Recipe: TALK TKL 9-21-97 Sugar Free Recipes (29)

Sugar free banana milkshake
Jeanine's Sugar-Free Carrot Cake
Sugar-Free Butter Pecan Cookies
Layered Tex Mex Dip
Easy Tortilla Chips
Sugar-Free Ice-Creamy Pumpkin Squares
Sugar Free Whipped Topping
Basic Coleslaw
Sugar Free Cream Cheese Frosting
Fluffy Frosting - Sugarfree
Apricot Whip
Banana Rice Pudding
Banana-Nut Muffins
Apple Salad
Meringues Aux Noix Cookies
Prune fat replacer for baking
Sugar Free Pumpkin Pie
Sugar to Equal Conversion Chart
Blackberry & Apple Summer Pudding
Sugar Free Pumpkin Pie
Pecan-Topped Brie
Blueberry Muffins (not sugar free)
Banana Cream Pie
Sugar-Free Pear Spice Muffins
Cantaloupe Melba (not sugar free)
Sugar Free Bran Muffins
Bran Muffins
Cinnamon Bread Pudding
Lo Cal Lemon Sherbet

Vicki,La (9:13:06 pm) : sugar free banana milkshake

ingredients:
1 banana, frozen
3/4 cup 1% milk
fresh ground nutmeg to taste
1 packet Equal ( NutraSweet as sweet as 2 teaspoons sugar)

instructions:
Fully freeze the banana. Thoroughly pur e in a blender or food-processor all
ingredients.
Serve immediately. Makes one portion.

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Vicki,La (9:16:16 pm) : Jeanine's Sugar-Free Carrot Cake

ingredients:
6 egg whites or 1 cup egg substitute
1 cup apple juice concentrate
2/3 cup canola or safflower oil
1/4 cup water
3 cups unbleached white flour
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon lite (or regular) salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 cups raisins
2 cups carrots (4-6 medium)

instructions:
Preheat oven to 350 degrees.
Stir together egg, apple juice concentrate, oil, and water. Set aside. Sift
together dry
ingredients: flour, baking powder, baking soda, lite salt, cinnamon, and
nutmeg.

Put raisins in warm water to plump. Meanwhile, grate carrots, and spray 2
round 9" cake
pans with non-stick pan spray.

Gently stir wet ingredients into dry ingredients just until moistened. Drain
raisins, and fold in
carrots and raisins.

Pour into cake pans, and bake at 350 degrees for 25 to 30 minutes. Then
reduce heat to 325
degrees for 8 to 12 more minutes.

Serve cooled (even refrigerated) with Cream Cheese Frosting.

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Vicki,La (9:26:35 pm) : Sugar-Free Butter Pecan Cookies

ingredients:
3 cups biscuit mix
1/3 cup pecan pieces
1 cup pitted dates
2 egg whites
1/3 cup warm water
2 teaspoons vanilla
1/2 cup butter
fruit-sweetened jam
pecan halves (optional)

instructions:
Preheat oven to 350 degrees.

Use a blender or food processor to chop pecan pieces until finely ground.
Sift biscuit mix, and
stir in the pecans. Set aside.

Use blender or food processor to pur e dates, gradually adding egg whites
and warm water.
Beat several minutes until creamy. Melt butter, and then stir in date cream
and vanilla. Fold
liquid ingredients into biscuit mix. Stir only until blended.

On an ungreased cookie sheet, form dough into cookies 1/4" thickness by 2"
diameter. Press
a thumb print into the middle of each. Decorate each cookie with 1/4
teaspoon of jam and/or
a pecan half.

Bake at 350 degrees for 7-10 minutes until touches of light brown can be
seen. Makes 3
dozen cookies.

