Diabetic Recipes

4 cups sliced, peeled apples
1/2 c Frozen apple juice Concentrate, undiluted
2 tsp Tapioca or cornstarch
1/2 To 1 tsp. Cinnamon

Mix apples and all ingredients until well coated; pour into pastry shell and top with pastry. Bake at 425 degrees for 40 to 45 minutes. (Remember to use a sugar free pastry.)

1/2 c Butter; softened
1/2 tsp Baking soda
2 Eggs
1/4 tsp Salt
2/3 c Apple juice concentrate
1 lg Apple, peeled and chopped
1/2 c Applesauce
2 c flour
2 tsp baking powder
2 tsp cinnamon

Creamy Topping

1/2 c Cream heavy
1 tsp Vanilla
1/4 tsp Cinnamon, ground

Preheat oven to 375. Beat butter in large bowl until creamy. Blend in eggs, juice, and applesauce. Combine dry ingredients. Gradually add to egg mixture, beating until well blended. Stir in apples.

Spread batter evenly into greased 8" square baking pan. Bake 20-25 minutes, until wooden pick inserted in center comes out clean. Cool on wire rack. Cut into squares. Serve warm or at room temperature, with Creamy Topping if desired.

Creamy Topping: Beat cream in small bowl at high speed of electric mixer until soft peaks form. Beat in vanilla and cinnamon until stiff peaks form.

Cheesecake Strudel Pie

Makes 8 servings

16 ounces light cream cheese
1/3 cup Splenda
1 teaspoon vanilla extract
1 egg
1 teaspoon lemon peel
6 sheets phyllo pastry
1 cup light sour cream
3 tablespoons brown sugar substitute
1 tablespoon lemon juice
24 strawberries, sliced or whole

Preheat oven to 350 degrees F. Lightly coat a deep 9" pie plate with cooking spray.

TO MAKE THE PHYLLO CRUST: Cut each phyllo sheet in half to make 12 squares. Using two sheets at a time; lay first 2 sheets in the coated pan and spray with cooking spray. Lay the next two sheets opposite from the first. Spray with cooking spray. Repeat with remaining layers, resulting in edges that hang over the same length all around the pie plate. Spray edges well and then crinkle onto pie plate edge to form an attractive rim.

Beat cream cheese, Splenda®, and vanilla until smooth. Beat in egg and lemon peel. Pour into the phyllo crust. Bake for 30 minutes.

Mix the sour cream, brown sugar, and lemon juice and pour on cheesecake. Return to oven and bake for 5 minutes. Allow to cool on rack.

When pie is completely cool, top with fresh strawberries.

Nutritional Analysis Per Serving:
24g Carbohydrate
10g Protein
13g Fat
266 cal

Exchanges:
2 Starch
1/2 Fruit
1 Lean meat
2 Fat

Source: First Choice Cookbook by Colleen Bartley

1 recipe unbaked basic pie shell
2 16 oz. cans tart sour cherries with juice
3 T. cornstarch
¼ c. granulated sugar replacement or granulated fructose
¼ t. almond extract
dash salt
red food coloring

Prepare pie dough, wrap ball in plastic wrap and chill at least one hour. Drain cherries, reserve ½ cup of cherry juice. Combine reserved cherry juice, cornstarch, sugar replacement, almond extract and salt in saucepan. Cook and stir over medium heat until slightly thickened, though the mixture will not be clear. Add a few drops of red food color, fold in cherries and allow filling to rest while rolling out dough.

Roll out pie dough on lightly floured surface into a circle larger than a 9 inch pie plate. Place in pie plate, securing dough to plate by pressing edge with tongs of a wet fork. Cut away excess and roll it out thinly. Cut into 8 heart shaped designs with cookie cutter. Prick with fork. Pour cherry filling into pie shell. Arrange hearts evenly on top of cherry filling. Bake at 425 degrees for 40 to 50 minutes or till crust is browned.

6 baking apples
1/2 c. water
2 t. vanilla extract
3/4 c. flour
2 T. granulated brown sugar replacement or granulated fructose
1 t. cinnamon
1/4 c. margarine

Wash, peel and slice apples. Place on bottom of 8 inch square baking dish and add water and vanilla. Combine flour, sugar replacement, cinnamon and margarine in bowl or food processor. Work with pastry wire or steel blade into crumbs. Sprinkle crumbs evenly over top of apple slices. Bake at 375 degrees for 30 to 35 minutes.

