Recipe: 24 Diabetic Desserts

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Title: CHERRY PIE AND WHIPPED TOPPING-DIABETIC
Categories: Diabetic, Fruits, Pies
Yield: 1 servings

-Bridget Benjamin-PHFC09A

----------------------------PIE----------------------------
PREBAKED SINGLE PIE CRUST
2 cn 16 OZ UNSWEETNED RED CHERRYS
1 c LIQUID FROM THE CHERRIES
1 tb CORNSTARCH
1/4 ts ALMOND FLAVORING
1 c SUGAR SUBSTITUTE

----------------------WHIPPED TOPPING----------------------
1/2 c INSTANT DRY MILK
1/2 c COLD WATER
2 tb LEMON JUICE
2 tb SUGAR
1/4 c DRY SUGAR SUBSTITUTE (OPT)
1/2 ts VANILLA

Pie: Drain cherries well, reserving 1 cup liquid. Set
cherries aside and combine 1 cup liquid and
cornstarch. Cook and stir over moderate heat until
thickened and transparent and the starchy taste is
gone. Remove from heat and add sugar substitute,
almond flavoring and cherries. Taste and add more
sweetner, if desired. Cool to room temperature. Spread
filling evenly in crust. Let set at least 15 minutes.
Topping: Combine dry milk and water and refrigerate
for 30 minutes. Beat at high speed for 4 minutes. Add
lemon juice to whipped milk and beat at high speed for
4 minutes. Stir in the sugar and sugar substitute
while it is being beaten. Add vanilla to whipped
topping and refrigerate until use. From "The New
Diabetic Cookbook" by Mabel Cavaiani,R.D.

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Title: CHOCOLATE FROSTING - SUGAR FREE
Categories: Cakes, Diabetic, Frosting
Yield: 12 servings

1 pk Dream whip (1 envelope)
1/2 ts Vanilla
1/2 c Skim milk
1 pk Sugarfree choc. pudding(2oz)

Blend together skim milk, vanilla, and dream whip (or
sugarfree whipped topping mix). Beat til stiff. Add
pudding mix and continue to beat til light and fluffy.

Add more skim milk if too thick. Use as frosting on
lowfat cupcakes using 1T per cupcake. Can also be used
to frost cake or brownies. 1T = 9cals, 0cholesterol

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Diabetic Cake

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Title: DIABETIC CAKE
Categories: Diabetic, Cakes, Desserts
Yield: 2 servings

1 c Water
2 Jumbo Eggs
1 c Raisins
Artificial sweetener to
-= 1 C. sugar
1 c Unsweetened Applesauce
3/4 c Oil
1 ts Baking Soda
1/4 ts Cinnamon
1/2 ts Nutmeg
1 ts Vanilla
1/2 ts Salt
1 1/2 c Flour

Cook raisins till soft. Drain water, + raisins to
applesauce & eggs, sweetener, cooking oil. Mix well,
blend baking soda flour + remaining ingredients. Bake
350 Degrees in 8" x 8" or 9" x 9" pan.

Posted on Prodigy DESSERTS & SWEETS on 12/10/92 by
NANCY BENNETT (NWMB51B)

MM by Cathy Svitek

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Title: DIABETIC DEVIL'S FOOD CAKE
Categories: Cakes
Yield: 1 servings

1/2 c Cocoa
1/2 c Boiling water
2 c Cake flour
1/2 ts Baking soda
1 1/2 ts Baking powder
1/8 ts Salt
1/3 c Sugar ( or substitute)
3/4 c Liquid egg substitute(room t
1 ts Vanilla
1/2 c Margaine, room temp

Stir together cocoa and boiling water until smooth.
Set aside to cool to room temp.
Place flour, baking soda, baking powder, salt and
sugar in mixer bowl and mix at low speed about 1
minute to blend. Add egg substitute, sweetener, and
vanilla to cooca mixture and mix well. Add margarine
to dry ingredients along with cocoa mixture and mix
well at medium speed about 1 minute. Pour into 9"
square or 9x13 cake pan that has been greased with
margarine.Bake at 350 F for about 30 minutes, or until
a cake tester comes out clean and cake pulls away from
the sides of the pan. Cool in the pan and cut 6x3 to
yield 18 pieces.

