Title: DIABETIC FUDGE
Categories: Low-cal, Chocolate, Desserts
Yield: 32 Servings

1 14 1/2 oz. evaporated milk
3 tb Cocoa
1/4 c Oleo
Liquid Sweetner to equal 1/2 cup of sugar
1/4 ts Salt
1 ts Vanilla
2 1/2 c Graham cracker crumbs
1/4 c Nuts

Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetner, salt. Bring to boil. Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill.

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Title: DIABETIC EASTER FUDGE
Categories: Low-cal, Chocolate, Desserts
Yield: 8 Servings

1 Sq unsweetened chocolate
1/4 c Evaporated milk
1/2 ts Vanilla
1 ts Artificial liquid sweetener
1 pk 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 2-3 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. *************************************************************
Title: DIABETIC FUDGE
Categories: Low-cal, Chocolate, Desserts
Yield: 8 Servings

1 Env gelatin
1/4 c Water
1 Sq unsweetened chocolate
1/8 ts Cinnamon
3/4 ts Liquid food sweetener
1/4 c Water
1/2 c Evaporated milk
1/2 ts Vanilla
1/4 c Chopped nuts

Soften gelatin in 1/4 cup water for 5 minutes. Melt chocolate with cinnamon and sweetener; add milk and water slowly. Add gelatin. Stir until dissolved. Remove from fire. Add vanilla, cool. When mixture begins to thicken, add nuts. Turn into cold pan. When firm cut into pieces. ***********************************************************
Title: DIABETIC CITRUS ICE
Categories: Desserts, Low-cal
Yield: 5 Servings

1/4 c Granulated sugar replacement
1 c Ea unsweetened orange &
Grapefruit juices
1 c Water
1 Env unflavored gelatin
1/4 c Lemon juice

Combine sugar replacement,water & gelatin in a saucepan.Bring to a boil, reduce heat and simmer for 5 minutes. Cool slightly and then add in the juices. Transfer to freezer trays and freeze until mushy. Scrape into mixing bowl and beat until just loosened. Return to freezer tray.
Calories 41 per serving 1 fruit Exchange. Source: diabetic dessert cookbook

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Peanut Butter Cookies
From Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
Courtesy of KYoung

1/4 cup (60 mL) margarine
1/4 cup (60 mL) creamy peanut butter
2 Tablespoon (30 mL) granulated sugar replacement
1 egg
1/4 cup (60 mL) water
1 teaspoon (5 mL) vanilla extract
1 1/2 cup (375 mL) flour
1 teaspoon (5 mL) baking soda
1/2 teaspoon (2 mL) baking powder

Cream together margarine, peanut butter and sugar replacements. add egg, water and vanilla, beating until fluffy. Combine flour, baking soda and baking powder in sifter and sift dry ingredients into creamed mixture. Stir to blend completely. Chill thoroughly, at least 2 hours or overnight. Drop by teaspoonfuls onto lightly greased cookie sheets, 2 to 3 in. (5 to 7 cm) apart. Press flat with a floured bottom of a small glass. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.

Serving size: 42

Exchanges: 1/3 bread
Nutrition:One cookie
34 calories

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Sugar-Free Sweet Potato Pie

So good, and so good for you!

2-1/2 cups mashed cooked sweet potatoes (1-1/2 pounds)
7-1/4 tsp. Equal Measure® or 24 packets Equal®
1/4 tsp. ground mace
2 tsp. vanilla extract
1 Tbs. margarine, softened
2 eggs2 tsp. ground cinnamon
2 unbaked 9-inch pie shells
3/4 tsp. ground nutmeg
1/2 tsp. salt
1 12-ounce can evaporated milk or evaporated skim milk

Makes two 9-inch pies, 16 servings

Preheat oven to 350 degrees.

In large bowl of an electric mixer, combine the sweet potatoes, eggs, Equal, margarine, cinnamon, nutmeg, mace, salt and vanilla. Beat on medium speed until smooth, scraping sides of bowl several times. Slowly add milk. Beat until well-mixed. Pour into unbaked pie shells and bake 50 to 60 minutes or until knife inserted in center comes out clean. Allow to cool before serving.

Per serving: 208 calories, 9 g fat, 27 mg cholesterol, 245 mg sodium. Diabetic exchanges: 1 Vegetable, 2 Breads, 2-1/2 Fat.

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Scottish Scones Cost: $
Preparation Time: 20 minutes
Difficulty Level: 2
Servings: 16 INGREDIENTS

•1 cup unbleached all-purpose flour
•1 cup whole-wheat flour
•1 tsp baking powder
•1/2 tsp salt
•4 tbsp whipped butter
•1 cup buttermilk
•1/2 cup golden raisins

1.Preheat your oven to 400 degrees F.

2.Coat a baking sheet with non-stick cooking spray.

3.In a large bowl, sift the dry ingredients together. Add the butter and mix it into the flour with your fingers. Add buttermilk and knead into a soft dough. Knead in the raisins.

4.On a floured board, roll out the dough until 1/2" thick.

5.Cut dough into 16 rounds. Place on a baking sheet and bake for 15 to 20 minutes, or until golden in color.

6.Serve warm or let cool and store in an airtight container.

NUTRITIONAL INFORMATION per serving:
97 Calories; 3g Carbohydrate; 8g Fat;
7mg Cholesterol; 3mg Sodium

Diabetic Exchanges: 1 starch/bread

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Diabetic Sour Cream Spice Cake
From the Kitchen of: Shelley
From "Diabetic Dessert Cook Book"

1/3 cup margarine
3 tbsp granulated brown sugar replacement 2 eggs
2 tsp cinnamon
1 tsp ground cloves
1 tsp nutmeg
2 cups sifted flour
1 tsp baking powder
1-1/4 tsp baking soda
1/2 tsp salt
1/2 cup water
1 cup sour cream
1/2 cup raisins
1/4 cup chopped walnuts

•Preheat oven to 350° F.; grease and flour a 13x9-inch baking pan
•Cream together the margarine and sugar replacement
•Add eggs and beat well
•Beat in the cinnamon, cloves and nutmeg
•Sift together the flour, baking soda, baking powder and salt
•Sift again into the creamed mixture, alteranting with additions of water
•Stir in the sour cream, raisins and nuts
•Pour into prepared pan and bake for 30-35 minutes; let cool
•Recipe yields 18 servings at 124 calories per serving. Exchanges: 1-1/2 bread, 1 fat

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Here is a chart:
2 tsp.sugar = 1 packet Equal
1 TBS. sugar = 1 1/2 packet Equal
1/4 C.sugar = 6 packets Equal
1/3 C. sugar = 8 packets Equal
1/2 C. sugar = 12 packets Equal2/3 C. sugar = 16 packets Equal
3/4 C. sugar = 18 packets Equal
1 C. sugar = 24 packets EqualSugar substitute