1 slice bread
1 cup milk
1 egg
1/4 tsp. cinnamon
1/2 tsp. vanilla
1/4 tsp. nutmeg
diabetic sugar to your taste

You may double or triple the amount for a larger por-tion. Assemble all ingredients. Cut and dice bread into small cubes and toast in oven until browns and crisp. Beat egg and add to milk. Pour the mixture over the bread. Sprinkle the nutmeg and cinnamon over the top. Place the dish in a pan of warm water. Bake in a moderate 350 degrees oven until custard is set. Insert a knife into custard. If it comes out clean, remove from oven. May serve warm with a lemon or orange sauce. Delicious.

Diabetic Chocolate Cake Recipe

1 1/2 c. flour
1/4 c. granulated sugar replacement
1/2 c. unsweetened cocoa
1 1/2 t. baking soda
1 t. salt
1 c. low fat milk. 2%
2/3 c. liquid shortening
2 eggs

Combine all ingredients in large bowl and beat just until blended. Pour into well greased and floured 13x9 inch cake pan. Bake at 350 degrees for 40 to 45 minutes or until done.

1/2 cup margarine
1 egg
1 tsp sucaryl solution
1/4 cup milk
1 cup flour
1/2 tsp baking powder
1/8 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1 tsp vanilla
1/2 cup raisins
1 cup rolled oats

Cream margarine. Add beaten egg, sucaryl solution, and milk. Sift and mix dry ingredients and then add to first mixture. Beat in vanilla, raisins, and rolled oats. Drop by teaspoon onto greased cookie sheet and bake. You can use 1/4 cup margarine and 1/4 cup applesauce or 1 banana instead of using the full amount of margarine.

2 1/2 to 3 lb. ripe peaches (10 to 12)
2 tablespoons lemon juice
1 package (1 3/4 oz) no sugar needed pectin
7 1/4 t equal measure, 24 packets equal sweetener or 1 cup equal spoonful

Peel, pit and finely chop peaches; measure 4 cups into saucepan. Stir in lemon juice and pectin. Let stand 10 minutes, stirring frequently. cook and stir until boiling. Cook and stir 1 minute more. Remove heat; stir in equal. Skim off foam.

Immediately ladle into freezer containers, leaving 1/2 inch headspace. Seal and ladle containers. Let stand at room temperature for several hours or until set. Store up to 2 weeks in refrigerator or 6 months in freezer.

Makes 8 ( 1/2 pint jars).

1 cup flour
1/2 cup creamy peanut butter
1 egg
1 tsp vanilla
1/4 tsp salt
1 1/2 tsp baking powder
1/2 cup water
1 tbsp liquid sweetener
1/2 cup 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 Powdered Sugar

1 c. of your splenda or sugar twin into a blender
Add 2-3 T. of cornstarch to it.

Run blender on high for a minute. It will make a diabetic powdered sugar that is so light and the same texture as store bought.

3 (3 oz.) pkg. raspberry Jell-O (sugar-free)
2 c. boiling water
2 (10 oz.) pkg. frozen raspberries
1 (No. 2) can (or jar) sugar-free applesauce

Mix Jell-O and boiling water. Add frozen raspberries (sugar-free), then the applesauce. Place in round ring mold.

1 qt. Low fat milk (2% milk fat)
1 c. rice (uncooked)
1 t. vanilla extract
2 T. granulated sugar replacement
2 T. margarine
½ t. cinnamon
¼ t. nutmeg

Combine all ingredients in well greased baking dish. Bake at 325 degrees for two hours or until knife inserted in center comes out clean. Stir occasionally for the first hour.

1/2 cup water
1/4 teaspoon salt
1 cup Splenda® (or mixture of 3/4 Splenda / 1/4 Cyclamate Granular)
8 ounces unsweetened chocolate
1 cup unsalted butter
6 eggs
boiling water

Preheat oven to 300 F. Grease one 10 inch round cake pan and set aside. In a small saucepan over medium heat, combine the water, salt and Splenda. Stir until completely dissolved and set aside. Either in the top half of a double boiler or in microwave, melt the chocolate. Pour the chocolate into the bowl of an electric mixer. Cut the butter into pieces and beat the butter into the chocolate one piece at a time. Beat in the sweetened water. Slowly beat in the eggs one at a time. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan. Bake cake in the water bath at 300 F for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate. Serves 10 - 4 grams per serving, after fiber reduction.