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Diabetic Washington's Cherry Pie

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Title: DIABETIC WASHINGTON'S CHERRY PIE
Categories: Diabetic, Fruits, Pies
Yield: 8 servings

9" unbaked pie shell
2 c Unsweetened cherries
1/4 c Soft margarine
1 tb Flour
1/2 c Sugar replacement
2 x Egg yolks
1/4 c Evaporated milk
1/2 ts Vanilla extract
2 x Egg whites
2 ts Granulated sugar replacement

Drain cherries; pout into unbaked pie shell. Cream
margarine, flour, and sugar replacement. Add egg
yolks and beat until smooth. Add evaporated milk and
vanilla extract. Pour over cherries. Bake at 450F for
10 minutes. Reduce heat. Bake at 350F for 30 minutes.
Whip egg whites until soft peaks form. Add
granulated sugar replacement; whip until thick and
stiff. Top pie filling with meringue, carefully
sealing edges. Bake at 350F for 12-15 minutes, or
until delicately brown.
1 serving (1/8 of pie) = 1 fruit, 1 fat, plus pie
shell exchange calories = 88 plus pie shell calories

---------- Recipe via Meal-Master (tm) v8.02

Title: DIABETIC YELLOW CAKE AND FLUFFY FROSTING
Categories: Cakes, Diabetic
Yield: 1 servings

------------------------YELLOW CAKE------------------------
2 c Cake flour
1/2 ts Baking soda
1 1/2 ts Baking powder
1/3 c Sugar ( or substitute)
3 tb Dry buttermilk
3/4 c Water, room temp
1/3 c Vegetable oil
1/4 c Sugar substitute(equal to )/
2 ts Vanilla
1/2 c Egg substitute(room temp)
1/4 c Margarine(room temp

----------------------FLUFFY FROSTING----------------------
1/2 c Sugar
2 tb Water
2 pk Sweet'n'low
2 Large egg whites
1/4 ts Cream of tartar
1/2 ts Vanilla

YELLOW CAKE:Place dry ingredients in mixer bowl and
mix at low speed to blend well. Combine 3/4 cup water,
oil, sweetener,vanilla and egg substitute and mix with
fork to blend. Add margarine to flour mixture along
with liquid mixture and mix with a spoon only until
well blended.Spread evenly in a 9" square pan whick
has been greased with margarine. Bake 30-35 minutes at
375 F or until cake tester comes out clean and the
cake pulls away from the sides of the pan. Cool to
room temperature and cut 4x4 to yield 16 equal
servings. FLUFFY FROSTING: Combine sufgar, water,
sweet'n'low egg whites and cream of tartar in top of a
doubl boiler and beat at high spped for 1 minute. Set
over simmering water in the bottom of the double
boiler. Continue to beat at high speed for 4-5 minutes
or until soft peaks form. Remove from heat. Add
vanilla to frosting and continue to beat at high speed
1-2 minutes or until thick enough to spread on a
cooled cake. This is enough frosting for a 2-layer or
9" square cake.

Title: EASY BLUEBERRY COBBLER
Categories: Diabetic, Desserts
Yield: 6 @ 1/2 each

3 c Fresh Blueberries
Vegetable Cooking spray
1 tb Lemon Juice
1 Egg; beaten
(egg sub may be used)
1 c A-p flour
Sugar substitute to equal
-1 1/2 cups sugar
1/4 c + 2 tb margarine, melted
-reduced-calorie

Place blueberries in bottom of a 10 x 6 x 2 baking
dish coated with cooking spray; sprinkle with lemon
juice. Combine egg, flour, and sugar substitute; stir
until mixture resembles coarse meal. Sprinkle over
blueberries. Drissle melted margarine over top. Bake
at 375 degs for 30 minutes. Serve warm.