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Risa G., NJ (9:27:38 pm) : I noticed in the earlier chat that someone posted
a full fat recipe for this same thing. This one is very low fat:

Layered Tex Mex Dip
So Fat, Low Fat, No Fat

1-14 oz. can chili beans, extra spicy, drained
1-8 oz. carton nonfat sour cream (1 c)
1 T. taco seasoning mix
2-4 oz. cans green chiles, drained
1-16 oz. package frozen peas, cooked
3 T. lime juice
1 tsp. minced garlic
4 oz. fat-free cheddar cheese, shredded (1 c.)
1 tsp. sliced green onion
1 c. finely chopped tomato
Easy Tortilla Chips

In a blender, process the beans until smooth. Spread the bean
mixture thinly on a large shallow platter.

In a small bowl, combine the sour cream and taco seasoning; blend well.
Spread over the bean mixture; sprinkle with chiles.

In a blender combine the cooked peas, lime juice, and garlic. Process until
smooth. Spread over the chiles.

Sprinkle with the cheese, green onion, and tomatoes. Serve with
tortilla chips.

1 gram fat for whole recipe

Easy Tortilla Chips

12-8 inch flour tortillas

Heat the oven to 350 degrees. Cut each tortilla into 8 to 10 pie-shaped
wedges. Place on an ungreased baking sheet in a single layer. Bake 10-15
minutes, or until golden brown.
Watch closely - they burn quickly.

Variations: You can sprinkle the pieces with sugar and cinnamon before
baking and eat as cookies. Try cocoa and sugar. Or try spicy chips -- bbq
seasoning sprinkled over chips before baking, or garlic salt or cajun
seasoning.

1 gram fat per tortilla chip
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Vicki,La (9:28:31 pm) : Sugar-Free Ice-Creamy Pumpkin Squares

ingredients:
cookie crust ingredients:
1/4 cup pecan pieces
2 cups biscuit mix
2/3 cup pitted dates
2 egg whites
3 Tablespoons warm water
1 teaspoons vanilla
6 Tablespoons butter
2 Tablespoons pecans (reserved)

pumpkin layer ingredients:
1 1/2 cups light cream cheese
1 cup solid pack pumpkin
3/8 teaspoon pumpkin pie spice
3/8 teaspoon cinnamon
12 packets Equal (NutraSweet as sweet as 2 teaspoons sugar each)
1/2 teaspoon vanilla
3 drops maple flavoring (if available)
1/2 cup whipping cream

instructions:
crust:
Preheat oven to 350 degrees.

Use a blender or food processor to chop pecan pieces until finely ground.
Sift biscuit mix, and
stir in the pecans. Set aside.

Use blender or food processor to pur e dates, gradually adding egg whites
and warm water.
Beat several minutes until creamy. Melt butter, and then stir in date cream
and vanilla. Fold
liquid ingredients into biscuit mix. Stir only until blended.

Spread the moist dough to the edges of a 9" x 11" pan. The crust will be
about 1/4 inch thick.
Bake at 350 degrees for 7-10 minutes until slight touches of light brown can
be seen. Set
aside to cool.

pumpkin layer:
Pur e in food processor or blender all ingredients except whipping cream.
Meanwhile, beat
whipping cream until stiff. Then fold whipped cream into the pumpkin pur e.
Spread this
pumpkin mixture evenly across the cooled cookie crust, and sprinkle on top 2
Tablespoons
finely chopped pecans.

Refrigerate until within 1 to 2 hours before serving. Then place the pan of
pumpkin squares on
an even surface in the freezer for 30 to 90 minutes until ready to serve.
Makes 18 2" x 3"
servings.