Fresh Raspberry Tarts

1/4 cup part-skim ricotta cheese
2 tablespoons reduced-fat cream cheese, softened
2 tablespoons reduced-fat frozen dairy whipped topping, thawed
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
4 3/4-ounce graham cracker tart shells
1 cup fresh raspberries, rinsed and drained on paper towels
4 fresh mint sprigs for garnish

Using the back of a spoon, force the ricotta cheese through a fine sieve. Combine with cream cheese, dairy topping, lemon zest, and orange zest. Spoon mixture equally into tart shells and refrigerate for at least 1 hour.

When ready to serve, arrange raspberries over the cream mixture. Garnish with a mint sprig and serve. Serves 4

3 cups crushed ice
8 oz plain nonfat yogurt
2 oz unsweetened chocolate, melted
3 tbsp granulated sugar replacement
4 tbsp nondairy whipped topping (sugar-free)

Combine all ingredients in food processor or blender. Whip until thoroughly blended but not melted. Pour into 4 tall glasses. Place in freezer until mixture is slightly frozen. Stir, top with 1 tbsp. (15 ml.) nondairy whipped topping and serve.

1 cup flour
1 1/2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt (opt.)
1/4 tsp nutmeg
1 tsp ground cloves
1 tsp allspice
1 1/2 cup raisins
1 cup unsweetened applesauce
1/2 cup oil
2 eggs
1 tsp vanilla
1/2 cup chopped nuts
1 cup quick oats

Mix dry ingredients and add remaining ingredients to moisten. Drop by teaspoonful onto greased cookie sheet. Bake at 375 degrees for 12 minutes.

1 recipe Pastry crust
4 cup Blueberries -- fresh or frozen, thawed
4 teaspoons Sweet and Low
1/4 teaspoon Cinnamon
1/8 teaspoon Nutmeg
1 tablespoon Lemon juice
2 tablespoons Quick tapioca
10 drops Liquid butter flavoring

Line 10" pie plate with crust of your choice. Pick over, wash and drain berries. Mix next 6 ingredients together in small bowl. Toss with berries being careful to not crush the berries too much. Pour berries in crust, making sure all the "goodies" are scraped from the bowl. Cover with top crust, slit for steam to escape. Bake at 425 degrees F. for 10 minutes, reduce heat to 325 degrees F. for 45 minutes or until crust is golden brown and filling is bubbly. For a little added flavor to the crust you can sprinkle with a light mixture of Sweet and Low and cinnamon. Cool on wire rack, serve with dollop of Lite Cool Whip or small scoop of vanilla ice cream (sugar free!) if desired. Makes 8 servings Note: Refrigerate this because the blueberries tend to mold quickly!

1 cup natural bran
1 1/4 cup flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1/4 cup vegetable oil
1 cup apple juice (or other unsweetened fruit juice)
1 egg, beaten
1 Tbls. honey

Mix dry ingredients in bowl. Add the rest of the ingredients; mix well. Bake in greased muffin pan at 350°F for 7-12 minutes. (About 1 dozen)

1 tablespoon peanut butter
1 ounce or more oatmeal
1 teaspoon honey
Raisins (optional)
2 tablespoons liquid coffee or water
1 package sugar free Nestle's Quik
1/3 cup powdered milk

Mix and shape into small candy bar sizes. Freeze in plastic wrap or foil.

1 package instant sugar free vanilla pudding mix
2 cups low-fat milk
1 cup unsweetened coconut

Pour 2 cups milk into a bowl; add the pudding mix, and beat at lowest speed of electric mixer until blended, about 1 minute. Stir in coconut. Pour immediately into a cooled baked 8-inch pie shell. Refrigerate at least one hour before serving.

1 teaspoon gelatin
1/2 cup nonfat dry milk
2 teaspoons cold water
3 tablespoons splenda (sugar substitute)
3 tablespoons boiling water
3 tablespoons oil
1/2 cup ice water

Chill a small mixing bowl. Soften gelatin with 2 teaspoons cold water, then add the boiling water, stirring until gelatin is completely dissolved. Cool until lukewarm. Place ice water and nonfat dry milk in the chilled mixing bowl and beat a high speed until the mixture forms stiff peaks. Add the splenda, still beating, then the oil and the gelatin. Place in freezer for about 15 minutes then transfer to fridge until ready to use. Stir before using.

3 md Bananas; mashed
1/3 c Oil
1 ts Vanilla
2 c Oats, rolled (uncooked)
1 1/4 c Nuts; chopped
1/4 c Raisins

Combine bananas, oil and vanilla. Stir in oats, nuts and raisins. Drop by tablespoons onto greased cookie sheet. Press down lightly with fork. Preheat oven to 350 F. Bake 10-12 minutes until golden brown.