From: All New Cookbook for Diabetics and Their
Families. Exchanges: 1 Starch; 1 Fruit; 1 Fat

Chol: 50 mg; Calories: 168; Carbo: 27 gm; Protein: 3
gm Fat: 66 gm; Fiber: 1 gm; Sodium: 114 mg

Reformated 4 you and yours via Nancy O'Brion and her
Meal-Master. (From Jungle.Boy via GEnie)

MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: Freezer Ice Cream - Sugar Free
Categories: Diabetic, Desserts
Yield: 16 servings

MMMMM------------------------INGREDIENTS-----------------------------
8 c PET Lite milk 8 Pineapple, slices,
canned
1/2 c Sugar Subst. equivalent 16 T Pineapple Juice,
from can
4 c Strawberries 2 c Orange Juice

Directions: Put all ingredients in a home freezer and freeze
according to instructions.
Makes 16 1-Cup Servings.
Exchanges: Each Serving equals 1 Milk and 3/4 Fruit.
Calories: 125
From Files of A.Broaddus 6/24/93

MMMMM

------ Recipe via Meal-Master (tm) v8.02

Title: KEY LIME PIE (DIABETIC)
Categories: Diabetic, Desserts, Pies
Yield: 1 servings

-Filling
1 Packet Knox Unflavored
-Gelatin
3 tb Lime juice
1/2 c Boiling water
9 1-gram packets Equal
-(aspartame)
-sugar substitute
1 9-inch graham cracker
-crust
-Lime zest
-Thin lime slices
1 c Evaporated skim milk
1 ts Vanilla
-Juice of 1 1/2 limes
2 dr Green food coloring

Sprinkle gelatin over lime juice and let it stand for
i minute. Add boiling water and sweetener to gelatin
mixture and stir until gelatin is dissolved.
Refrigerate about 45 minutes or until slightly
thickened.
Combine milk and vanilla and freeze 30 minutes.
Remove from freezer and whip at high speed until
stiff. Stir lime juice and food coloring into whipped
milk. (Save remaining 1/2 lime for garnish.) Slowly
blend gelatin mixture into whipped milk.
Spoon pie filling into crust. Chill until firm.
Garnish with lime zest and lime slices. Cut into 8
even portions and serve 1 portion per serving.
Nutritive value per serving: 111 calories; 14 gm.
cholesterol; 4 gm. protein; 5 gm. fat; 130 mg. sodium
Food Exchanges per serving: 1 bread, 1 fat Low-sodium
diets: Use salt-free crust



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Title: LOW CAL STRAWBERRY CHIFFON PIE
Categories: Diabetic, Pies, Desserts, Fruits, Low-fat/cal
Yield: 1 pie

1 c Water
1 Env knox unflavored gelatine
1 .20 oz kool aid unsweetened
Drink mix (strawberry flav.)
8 1 g packets equal sugar sub
1 Recipe low cal whipped topp-
Ing
2 tb Instant dry milk
9 Inch graham cracker crust
(see diabetic recipe)
9 Fresh strawberries
(optional)

Combine water and gelatin. Let set for 5 minutes and
then heat until gelatin is melted. Add Kool aid mix
and sweetener to gelatin. Mix well and refrigerate
until slightly thickened. Prepare whipped topping
while gelatin is thickening. Refrigerate until
needed. Add dry milk to thickened gelatin and whip at
high speed until creamy and stiff. Remove beater and
gently fold in whipped topping into whipped gelatin.
Spread filling evenly into graham cracker crust.
Garnish eack serving with a fresh strawberry, placing
a fresh strawberry in the center of the pie.
Refrigerate until firm. Cut into 8 equal pieces. Per
serving(1/8 of pie): CAL 125; CHO 15 gm; PRO 3 gm; FAT
7 gm; NA 122 mg; Food exchanges per serving: 1 bread,
1 fat Source: The New Diabetic Cookbook

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MM----- Recipe via Meal-Master (tm) v8.01

Title: Miracle Rise Chocolate Cake
Categories: Diabetic, Desserts, Cakes
Yield: 12 servings

MMMMM------------------------INGREDIENTS-----------------------------
1 pk Active dry yeast; 2 c Flour; Pillsbury's
All Purp.
1/2 c Warm water; 1 tb Baking Powder;
2 Eggs; OR EGG SUBSTITUTE; 1 ts Soda;
1/2 c Skim milk' 1/2 ts Salt;
1/3 c Vegetable Oil; 1 ts Vanilla;
3 tb Sweet*10 Liquid; 1 ts Red food coloring;
1/2 c Cocoa;