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Betsy, NY (9:30:44 pm) :
From: gladysdinletir@superonline.com (Gladys Dinletir)
Newsgroups: rec.food.recipes

Title: SUGAR FREE WHIPPED TOPPING
Categories: Low-cal, Ww, Cakes
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 cup is 1 veg exchange) calories =12

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Risa G., NJ (9:31:52 pm) : Almost all of the recipes tonight are from my
latest favorite low fat/no fat cookbook -- So Fat, Low Fat, No Fat:

Basic Coleslaw

Dressing:
3 T. plain nonfat yogurt
2 T. nonfat sour cream
3/4 tsp. prepared yellow mustard
1/2 tsp. sugar (or sugar substitute)
1/2 tsp. cider vinegar
1/4 tsp. celery seed
1/8 tsp. salt
1/8 tsp. pepper

1-3/4 c. shredded cabbage
3/4 c. shredded carrot*

Mix dressing ingredients and add to vegetables. Toss well.
Cover and refrigerate 2-3 hours, stirring occasionally.

0 grams fat in whole recipe

* my own addition but you can add any julienned or shredded
veggies, such as jicama, parsnip, anything.
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Betsy, NY (9:32:15 pm) :
From: gladysdinletir@superonline.com (Gladys Dinletir)
Newsgroups: rec.food.recipes

Sugar Free Cream Cheese Frosting

ingredients:
1 1/2 cups light cream cheese
1 1/2 Tablespoons margarine, softened
16 packets Equal. (16 grams NutraSweet.)
2 teaspoons vanilla
0-2 Tablespoons 1% milk to thin frosting

instructions:

Beat together cream cheese and margarine. Then stir in Equal., and
milk until powder is moistened. Beat until smooth and spread on Carrot
Cake or other sweet treat, such as the Marmalade Oat Muffins. Frosts 2
9" round layers of cake or two dozen cupcakes.

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Betsy, NY (9:33:00 pm) :
From: gladysdinletir@superonline.com (Gladys Dinletir)
Newsgroups: rec.food.recipes

Fluffy Frosting - Sugarfree

Recipe By : Bobb1744@aol.com
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Frosting/Filling
Healthwise

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Sugar
2 large eggs
2 tablespoons Water
1/4 teaspoon Cream of tartar
2 packages Sweet N Low
1/2 teaspoon Vanilla

Combine sugar, water, Sweet N Low, egg whites, and cream of tartar in
top of a double boiler and beat at high speed 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 beating at high
speed 1-2 minutes or until thick enough to spread on a cooled cake. Use
about 2 1/2 tablespoons per portion if frosting individually; or use
this amount to frost a 2-layer cake or a 9 inch square cake, both of
which would then be cut into 16 equal servings. You can change the
frosting easily by adding a couple drops of food coloring and some
flavoring, such as 2 drops of red coloring and some peppermint
flavoring. 1 serving = 1 vegetable (1-1 1/2 tablespoons may be used as a
topping for cake or pudding without counting it as an exchange.
calories = 23

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Vicki,La (9:35:10 pm) : Apricot Whip

Recipe By : Paulette Mitchell, Veg. Menu Cookbook, pg 133
Serving Size : 6 Preparation Time :0:30
Categories : Desserts Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups dried apricots
1 1/2 cups yogurt
2 tablespoons honey
2 tablespoons chopped pecans

Cover apricots with hot water and soak for 30 minutes. Drain well.

In a food processor or blender, combine the apricots, hogurt, and honey.
Process until smooth.
Chill.

NOTES : To serve, sprinkle nuts on each portion.

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Vicki,La (9:37:26 pm) : Banana Rice Pudding

Recipe By : Dean Ornish, Eat More, Weigh Less, pg 361
Serving Size : 6 Preparation Time :0:40
Categories : Cereals/Grains Desserts
Fruit Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups brown rice -- cooked
1 cup nonfat milk
1 medium banana -- cut in slices
1 can fruit (15-ounce can) -- cut in slices
1/4 cup water
2 tablespoons honey
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

In a medium-size saucepan, combine the banana and fruit slices, water,
honey, vanilla, cinnamon and
nutmeg. Bring to a biol, reduce the heat, and simmer for 10 minutes, or
until quite tender but not
mushy.
Add the rice and milk and mix thoroughly. Bring to a boil and simmer 10 more
minutes. Serve warm.

