Diabetic or Sugar Free

 Apple Pie - sugar free

3 cooking apples
11 oz. jar of honey 
 2 Tablespoons margarine
 2 Tablespoons corn starch
 2 Tablespoons raisins (optional)
 nutmeg & cinnamon to taste

Peel, core and slice apples.
Mix remaining ingredients.
Pour into pie shell.




Diabetic Sweet Banana Bread

1/4 cup melted diet margarine or butter
1 egg beaten
1/2 tsp vanilla or almond extract
2 tsp baking powder
1 1/2 to 1 3/4 cups flour
1/2 tsp salt
1/4 tsp baking soda
equivalent non-calorie sweetener 1 cup
1/2 cup chopped nuts (optional)
3 small bananas

Preheat oven to 375F. Sift dry ingredients together. Add all other ingredients
except bananas and mix. Mash bananas in a separate bowl. Add mashed bananas
to mixture. Add mixture to a lightly greased bread pan. Bake until done (about 1
hour). Let bread cool for 1/2 hour. Slice and enjoy.
Bake 400 degree for 45 minutes on cookie sheet.




Diabetic Berry Muffins

Yield: 12 servings

2 c Biscuit mix 1 Egg
1 c Plain nonfat yogurt
1 c Berries (blue, black, etc)
Non-nutritive sweetener to -equal 1/4 cup + 2 tb sugar
2 tsp grated lemon peel

Preheat oven to 425øF.  Grease a 12 muffin (2 1/2") tin.  Combine mix and
sweetener equivalent to 1/4 cup sugar in bowl; add yogurt.  Add egg; beat
with fork until well combined.  Fold berries gently into batter with rubber
spatula; place about 1/4 cup batter into each muffin cup.  Combine lemon
peel and remaining sweetener and mix well.  Sprinkle over batter; bake
until golden brown (20 to 25 minutes).  Serve hot.  Yields 12 muffins.
(1 Muffin) Calories: 104
NOTE:  Lower fat content by using Low Fat Bisquick, and egg substitute in
place of the whole egg.




Diabetic Bran Muffins
Yield: 12 servings

1 c Hot water
2 Eggs beaten
Liquid sugar sub.  to equal-1 cup sugar
2 1/2 c All purpose flour
2 c Wheat bran flakes cereal
1 c Shredded wheat bran cereal
2 1/2 ts Baking soda
2 c Nonfat buttermilk
1/2 ts Salt
1/2 c Diet margarine
Vegetable cooking spray


Pour hot water over shreds of wheat bran cereal; let stand at room
temperature 10 minutes.
Cream margarine and sugar substitute in a large bowl.  Add buttermilk,
eggs, and soaked bran cereal, beating well at medium speed of an electric
mixer.  Fold in wheat bran flakes cereal.  Cover and store in refrigerator
until ready to bake.  Batter can be stored in fridge for up to 1 week.
To bake, spoon batter into muffin pans coated with cooking spray, filling
two-thirds full.  Bake at 400øF.  for 15 minutes or until done.




Diabetic Chocolate Chip Cookies

1/2 c margarine
1/3 c brown sugar
1/3 c sugar
1 tsp vanilla
1 lg egg
1 1/4 c flour
1/4 tsp baking soda
1/4 tsp salt
1/2 c English walnuts
1/2 c semisweet chocolate chips

Cream margarine and sugars together at medium speed
until light and fluffy. Add vanilla and egg,
and mix at medium speed for 1 min, scraping down the bowl
before and after adding vanilla and egg. Stir flour,
baking soda, salt, walnuts and chocolate chips together;
add to creamy mix. Mix at medium for about 30 seconds,
or until blended. Drop dough by 1 1/2 tbsp onto
cookie sheets that have been sprayed or lined with foil.
Bake at 375 for 10-12 min, or until cookies are lightly browned.
Leave them on sheets for 3 minutes then remove
cookies to wire rack and cool to room temp.
Yield 20 servings (20 cookies)
low cholesterol diets:
omit egg. Use 1/4 c egg whites or liquid egg substitute.
Low sodium diets: Omit salt. Use salt free margarine.