Directions: Spray a 9-in tube or Bundt pan. In a large mixer bowl,
soften yeast in warm water. Add egg substitute, milk, oil and
Sweet*10. Beat 2 minutes at high speed. Add cocoa, dry ingredients,
vanilla and food coloring. Blend at low speed; beat 3 minutes at
medium speed. Pour batter into greased 9-inch Bundt pan or tube pan.
Cover with foil; let rise in warm place for 45 minutes. Bake at 350
degreds for 30 to 35 minutes until a wooden pick inserted in center
of cake comes out clean. Invert immediately onto wire rack. Cool.
1/12th of cake has 145 calories. Exchange values - 1/2 skim milk; 1
Fruit, 1 Fat Created by Pillsbury Kitchens

Exchange From files of A.Broaddus 6-29-93

MMMMM

Old-Fashioned Bread Pudding

MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: Old-Fashioned Bread Pudding
Categories: Diabetic, Breads/bm, Desserts
Yield: 8 sweet ones

6 sl White bread; day-old 1 ts Ground cinnamon;
-crust removed 1/2 c Seedless raisins;
2 tb Margarine; reduced-calorie Vegetable cooking
spray;
-melted 4 Eggs;
Sugar substitue to equal 3/4 2 c Skim milk;
-cup, divided 1 ts Vanilla extract;

Brush bread lightly with melted margarine; sprinkle with 1 ts sugar
substitute and cinnamon. Quarter each bread slice. Layer with
raisins in a 1 1/2 -quart casserole dish coated with cooking spray.
Set dish aside. Combine eggs, milk, vanilla, and remaining 2 ts sugar
substitute; pour over bread and raisins in dish. Place dish in a pan
containing 1 inch of hot water. Bake at 350 degrees for 55 minutes
to 1 hour or until a knife inserted in center comes out clean out
clean. Server warm, or cover and refrigerate until thoroughly chilled.
Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE + 1/2
FAT EXCHANGE; CAL: 139; CHO: 138mg; CAR: 19gm; PRO: 7gm; FAT: 4gm;
SOD: 160mg;

Source: All New Cookbook for Diabetic and Their Families.
Brought to you and yours via Nancy O'Brion and her Meal-Master

MMMMM

Peach Crisp

MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: Peach Crisp
Categories: Diabetic, Fruits, Desserts
Yield: 6 servings

4 Ripe peaches,peel+slice 1/4" 2 tb Reduced calorie
margarine
3 tb Flour 2 ts Reduced calorie
margarine
2 1/4 oz Quick-cooking oats,uncooked 3 tb Firmly packed brown
sugar OR
1 ts Cinnamon 9 ts Swwetener
1/2 ts Nutmeg

Preheat oven to 350 F. Toss peaches with 1 tablespoon of the flour
and place in a 6x11" baking pan that has been sprayed with a nonstick
cooking spray. In a small bowl, combine remaining ingredeints. M,ix
well until mixture is crumbly. Sprinkle evenly over peaches. Bake
30-35 minutes, until crisp. serve warm or cold. From *Prodigy's Food
and Wine-Healthy Eating Bulletin Board, from Broidget Benjamin -
PHFC09A.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: Peach Melba Layer Cake Supreme
Categories: Diabetic, Cakes, Desserts
Yield: 8 servings

2 c Flour 1 c Apple juice
concentrate
2 ts Baking powder 1 1/2 c Peaches, sliced
1/4 ts Salt 2 c Raspberries
1/2 c Butter 1/3 c Peach pourable fruit
3 Egg yolks 1/3 c Raspberry fruit
spread
1 ts Vanilla

3 tb peach fruit spread combined with 2 tb warm water may be
substituted for the pourable fruit.

Preheat oven to 375. Grease and flour two 8" round cake pans. Combine
flour, baking powder, and salt; set aside. Beat softened butter at
medium speed until light and fluffy. Blend in egg yolks and vanilla.
Alternately add dry ingredients and apple juice concentrate, beating
well after each addition; spread evenly into prepared pans. Bake 20
minutes, until golden brown and wooden pick inserted in centers comes
out clean. Cool 10 minutes in pans on wire racks. Remove from pans;
cool completely.