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Vicki,La (9:38:27 pm) : Banana-Nut Muffins

Recipe By : Betty Crocker New CookBook, pg 87
Serving Size : 10 Preparation Time :0:45
Categories : Breads Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg -- beaten
1/2 cup milk
1/3 cup cooking oil
1 cup bananas -- mashed
1/2 cup chopped nuts

Preheat oven to 400 degrees.

In a large mixing bowl stir together the flour, sugar, baking powder, and
salt. Make a well in the
center. Combine egg, milk, and oil. Add egg mixture all at once to flour
mixture. Add blueberries
and stir just till moistened; batter should be lumpy. Grease muffin cups or
line with paper bake cups;
fill 2/3 full. Bake for 20 to 25 minutes or till golden. Remove from pans;
serve warm. Makes 10 to
12 muffins.

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Annie. TX (9:42:25 pm) : A very good recipe- easy to make.

Apple Salad

1 1/2 c. fat-free cottage cheese
3/4 c. fat-free mayo
1/2 c. Nutra Sweet
3 bananas, sliced
4 c. apple, chopped
1/4 c. raisins, chopped
3.4 t. cinnamon

In a blender, whip cottage cheese, mayo, cinnamon and Nutra-Sweet until
cottage cheese is no longer lumpy. Transfer to a bowl. Mix in rest of
ingredients.
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Betsy, NY (9:42:39 pm) :
From: KAR bluekat@gate.net
Newsgroups: rec.food.recipes

Title: Meringues Aux Noix Cookies Npfn03a
Categories: Low-cal, Cookies, Low-fat
Yield: 24 Servings

4 Egg whites, at room temp.
1 tb Lemon juice
1/8 ts Salt
2 tb Filberts or pecans, chopped
2 tb Non-fat dry milk powder
1 tb Almond flavored liqueur
1 tb Honey

In small mixer bowl, beat egg whites, lemon juice and salt at low speed
until foamy. Gradually increase speed and beat to high peak stage. Add
other ingredients, continue beating at high speed, scraping edges of bowl,
until mixture stands in stiff peaks. Use pastry bag with plain tip to
squeeze 1x4" strips on cookie sheet lined with brown paper. Bake at 200
for 1 hour. Turn off heat but DO NOT OPEN OVEN DOOR. Let cookies dry at
least 2 hours or overnight. Carefully remove with spatula; store in
air-tight container.
10 calories per cookie.

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Maryan, NZ (9:42:54 pm) : Prunes can be used as a sugar and fat replacer
when baking. When baking, 75 and 90 percent of fat can be replaced with the puree. It also adds natural sweetness. To make it combine 8oz of roughly chopped stoned cooked or read-to-eat prunes with 6 TBsp water in a blender. Makes 10oz puree. Substite on a weight for weight basis.
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Betsy, NY (9:47:53 pm) :
From: ab684@FreeNet.Carleton.CA (Walter Brown)
Newsgroups: rec.food.cooking

Sugar Free Pumpkin Pie

Makes 6 to 8 servings.

** Pastry Ingredients **

1 1/3 cups whole wheat flour
1/3 cup sunflower oil
2 tablespoons ice water
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon

** Filling Ingredients **

2 cups of cooked pumpkin or squash, pureed
1/2 cup milk
2 tablespoons liquid honey
1 teaspoon vanilla or rum extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 whole eggs
1 egg white

** Procedure **

1) Preheat oven to 450F (230C).

2) Thoroughly mix the flour, baking powder, and cinnamon. Then mix in the
sunflower oil. Next, sprinkle the ice water over and mix well.

3) Press the dough firmly into a ball. Then place it between two sheets of
plastic wrap. Roll, from the centre outwards, to 1/8" (3 mm) thickness.
Fit the pastry loosely into a 9" (23 cm) lightly oiled pie plate. Bake for
10 minutes.

4) Thoroughly combine all of the filling ingredients with an electric
mixer or food processor. Pour the filling into the pie shell.

