Many Recipes
DIABETIC DATE NUT CAKE
1/2 c. butter
1 tsp. liquid sweetener
1 1/2 c. diabetic applesauce
2 c. flour
1 c. finely sliced dates
1/2 tsp. cinnamon
1/4 tsp. cloves
1 tsp. soda
1 c. chopped pecans
1 tsp. vanilla
Cream butter; add liquid sweetener and vanilla; mix.
Add egg and applesauce; mix well. Sift together cinnamon,
cloves, soda and flour. Add all dry ingredients to butter
mixture and beat well. Add dates and pecans. Beat until
well blended. Pour into greased loaf pan and bake in 350
degrees oven for 1 hour.
DIABETIC JELLY
(Jelly With Artificial Sweetener)
3 c. juice (grape or other)
2 Tbsp. unflavored gelatin
2 Tbsp. Sweet*10
2 Tbsp. lemon juice (optional)
Dissolve gelatin and 1/4 cup juice; heat the rest. Add
the rest and bring to full rolling boil. Pour into jars and
cool. Keep refrigerated. Makes 1-1/2 pints.
DIABETIC STRAWBERRY CAKE
1 angel food cake, cut in 1/2-inch cubes
1 box sugar-free strawberry
Jell-O, jelled to thick consistency
1 pt. fresh strawberries, mashed (leave a few whole)
1 pkg. Dream Whip or D-Zerta topping
Mix Jell-O and strawberries and pour over cake. Stir
well. Pack into Bundt pan and refrigerate until set.
Unmold and cover with Dream Whip and whole berries.
DIABETIC OATMEAL-APPLESAUCE CAKE
1 1/2 c. oats
1 c. whole wheat flour
1/4 c. all-bran
1/3 c. oil
1 c. unsweetened applesauce
1/2 c. nuts
1 tsp. cinnamon
1/2 tsp. salt
1 c. raisins
2 eggs
Blend well and pour into 5 x 9 x 3-inch pan and bake at
350 degrees for 50 minutes. Cool in pan for 10 minutes
then turn out on rack to cool.
DIABETIC POUND CAKE
2 c. flour
1/2 c. oil
3 large bananas
4 Tbsp. buttermilk
1 1/2 Tbsp. liquid sweetener
1 1/2 c. pecans
1 tsp. soda
2 eggs
1 tsp. vanilla
1 c. raisins
Blend all ingredients and pour into 5 x 9 x 2-inch pan
and bake at 350 degrees for 45 minutes until tester
comes out clean.
DIABETIC EASTER FUDGE
1 sq. unsweetened chocolate
1/4 c. evaporated milk
1/2 tsp. vanilla
1 tsp. artificial liquid sweetener
1 pkg. vanilla or chocolate, artificially sweetened
pudding powder (or 8 tsp. finely chopped nuts)
Melt chocolate in top of double boiler over boiling
water. Add evaporated milk and mix. Cook for 2 to 3
minutes, then add vanilla and sweetener. Spread on small
foil pie pan or plate. Chill. Cut into 8 pieces. Form
into
egg shaped balls and then roll lightly in pudding powder
or chopped nuts.
DIABETIC FUDGE
1 sq. unsweetened chocolate
1/4 c. evaporated milk
1/2 tsp. vanilla
1 tsp. artificial liquid sweetener
1 pkg. vanilla or chocolate, artificially sweetened
pudding powder or 8 tsp. finely chopped nuts
Melt chocolate in top of double boiler over boiling
water. Add evaporated milk and mix. Cook 2 or 3
minutes; then add vanilla and sweetener. Spread on
small foil pie pan or plate. Chill. Cut into 8 pieces. Form
into egg-shaped balls and then roll lightly in pudding
powder or chopped nuts.
DIABETIC FRUIT CAKE
1 lb. dates
1 lb. diced prunes
1 lb. raisins
1 (8 oz.) pkg. dried peaches
1 (8 oz.) dried apricots
1 c. broken walnuts
3 c. Bisquick
Cut fruit into large bowl and add Bisquick. Add:
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
3/4 tsp. ginger
1/2 tsp. cloves
1/2 tsp. soda
3 eggs
1 1/2 c. orange juice, unsweetened
3 Tbsp. Sweet ‘N Low
3 Tbsp. Sugar Twin brown sugar
1 tsp. rum flavoring
Mix with dry ingredients and fruit. Mix well. Bake in
5 small loaf pans, 1/2 full, at 275 degrees for 1 hour.
DIABETIC SUGARLESS COOKIES
1 c. raisins
1/2 c. chopped dates
1/4 c. finely chopped apples
1 c. water
1/2 c. margarine
2 eggs, beaten
3 tsp. liquid sweetener
1 tsp. vanilla
1 tsp. soda
1 c. flour
1/3 c. nuts
Boil raisins, dates, apples and 1 cup water for 3 minutes.
Add margarine; cool. Add eggs, liquid sweetener, vanilla,
soda, flour and nuts. Mix well. Refrigerate until chilled.
