Conference turris::cooks

    From Diabetic Cookbook:
    
    Strawberry Bavian Cream
    
    1 envelope unflavored gelatin
    2 tablespoons cold water
    1 cup mashed strawberries, fresh or frozen
    1 egg white, stiffly beaten
    1/2 cup heavy cream, whipped
    6-8 packets sweetener
    1 tablespoon vanilla
    Dash of salt
    
    Soften gelatin in cold water for 5 minutes.  Dissolve over hot water.
    Add strawberries and salt, chill until partially set.  Fold in egg 
    white, whipped cream, sweetener and vanilla.  Pour into custard cups,
    or mold until firmly set.
    

    1 can sliced pineapple
    1 can peach halves
    1 can pear halves
    1 cup fruit juice
    2 tablespoons lemon juice
    6 cloves
    1 teaspoon cinnamon
    3 packets sweetener
    Butter or Margarine
    
    Preheat oven to 350 degrees F
    
    Grease casserole with butter or margarine.  Drain fruits, arrange in
    casserole.  Combine fruit juice and lemon juice, pour over fruit, stick
    cloves into fruit.  Dot with butter or margarine.  Cover and bake for
    30 minutes.  Uncover and bake 15 minutes longer.  Serve with creme
    sauce.
    
    Creme Sauce
    
    Whip 1 cup heavy cream, add 1/2 cup sour cream, 1 teaspoon vanilla and
    sweetener, to taste.
    

    Beat 2 egg whites until stiff but not dry.  Add 1 teaspoon vanilla.
    Fold in 4 cups apple sauce, 1/2 teaspoon nutmeg and sweetener to taste.
    Chill.
    
    Variation:
    
    Beat 1 cup whipping cream and add to apple sauce.
    
    Beat 1 egg white until stiff, add 1/3 cup heavy cream, whipped.  Add
    to apple sauce mixture.
    

    My dad is a diabetic too.  The last time my parents came over
    for dinner, I made an apple pie without the sugar and flour
    that's normally mixed in with the apple wedges.  While the pie 
    filling would never win any awards (it wasn't as juicy as with 
    the sugar), I had more than one request for seconds.  The best 
    part was that the dessert could be shared by all.

Fruit Compote
-------------

5-8 Apples(Cortladnt work best)
Handful of Raisins (for sweetness)
2-4 Pitted Prunes
shake or two of cinnamon
Whatever fruit looks nice (or is on sale), such as:
       Soft or Overripe Pears
       Plums (these add a nice pink color to the compote)
       Pears
       Nectarines
       Apricots 

Peel and cut up fruit (don't peel plums).  Put in a pot with a about 1/2 inch of
water on the bottom.  Bring to boil.  Lower heat and simmer for 20 minutes (or 
until soft, but not too mushy), stir once or twice.  Serve cold.

    Diabetics need to closely monitor not only sugar, but fat intake as
    well.  
    
    An alternative to whipped cream:
    
    Ricotta cheese whipped in the food processor for 2 minutes.  Added
    sugar and vanilla optional.
    
    Also, cottage cheese whipped as above.
    
    L

       1 cup old-fashioned oats
     1/2 cup finely chopped walnuts
     1/4 teaspoon ground cinnamon
     1/4 cup unsalted butter, melted
       3 packets sugar substitute (each pkt = to 2 tsp sugar)
       2 tablespoons unsweetened apply juice concentrate
       2 tablespoons cold water
       1 .25 ounce package unflavored gelatin
       3 ounces boiling water
     3/4 cup lowfat plain yogurt
     1/4 teaspoon vanilla extract
       6 ounces whole unsweetened frozen stawberries
    
    1.  Preheat oven to 350
    2.  In small bowl, combine oats, walnuts, cinnamon, butter and one
        packet sugar substitute.  Press mixture into bottom and sides
        of 9-inch glass pie plate.  Bake aproximately 10-15 mintues.
    3.  In glass measureing cup, soften gelatin in apple juice concentrate
        and cold water.  Add boiling water and stir until gelatin
        completely dissolves.  With blender, combine gelatin mixture,
        yogurt, vanilla and two packets of sugar substitute for 30 seconds
        on medium speed.  Add frozen stawberries; blend on high speed
        one more minute.
    4.  Pour yogurt mixture into cooled shell.  Refrigerate until firm.
    
    Garnish with fresh stawberries.  Serves 8.
                               