5) Bake at 350F (180C) for 30 to 40 minutes. A tooth pick inserted halfway
between the centre and the outside edge should come out clean when the pie
is completely cooked.

6) Allow to cool before serving.

** Variations **

Add 1 teaspoon freshly grated orange rind. Add 1/4 teaspoon ground cloves.
Mix in by hand, 1/4 cup of chopped walnuts or pecans.

Note: To cook pumpkin or squash: cut in quarters; remove seeds; bake at
350F (180C) for about 30 to 45 minutes.

Contributed by: Walter Brown, ab684

For more heritage recipes:
http://www.ncf.carleton.ca/freeport/community.associations/omfac/food/menu

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Vicki,La (9:49:33 pm) :
Eqaul Conversion chart

sugar..............Equal Measure............Equal packets
____________________________________________________________
2 tsp......................1/4tsp.............................1 pk.
1tbsp.....................1/2tsp...................1-1/2 pks.
1/4 cup...........1-3/4tsp.............................6 pks.
1/3 cup............2-1/2tsp............................8 pks.
1/2 cup............3-1/2tsp ........................12 pks.
3/4 cup............5-1/2tsp.........................18 pks.
1 cup.................7-1/4tsp.........................24 pks.
1 lb................5tbsp+2tsp.........................57 pks.

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Maryan, NZ (9:52:39 pm) : Blackberry & Apple Summer Pudding
(serves 4)
8 slices wholemeal bread, crusts removed
8oz eating apples, cored and chopped
8oz blackberries
4 tbsp water

Line the base and sides of 1 1\2 pint pudding dish with 6 slices of bread.
Place the apples, blackberries and water in pan. Cover and cook gently 10
mins til cooked but not mushy.
Using a slotted spoon, transfer the fruit to the dish. Placing the remaining
slices of bread on top as a lid.
Cover with greaseproof paper, place a saucer on top and weight the saucer so
the juice soaks into the bread. When cold transfer to the refrigerator and
chill for at least two hours, preferably overnight.
To serve, invert the dish onto a serving plate. Can also be done in
individual rameken dishes.
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Betsy, NY (9:53:12 pm) :
From: mcmeekin@concentric.net
Newsgroups: rec.food.cooking

Sugar Free Pumpkin Pie

2 small (2 c.) pkgs. sugar free vanilla Jello pudding
1 (16 oz.) can pumpkin
1 t. cinnamon
1/2 t. ginger
1/4 t. cloves

Blend all ingredients together in a mixer. Pour into a pie crust (if you buy
one, make sure that sugar is the AT LEAST the 3rd ingredient in the
ingredients listing. Diabetics can eat things that list sugar as the being
at least the 3rd ingredient on the label.) I don't have a sugar free crust
recipe, but if you make one you can substitute the sugar with Sweet & Low.
The substitutions are listed on the S & L box.

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Vicki,La (9:53:48 pm) :
Pecan-Topped Brie

Recipe By : Paulette Mitchell, Veg. Menu Cookbook
Serving Size : 6 Preparation Time :0:30
Categories : Appetizers Desserts
Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Brie -- whole cheese
2 teaspoons butter -- melted
1/4 cup pecan halves
2 apples -- cut in wedges
2 pears -- cut in wedges

Preheat oven to 350 degrees.

Place Brie in a 6-inch round baking dish; brush with melted butter. Arrange
pecan halves
decoratively on top. Bake just until cheese begins to melt, 10 to 15
minutes. To serve, scoop up
with apple or pear wedges, or spread on slices of bread.

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Vicki,La (9:56:19 pm) : For Velma :)

Blueberry Muffins

Recipe By : Betty Crocker New CookBook, pg 87
Serving Size : 10 Preparation Time :0:45
Categories : Breads Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups flour
1/4 cup sugar
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg -- beaten
3/4 cup milk
1/3 cup cooking oil
3/4 cup fresh or frozen blueberries -- thawed

Preheat oven to 400 degrees.