Drop by spoonfuls onto a well-greased cookie sheet.
Bake 12 to 15 minutes at 350 degrees. Refrigerate in
airtight container. These freeze well.
FROZEN CANDY BARS (Diabetic)
16 oz. crushed pineapple, packed in its own juice
3 pkg. Sweet ‘N Low
1 qt. powdered milk, dry
1 tsp. vanilla
Mix thoroughly and spread into 9 x 9-inch pan and
freeze. Cut into bars.
JUICE POPSICLES AND JELLO FOR KIDS
sugar free juice
1 envelope plain gelatin
Get away from sugary and artificial treats for kids.
Put all natural sugar-free juice in popsicle holders and
freeze for a refreshing treat. Jello is made by pouring
2 cups of your favorite 100% sugar-free fruit juice,
boiled, over one envelope of plain gelatin. Stir and
refrigerate. Add fresh fruit, if desired, once jello starts
to set.
LITE SPICED CIDER PUNCH
1 qt. mixed (4 packets) cold sugar-free Alpine-spiced
cider
1 qt. mixed sugar-free Fruit punch
1 qt. sparkling water, sugar-free ginger ale or 7-Up
lemon and/or orange slices (garnish)
Mix chilled liquids in punch bowl with ice. Add garnish.
Makes 3 quarts.
SUGAR FREE CHERRY COBBLER
1/2 c. margarine
3/4 c. self-rising flour
3 tsp. sugar substitute (Sweet ‘N Low)
1/4 tsp. almond extract
1/2 c. skim milk
2 c. canned unsweetened cherries
Melt margarine in 8-inch square or round pie pan. In
mixing bowl, combine remaining ingredients, except
cherries. Mix until smooth. Pour over margarine; do not
mix. Spoon cherries over top. Bake for 35 to 40 minutes
at 350 degrees. Serves 6.
PUNCH
2 qt. sweetened tea
2 qt. apple juice
2 qt. grape juice
2 qt. sparkling water
Mix equal amounts over ice in punch bowl.
Makes 40 servings.
INSTANT RUSSIAN TEA MIX
2 qt. pkg. lemonade mix
2 c. Tang
1/2 c. instant tea
2 tsp. cinnamon
1 tsp. cloves
2 1/2 c. sugar
Mix together and store in tightly closed container.
Note: May also be made using sugar-free presweetened
lemonade mix, Tang and tea. Omit sugar.
APPLE SNAPS
1 pkg. jello (sugar free), any flavor
3/4 c. boiling water
1 3/4 c. well chilled unsweetened applesauce
1/4 tsp. cinnamon
Dissolve gelatin in boiling water. Mix in applesauce and
cinnamon. Pour into dessert dishes. Chill, soft set in 30
minutes.
Yields 5 servings.
Calories: 45
DESSERT SALAD
1 (6 oz.) pkg. sugar free strawberry jello
1 1/2 c. boiling water
2 (10 oz. each) pkg. frozen strawberries, thawed
1 (1 lb. 4 1/2 oz.) can crushed pineapple
2 bananas, mashed
1 c. dairy sour cream
Dissolve gelatin in boiling water. Add strawberries and
pineapple. Chill until partially thickened. Fold in bananas.
Pour into 9 x 12 x 2-inch pan. Chill until firmly set, then
spread with sour cream.
DIABETIC STRAWBERRY CAKE
1 angel food cake, cut in 1/2-inch cubes
1 box sugar-free strawberry Jell-O, jelled to thick
consistency
1 pt. fresh strawberries, mashed (leave a few whole)
1 pkg. Dream Whip or D-Zerta topping
Mix Jell-O and strawberries and pour over cake. Stir
well. Pack into Bundt pan and refrigerate until set.
Unmold and cover with Dream Whip and whole berries.
LOW CALORIE LITE STRAWBERRY PIE
1 9-inch baked pie shell
6 oz. pkg. sugar free jello
3 Tbsp. cornstarch
3 c. sliced strawberries, (fresh strawberries)
2 c. cold water
Put berries in baked pie shell. Make glaze by mixing
jello and cornstarch. Add water slowly, mix, heat, stirring
constantly until thickened. Remove from heat when mixture
starts to bubble. Pour slowly over berries, make sure all
berries are covered. Chill until firm. Great with Cool Whip.
(Works with other fruit and jello too.)
LO-CAL ORANGE COOLER
4 oz. skim milk
4 oz. sugar-free orange soda
Combine milk and soda. Pour into popsicle molds and
freeze.
QUICK DIET PUNCH
1 large can pineapple juice
2 large bottles sugar-free ginger ale
Freeze pineapple juice until mushy; add ginger ale.
Stir and serve immediately.
LOW-CALORIE ITALIAN CASSEROLE
16 oz. can French-style green beans
onion flakes as desired
3 oz. browned hamburger, ground turkey, sausage or
pepperoni
1/2 oz. Mozzarella cheese, grated
Homestyle Ragu spaghetti sauce (sugar free), enough to
moisten
Mix all ingredients and bake at 350 degrees for 30 to 40
minutes.
