Great Diabetic Recipes

3 c. buttermilk

2 (9 oz.) boxes vanilla instant sugar free pudding mix

6 c. fresh fruit (strawberries, grapes, oranges, peaches, chunked pineapple, drained)

1 (8 oz.) whipped topping

Combine buttermilk and pudding in a large bowl. Fold in whipped topping. Place 1/2 the fruit mixture in an 8 x 12 Pyrex dish. Top with pudding mix. Place remaining fruit on top. People who are not diabetic enjoy this also.

Recipe makes 10 generous servings.

4 tsp. butter or margarine

3 tbsp. flour

3/4 tsp. salt

1/8 tsp. pepper

1 1/2 c. vegetable stock and pulp

1 1/2 c. skim milk - or exchange

Melt butter, blend in flour, simmer on low a few minutes. Add vegetable stock and milk gradually, stirring until thickened. Use basic cream soup recipe, adding cooked pureed cauliflower, or any vegetable plus stock, saving some cauliflower florets to add when done.

46 oz. low sodium V-8 juice

1 tbsp. wine vinegar

1/4 tsp. oregano

1/4 tsp. garlic powder

1/2 tsp. onion powder

1/4 packet Equal

Mix the ingredients together and chill. Shake before using.

1 env. gelatin

1/4 c. water

1 sq. unsweetened chocolate

1/8 tsp. cinnamon

3/4 tsp. liquid food sweetener

1/4 c. water

1/2 c. evaporated milk

1/2 tsp. 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.

1/4 c. sugar twin, brown

1/3 c. sugar twin, white

1 egg

1 1/4 c. flour

2 tsp. baking powder

1/4 tsp. soda

1/4 tsp. cinnamon

2/3 c. orange juice

1 tsp. orange extract

2 tbsp. chopped nuts

Pre-heat oven to 350 degrees. Grease 8-inch pan. In large mixing bowl, combine oleo, sugar twins, and egg. Beat 2 minutes at high speed. Scrape bowl occasionally. Lightly spoon flour into measuring cup; level off. Blend in remaining ingredients, except nuts. Beat 1 minute on slow speed. Pour mix into prepared pan. Sprinkle with nuts. Bake at 350 degrees 25 to 30 minutes.

1 sq. unsweetened chocolate

1/3 c. butter

2 tbsp. artificial liquid sweetener

2 tbsp. vanilla

2 eggs

1 c. cake flour

1/2 tsp. salt

1 c. walnuts

Melt butter and chocolate in saucepan over low heat. Remove from heat. Add sweetener, vanilla and eggs. Stir until well blended. Add flour, salt, soda and mix well. Fold in chopped nuts and then pour into a lightly floured and greased 9 inch square pan. Level batter and bake at 325 degrees 20-25 minutes. Cut into squares when cooled.

This happens to be one of my daughters favorites

Diabetic Glorified Rice

1/2 c. uncooked rice, not instant

1 (20 oz.) can crushed pineapple in its own juice

1 (3 oz.) pkg. sugar-free fruit flavored gelatin

1 c. boiling water

1 c. (scant) pineapple juice, drained from can

1/4 c. chopped maraschino cherries (if desired for color)

1/2 pt. heavy cream

Cook rice according to package directions. Drain and set aside. Drain pineapple, reserving 1 cup juice. Dissolve gelatin in boiling water. Add pineapple juice. Stir in well drained rice. The cooked rice will absorb the color and flavor of the gelatin. Mix well and chill until thickened, but not quite set. Add drained pineapple and cherries (if desired). Fold in cream that has been whipped. Chill.

Serves 8.

1 pkg. frozen cranberries, put in food processor and chop finely

Add 7 packages Equal and 1 large can crushed pineapple. Set aside.

2 chopped apples

2 chopped orange sections

2 stalks chopped celery

1/2 c. nuts

Add all ingredients together and put in 9 x 12 inch dish and refrigerate.

1 env. chocolate Alba 77 shake mix

3 tbsp. water

1/4 c. Grape Nut flakes

2 tbsp. chunky peanut butter

2 tbsp. raisins

Mix Alba 77 with water. Add remaining ingredients. Form 2x5 inch bars on aluminum foil and freeze for 2 hours.

4 egg whites

8 tsp. powdered skim milk

1 tsp. vanilla extract

1 tsp. almond extract

1 tsp. liquid artificial sweetner

Cinnamon to taste

Beat egg whites until stiff. Add skim milk powder. Mix well. Add extracts and sugar substitute. Drop cookies by spoonfuls onto cookie sheet. Bake at 275 degrees for 45 minutes. Remove from cookie sheet and dust with cinnamon.

Yields 2 to 2 1/2 dozen.

One cookie equals 32 calories.

1 c. raisins

1 c. prunes

1 c. unsweetened applesauce

2 eggs

3/4 c. oil

1/4 c. Sweet and Low (42 pks.)

2 c. self rising flour

1 tsp. cinnamon

1 tsp. soda

1 tsp. nutmeg

1 c. walnuts

1 tsp. vanilla

Cook raisins and prunes in 1 cup of water. Let cool. Beat eggs and applesauce. Combine all other ingredients and bake at 350 degrees for 30-40 minutes in sheet pan.

1 c. cottage cheese

1/4 c. water

1 tbsp. lemon juice

Place all ingredients in blender. Cover and blend for 10 seconds until smooth. Makes 1 cup. Use like sour cream for dips, etc.

1/3 c. peanut butter

1 tbsp. honey

1/4 c. dry roasted peanuts

1/2 c. raisins

1 tbsp. cocoa powder

1 pkt. artificial sweetener

1/4 c. Grape Nuts cereal

Melt peanut butter and honey. Remove from heat and stir in remaining ingredients except cereal. Roll rounded teaspoon of mixture into cereal to form balls. Chill and serve.

Makes 12 clusters

Exchanges: 1 fruit, 1 fat, calories: 90.