Drain peaches. Combine peaches, raspberries, and pourable fruit; mix
lightly. Spread fruit spread evenly over one cake layer; top with
second cake layer. Spoon fruit mixtore over top of cake, letting
excess fruit mixture drip down sides.

Nutrition information per slice: 390 calories, 5 gm protein, 62 gm
carbohydrate, 14 gm fat, 111 mg cholesterol, 314 mg sodium, 1-1/2
diabetic starch/bread exchange, 3 diabetic fat exchange, 2-1/2
diabetic fruit exchange.


MMMMM

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Title: PETER'S FAVORITE STRAWBERRIES
Categories: Diabetic, Fruits, Desserts
Yield: 4 sweet ones

1 pt Very Red strawberries; ripe
1 md Orange;
2 tb Orange juice;
2 tb Sweet vermouth;
Sugar substitute equivalent
To 1 tablespoons sugar;
(optional)

Wash and hull strawberries; cut in half. Slice ends
off orange; quarter orange lengthwise and slice orange
wedges crosswise with rinds left on, as thin as
possible. Put strawberries and oranges in a bowl; mix
well. Mix together the orange juice and sweet
vermouth and drizzle over fruit mixture; stir to mix.
Check to see if berries have enough natural sweetness
for your taste; if not, add sweetener. Cover bowl and
chill in refrigerator 2 hours before serving; stir
gently several times to blend flavors. Food Exchanges
per serving: 1 FRUIT EXCHANGE; CAL: 56; CHO: 11g; PRO:
1g; FAT: 0g; SOD: 1mg; CHO: 0mg; LOW-SODIUM DIETS:
This recipe is excellent.

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S. and Katharine Middleton
Brought to you and your via Nancy O'Brion and her
Meal-Master.

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* Exported from MasterCook *

Sour Cream Spice Cake

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Diabetic Desserts
Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup Margarine
1 teaspoon Baking powder
3 tablespoons Brown sugar -- granulated
1 1/4 teaspoons Baking soda
1/2 teaspoon Salt
2 Eggs
1/2 cup Water
2 teaspoons Cinnamon
1 cup Sour cream
1 teaspoon Ground cloves
1/2 cup Raisins
1 teaspoon Nutmeg
1/4 cup Walnuts -- chopped
2 cups Flour -- sifted

Preheat oven to 350. Greas and flour a 13X9 baking pan. Crean together
the margerine and sugar replacement. Add eggs and beat well. Beat in
the cinnamon,cloves and nutmeg. Sift together the flour,baking
soda,powder and salt. Sift into the creamed mixture alternately with the
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 @ 124 per serving Exchanges: 1 1/2 bread 1 fat

MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: Strawberries Romanoff
Categories: Diabetic, Desserts
Yield: 1 servings

MMMMM------------------------PER SERVING-----------------------------
1/4 c Lowfat yogurt; put in 4 Strawberries; fresh
or
-custard cup -thawed frozen
4 pk Equal sweetner; up to 5 ds Nutmeg;

For each serving, mix yogurt with Equal and a dash of nutmeg. Then add
strawberries and stir. Serves 1.

Nutrients per serving: Calories 57, fat 1g, cholesterol 0mg,
carbohydrate 5g, sodium 40mg.

Exchanges: Milk 1/2, fruit 1/3.

Source: "There IS Life after Lettuce" by Pepper Durcholz, Alberta
Gentry, Carolyn Williamson, M.S.

MMMMM

Tasty Pineapple Cake

MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: Tasty Pineapple Cake
Categories: Diabetic, Fruits, Desserts, Cakes
Yield: 12 sweet ones

1/2 c Reduced-calorie margarine; 1/2 ts Salt;
Sugar substitute to equal 1/2 c Milk;
-2 1/2 cups sugar, divided 4 sl Unsweetened
Pineapple;
2 Eggs -canned drained
1 1/2 c All-purpose flour; Vegetable cooking
spray.
1 ts Baking powder; 1/2 c Unsweetened
pineapple juice;
1/2 ts Baking soda;

