 1 3/4 c. skim milk 1/4 c. unsweetened apple juice concentrate 1/4 c. cornstarch 4 tsp. sugar 1 tsp. vanilla extract Pinch of salt 2 tbsp. margarine 2 med. bananas sliced 1/4 c. sugar free cookie crumbs 1/4 c. chopped pecans To make Crust: Blend cookie crumbs pecans and margarine in a bowl. Press into a 9 inch pie plate. Chill 30 minutes. To make Filling: In a saucepan heat all filling ingredients except margarine to a boil over medium heat whisking until smooth about 10 minutes. Reduce heat and simmer for 1 minute. Scrape into a bowl. Whisk in remaining 2 tablespoons of margarine until smooth. Cover with plastic wrap and cool to room temperature. In prepared pie plate arrange sliced bananas in 1 layer. Whisk cooled filling and pour evenly over bananas. Mix remaining cookie crumbs and pecans together and sprinkle over the filling. Chill for 1 hour before serving. Serves 8 to 12. Per serving: 172 calories 22 gm carbohydrate 3 gm protein 11 gm fat 146 mg sodium. Exchanges: 1 starch 1/2 fruit 2 fat. Cholesterol: 0 mg per serving. DIABETIC KEY LIME PIE 1 13 oz. can evaporated skim milk

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2 tsp. vanilla 2 envs. plain gelatin 1/3 c. lime juice strain if fresh 1 c. boiling water 20 pkgs. Equal Zest of 3 limes grated rind Green food coloring Combine milk and vanilla. Freeze for 30 minutes. Combine gelatin and juice in a blender. Let set for 1 minute. Add boiling water and Equal blend until smooth. Chill about 45 minutes. Put frozen milk into a small chilled bowl and whip frozen milk until stiff. Fold in lime zest. Slowly add the gelatin mixture to whipped milk. Spoon into 2 cooked pie shells or you may use a 9 x 13 inch baking dish. Garnish with lime slices and zest. Makes 16 servings. See recipe for Diabetic Pie Crust below. DIABETIC PIE CRUST 20 graham crackers crushed 4 tbsp. oleo melted 2 pkgs. Equal 1/4 lemon peel optional Crush crackers and add Equal. Add oleo. Put in pie plates and pat down. Put in refrigerator for 1 hour to chill. Makes 2 9 inch pie crusts or 1 9 x 13 inch baking dish crust.

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NO SUGAR CUSTARD PIE 1 lg. can evaporated milk 3 eggs 1 tbsp. cornstarch 15 packets Equal Combine ingredients and beat lightly. Add ONE of the following: 2 c. pears grated and spices 2 lg. apples grated and spices 2 c. peaches grated and spices 1 1/2 c. flake coconut and 1 tsp. vanilla 1 can pumpkin and spices 2 c. drained and mashed cooked butternut squash and spices --TOPPING FOR SQUASH AND PUMPKIN— 1/2 c. crushed cereal flakes 1/4 c. coconut 1/4 c. chopped pecans 1/2 stick butter Pour pie ingredients into large unbaked pie shell. Bake on bottom rack of oven at 350 degrees for 30 to 35 minutes. For Pumpkin or Squash Topping: Mix together and sprinkle on top of pie. Bake on top rack for last 10 minutes. DIABETIC FRUIT CAKE 1 lb. dates chopped 1 lb. raisins 2 c. nuts chopped

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1 c. margarine 3 big ripe bananas 1 tsp. nutmeg 6 eggs 3 c. self-rising flour 1 16 oz. can crushed pineapple in own juice Separate pineapple juice if juice doesnt make1 cup add water Mix dates raisins and nuts with flour then mix with the rest. Cream bananas nutmeg and margarine together. Next mix in one egg at a time. Now add 2 cups flour and pineapple juice. Mix well. Put in cold oven at 300 degrees for 2 1/2 hours or less. APPLESAUCE DIABETIC CAKE 2 sticks oleo 2 tbsp. sweetener 1 1/2 c. applesauce unsweetened 1 egg 1 c. raisins 2 c. flour 2 tsp. soda 1 tsp. vanilla Bake in loaf pan at 350 - 375 degrees for 45 to 60 minutes. DIABETIC APPLESAUCE CAKE 2

