Conference turris::cooks

    For my mother-in-law who is diabetic we make cream pies using Jello
    diet pudding.  For example, banana-cream-pie.  Layer banana or vanilla
    pudding into a crust with sliced bananas.  Then we top with real
    whipped cream which we've added nutrasweet to.  She loves it and so
    does the rest of the family.  We've also made chocolate-cream-pie
    and a unique one with pistachio pudding, slivered almonds and whipped
    cream.  
    
    Also, my mother-in-law is allowed Angel food cake.  I make a cinnamon
    Angel cake by putting one third of batter into pan, sprinkle liberally
    with cinnamon, continue layers until finished.  She also loved that
    and doesn't have to feel left out when dessert is being served.
    
    Cheryl

    My husband and I enjoy ricotta cream over fruit.  In food processor
    whip @4-8 ounces low-fat ricotta for 1 minute or more, until it is very
    smooth and gains in volume.  Stir in vanilla extract (sweetener
    optional) and refrigerate several hours.  This is amazing stuff -
    tastes VERY rich.  You'd never guess.  You can also make it with
    cottage cheese.  In winter, we like unsweetened frozen mixed fruit, or
    compote made of unsulfured dried fruit.  Both are intensely sweet with
    no sugar added.  Trade for several fruit portions, some fat, and milk.
    
    I also make unsweetened apple pie - DIY piecrust with 1/2 margarine,
    1/2 Crisco, and filling must be of sweetest apples you can get (Golden
    Delicious?  Farm "drops" are good during harvest), and add cinammon,
    nutmeg, cornstarch, lemon juice, and dot with butter before covering.
    Trade for fat and fruit.
    
    Homemade applesauce is also very good.
    
    For snacks, Estee makes candy for diabetics, sold in supermarkets such
    as Shaws.  Check package for exchanges.  Some candy stores now offer
    diabetic chocolates as well.
    
    Good luck - this should open up new horizons for you!  And its much
    healthier.                 
    

    Fram Maida Heatter, slightly amended:
    
    Strawberry Yogurt Cream (a lovely mousse) (6 portions)
    
    I make this for VERY special occasions.
    
    1 lb. Frozen or fresh strawberries    1 TB lemon juice
    1 envelope plain gelatin              2 TB dark rum or brandy
    2 TB & 2 tp cold water                1 tsp vanilla extract
    Sweet'n'low to taste (optional)       1/2 cup whipping cream
    3/4 cup unflavored yogurt
    
    Wash and drain berries.  Sprinkle gelatin over cold water in a cup. 
    Put berries in bowl of food processor or blender and puree.  Heat puree
    and add gelatin mixture, stirring.  Set aside.  (Optional - strain it.) 
    In a bowl with wire whisk, beat yogurt until smooth, whisk in
    strawberry mixture, stir in lemon juice, brandy, and vanilla (and
    sweetner if desired.)
    
    Place bowl in larger bowl of ice water, stir and scrape often with rubber
    spatula until it BEGINS to thicken slightly.  Whip cream, fold berry
    mixture into cream.  Pour into a decorative glass bowl and chill 4
    hours to overnight.  You can freeze it up to 2 weeks, but thaw before
    serving.
          

    For many more recipes, locate:
    
    Cooking for Diabetics by Kitty Maynard, Lucian Maynard, and Theodore
    Duncan.  Rutledge Hill press, Nashville, 1989. ISBN I-55853-00-2
    513 3rd Ave South, Nashville, Tenn 37210   $17.95
    
    All recipes include precise exchanges.
    
    Includes:
    
    Applesauce Cake		Bread Pudding with Raisins
    Fruitke			Poundcake
    Apple-Cranberry Cobbler	Dutch Apple pie (also peach)
    Cherry Cheesecake		Pumpkin Pie
    Bavarian Strawberry Pie	Apricot Cookies
    Peanut Butter Balls		Rum truffle candy
    
    and more
    

    re: Strawberry Yogurt Cream
    
    Does this come out the consistancy of a pudding?  or firmer than that? 
    I'm trying to figure out if you would serve it in bowls or on a plate?

    I've had it come out both ways - usually closer to a pudding.  It
    depends how long you let the gelatin stiffen on top of the ice water.
    
    I prefer it on the softer side myself, and I don't unmold it.
    
    The cookbook gives directions for unmolding it:  Rinse plate with cold
    water.  Position mold exactly over plate (you can't slide it once its
    out) (after dipping mold in tepid water), and unmold.  Cookbook also
    suggests you garnish with halved strawberries.