    Dutch Apple pie  (Eight Servings)
    
    1 3/4 pounds of medium cooking apples
    3 tablespoons orange juice
    1 tablespoon cornstarch
    1/2 teaspoon cinnamon
    1/4 teaspoon nutmeg
    2 tablespoons fructose
       ******
    1 9-inch pie crust
       *****
    1/2 cup all-purpose flour
    3 tablespoons liquid margarine
    1/4 teaspoon cinnamon
    
    Combine the apples,orange juice,cornstarch, 1/2 teaspoon of
    cinnamon,nutmeg,and fructose.  Blend together wee, and pour into an
    uncooked 9-inch pie crust.  Combine the flour,margarine, and 1/4
    teaspoon cinnamon to make a crumbly topping, and sprinkle ove the pie
    Bake at 250 for 1 hour.
    
    Exchange Values Per serving:
       1 fruit
       1 Bread
       2 fat
    244 calories (39% from fat)
    35.9gm. carbohydrates
     2.4gm Protein
    10.8gm fat
    0mg Cholesterol
    167mg sodium
    166mg potassium

    Old-Fashioned Apple Crunch  (six servings)
    
    1  cup oats
    1/2 cup all-purpose flour
    1 teaspoon cinnamon
    1/2 cup liquid margarine
    **********
    3 cups chopped apples
    1 tablespoon all-purpose flour
    1 teaspoon cinnamon
    1 tablespoon orange juice
    2 packets artificial sweetener
    
    Mix the oats, 1/2 cup of flour, cinnamon, and margarine until crumbly
    in texture.  Place 1/2 of the mixture in the bottom of the baking pan. 
    Combine the apples, 1 tablespoon of flour, cinnamon,juice, and
    sweetener.  Spread over the oat mixture.  Cover with the remainder of
    the oat mixture.  Bake at 350 for 45 minutes.
    
    Exchange values per serving:
    1/2 fruit
    1 bread
    3 fat
    
    263 Calories
    (56% from fat)
    26.3gm Carbohydrates
     3.8gm Protein
    16.4gm fat
    0mg Cholesterol
    150mg Sodium
    147mg Potassium
    

    Diabetic Rum Truffle Candy (eight Balls)
    
    1   .7-ounce box sugar-free white frosting mix
    2   Tablespoons cocoa
    1/2 Cup egg subsitute
    1   tablespoon margarine at room temperature
    1 tablespoon rum flavoring
    
    Mix all of the ingredients well.  The mixture should not be too sticky
    and needs to be of a consistency to roll into balls.
    
    These can be dipped in sugar-free dipping chocolate but must be frozen
    before being dipped (not included in analysis).
    
    Exchange Values per ball:
    1 fat
    
    49 Calories
    (75% from fat)
    2.6mg Carbohydrates
    3.4gm Protein
    4.1gm fat
    0mg Cholesterol
    56mg sodium
    101mg potassium
    

    Rolled Sugar Cookies (thirty-six cookies)
    
    1/2 cup liquid margarine
    1/2 cup sugar
    1 teaspoon vanilla extract
    1 egg
    2 cups all-purpose flour
    1/2 cup orange juice
    2 teaspoons baking powder
    
    Cream together the margarine, sugar, vanilla, and egg.  Add the flour,
    orange juice, and baking powder until workable and not sticky.  Roll on
    a floured surface and cut into shapes.  Place on an ungreased cookie
    sheet.  Bake at 350 until lightly browned (about 7 minutes)
    
    Exchange Values per cookie:
      1/2 bread
      1/2 fat
    
    62 Calories
    (40% from fat)
    8.4gm Carbohydrates
    0.9gm Protein
    2.7gm fat
    7.6mg Cholesterol
    50mg Sodium
    17 mg Potassium
    

    Fruit Cookies (thirty-two cookies)
    
    1/2 cup oil
    1/2 cup dar or light brown sugar
    1 egg
    1 1/4 cups all-purpose flour
    1/2 teaspoon baking powder
    1 teaspoon cinnamon
    1/4 teaspoon ground cloves
    1/4 teaspoon ground allspice
    1/4 cup skin milk
    1  6-ounce package dried mixed fruit bits
    1 cup orange juice
    
    Combine all of the ingredients and mix well.  Drop by spoonfuls onto an
    ungreased cookie sheet.  Bake at 350 for 10 to 12 minutes.  Cool on a
    wire rack.
    