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1 stick margarine melted cooled 1 1/2 c. unsweetened applesauce 1 egg beaten 2 c. self-rising flour 1 tsp. soda 1/2 tsp. cinnamon 1/4 tsp. cloves 1/2 tsp. salt 2 tsp. sugar twin 3 tsp. lemon flavor 1 1/2 c. raisins chopped floured 1/2 c. chopped nuts Blend together margarine applesauce and egg. Sift together flour soda spices and salt. Add sugar twin add to mixture and heat well. Stir in lemon flavor. Fold in raisins and nuts. Pour into well greased and floured tube pan. Bake in preheated 350 degree oven for 30 minutes. Do not overbake. DIABETIC APPLESAUCE CAKE 3 2 c. raisins 2 c. water 3/4 c. oil 4 tbsp. Featherweight sweetener 2 eggs 2 c. flour 1 tsp. soda 1 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. salt 1/2 c. nuts if desired

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1 c. unsweetened applesauce Sift all dry ingredients together and set aside. In a separate bowl mix all wet ingredients. Mix wet and dry ingredients together and mix well then fold in applesauce nuts and raisins. Pour in a greased and floured cake pan unless using a non-stick pan. Bake at 350 degrees for 25 – 30 minutes or until cake springs back when lightly touched in the middle. DIABETIC APPLESAUCE CAKE 4 Made with To Cure Diabetes Naturally Click Here Apple Butter 2 eggs well beaten 1 c. Apple Butter 1 1/2 c. flour 1/2 c. raisins 1/2 c. butter melted 1/2 c. Fruit Sweet 1 1/2 tsp. baking soda 1/2 c. chopped walnuts Combine the eggs butter and apple butter. Sift the flour and bake soda. Add the walnuts and raisins to the flour mixture and blend. Add the flour mixture to the egg mixture alternately with the Fruit Sweet. Pour the batter into a greased tube pan and bake at 375 degrees for 30 to 35 minutes. Turn out and cool before serving. Serve with whipped cream.

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GOLDEN CARROT PIE 2 eggs 1/4 tsp. ground cinnamon Pinch salt 1/2 c. Fruit Sweet 9" pie shell Dash ground nutmeg 1/8 tsp. ground ginger 1 c. cooked carrots riced or mashed 1/2 c. heavy cream Beat the eggs nutmeg cinnamon ginger and salt until thoroughly blended. Add the carrots and stir well. Pour in the Fruit Sweet and cream and stir until completely blended. Pour the filling into the pie shell and bake at 350 degrees for 35 minutes or until a knife inserted in the center comes clean. Serve with whipped topping. DIABETIC POUND CAKE 2 c. flour 1/2 c. corn oil 2 eggs 3 lg. ripe bananas 1 tsp. vanilla 1 tsp. soda 1 1/2 tbsp. liquid sugar substitute 4 tbsp. buttermilk 1 c. raisins

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1 1/2 c. pecans Sift flour and soda. Add oil sugar substitute and mix well until light. Beat eggs and add rest of ingredients. Beat until well mixed. Pour into loaf pan and bake at 350 degrees for 25 minutes. BANANA CREAM PIE 2 c. skim milk 4 eggs separated 4 packs artificial sweetener 1 tsp. banana extract 1 banana sliced 2 packets unflavored gelatin 1 tsp. vanilla Sprinkle gelatin in 3/4 cup cold milk. Heat remaining milk. Add gelatin mixture and stir over low heat until dissolved. Beat egg yolks add to hot mixture stirring constantly. When mixture thickens add sweetener. Remove from stove. Add vanilla and banana flavoring. Pour half of filling in 8 inch pie plate. Place sliced bananas on top. Cover with rest of filling. Meringue: Beat egg whites until frothy. Add 1/2 teaspoon cream of tartar 1 teaspoon vanilla. Add 4 packs of artificial sweetener 1/4 teaspoon nutmeg and beat. Beat until stiff. Pile on top of banana filling. Put under broiler 1 to 2 minutes until golden brown. Refrigerate 4 hours before serving. HELENS LOW - CAL PECAN PIE