GREEN WITH ENVEE !!!!!
1 pkg. pistachio jello (small sugar-free)
1 (15 1/2 oz.) can crushed pineapple
1 (8 oz.) Cool Whip
1 c. mini marshmallows
1 c. chopped nuts
Mix all ingredients, refrigerate about 45 minutes.
Ready to serve.
Note: If you use colored mini marshmallows it is prettier.
DELUXE CHEESECAKE
Crust:
2 graham cracker pie crusts or
1 (13 x 9-inch) graham cracker crust
Filling:
3 (8 oz.) pkg. cream cheese
1 large box vanilla pudding (sugar-free can be substituted)
1 pt. sour cream
1 Tbsp. lemon juice
1 tsp. vanilla extract
1/4 c. sugar (equivalent sweetener can be substituted)
2 eggs
2 Tbsp. milk
Blend at medium speed: eggs, milk, sugar, lemon juice,
vanilla pudding and vanilla extract. Use a chilled bowl
and beaters for best results. Set aside. Cut cream
cheese into small pieces and blend at medium speed.
Add sour cream and blend until creamy. Combine cream cheese
and egg mixture. Beat several minutes until well mixed.
Bake at 300 degrees for 20 minutes or done in
center. Cool before serving. Top with strawberries,
blueberries or cherries if desired.
STRAWBERRY JAM
2 Tbsp. lemon juice
2 Tbsp. water
1 pkg. Knox gelatine
1 1/2 tsp. arrowroot
2 c. strawberries
9 Tbsp. sugar
Mix lemon juice, water, gelatine and arrowroot and heat
until dissolved. Add remaining ingredients and heat to
boiling. Boil 3 minutes. Pour into jars; 18 calories.
Note: For sugar-free, omit sugar. After heating, stir in
sweetener to equal 1 cup sugar; 6 calories per tablespoon.
Store in refrigerator.
KNOX BLOX
4 c. fruit juice
1 large pkg. sugar-free jello (0.6 oz.)
5 envelopes plain gelatin (each gels 2 c. fluid)
Pour 2 cups juice into a glass dish. Dump the jello
powder and plain gelatin into it. Stir slightly. Microwave
on full power for 2 minutes. Stir again slightly. Add the
other 2 cups juice and stir again. Place a large 13 x
9-inch baking dish (or a jellyroll pan, cake pan, etc.) in
the refrigerator and pour the juice in. The juice should
be about 1/4 to 1/2 inch deep. Allow about 2 hours to
gel thoroughly, then cut into 1-inch squares, diamonds or
other interesting shapes with cookie cutters. Serve on a
fancy plate as a finger dessert or snack food, or put
into an airtight container in the refrigerator to serve
later. Makes about 96 (1-inch) gems or 20 cut-outs.
Holiday Suggestions:
Halloween: Orange jello and orange juice.
Thanksgiving: Raspberry jello and cranberry or cran-
berry-raspberry juice.
Christmas: Lime jello, 1 c. limeade and 3 c. pear nectar.
Valentines: Raspberry jello and mixed berry juice.
Add 1 more envelope unflavored gelatin and 1 cup apple-
sauce for an interesting texture.
GRAPE LITTLE TREATS
1 pkg. Jell-O lemon flavor, sugar free gelatin
3/4 c. boiling water
1/2 c. cold water
ice cubes
1 c. lowfat milk
1/2 c. seedless grapes
Dissolve gelatin in boiling water. Combine cold water
and ice to make 1 cup. Add to gelatin, stir until ice is
completely melted. Add milk; chill about 10 minutes. Pour
into dessert dishes. Chill about 30 minutes. Garnish.
NO BAKE COOKIES (Sugar-free)
24 packets Equal
1/4 c. margarine
1/2 c. skim milk
2 Tbsp. cocoa powder
1/2 c. peanut butter
2 1/2 c. rolled oats
1/2 tsp. vanilla extract
Place margarine, milk and cocoa together in a 2 quart
saucepan. Heat until liquid boils, stirring constantly.
Remove from heat and stir in peanut butter, Equal and
oats. Stir in vanilla. Drop by teaspoonful onto waxed
paper. Chill in freezer.
Yield: 50 cookies; 40 calories each.
GUMMY BEAR SQUARES - FINGER FOOD
2 envelopes Knox gelatine softened in 1/4 c. cold water
2 pkg. sugar free jello (1 flavor)
2 c. boiling water
8 ice cubes
Combine all jello and gelatine with the boiling water.
Dissolve thoroughly and pour into a 9 x 13-inch cake pan.
Add ice cubes and mix until melted. Refrigerate for 2
hours. Cut into small squares.
SHANDY
1 tub Crystal Light sugar-free lemonade mix
5 c. cold water
2 (12 oz.) cold beer
Empty lemonade mix into pitcher and add cold water.
Stir to dissolve drink mix and chill. Just before serving,
add the 2 cans of beer. Serve over ice and garnish with
lemon slices.
Makes 8 drinks.