Cream margarine and 2 tablespoons sugars substitute until light and
fluffy. Add eggs, one at time, beating well at medium speed of an
electric mixer. Combine flour, baking powder, soda and salt. Add to
creamed mixture alternately with milk, beginning and ending with flour
mixture. Beat at low speed after each addition. Cut pineapple into
1/2" pieces and gently fold into batter. Spoon batter into a 6-cup
Bundt pan or heavy ring mold coated with cookin spray. Bake at 350
degrees 45 to 50 minutes or until wooden pick inserted in center
comes out clean. Combine pineapple juice and remaining 1 tablespoon
sugar substitute, stirring until sugar substitute dissolves. Remove
cake from oven and immediately pour juice cake from pan and cool
completely on a wire rack.

Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE; CAL:
129; CHO: 46mg; CAR: 17gm; PRO: 3gm; FAT: 5gm; SOD: 341;

Source: All New Cookbook for Diabetics and Their Families
Brought to you and yours via Nancy O'Brion and her Meal-Master

MMMMM

---------- Recipe via Meal-Master (tm) v8.02

Title: WACKY CUPCAKES- DIABETIC
Categories: Cakes, Diabetic
Yield: 12 servings

1 1/2 c CAKE FLOUR
1/4 c SUGAR
1/4 c COCOA
1 ts BAKING SODA
1/2 ts SALT
1 c WATER,ROOM TEMPERATURE
1/2 c LIQUID SUGAR SUBSTITUTE
1 tb VINEGAR
2 ts VANILLA
1/2 c VEGETABLE OIL

PLACE FLOUR, SUGAR, COCOA AND SALT IN MIXER BOWL AND
MIX AT LOW SPEED TO BLEND. BEAT TOGETHER REMAINING
INGREDIENTS WITH A FORK TO BLEND. ADD ALL AT ONCE TO
DRY INGREDIENTS AND BEAT AT MEDIUM SPEED UNTIL SMOOTH.
PAPER-LINE 12 MUFFINS TINS OR GREASE WITH MARGARINE
AND FLOUR. FILL MUFFIN TINS ABOUT 1/2 FULL AND BAKE AT
350 F FOR ABOUT 30 MINUTES, OR UNTIL A CAKE TESTER
COMES OUT CLEAM FROM THE CENTER OF THE CUPCAKE. FROM
"THE NEW DIABETIC COOKBOOK" BY MABEL CAVAIANI, GIVEN
BY BRIDGET BENJAMIN(PHFC09A) ON *PRODIGY'S HEALTHY
EATING- FOOD AND WINE BULLETIN BOARD.

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---------- Recipe via Meal-Master (tm) v8.02

Title: WHIPPED TOPPING -SUGAR FREE
Categories: Diabetic, Condiments, Low-cal, Low-fat
Yield: 24 servings

1/2 c Instant dry milk
1/3 c Cold water
2 tb Lemon juice
2 tb Sugar
1/4 c Equivalent-sugar substitute
1/2 ts Vanilla

Combine dry milk and water and refrigerate for 30
minutes. Beat at high speed for 4 minutes. Add lemon
juice to whipped milk and beat at high speed for 4
minutes. Stir sugar and sugar substitute together and
add gradually to the whipped milk while it is being
beaten. Add vanilla to whipped topping and refrigerate
until used. Can be spread on top of pies or used as a
garnish for pies, puddings, or gelatins. It should be
prepared as close to serving time as possible since it
loses volume after a period of time. 1 serving = 2T
exchanges = free (1/3 c is 1 veg exchange)
calories=12

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Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand

CHOCOLATE BUTTER CREAMS
=======================
(Yield: 30 creams)

Ingredients:
------------
3-oz. pkg. (90g pkg) cream cheese (softened)
2 tblsp (30 mL) skim milk
1 1/2 tsp (7 mL) white vanilla extract
1 cup (250 mL) powdered sugar replacement
1 recipe Semisweet Dipping Chocolate

Instructions:
-------------
Beat cream cheese, milk and vanilla until fluffy; stir in powdered
sugar replacement. Form into 30 balls and dip each one in chocolate.