In a large mixing bowl stir together the flour, sugar, baking powder, and
salt. Make a well in the
center. Combine egg, milk, and oil. Add egg mixture all at once to flour
mixture. Add blueberries
and stir just till moistened; batter should be lumpy. Grease muffin cups or
line with paper bake cups;
fill 2/3 full. Bake for 20 to 25 minutes or till golden. Remove from pans;
serve warm. Makes 10 to
12 muffins.

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Risa G., NJ (9:57:27 pm) : Here is one from the equal.com site:

Banana Cream Pie

Reduced-Fat Pie Pastry or favorite pastry for 9-inch pie
1/3 cup cornstarch
3-1/2 teaspoons Equal Measure™ or 12 packets Equal
sweetener or 1/2 cup Equal Spoonful™
1/8 teaspoon salt
2-1/2 cups skim milk
2 egg yolks
1 teaspoon vanilla
2 bananas, sliced
3 egg whites
1/4 teaspoon cream of tartar
3-1/2 teaspoons Equal Measure™ or 12 packets Equal
sweetener
*Equal Spoonful™ cannot be used in meringue recipes.

Roll pastry on lightly floured surface into circle 1 inch larger
than inverted 9-inch pie pan. Ease pastry into pan; trim and
flute edge. Pierce bottom and side of pastry with fork. Bake
in preheated 425 F oven until crust is browned, 10 to 15
minutes. Cool on wire rack.

Combine cornstarch, 3-1/2 teaspoons Equal
Measure™ or 12 packets Equal sweetener or 1/2cup
Equal Spoonful™ and salt in medium saucepan; stir in
milk. Heat to boiling over medium-high heat, whisking
constantly. Boil until thickened, about 1 minute, whisking
constantly.

Beat egg yolks and vanilla in small bowl; whisk about 1 cup
hot custard mixture into eggs. Whisk egg mixture back into
custard mixture in saucepan. Cook over very low heat,
whisking constantly, 30 to 60 seconds. Arrange bananas in
bottom of baked crust; pour custard mixture over bananas,
spreading evenly.

Beat egg whites in medium bowl with electric mixer until
foamy; add cream of tartar and beat to soft peaks. Gradually
beat in 3-1/2 teaspoons Equal Measure™ or 12
packets Equal sweetener, beating until stiff peaks form.
Spread meringue over hot custard mixture, carefully sealing
to edge of crust. Bake in preheated 425 F oven until
meringue is browned, about 2 minutes. Cool on wire rack 30
minutes; refrigerate until set and chilled, about 6 hours. Cut
just before serving.

Makes 8 servings.

Nutrition information per serving:
Calories: 230, Protein: 7 g, Carbohydrates: 34 g, Fat: 7 g,
Cholesterol: 55 mg, Sodium: 230 mg

Food Exchanges:
1/2Milk, 2 Bread, 1-1/2 Fat
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Vicki,La (9:58:13 pm) : Sugar-Free Pear Spice Muffins

ingredients:
1 16-ounce can pears, drained and diced
3/4 cup apple juice concentrate
1 1/2 Tablespoons vanilla
3/4 cup unbleached white flour
2 teaspoons baking soda
3/8 teaspoon lite (or regular) salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 cup wheat bran
2 1/2 Tablespoons canola oil or safflower oil
2 egg whites or 1/3 cup egg substitute
1/3 cup currants plumped (or raisins, if currants unavailable)

instructions:
Combine apple juice concentrate and vanilla. Soak chopped pears in this
mixture while
preparing the remaining ingredients.

Preheat oven to 350 degrees. Meanwhile, mix together dry ingredients: flour,
soda, salt,
cinnamon, nutmeg, and bran.

Add oil, lightly beaten egg whites, and plumped currants to the pear
mixture, and gently stir.
Pour this over the dry ingredients, and mix with a fork, just until
moistened.

