The Corner 4 Women Article Forum

[Guest]

Diabetes is very prevalent in our society. If you don't have diabetes yourself, chances are you know someone who battles with this problem. I have come across some wonderful recipes to share with you, which I will be posting in this forum. Here is the first. I do hope you enjoy it.

As a note, apple cider vinegar tables help control the glucose in your body. One with each meal.

DIABETIC DATE DAINTIES

2 eggs
1 1/2 tsp. liquid sweetener
1 1/2 tsp. baking powder
1/3 c. dates, chopped
1/4 c. flour
1/2 c. nuts
1 1/2 c. bread crumbs

Beat eggs, sweetener and baking powder. Add dates, flour and nuts.
Stir in bread crumbs. Chill, then measure by teaspoon on a greased
cookie sheet. Bake at 375 degrees for 12 minutes.

[Luella May]

SUGAR - FREE CRANBERRY RELISH

2 c. cranberries
2 apples
1 c. orange juice

Grind together the cranberries and apples, using a sweet apple. (May
also use blender). Add orange juice, chopped nuts and sweetener to
taste. Refrigerate several hours before using.
_________________

[Luella May]

IT COULD BE A SNICKERS BAR

12 oz. soft diet ice cream
1 c. diet Cool Whip
1/4 c. chunky peanut butter
1 pkg. sugar-free butterscotch pudding (dry)
3 oz. Grape-Nuts cereal

Mix first 4 ingredients in mixer, then stir in cereal. Pour into 8
inch square pan. Cover and freeze. Makes 4 servings.

[Luella May]

SUGAR - FREE CRANBERRY RELISH

2 c. cranberries
2 apples
1 c. orange juice

Grind together the cranberries and apples, using a sweet apple. (May
also use blender). Add orange juice, chopped nuts and sweetener to
taste. Refrigerate several hours before using.

[Luella May]

BAKED CHICKEN FOR ONE

1 (3 oz.) chicken breast, boned & skinned
2 tbsp. (any brand) bottled diet Italian dressing

Marinate chicken in dressing overnight in covered casserole. Bake for
one hour at 350 degrees. No additional seasonings are necessary.
Will be very tender and juicy,.

[Luella May]

CHOCOLATE CHIP COOKIES

1/4 c. margarine
1 tbsp. granulated fructose
1 egg
1 tsp. vanilla extract
3/4 c. flour
1/4 tsp. salt
1/2 c. mini semi-sweet chocolate chips

Cream together margarine and fructose, beat in egg, water and vanilla.
Combine flour, baking soda and salt in sifter. Sift dry ingredients
into creamed mixture, stirring to blend thoroughly. Stir in chocolate
chips. Drop by teaspoonsful onto lightly greased cookie sheet about 2
inches apart. Bake at 375 degrees for 8 to 10 minutes. Makes 30
cookies.

[Luella May]

ORANGE RICE

1 c. rice, uncooked
1 c. water
1 c. orange juice
1 tsp. reduced calorie margarine
Dash of salt
1 tbsp. orange rind, freshly grated
1/2 c. fresh orange sections, seeded

In a 2-quart microwave safe casserole, combine the rice, water, orange
juice, margarine and salt. Cover, microwave on High for 5 minutes.
Stir in the orange rind. Turn the bowl 1/4 turn. Microwave on High for
an additional 10 minutes, turning the bowl after 5 minutes. Do not
uncover the bowl. Allow to set covered for an additional 10 minutes or
until all of the liquids have been absorbed. Immediately before serving,
fluff with a fork, add orange sections and mix gently. Serve with
pride. Makes about 6 (100 calories) servings.

[Luella May]

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

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.

[Luella May]

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
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

[Luella May]

DIABETIC ORANGE SUNBEAMS

1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. shortening
1/2 c. raisins
1 egg
2 tbsp. orange juice
2 tsp. grated orange rind
1 1/2 tsp. Sucaryl

Sift together flour, baking powder and salt. Cut in shortening until
crumbly. Add all at once: raisins, eggs, orange juice, orange rind and
Sucaryl. Mix well. Make into small balls; flatten on cookie sheet.
Bake 12 to 15 minutes at 375 degrees.

[Luella May]

ALMOND BISCUIT RING

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. Allow to 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.

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. Allow to sit undisturbed 5 minutes; then turn out
onto a serving dish. Divide into 10 servings. About 80 calories per
serving.

[Luella May]

BANANA SPLIT PIE

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.

[Luella May]

FRUIT DIP

1 c. plain yogurt
8 oz. light cream
8 packets Equal sugar
1 tsp. vanilla.

Mix all ingredients together.

[Luella May]

BROWNIE TORTE

1 1/2 c. chilled whipping cream
3 tbsp. Fruit Sweet or to taste
1 tsp. vanilla

Prepare Fudge Sweet Brownies (see recipe below). Whip cream, Fruit
Sweet and vanilla and use as filling and topping for layers of brownies.
Low-Fat Substitute: About 3 cups frozen whipped topping, thawed.
Substitute your favorite flavoring for the vanilla, such as 1 tablespoon
instant coffee or 1 tablespoon concentrated orange juice.

[Luella May]

FUDGE SWEET BROWNIES

2/3 c. flour
1/2 tsp. baking powder
2 eggs, beaten well
1/2 c. melted butter or oil
1/2 c. Fudge Sweet, softened
1/2 c. Fruit Sweet
1 tsp. vanilla
1/2 c. walnuts, chopped

Sift flour and baking powder; set aside. Blend the eggs, butter or
oil, Fudge Sweet, Fruit Sweet and vanilla. Add the flour mixture and
blend thoroughly. Add walnuts. Pour mixture into greased and floured
8"x8" baking pan. Bake at 350 degrees for about 15 minutes, until cake
springs back at a light touch. Doubled recipe will fit into double size
cookie pan.