Butter Cream Frosting
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Title: Phony Whipped Cream
Keywords: cream, whipped, mock, diabetic
Servings: 24
1 t Granulated gelatin
1 T Cold water
2 1/2 T Boiling water
1/2 c Iced water
1/2 c Instant nonfat dry milk
1/2 t Vanilla
2 T Vegetable oil
3 T Sugar = artifical sweetener
Chill a small mixing bowl and beaters. Meanwhile, soften gelatin in cold
water, then disolve it over boiling water. Allow to cool to tepid. Placed
iced water and nonfat dry milk in chilled bowl and beat until stiff peaks
form. Continue beating, adding remaining ingredients and gelatin, until
blended. Place bowl in freezer for 15 minutes, then transfer to
refrigerator. Occasionally stir gently to keep mixture smooth and well
blended.
Note Any artifical sweetener liquid or powdered may be used as long as it
is equivalent to 3 Tablespoons of sugar.
1 serving = 2 Tablespoons 2 Tablespoons = free exchange.
CHO 1, PRO 1, FAT 1, Cal 15, Na 7
Posted by PHILLIP BOWER
Chipped from the bottom of Sharon's Igloo ^^oo^^
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-Begin Recipe Export- QBook version 1.00.14
Title: Whole Wheat Pizza
Keywords: Diabetic, Vegetables, Vegetarian, Main dish
Yield: 8 servings
1 c Warm Water (110 to 115
-degrees)
1 pk (or 1 tablespoon) Active Dry
-Yeast -or-
1 Ck Yeast
1 tb Honey
1 c Whole Wheat Flour
1/2 ts Salt
1 tb Vegetable Oil
4 oz Cheddar Cheese, grated
1/2 ts Black Pepper, ground
1/2 ts Caraway Seeds
1/4 ts Garlic Powder
1 1/4 To 1-1/2 c Whole Wheat Flour
1/2 c Tomato Sauce -or- Pizza
-Sauce
1/2 To 1 tb Dried Oregano
1 c Raw Broccoli Pieces
1 c Raw Mushroom Slices
8 oz Part Skim Mozzarella Cheese,
-shredded
Combine the water, yeast, honey and the 1 cup of whole wheat flour
in a large bowl. Beat 100 times until mixture is smooth. Let rise in
a warm place for 15 minutes. Add the salt, oil, Cheddar cheese,
pepper, caraway seeds, garlic powder and 1-1/4 to 1-1/2 ups whole
wheat flour. Mix well and let the dough rest for 5 minutes.
Pat out the dough onto a baking sheet for 1 large pizza or divide
the dough in half and make two medium-size pizzas.
Top with the pizza sauce, oregano, vegetables and mozzarella. Bake
in a 400 degree oven for 15 to 20 minutes.
Serves 8
One Serving = Calories: 305 Carbohydrates: 33 Protein: 18 Fat: 12
Sodium: 430 Potassium: 378 Cholesterol: 31
Exchange Value: 2 Medium-Fat Meat Exchanges + 2 Bread Exchanges + 1
Vegetable Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
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-Begin Recipe Export- QBook version 1.00.14
Title: Diabetic Banana Bread
Keywords: Diabetic, Machine, Low-cal, Breads
Yield: 20 servings
1/4 c Sugar;
3/4 c Sugar Twin;
1/3 c Margarine;
1 Egg;
2 Egg whites;
1 ts Baking soda;
2 c Flour;
4 tb Milk;
3/4 ts Vinegar;
3 Bananas; ripe, mashed
Blend Sugar Twin, and margarine. Add eggs and mix well. Sift
flour and soda into bowl and stir. Mix milk and vinegar together,
then add to mixture. Fold in bananas. Bake 1 hour at 350 degrees in
greased 9 x 5 loaf pan. Let cool and cut into 20 slices.
Nutrients per slice: Calories 108, fat 3.6g, cholesterol 14 mg,
carbohydrate 17g, sodium 63mg.
Exchanges: Bread 1, fruit 1/4, fat 1.
Source: "There IS Life after Lettuce" by Pepper Durcholz, Alberta
Gentry, Carolyn Williamson, M.S.
Formatted for Meal-Master by Joyce Burton.
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-Begin Recipe Export- QBook version 1.00.14
Title: Challah (Holiday Twist Bread)
Keywords: Diabetic, Holiday, Machine, Breads
Yield: 18 servings
1 pk (or 1 tablespoon) Active Dry
-Yeast
2 tb Sugar= artifical sweetener
1/4 c Warm Water (110 to 115
-degrees)
2 c All-Purpose Flour
2 To 2-1/2 c Whole Wheat Flour
1/2 ts Salt
1 Egg
2 tb Vegetable Oil
1 1/4 c Water
1 Egg, beaten
1 tb Poppy Seeds
Dissolve the yeast and sugar substitute in the 1/4 cup of warm water. Let stand
for 5 minutes.
Combine the flours and salt in a mixing bowl. Make a well in the
center of the flour mixture and add the egg, oil, yeast mixture and
remaining 1-1/4 cups of water. Mix well. Knead the dough on a
floured board, adding more whole wheat flour until the dough is
smooth and elastic. Place in an oiled bowl. Cover with a damp towel
and let rise until doubled, about 1 hour.