    Exchange Values per cookie:
    1/2 fruit
    1/2 bread
    1/2 fat
    
    84 Calories
    (39% from fat)
    12.1gm carbohydrates
    1gm Protein
    3.7gm Fat
    8.8gm Cholesterol
    10mg Sodium
    75mg Potassium
    

    Cherry Supreme Cheesecake (eight servings)
    
    1   8-ounce package reduced-calorie cream cheese
    8   Packets artificial sweetener
    1   Teaspoon vanilla extract
    1   tablespoon skim milk
    ***********
    1   9-inch graham cracker pie shell
    *************
    2   19-ounce cans tart cherries packed in water
    3   Tablespoons cornstarch
    8   packets artificial sweetener
    1/4 teaspoon almond extract
    2  drops red food coloring
    
    Combine the cream cheese, artificial sweetener, vanilla, and milk in a
    food processor.  Process until light and creamy.  Pour into the pie
    shell and chill until firm.  Combine the cherries, cornstarch, and
    remaining sweetener in the top of a double boiler, and gently heat over
    the water until the mixture thickens.  Remove from the heat and add the
    almond exract and red food coloring.  Cool, and spread over the cheese
    layer.
    
    Exchange values per serving:
      1 fruit
      1 bread
      2 fat
    
    224 Calories
    (39% from fat)
    32.3gm Carbohydrates
    3.4gm protein
    9.6gm fat
    22.3mg cholesterol
    197mg sodium
    241mg potassium
    

    Bread Pudding with Raisins  (two servings)
    
    2 slices day old bread, cubed
    1/2 cup raisins
    2 cups skim milk
    1/2 cup egg substitute
    2 tablespoons sugar
    1 teaspoon cinnamon
    1 teaspoon vanilla extract
    1/2 teaspoon nutmeg
    
    Combine the bread cubes and raisins in a 1 1/2-quart baking dish. 
    Combine the remaining ingredients and pour over the bread and raisins. 
    Stir to combine.
    Set the dish in a shallow pan.  Pour hot water in the pan to a depth of
    1 inch.  Bake at 350 for 45-55 minutes or until a knife inserted in the
    pudding comes out clean.
    
    Exchange Values per serving:
    1 milk
    2 fruit
    1 bread
    1 meat
    
    375 Calories

    Oatmeal cookies (ten cookies)
    
    2 cups old-fasioned oats, uncooked
    1/2 cup oat bran cereal
    3/4 teaspoon baking soda
    1 Tablespoon cooking oil
    1/2 cup egg substitute
    1 teaspoon vanilla extract
    1 cup unsweetened crushed pineapple, undrained
    1 medium banana, mashed
    1/2 cup raisins
    1/4 teaspoon cinnamon
    1/8 teaspoon nutmeg
    
    Mix all of the ingredients together with a spoon.  Form into circles on
    a sprayed cookie sheet (pam).  Bake at 350 for 12 minutes
    
    Exchange valves per cookie:
      1/2 fruit
       1  bread
      1/2 fat
    
    136 Calories 

    Baked Fancy Apples  (six-servings)
    
    6 small apples, peeled and cored
    1/2 cup raisins
    1/2 cup orange juice
      Grated rind of 1 orange
    1/2 cup pineapple juice
    
    Peel and core the apples and place in a baking casserole dish.  Fill
    the center of the apples with the raisins.  Mix the orange juice and
    pineapple juice and spoon over the top of the apples.  Sprinkly the
    apples with the orange rind.  Cover and bake at 350 for 30-35 minutes.
    
    Exchange Values per serving:
    2 fruit
    
    105 Calories

    Blueberry Slump  (six servings)
    
    3 cups blueberries
    1/4 cup orange juice
    1 packet artificial sweetener
    1/2 teaspoon cinnamon
    ***
    1 cup all-purpose flour
    2 teaspoons baking powder
    1 tablespoon sugar
    1/2 cup skim milk
    3 tablespoons liquid margarine
    
    Spyay a casserole dish with PAM.  Place the blueberries in the dish and
    top with the orange juice.  Combine the artificial sweetener and
    cinnamon, and sprinkle over the berries.  In a separate bowl combine
    all of the fry ingredients and make a well in the center.  Add the skim
    milk and begine working by hand.  Add the margarine and continue to
    work by hand.  Drop by spoonfuls onto the blueberries. Bake in a 350
    oven for 20 minutes or until golden brown.  Serve warm.
    