Fill muffin cups 3/4 full, and bake at 350 degrees for 13 to 18 minutes.
They're done when
they spring back to the touch or when a toothpick inserted comes out clean.
Let cool 10-15
minutes. Makes 12 muffins.

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Vicki,La (9:59:06 pm) : Cantaloupe Melba

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Vegetarian
Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Fresh raspberries*
1/3 cup Sugar
2 tablespoons Orange-flavored liqueur**
2 each Cantaloupes
3 cups Raspberry sherbet

* Or unsweetened frozen raspberries, defrosted **Or raspberry-flavored
brandy (optional)

In a blender or food processor, whirl raspberries until pureed. Pour through
a sieve to remove
seeds. Stir sugar and liqueur (if used) into puree and mix well; cover and
chill.

Halve cantaloupes and remove seeds; peel and cut into thin slices.

Line each of 8 small dessert bowls or goblets with 3 or 4 melon slices.

Top melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry
sauce over sherbet.

Raspberry sherbet in goblets lined with sliced cantaloupe and topped with
Melba sauce would make
a memorable finale for a menu featuring an egg and cheese dish.

Per Serving (including liqueur): 2 grams protein, 45 grams carbohydrate, no
cholesterol, 186
calories.

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Betsy, NY (10:02:46 pm) : From: Johnson (johnson@rica.net)
Newsgroups: rec.food.recipes

Sugar Free Bran Muffins

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

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

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Berta, Ca (10:14:25 pm) : These muffins are from the Diet Center Cookbook,
1982. They are very good for dieting to take the place of bread.
Bran Muffins

6 tbsp. unprocessed bran
3Tbsp. water
3Tbsp. powdered milk
1 egg
1/2 apple cored(do not peel) or blueberries
dash of sweetner
pinch each of cinnamon and nutmeg
1/4 tsp. pure vanilla extract
4 drops almond flavoring or banana(I prefer the banana)
Place in blender:egg, water, milk, sweetner,cinnamon, nutmeg, vanilla and
almond. Blend. drop apple into blender& grind, pour into bowl. Stir in bran.
Pour batter into 4 muffincups sprayed withpam. Bake in pre heated 350 degree
oven for 25 minues. yield 4 muffins. They freeze great.
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Vicki,La (10:14:50 pm) : CINNAMON BREAD PUDDING

2 cups skim milk
4 tbsp margarine,cut into pieces
1 egg
2 egg whites
3-1/2 tsp Equal Measure or 12 packetsequal sweetener
1-1/2 tsp ground cinnamon
1/8 tsp ground cloves
3 dashes ground mace
1/4 tsp salt
6 cups day old french bread cubed

Heat milk and margarine to a simmering in medium saucepan;
remove from heat and stie until margarine is melted. Cool 10 minutes.
Beat egg and egg white inlarge bowl until foamy; mix in equal,
spices and salt. Mix milk mixture into egg mixture; mix
in bread.
Spoon mixture into ungreased 1-1/2 quart cassorole. Place in roasting pan
with 1 inch hot water
bake uncovered at 350 for 40 to 45 minutes or untill sharp knife inserted in
middle comes out clean

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Betsy, NY (10:17:13 pm) :
From: Vicki Oseland oselands@Zcountrygourmet.com
Newsgroups: rec.food.recipes

Title: Lo Cal Lemon Sherbet
Categories: Diabetic, Desserts, Snacks, Kids
Yield: 16 1/2 c serv

6 oz Unsweetened lemonade concentrate
3 c Evaporated skim milk well chilled
3 tb Granulated fructose
1/4 ts Salt
2 tb Lemon rind
1/4 ts Salt

Combine all ingredients in a large bowl and beat well. Recipe can be
frozen in an ice cream maker or by dividing into 2 freezer trays and
freeze until mushy. Pour into a large bowl and beat well. Repack into
a container and freeze until firm.

Calories per 1/2 c serving 51 exchange 1 fruit

source:diabetic dessert cookbook

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