Chicken Recipe | Salsa Recipe | Crock Pot Recipe and More!

2 1/2 cup all-purpose flour
3 tsp baking powder
1 1/2 tsp baking soda
6 package sugar twin sugar substitute
3/4 cup skim milk
1 cup nonfat plain yogurt
2 tsp raspberry flavoring

Instructions:
SOURCE: February 1994 Diabetes In the News - and posted on *P by Lavena
George on 2/7/94....Formatted into MM by Ursula R. Taylor.
Combine flour, baking powder, baking soda and Sugar Twin in a mixing
bowl. Add milk, yogurt and raspberry flavoring; stir just to blend. Spray
a ...

2 cup all-purpose flour
3 1/2 tsp equal measure
1 or
12 package equal sweetener
1/8 tsp salt
8 tbsp cold margarine, cut into
1 pieces
1 large egg
1 tbsp skim milk or water
2 tsp grated lemon rind
2/3 cup seedless raspberry
1 spreadable fruit
1 tsp cornstarch
1/2 cup chopped toasted almonds,
1 walnuts or pecans

Instructions:
DIRECTIONS:
Combine flour, Equal Measure, and salt in medium bowl,
cut in margarine with pastry blender until mixture
resembles coarse crumbs. ...

1 3/4 cup whipping cream

**** RHUBARB COMPOTE ****

2 lb fresh young rhubarb with pink stems
1/4 cup water
Liquid sweetener to equal 1 1/2 cup

Instructions:
Make the Rhubarb Compote: Trim the leaves and the lower end
of the stalks

from the rhubarb and cut into 1-inch chunks. Place in a non corrodible

saucepan with the water. Cover and set over low heat. Stew gently for at

least an hour.

Remove from the heat and pour into a bowl. Let

4 rice cakes
1/4 cup light cream cheese - softened
1/4 cup low-calorie fruit preserves

Instructions:
Top rice cakes with cream cheese, then with preserves.

Each serving provides: * 78 calories * 2.2 g. protein * 2.6 g. fat *
11.6 g. carbohydrate * 0.1 g. dietary fiber * 84 mg. sodium * 8 mg.
cholesterol.

Source: "Light, Lean & Low Fat" booklet Reprinted with permission
from USA Rice Council Electronic format courtesy of Karen Mintzias
Servings: 4

1/2 cup whipping cream
1 vanilla bean, split
1/2 lb ricotta cheese
1 tsp pure vanilla extract
2 egg yolks
Liquid sweetener to equal 1/4 cup
1 pinch sea salt
1/2 cup whipping cream
1/2 lb fresh young rhubarb with pink stems
2 tbsp water
1/3 cup Splenda

Instructions:
Combine the first 1/2 cup of whipping cream and the vanilla
bean in a small

pot. Bring to a simmer, then remove from the heat and cool completely.

Scrape the seeds from the vanilla bean and

2 cup water
1/4 cup salt
2 cup pumpkin seeds

Instructions:
Use seeds of the Halloween pumpkin.

Combine water and salt in saucepan. Cook and stir until salt
dissolves; cool.

Add pumpkin seeds and soak overnight. Drain thoroughly. Pat seeds
dry with paper towel.

Place on a cookie sheet. Bake at 300 F until seeds are dry, about 1
hour.

Yield 2 cups, 8 servings 1/4 cup 92 calories, 2 fat exchanges

Source: Diabetic High Fiber Cookbook by Mary Jane Finsand c. ...

FILLING

11 large dried bigs, cut in half - 8 1/4 oun, ces
1 tsp grated fresh orange peel
1/2 cup apple juice

DOUGH

1 cup all-purpose flour
3/4 cup + 2 tbsp. whole wheat flour
1/2 tsp baking powder
1/4 cup sugar
3 tbsp + 1 tsp. margarine
1/2 cup + 2 tbsp. water

Instructions:
Preheat oven to 350~.
Lightly oil or spray with a nonstick cooking spray a baking sheet.
TO PREPARE FILLING: Combine all filling ingredients in a blender
container. Blend ...

4 package cystal light (tubs)

Instructions:
Dissolve 4 tubs of any flavor of Crystal Light in 2 quarts of water. Mix
well. Pour over chipped or shaved ice in a cup. exchanges: free

This is a great treat on a hot summer day.
Servings: 2

1 tbsp egg white
1/8 tsp salt
1/4 tsp cayenne pepper
1/4 tsp garlic powder
2 tsp soya sauce
1/4 cup very-finely freshly-grated Parmesan
2 cup raw hulled pumpkin seeds

Instructions:
Preheat oven to 350 degrees.

Beat the egg white with a whisk until soft and foamy. Add the rest of the

ingredients and toss well. Spread out on a parchment lined baking tray, in

an even layer.

Bake for 13 to 15 minutes until the pumpkin seeds pop. Let cool completely

1 package unflavored gelatine
3/4 cup cold skim milk
1 cup boiling water
2 cup frozen strawberries
1/2 cup sugar

Instructions:
In blender, sprinkle unflavored gelatine over cold milk; let stand 2
minutes. Add boiling water and process at low speed until gelatine is
completely dissolved, about 2 minutes. Add strawberries and sugar;
process at high speed until smooth. Pour into 8 (5 oz) paper cups (or
you can use plastic popsicle molds) until partially frozen, about 1