Deep Dish Apple

Ingredients:
Sugar substitute to equal 1/3 c. sugar
1 tbsp. cornstarch
1/2 tsp. grated lemon rind
2 1/2 tsp. lemon juice
1/4 tsp. nutmeg
1/2 tsp. cinnamon
4 sm. apples, sliced
1 c. all purpose flour, sifted
1 tsp. salt
1/4 c. reduced calorie margarine
3 tbsp. cold water

Combine sugar substitute, cornstarch, lemon rind, lemon juice, nutmeg, cinnamon, and apple slices. Place in 9 inch deep dish pie plate on baking dish; set aside. Combine flour and salt; cut in margarine until mixture resembles cornmeal. Blend in water with fork until all dry ingredients are moistened. Shape dough into a ball. Roll out dough on floured surface, and place on top of apple filling. Bake at 425 degrees for 35 minutes or until brown. Cut in 8 equal slices and serve. Yields 8 servings. Amount 1/8 of pie. Exchange: 1 1/2 bread, 1/2 fat.

Cookies for Meal Changes

As you know the meal is the diabetic’s enemy besides sugar. There is an alternative way to change meal with these cookies, whatever the human body needs an energy that was got from meal.

Just try this recipes:

• 1 1/2 c. all purpose flour
• 1 1/2 c. reg. oatmeal, uncooked
• Sugar substitute to equal 1/2 c. sugar
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 3/4 c. reduced calories margarine, softened
• 3 tbsp. cold water

Combine all ingredients except margarine and water. Cut margarine into dry mixture with pastry blender or knife; blend until mixture resembles coarse meal. Sprinkle cold water over surface; stir with fork until moistened. Roll dough to 1/4 inch thickness on waxed paper. Cut into 24 round or squares. Place cookies on non-stick cookie sheet. Bake at 350 degrees for 15 minutes, can yields for 24 cookies.

Amount 1 cookie exchange 1 bread.

Berry Pudding

Almost all of the people said that Berry is the favorite fruit, and it does. Just imagine to mixed that yummy berry and pudding. With fresh or frozen unsweetened berries, the diabetics sufferer could be not too worry to taste several dishes

Ingredient:

• 3 c. fresh or frozen unsweetened berries
• 3 tbsp. cornstarch
• 1/8 tsp. salt
• 1/8 tsp. cinnamon
• 1 c. water
• 1/2 tsp. vanilla or almond extract
• Sugar substitute to equal 1 c. sugar

Combine 1 cup berries, cornstarch, salt, cinnamon, and water in saucepan. Cook over medium heat until mixture thickens, stirring constantly. Add vanilla or almond extract, remaining 2 cups berries, and sugar substitute; mix well. Cool and serve. 6 servings. Amount 1/2 cup.
Exchange: 1 fruit.

Biscuit diabetics friendly

Diabetics sufferer would be avoid the biscuit before knew it this one

Ingredients:

• 1 pkg. dry yeast
• 2 tbsp. warm water (105-115 degrees)
• 2 c. buttermilk
• 5 c. all purpose flour
• Sugar substitute to equal 1/4 c. sugar
• 1 tbsp. baking powder
• 1 tsp. soda
• 1 tsp. salt
• 1 c. shortening

Combine yeast and water;
Let stand 5 minutes or until bubbly. Add buttermilk to yeast mixture and set aside. Combine dry ingredients in large bowl; cut in shortening until mixture resembles coarse crumbs. Add buttermilk mixture to dry mixture, stirring with fork until dry ingredients are moistened. Turn dough out on floured surface and knead lightly about 3-4 times. Roll dough to 1/2 inch thickness; cut into 36 rounds with a 2 inch cutter and place on non- stick baking sheets. Bake at 400 degrees for 10-12 minutes.

This recipe could be making for 36 biscuits. Serving 1 biscuit. Exchange: 1 bread and 1 fat.

The Carrot with the Golden Pie

GOLDEN CARROT PIE

Ingredient:

• 2 eggs
• 1/4 tsp. ground cinnamon
• Pinch salt
• 1/2 c. Fruit Sweet
• 9" pie shell
• Dash ground nutmeg
• 1/8 tsp. ground ginger
• 1 c. cooked carrots, riced or mashed
• 1/2 c. heavy cream

Beat the eggs, nutmeg, cinnamon, ginger and salt until thoroughly blended. Add the carrots and stir well. Pour in the Fruit Sweet and cream and stir until completely blended. Pour the filling into the pie shell and bake at 350 degrees for 35 minutes or until a knife inserted in the center comes clean. Serve with whipped topping.