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9 inch unbaked pie shell 3/4 c. egg substitute 3 tbsp. all purpose flour 1/3 c. plus 1 tbsp. plus 1 tsp. thawed frozen pineapple juice concentrate 1/4 c. sugar 1/4 c. dark corn syrup 2 tbsp. reduced calorie tub margarine melted 1 1/2 tsp. vanilla extract 1/8 tsp. salt 3 1/2 oz. pecan halves Mix all ingredients except flour and pecans and bring to a boil. Now add flour and pecans. When mixture starts to thicken remove from heat. Pour into pie crust. Bake at 350-375 degrees or until golden brown on edges. GRANDMA LOES SKILLET CAKE 1 3/4 c. cake flour 1 tsp. baking powder 1/4 tsp. soda 1/4 tsp. salt 1 c. sugar 1/4 c. melted margarine 1 egg 1 tsp. vanilla Buttermilk Put margarine in cup add egg and fill cup with buttermilk. Blend with dry ingredients. beat Before last line - sift flour baking powder soda salt and sugar into bowl. Then beat with first mixture. Pour into skillet and top with topping.

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--TUITTI-FRUITTI TOPPING-- 1 c. drained fruit cocktail 1/2 c. brown sugar 1/4 c. chopped walnuts 1/4 c. margarine Spoon fruit cocktail over top of batter sprinkle brown sugar and walnuts on top of fruit cocktail then drizzle with melted margarine --ALMOND PRUNE TOPPING-- 1 c. cooked prunes halved 1/2 c. brown sugar 1/4 c. slivered almonds 1/4 c. margarine BLACK BOTTOM PIE --GRAHAM CRACKER CRUST:-- 1 1/4 c. graham cracker crumbs 1/2 c. diet margarine --FILLING-- 1 envelope unflavored gelatin 3/4 c. part-skim ricotta cheese 12 packets sweetener 1 packet low-calorie whipped topping mix 1 1/2 c. skim milk 1 tbsp. vanilla extract 1/4 c. cocoa

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Combine crumbs with diet margarine by cutting in softened margarine until mixture resembles coarse crumbs. Press firmly in bottom and sides of 8 or 9 inch pie pan. Bake in preheated 350 degree oven for 8 to 10 minutes. Cool. In small saucepan sprinkle gelatin over 1/2 cup skim milk. Let stand one minute. Heat stirring constantly until gelatin dissolves. In blender or food processor blend ricotta until smooth and add gelatin mixture remaining 1 cup milk and vanilla. Continue blending until completely smooth. Remove half the mixture set aside. To mixture still in blender add 6 packs sugar substitute and cocoa. Blend thoroughly. Pour blender mixture into crust chill for 30 minutes or until partially set. At the same time chill remaining mixture for 30 minutes. Prepare whipped topping mix according to package directions gradually adding remaining 6 packets sugar substitute. Whisk into reserved chilled mixture until blended smoothly. Spoon over chocolate layer chill until set. Garnish with dusting of cocoa. Makes one 8 or 9 inch pie or 8 servings. BASIC SUGARLESS CAKE 1 c. dates chopped 1 c. prunes chopped 1 c. raisins 1 c. cold water 1 stick margarine melted 2 eggs 1 tsp. baking soda 1/4 tsp. salt 1 c. plain flour 1 c. nuts chopped 1/4 tsp. cinnamon

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1/4 tsp. nutmeg 1 tsp. vanilla Boil dates and prunes in the one cup of water for 3 minutes add margarine and raisins and let cool. Mix flour soda salt eggs nuts spices and vanilla. Add to fruit mixture. Stir to blend. Pour into baking dish. Bake at 350 degrees for 25 to 30 minutes. BANANA SPLIT PIE To Cure Diabetes Naturally Click Here 1 graham cracker crust 1 4 oz. pkg. sugar-free instant vanilla pudding mix 2 c. low-fat milk 2 bananas sliced 1 15 oz. can crushed pineapple 1 c. Cool Whip 1 tsp. vanilla 1/2 c. pecans chopped Mix pudding with milk and beat until thick pour into crust. Put bananas over pudding. Squeeze pineapple to remove all juice. Sprinkle on top of bananas. Cover with Cool Whip sprinkle pecans on top. Chill well. OATMEAL APPLESAUCE MUFFINS 1/2 c. unsweetened applesauce 1/2 c. skim milk 3/4 c. dry quick cook oatmeal