Divide the dough into three parts. Roll each third into a strip
about 15 inches long. Braid the strips together and place on a
lightly-oiled baking sheet.
Brush with the beaten egg. Sprinkle on the poppy seeds. Cover and
let rise until doubled.
Bake in a 375-degree oven for 40 to 45 minutes, or until golden
brown.
Serves 18
One Serving = Calories: 115 Carbohydrates: 21 Protein: 4 Fat: 2
Sodium: 59 Potassium: 74 Cholesterol: 15
Exchange Value: 1-1/2 Bread Exchanges Source: Holiday Cookbook,
American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman,
M.S.,R.D.
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-Begin Recipe Export- QBook version 1.00.14
Title: Guiltless Brownies
Keywords: Diabetic, Cookies
Yield: 24 servings
3 tb Unsweetened cocoa powder
1/4 c Vegetable oil
2 Very ripe bananas
1/2 c Sugar= artifical sweetener
2 lg Eggs
1 c Whole-wheat flour
1/2 c Chopped nuts
Preheat oven to 350 F.
Combine cocoa, oil and bananas in a food processor or blender.
Puree until smooth. Combine sweetener, eggs, flour and banana mixture
in a mixing bowl. Beat until blended, then stir in the nuts.
Pour the batter into a lightly oiled 9 x 13 inch baking pan and bake
for 15-20 minutes or until done. Toothpick inserted into center
should come out clean. (My suggestion - line baking pan with waxed
paper and spray with non-stick vegetable spray.) Cut into 2 1/4
inch squares when cool.
1/24 recipe = 115 calories, 1 starch/bread + 1 fat exchange 2 grams
protein, 16 grams carbohydrate, 5 grams fat, 104 mg sodium
Adapted from Quick & Easy Diabetic Menus by Betty Wedman, 1993
Shared but not tested by Elizabeth Rodier, Feb 94
I'd suggest cutting into 48 squares, easier to eat and easier to fit
into a meal plan for a diabetic. 1/24 recipe fits within Am.
Diabetes Assoc. guideline of 1 tsp sugar per serving.
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-Begin Recipe Export- QBook version 1.00.14
Title: Mary Tyler Moore's Simple Applesauce Souffle & Topping
Keywords: Diabetic, Cheese/eggs, Main dish
Yield: 8 servings
4 sl White bread;
1 c Cheddar cheese;
1 cn Unsweetened applesauce;
-(16-oz) diet delight
2 ts Fructose;
1/2 ts Ground cinnamon;
1/4 ts Ground nutmeg;
1 ts Vanilla extract;
1/4 ts Salt;
4 Eggs; lightly beaten with
-a fork
2 c Milk;
MMMMM--------------------------TOPPING-------------------------------
1 cn Unsweetened applesauce;
-(16-oz) Diet Delight
1/2 ts Vanilla extract;
1 tb Fructose;
SOUFFLE: Spread the bread with butter or corn oil margarine using 1
ts on each slice. Slice the bread in 1/4" cubes on cookie sheet and
put it in a 350 degree oven for about 30 minutes or until bread
cubes are toasted golden brown in color. Remove the bread from the
oven and cool it to room temperature. Put 1/2 if the toasted bread
cubes in a 6x10 or 8x8 flat glass baking dish. Sprinkle 1/2 the
grated cheese on top of the bread. Put the rest of the bread on top
of the cheese and then put the remaining cheese on top. Mix all the
other ingredients together in a big bowl and pour the mixture into
the baking dish on top to the bread and cheese. Cover the baking
dish and put it in the refrigerator over night. Take the dish out
of the refrigerator 2 hours before cooking it. To cook your
souffle, put the baking dish in a shallow pan of cold water and
place in a cold oven. Set the oven temperature at 300 degrees and
cook the souffle for 1 hour. It should be a rich, golden brown in
color and taste delicious.
TOPPING: Put all the ingredients in blender and blend until smooth.
Pour 1/4 cup of the topping over each serving of the souffle. Makes
8 severing.
Food Exchanges per serving: 1/2 BREAD/STARCH EXCHANGE; 1 FRUIT
EXCHANGE; 1 MEDIUM FAT MEAT (PROTEIN) EXCHANGE 1/4 WHOLE MILK
EXCHANGE; 1/2 FAT EXCHANGE; CAL: 216
Source: Diet Delight Cookbook for Diabetic Children and Their
Parents, Too
Brought to you and yours via Nancy O'Brion and her Meal-Master.
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-Begin Recipe Export- QBook version 1.00.14
Title: Adapt Your Own Recipe (Information)
Keywords: Text, Basics, Diabetics
ADAPT YOUR OWN RECIPE (INFORMATION)
===================================
Recipe By: Adapted from Healthy Diet For Diabetics
Serving Size: 1 Preparation Time :0:00
REDUCE CHOLESTEROL
~ Use vegetable oil or margarine instead of butter
~ Substitute 2 egg whites for 1 egg, or use egg substitute
~ Use more vegetables and grains and less meat in recipe
~ Use soy-based product to replace part of meat eg. tofu
~ Use nonfat milk products instead of whole milk.