Exchange 1 cream: 1/4 low-fat milk
Calories 1 cream: 31

Powder Sugar Replacement

2 cups nonfat dry milk powder
2 cups cornstarch
1 cup granulagted sugar replacement

Mix it all together, keeps pretty good. Only
problem I've had with it is once you use it the
product you've made must be used fairly quick.

Exchanges are:

1/4 cup = 1 bread or 1/2 bread + 1/2 nonfat milk

SEMISWEET DIPPING CHOCOLATE
===========================
(Yield: 1 cup (250 mL))

Ingredients:
------------
1 cup (250 mL) nonfat dry milk powder
1/3 cup (90 mL) cocoa
2 tblsp (30 mL) paraffin wax
1/2 cup (125 mL) water
1 tblsp (15 mL) liquid shortening
1 tblsp (15 mL) liquid sugar replacement

Instructions:
-------------
Combine milk powder, cocoa and wax in food processor or blender;
blend to soft powder. Pour into top of double boiler and add water,
stirring to blend. Add liquid shortening. Place over hot (not
boiling) water, and cook and stir until wax pieces are completely
dissolved and mixture is thick, smooth and creamy. Remove from heat.
Stir in sugar replacement and let cool slightly. Dip candies
according to recipe. Shake off excess chocolate. Place on very
lightly greased waxed paper and allow to cool completely. (If candies
do not remove easily, slightly warm the waxed paper over electric
burner or with clothes iron.) Store in a cool place.

Exchange full recipe: 3 low-fat milk
Calories full recipe: 427

Re: Low Calorie Ice Cream

Special Chocolate Ice Cream

1 pkg (1.5 ounces) sugar free instant chocolate
pudding mix
6 packets artificial sweetener(equal to 1/4 c sugar)
2 tablespoons baking cocoa
4 cups evaporated skim milk
1 teaspoon vanilla extract
4 ounces light frozen whipped topping, thawed

In a blender, combine the pudding mix, sweetner,
cocoa, milk and vanilla; process on low until
smooth. Pour into a shallow 2-qt. freezer
container. Cover and freeze for 30 minutes.
Stir with a wire whisk; return to freezer until
ready to serve. YIELD 12 servings.

Serving size 1/2 cup calories 140 sodium 257 mg
cholesterol 4 mg carbohydrate 20 mg protein 10 mg
fat 3 mg.
Exchanges 1 skim milk, 1/2 starch, 1/2 fat

OUT-OF-BOUNDS CANDY BARS
========================
Yield: 8 bars

Ingredients:
------------
1 1/4 cup (310 mL) unsweetened coconut
1/2 cup (125 mL) milk
2 tsp (10 mL) unflavored gelatin
1 tsp (5 mL) cornstarch
1 tsp (5 mL) vanilla extract
1 recipe Semisweet Dipping Chocolate

Instructions:
-------------
Combine 1/4 cup (60 mL) of the coconut, the milk, the gelatin and
cornstarch in blender; blend until smooth. Pour into small saucepan,
cook and stir over medium heat until slightly thickened. Remove from
heat and stir in vanilla and remaining coconut. Form into 8 bars, allow
to firm and cool completely and dip in chocolate.

Exchange 1 bar: 2/3 full-fat milk
1 fat
Calories 1 bar: 133

Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand

PURE JELLIES OR TOPPINGS
========================
(Yield: 2/3 cup (189 mL))

Ingredients:
------------
1 cup (250 mL) fruit juice (unsweetened)
1 tblsp (15 mL) granulated sugar replacement
1 tblsp (15 mL) lo-cal pectin

Instructions:
-------------
Combine ingredients in saucepan and bring to a boil. Boil for 2
minutes, remove from heat, and let cool slightly. Pour mixture into
serving dish or jelly jar; chill.

Microwave: Follow directions, using large bowl. Cook on High.

Apple Juice: Exchange 1 tblsp (15 mL): 1/3 fruit
Calories 1 tblsp (15 mL): 10

Cranberry Juice (unsweetened): Exchange: Negligible
Calories: Negligible

Grapefruit Juice: Exchange 1 tblsp (15 mL): 1/3 fruit
Calories: 1 tblsp (15 mL): 8

Grape Juice: Exchange 1 tblsp (15 mL): 1/3 fruit