    Exchange Values per serving:
    1 fruit
    1 bread
    1 fat
    
    183 calories

    Baked Whole Peaches  (four servings)

    1 cup all-purpose flour
    1  teaspoon salt substitute
    1/4 cup liquid margarine
    3 tablespoons cold sugar-free lemon-lime soda
    ***
    4 whole, unpeeled, perfect peaches
    ***
    2 teaspoons liquid margarine
    cinnamon to sprinkle
    
    Mix together the flour, salt substitute, and 1/4 cup of margarine until
    of coarse consistency.  Add the liquid and mix by hand.  Form into 4
    balls and roll out similar to a pie crust.  Place each peach in the
    center of a circle of dough just big enough to completely cover the
    peach.  Do not overdo it, just seal the peach completely in a crust. 
    Place on a baking dish and brush the top with margarine.  Sprinkle with
    a small amount of cinnamon.  Bake at 400 oven for 35-40 minutes, until
    golden in color and the crust is flaky.  The skin of the peach will
    disappear when cooked. To serve, open the peach with a knife by cutting
    down the center.  Remove the stone and eat.
    
    Exchange values per serving:
    1 fruit
    1 1/2 bread
    2 1/2 fat
    
    278 Calories

    Munchy Crunchy Vegetable Dip   (fifty-six tablespoonfuls)
    
    1 1/2 cups plain lowfat yogurt
    1 cup lite mayonnaise
    1 8-ounce can water chestnuts, drained, finely chopped
    1/2 cup finely chopped carrots
    1/2 cup finely chopped broccoli
    1 package low sodium fry vegetable soup mix
    1 teaspoon Worcestershire sauce
    
    Combine all the ingredients in a medium bowl and mix well.  Cover and
    refrigerate for several hours to allow the flavors to blend.  Serve
    with vegetables.
    
      Exchange values per tablespoon:
    1/2 fat
    
    19 calories
    

    Spinach Vegetable Dip  (fifty-six tablespoonfuls)
    
    1  8-ounce container plain lowfat yogart
    1  cup reduced-calorie mayonnaise
    3/4 package low sodium dry leek soup mix
    1  10-ounce package frozen chopped spinach, well drained
    1/2 cup chopped parsley
    1/2 cup chopped green onions
    1  teaspoon dry dill
    1 teaspoon dry italian salad dressing mix
    
    In a food processor combine all of the ingredients and mix until well
    incorporated.  Place in an airtight container and refrigerate.  Just
    before serving, place in a bowl and surround with raw vegetables.
    
    Exchange per Tablespoon:
    1 fat
    
    49 calories
    

    Chocolate-Coffee Milkshake  (two servings)
    
    1 cup cold skim milk
    3 ice cubes, crushed
    1 teaspoon instant coffee
    1 teaspoon instant sugar-free cocoa mix
    Artificial sweetener to taste
    
    Place all of the ingredients in a blender and blend until creamy. 
    Serve over ice.
    
    Exchange values per serving:
    1/2 milk
    
    56 calories
    

    Blackberry and Zucchini Bread  (fifteen servings)
    
    1/4   cup oil
    1/2   cup sugar
    3     egg whites
    1     tablespoon freshly grated orange rind
    1/2   cup orange juice
    1 1/2 cups whole wheat flour
    1 1/2 cups all-purpose flour
    1     teaspoon baking soda
    2     teaspoon baking powder
    1   16-ounce can of blackberries packed in water,drained
    1 1/2 cups finely shredded zucchini
    
    Combine all ingredients except berries and zucchini until just blended. 
    Fold in the berries and zucchini.  Turn into a sprayed (PAM) loaf pan
    and bake at 350 for 1 1/2 hours.  Check after the first 45 minutes to
    prevent browning too quickly.
    
    Exchange values per serving:
    1/2 fruit
    1 fat
    1 bread
    
    172 calories
    

    Colonial Orange Spiced Walnuts  (twenty-four tablespoonfuls)
    
    1    .3-ounce package orange sugar-free gelatin
    2    cups boiling water
    1 1/2 cupas walnuts halves
    1/2 tablespoon grated orange rind
    1/4 teaspoon cinnamon
    1/8 teaspoon cloves
    pinch of nutmeg
    
    In a heavy skillet combine the gelatin and boiling water.  Add the
    remaining ingredients and bring to a boil again over medium heat,stir
    until most of the liquid is evaporated.  Drain on a paper towel. 
    Spread on a cookie sheet to cool.
    
    Exchange Values per tablespoon:
    1 fat
    
    50 calories
    

    Cantaloupe Refresher  (six servings)
    
 1 medium ripe cantaloupe, diced
 3 Tablespoons lime juice
 2 cups orange juice
 2 packets artificial sweetener
 1/2 cup diabetic vanilla ice cream
    
    Place all the ingredients except the ice cream in a blender and blend
    until smooth.  Add the ice cream and puree.  One serving equals 5
    ounces.
    