REDUCE FAT CONTENT
~ Use reduced calorie mayonnaise and salad dressing
~ Blend cottage cheese or yogurt with milk for sour cream topping
~ Replace regular whipping cream with low-cal topping or yogurt
~ Remove visible fat from meat and skin from poultry before cooking
~ Decrease oil in marinades and salad dressing; increase vinegar,
water and seasonings
~ Use foods canned in their own juice or water
~ De-fat meat drippings by refrigerating and skimming fat off the
top
~ Decrease the amount of fat used in baked goods by 1/3 to 1/2 and
increase fluids called for to reach desired consistency.
~ Cheese that is finely grated or thinly sliced goes further
~ Pour some of the fat off the top of "natural" peanut butters.
REDUCE SODIUM CONTENT
~ Use low-salt or no-salt-added products
~ Increase your use of herbs and spices in place of salt in recipes
~ Use fresh foods whenever possible in place of canned or processed
(soup mixes, cured meats, etc) or rinse canned foods (tuna) with
water ~ Do not add salt to water when cooking pasta or other
foods.
REDUCE SUGAR CONTENT
~ Decrease the amount of sugar called for in traditional recipes by
at least 1/3; substitute fruit juices, nectars or pureed fruits.
~ Use fruit canned in water or fruit juice ~ Use non caloric
sweeteners if needed to increase the sweetness of a recipe without
added calories. (Most baked desserts require at least 3/4 tsp.
sugar per serving to achieve a desirable flavor.)
Adapted from Univ. of Calif. San Diego Healthy Diet For Diabetics
c. 1990.
From: MARJORIE SCOFIELD
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-Begin Recipe Export- QBook version 1.00.14
Title: Falafel (Basic Recipe)
Keywords: Diabetic, Mideast, Beans, Vegetarian
Yield: 5 servings
2 c Garbanzo Beans, cooked,
-drained and rinsed
1/3 c Water
1 sl Wheat Bread, crustless firm,
-torn into pieces
1 tb Unbleached All-Purpose Flour
1/2 ts Baking Soda
3 Garlic Cloves, finely
-chopped
1 Egg White
2 tb Parsley, freshly chopped
1/2 ts Salt
1/4 ts Black Pepper, freshly ground
1/4 ts Cumin
1/2 ts Turmeric
1/4 ts Basil
1/4 ts Marjoram
1 tb Tahini (Sesame Seed Paste)
--or- Olive Oil
Cayenne Pepper, to taste Flour, for coating the falafel
Puree the garbanzos in a food processor or in a blender.
Add the remaining ingredients, except the flour and mix well. The
mixture will be soft.
Form the mixture into 1-inch balls or patties and coat with flour.
Bake in a preheated 350 F oven for 15 to 20 minutes.
To make a falafel sandwich, cut a piece of pita bread in half and
put 2 to 3 falafel balls or patties into the open halves. Add
lettuce, alfalfa sprouts, sliced tomatoes, green onions and low-fat
Yogurt Dressing or Tahini Dressing.
Yield: 5 servings, 20 balls
One Serving = 4 balls Calories: 158 Protein: 7 g Fat: 5 g
Carbohydrate: 23 g Fiber: 3.3 g Cholesterol: 0 mg Sodium: 341 mg
Potassium: 237 mg
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-Begin Recipe Export- QBook version 1.00.14
Title: Butter Cream Frosting
Keywords: Diabetic, Cakes, Frosting
Yield: 1 1/4
1/2 c Water;
2 tb Instant dry milk;
2 1/2 tb All-purpose flour;
1/2 c Margarine; @ room TEMP.
10 1 gram packets Equal
-=OR=-
10 1 gram packet Sweet-One
-sugar substitute
1/2 ts Vanilla; almond, lemon or
- other flavoring
Combine water, dry milk and flour in a pan, and stir until smooth.
cook, stirring constantly, over medium heat until mixture is thick
and smooth, or cook in a microwave oven for 2 minutes, stirring
every 30 seconds. Place the pan in cold water and stir mixture until
cool. Set aside. Cream margarine and sugar substitute together until
light and fluffy. Add cooled flour mixture, 1 tablespoon at a time,
while beating at medium speed. Add flavoring and beat at high speed
until light and fluffy. Refrigerate until used, on cooled cake.
Calculate 1 tablespoon per serving (3/4 cup for 12 servings; 1 cup
for 16 servings)
Yield: 1 1/4 cups, 20 servings of 1 tablespoon each.
Food exchanges per serving: 1 FAT EXCHANGE; CAL: 48; CHO: 1g; PRO:
negl; FAT: 5g; CHO: 0; LOW-SODIUM: Use salt free Margarine;
LOW-CHOLESTEROL: Recipe is suitable as written.
Source: Desserts for Diabetics by Mabel Cavaiani,R.D.
Brought to you and yours via Nancy O'Brion and her Meal-Master
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