Diabetic Instant Cocoa Mix

2 cups nonfat dry milk powder
1/2 cup low-fat powdered nondairy creamer
1/2 cup unsweetened cocoa powder
10 packets EQUAL or 1 tablespoon EQUAL MEASURE
3/4 teaspoon ground cinnamon

Stir all ingredients together to prepare mix. Cover and store in airtight
container.
For each serving, add 3/4 cup boiling water to 1/3 cup mix and stir to dissolve.
Makes 2 2/3 cups mix, enough for eight 6-ounce servings.
Variations: Place cinnamon stick in each mug instead of using ground cinnamon.
For mocha flavored mix, prepare as directed except decrease cocoa powder to
1/3 cup and add 1/4 cup instant coffee crystals.




Mile-High Apple Pie

Pastry for double-crust 9-inch pie.

3 tablespoons cornstarch
7 1/4 teaspoons Equal Measure
or 24 packets Equal sweetener
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
8 cups sliced cored peeled Granny Smith
or other baking apples (about 8 medium)

Roll 1/2 the pastry on floured surface into circle 1 inch
larger than the inverted pan. Ease pastry into pan.

Combine cornstarch, Equal measure, cinnamon, nutmeg, and salt.
Sprinkle over apples in large bowl and toss.
Arrange apples in pie crust.

Roll remaining pastry into circle large enough to fit top of pie.
Cut hearts in pastry with cutters; place pastry on pie,
seal edges, trim and flute. Press pastry hearts on pastry.
Bake in preheated 425-degree oven until pastry is golden
and apples are tender, 40 to 50 minutes.
Cool on wire rack.

Makes 8 servings.



Diabetic Peach Crisp
Yield: 6 servings

4 Ripe peaches,peel+slice 1/4"              
2 tb Reduced calorie margarine
3 tb Flour                                                     
2 ts Reduced calorie margarine
2 1/4 oz Quick-cooking oats,uncooked    
9 ts Sweetener (equiv to 3 tb Firmly packed brown sugar)
1 ts Cinnamon                                              
1/2 ts Nutmeg                       

Servings:  6
 
Preheat oven to 350 F. Toss peaches with 1 tablespoon of the flour and
place in a 6x11" baking pan that has been sprayed with a nonstick cooking
spray.
 
In a small bowl, combine remaining ingredients. Mix well until mixture is
crumbly. Sprinkle evenly over peaches. Bake 30-35 minutes, until crisp.
serve warm or cold.



Diabetic Peanut Butter Cookies

Yield: 18 servings
1/3 c  Flour
4 tb Peanut butter
1/4 ts Baking soda                      
1 tb Brown sugar replacement
1/4 ts Baking powder                  
1/2 c  Granulated sugar replacement
1/4 c  Diet margarine                   
1 Egg, well beaten

Preheat oven to 375 degrees F.  Grease cookie sheet lightly. Sift flour,
baking soda, and baking powder. Work margarine and peanut butter with spoon
until creamy; gradually add brown sugar replacement, continue working until
light.  Add granulated sugar replacement and egg; beat well. Mix in dry
ingredients thoroughly. Drop by teaspoonfuls onto cookie sheet; flatten
with tines of fork in a criss-cross pattern. Bake until done, 8-10 minutes.
Makes 18 cookies.




Diabetic Pumpkin Pie

1 15-oz. package folded refrigerator unbaked pie crust (2 crusts)
1 envelope unflavored gelatin
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon salt
1 l6-oz. can pumpkin
1 12-oz. can evaporated skim milk
1/2 cup egg substitute
16 packets EQUAL or 5 teaspoons EQUAL MEASURE

Bake one pie crust according to package directions; reserve remaining pie crust
for garnish or another pie.
In a large saucepan combine gelatin, cornstarch, cinnamon, nutmeg, ginger and
salt. Stir in pumpkin and evaporated skim milk. Let stand 5 minutes to soften
gelatin. Cook and stir over medium heat until mixture bubbles; cook and stir for
2 minutes more. Remove from heat.
Gradually stir 1 cup hot mixture into egg substitute; return all egg mixture to
saucepan. Cook and stir over low heat for 2 minutes. DO NOT BOIL. Remove from
heat. Stir in EQUAL. Pour into baked pie crust. Cover and chill 6 hours or
overnight. Makes 8 servings.



Sugarless Strawberry Jam

1 1/2 cups whole or sliced frozen unsweetened strawberries
1/4 cup frozen apple juice concentrate
1 1/2 Tablespoons tapioca

Instructions:
Blend frozen strawberries and apple juice in a blender; do not puree.
In a medium saucepan, add mixture to tapioca; let stand 5 minutes.
Slow bring to a boil on medium heat, stirring constantly.
Remove from heat and cool 20 minutes.