    Exchange Values per serving:
    
    1 fruit
    1/2 fat
    
    91 calories

    Fruit Cubes and Fizz   (two servings)
    
    2 1/2 cups strawberries, halved
    1/4 cup lemon juice
      ***
    Sugar-free red soda or lemon-lime soda
    
    In a small narrow bowl, dip each strawberry into the lemon juice and
    place on a cookie sheet so that the fruit is not touching.  Place in
    the freezer and allow to freeze solid.  When frozen these pieces can be
    transferred to a freezer bag and kept until needed.
    
    Place half of the strawberries in a glass and fill with soda.  A great
    drink, pretty to look at, the frozen fruit won't dilute the drink.
    
    Exchange Values Per serving:
    1 fruit
    
    63 calories

    ORANGE FROSTY   (four servings)
    
    1   6-ounce can 100% unsweetened orange juice concentrate, undiluted
    2   cups skim milk
    1   teaspoon vanilla extract
    2   packages artificial sweetener
    1/2 cup crushed ice
    
    Combine all of the ingredients in a food processor and blend until
    smooth.  Serve immediately.  One serving equals 11 ounces.
    
    Exchange Values per serving:
    1/2 milk
    1 fruit
    
    116 Calories

    Strawberry Parfait Drink  (six servings)
    
    1   pint fresh strawberries, cleaned and choped (or 2 cups frozen)
    1/2 cup skim evaporated milk
    1/2 cup vanilla lowfat yogurt
    2   cups ice, crushed
    2   packets artificial sweetener
    6   whole strawberries for garnish
    
    Combine all of the ingredients except the strawberries for the garnish
    in a blender.  Blend at high speed until smooth.  Serve in punch cups
    or in tulip champagne glasses, with a strawberry on the side of the
    glass.  One serving equals 6 ounces.
    
    
    Exchange values per serving:
    1/2 milk
    1/2 fruit
    
    53 calories

    Peanut Butter Fruit Dip    
    
    1/2 cups creamy OLD FASHION peanut butter
    1/4 cup unsweetened orange juice concentrate, thawed
    1/2 cup plain nonfat yogurt
    
    Using electric mixer, beat together all ingredients until fluffy. 
    Cover;chill.  Serve with assorted fresh fruits.
    
    Exchange vales per tablespoon:
    1 fat
    
    37 Calories
    
    
    

    Chocolate Popcorn  (six servings)
    
    6 cups    popped popcorn
    1 tablespoon margarine
    2 tablespoons light corn syrup
    1 tablespoon cocoa powder
    1 1/2 teaspoon salt
    
    Keep popcorn warm in oven while making the chocolate sauce.  In small
    pan, melt margarine over low heat.  Add corn syrup, cocoa,milk, and
    salt.  Stir over low heat until well blended and mixture is hot.  Pour
    over warm popcorn.  Quickly stir to coat all pieces.
    
     Exchange Value per 1 cup serving:
     
    1 bread
    
   94 Calories

    Since my husband and myself have faced the fact that we both are
    diabetic, I have searched high and low for different treats/main/free
    meals we can choice from each day.  I have about 20 Diabetic cookbooks
    at the present time and would be happy to share any recipes in these
    books.  I have not tryed all of them of course but the ones I have put
    in these notes have been used during the past Holiday season.
    
    

    Thanks for entering all those but...well, a lot of them aren't sugar
    free!  Do you actually use sugar or do you substitute something?
    
    D! who can't eat any sugar

    Yes, you really use sugar.  Our Doctor said that everything has some
    form of sugar.  The message is that when you use a 1/2 cup of sugar to
    make say 6 or 10 servings.  You are getting such a low amount of sugar
    that your blood reading will not change.  It is making sure you eat and
    watch your food exchanges that make the difference.  Such as, I can
    only have 1 fruit per meal but I can have 2 breads on two meals.  So
    you need to adjust your exchanges when enjoying the treats.  And Treats
    are only used once a week not daily as I started to do in the
    beginning. I am on a 1200 calorie diet and my husband is on a 1800
    calorie diet so we have to watch very closely what exchanges we want to
    use on treats.  Hope this helps explain...

Thanks for the info. I'm not diabetic so it doesn't help me, but now
I understand why I've seen diabetic recipes with sugar in them. I was
surprised.

Yummmmm!

D!