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2 tbsp. oil 3/4 c. flour 2 lg. eggs 2 tsp. vanilla 2 tsp. cinnamon 1 tsp. ginger 2 tsp. baking powder 1/2 tsp. salt 5 tsp. brown sugar Combine oatmeal applesauce milk and oil. Let stand for 20 minutes. In another bowl combine flour cinnamon ginger salt and baking powder. Add slightly beaten eggs vanilla and brown sugar to oatmeal mixture. Add dry ingredients. Stir just enough to moisten. Spray muffin tins with vegetables spray. Fill tins 2/3 full. Bake at 350 degrees for 15-20 minutes. SUGARLESS BANANA BREAD 1 3/4 c. sifted cake flour 2 tsp. baking powder 1/4 tsp. baking soda 1/2 tsp. salt 1/4 c. melted margarine 2 egg beaten Liquid sweetener to equal 1/2 c. sugar 1 tsp. vanilla 2 med. sized bananas mashed Sift together flour baking powder baking soda and salt. Add remaining ingredients except bananas. Stir only until flour mixture is moistened. Fold in mashed bananas. Pour into greased 8 x 4 inch loaf pan. Bake at 350 degrees until top springs back when touched about an hour. Yields 14

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slices. Exchanges: 1 bread and 1/2 fat. Calories 109. Carbohydrate 15 grams. Fat 4 grams. Protein 2/5 grams. Cholesterol 39 milligrams. SUGARLESS BANANA BREAD 2 2 c. all purpose flour 1 tsp. baking soda 1 tsp. baking powder 1 1/2 tsp. pumpkin pie spice 2 ripe bananas mashed 6 oz. can frozen orange juice 2 eggs 1 c. raisins Nuts optional Sift all dry ingredients together and set aside. In a separate bowl mix all wet ingredients and mashed bananas. Mix wet and dry ingredients together and mix well then fold in nuts and raisins. Pour in a greased and floured loaf pan unless using a non-stick pan. Bake at 350 - 375 degrees for 30-45 minutes or when knife comes out clean. PUMPKIN BREAD 1 c. shortening 1 303 can pumpkin 3 1/2 c. flour 1/2 tsp. baking powder 1 tsp. cinnamon 1 tsp. cloves

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1 tsp. allspice 3 eggs 1/2 c. plus 2 tbsp. Sweet Low or Sugar Twin 1 tsp. baking soda 1 tsp. nutmeg 1/2 c. chopped nuts Mix shortening eggs and pumpkin. In separate bowl combine dry ingredients and add to pumpkin mixture and blend well. Add nuts and stir. Pour into 2 greased and floured loaf pans and bake at 325 degrees for 1 hour. Let cool before removing from pans. PUMPKIN BREAD 2 1/2 c. pumpkin 1 oz. bread 2/3 c. dry skim milk powder 2 eggs 3 packs artificial sweetener 1/2 tsp. baking soda 1/4 tsp. cream of tartar 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1/4 tsp. ginger 1/8 tsp. cloves 1/2 tsp. grated orange rind Mix all ingredients in bowl with electric mixer until smooth. Pour into Pam sprayed loaf pan. Bake at 350 degrees for 30 to 45 minutes. ALMOND BISCUIT RING

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1/4 c. granulated brown sugar replacement 2 tbsp. diatetic maple syrup 2 tsp. reduced calorie margarine 2 tsp. water 1/3 c. almonds coarsely chopped 1 8 oz. tube refrigerator biscuits In a 1 1/2 quart microwave safe casserole combine the brown sugar replacement maple syrup margarine and water. Cover with a paper towel and microwave on high for one minute. Let sit covered for one minute then stir to mix in the melted margarine. Stir in the almonds. Cut each of the biscuits into four pieces. Roll each piece into a ball. Dip each piece into the syrup mixture then place in a microwave safe ring mold. Arrange all coated balls uniformly around the ring mold. Pour any remaining syrup over the balls in the mold.

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Microwave on medium 50 power for 5 to 6 minutes turning the mold 1/4 turn after each two minutes. Remove from oven and immediately cover with waxed paper. Let sit undisturbed 5 minutes then turn out onto a serving dish. Divide into 10 servings. About 80 calories per serving. EASY CHOCOLATE GRAHAM TORTE Line 13"x9"x2" pan with a layer of graham cracker squares. Prepare 1 large 6 oz. package of instant sugar-free chocolate pudding as directed on the package. Spread over graham cracker layer. Place in refrigerator to let set a little. Layer another layer of graham cracker squares over the pudding. Prepare a second package of chocolate pudding as above and spread over graham crackers. Refrigerate. Torte may be topped with whipped cream or Dream Whip when served. This easy dessert is one that diabetics may enjoy. SPICY APPLE TWIST 1 sm. apple 2 thin slices white bread Cinnamon and SweetN Low mixture Peel core and cut apple in quarters. Roll bread very thin. Cut off crusts. Sprinkle bread with cinnamon and SweetN Low mixture. Cut each slice of bread in 4 strips. Put 2 strips together with a little water. Now form 2 strips. Wrap brad around apple slice. Sprinkle generously with cinnamon and SweetN Low. Place in Pam sprayed pan. Bake at 450 degrees for 10 to 15 minutes.

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PEAR BREAD 3 c. flour 1 tsp. soda 1/4 tsp. baking powder 1 tsp. salt optional 1 tbsp. cinnamon 1 c. chopped pecans 3/4 c. vegetable oil 3 eggs slightly beaten 2 c. sugar substitute 18 pkgs. Sweet Low or Sugar Twin 2 c. peeled grated pears 2 tsp. vanilla Combine first six ingredients in large bowl. Make a well in center and add oil eggs sugar pears and vanilla. Stir just until moist. Put into 2 greased loaf pans. Bake at 325 degrees for 1 hour and 15 minutes or until tests done. APPLESAUCE BRAN MUFFINS 1 c. Bran Buds or 100 Bran 1/4 c. vegetable oil 1 egg 1 c. unsweetened applesauce Liquid sugar substitute equal to ¼ c. sugar optional 2 tbsp. brown sugar 2 tbsp. water 1 c. all-purpose flour 1 tsp. soda 2 tbsp. dry buttermilk

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1/2 tsp. salt 1 tsp. cinnamon Mix together bran egg oil applesauce sugar substitute brown sugar and water let set at room temperature for 30-45 minutes. Stir together flour soda dry buttermilk salt and cinnamon. Add to bran mixture and mix at medium speed only until flour is moistened. Spray muffin tins with Pam or line them with paper liners. Fill about 1/2 full and bake at 400 degrees for 20 minutes or until they spring back when touched in center. Serve hot. Makes 12 muffins. DARK BRAN MUFFINS 1 c. all-purpose flour 1 tsp. baking soda 1 c. all bran bran or 100 bran 2 lg. egg whites at room temperature Liquid sugar substitute equal to 3 tbsp. sugar 1 c. water 2 tbsp. vegetable oil 1/4 c. dark molasses 1/4 c. dry buttermilk Place flour soda bran and dry buttermilk in mixer bowl and mix at low speed to blend. Combine water egg whites oils sweetener and molasses and stir with a fork until moistened. Grease muffin tins with margarine or line with paper liners. Fill muffin tin half full and bake at 400 degrees for 20 to 25 minutes or until muffins spring back when touched in the center. 97 calories 16 grams cholesterol 3 grams protein 3 grams fat NA 154

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milligrams. Food exchanges per serving 1 bread 1/2 fat. REFRIGERATOR BRAN 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.

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GINGERBREAD 1 c. unsifted flour 1/2 tsp. baking soda 1/4 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. ginger 3 tbsp. butter 1 egg 1/2 c. molasses 6 tbsp. boiling water Combine flour soda salt cinnamon and ginger mixing well set aside. Cream butter until fluffy add egg and molasses blending well. Add dry ingredients alternately with water. Turn into greased 8 inch baking pan. Bake in 325 degree oven for about 25 minutes or until done. Makes 12 servings. 102 calories per serving. BLUEBERRY MUFFINS 1 c. all-purpose 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

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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. MICROWAVE BRAN MUFFINS 1 c. bran 1 c. buttermilk 1 banana mashed well 1 egg 1/4 c. oil 1/4 c. honey 1 c. whole wheat flour 1 tsp. baking soda Pinch of salt 2 tbsp. margarine 2 tbsp. honey Mix first 9 ingredients together. Place in microwave muffin pan. Microwave 3 1/2 minutes. Mix last 2 ingredients together. Spoon on each muffin and return to microwave for 1 minute. Makes 12. APPLE TURNOVER 1 apple peeled cored and sliced 1 tsp. lemon juice 1 tbsp. water

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1 slice white bread 1/4 tsp. cinnamon Artificial sweetener to equal 2 tsp. sugar Cook sweetener cinnamon water and lemon juice with apple. Cook until tender. Cool. Remove crust from bread. Roll thin. Place apple mixture on 1/2 bread. Fold diagonally. Moisten edges and press together with fork. Bake at 425 degrees slower until crisp. TORTE AU CHOCOLA 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--

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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. DIABETIC NUT LOAF 24 or 2 1/2 c. dates or raisins 2 eggs 1/4 c. vegetable oil 2 c. flour self rising 1/2 c. chopped nuts 1 tsp. baking soda 2 tsp. liquid sweetener 1 tsp. vanilla If using all purpose flour add 1/2 teaspoon salt and 1 teaspoon baking powder. Use 350 degree oven. Put cut dates or raisins into bowl sprinkle with baking soda and cover with 1 cup boiling water. Let stand until cool. CREAM PUFFS ½ Margarine 1 c. boiling water

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1 c. flour ½ tsp salt 4 eggs Melt margarine in 1 cup boiling water. Sift flour and salt together. Add to boiling liquid all at once and stir until mixture leaves side of pan in compact ball. Cool 1 minute. Put in mixing bowl and add eggs - one at a time beating well after each addition. Drop by rounded teaspoon onto ungreased cookie sheet. Bake at 450 degrees for 10 minutes and then at 400 degrees for about 25 minutes. Cool and fill with favorite filling. Suggested filling: 1 tub Cool Whip stir in 1/2 package instant vanilla pudding. SUGAR-FREE CHERRY OATS MUFFIN 1 1/4 cups unbleached flour 1 1/4 teaspoons baking powder 3/4 teaspoon baking soda 1/4 teaspoon lite or regular salt 2/3 cup all fruit black cherry jam 1/3 cup apple juice concentrate 1/2 cup cherry juice concentrate 2 1/2 to 3 Tablespoons canola or safflower oil 1/4 cup water 2 egg whites or 1/3 cup egg white product 1 1/2 cups thin-rolled quick oats Preheat your oven to 350 degrees.Sift dry ingredients together and set aside. In a different bowl lightly beat egg whites or eggbeaterss and mix in all wet ingredients. Mix liquid and dry ingredientswith a fork just enough to moisten. Next gently fold in oats and mix well.

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Fill muffin tins 3/4 full and bake at 350 degrees for 18 to 25 minutes. Check for doneness with a toothpick if it comes out clean theyre done. Cool about 10-15 minutes. Serve warm or at room temperature. Makes 12 muffins. OAT BRAN MUFFINS 2 1/4 c. oatbran cereal uncooked 1/4 c. chopped nuts 1/4 c. raisins 2 tsp. baking powder 1/2 tsp. salt 3/4 c. milk 1/3 c. honey 2 eggs beaten 2 tbsp. vegetable oil Preheat oven to 425 degrees. Spray 12 medium sized muffin tins with Pam or line with paper baking cups. In large bowl combine oat bran cereal nuts raisins baking powder and salt. Add remaining ingredients mix just until all dry ingredients are moistened. Fill prepared muffin cups almost full. Bake 15-17 minutes or until golden brown. Serve warm. 12 servings 1 serving 1 muffin. 45 g. chol 3 g. pro 5 g. fat 114 cal 2.6 g. fiber 188 mg. sodium 46 mg. chol.

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