Yummy Salad For Diet and Diabetes

Salad could be unbored food, that's why most people like this kind of food. Below are the salad's recipes that also good for diet or diabetic suffer because it use unsweetened applesauce for the taste.

Saucy Cranapple Salad

1 env. unflavored gelatin
1/4 c. cold water to soften above
1 (4 serving) pkg. sugar-free raspberry gelatin
1 c. boiling water
2 c. (1/2 lb.) frozen cranberries
1 c. juice-pack unsweetened crushed pineapple* with juice
1 c. unsweetened applesauce*
5 packets artificial sweetener

Place the clean, still frozen berries in the boiling water. Return to boiling and allow berries to pop open around 8 to 15 minutes. Do not stir! Soften the unflavored gelatin in the 1/4 cup cold water, then add both gelatins to the hot cranberries; stir until dissolved. Add the pineapple with juice, the applesauce, and sweetener. Do not prepare this in a gelatin mold! Stir. Pour into a 10 cup mold and chill until set.

Note:
1 serving = 1 fruit exchange (approximately 60 calories).



Dietetic Pasta Salad

Corkscrew pasta
4 fresh mushrooms, sliced
1 cucumber, sliced
Kraft reduced calorie zesty Italian dressing
1 onion, sliced
1 tomato, diced
1 green pepper, chopped

Cook and rinse pasta in cold water, mix with remaining ingredients and marinate in dressing. Chill and serve.

Diet 7Up Salad

Let’s try to make Salad for diet, this salad has names diet 7Up. By use unsweetened pineapple this recipes it’s OK for diabetes suffer.

Ingredients:

1 (4 serving) pkg. sugar free lemon gelatin
1 c. boiling water
6 oz. cold diet 7-Up
1 (8 oz.) (or 1/2 of 20 oz.) can drained crushed pineapple canned in its own juice (unsweetened)
1 banana, split and sliced

Dissolve gelatin in hot water. Set aside to cool slightly, and then slowly add the chilled pop, pineapple, and banana pieces. Pour into an 8 inch square pan and chill until set. Now, prepare add topping.

Topping:

Cook over double boiler until thickened: 1 tbsp. flour Artificial Sweetener = 1/4 c. sugar 1/2 c. reserved juice 1 tbsp. low-fat margarine Let cool, then fold in 1 envelope of prepared D-Zerta whipped topping. Spread on top of the above "set" salad.

1 serving = 2 1/2 inch square; 1 fruit and 1 fat exchanges.

Note:

If this salad is doubled and a 9 x 13 inch pan is used, do not double the topping mixture. It’s sufficient to cover all.

Maraschino Cherry Gumdrop Cookies

Ingredient:

• 1/2 c. margarine
• 1/4 c. brown sugar
• 1 egg yolk
• 1 c. flour
• 1 1/2 tsp. vanilla extract
• 1/4 tsp. salt
• 24 sm. gum drops or 12 maraschino cherries, halved

Cream together margarine adding sugar slowly and mix in egg yolk and vanilla extract. After sifting dry ingredients together slowly add creamed mixture. Roll into small balls and place on ungreased cookie sheet. Bake at 350 degrees for 5 minutes. After removing from oven, gently press maraschino cherry half or 1 gumdrop in the center of each cookie. Return to oven and continue baking for an additional 8-10 minutes. Yields 2 dozen cookies.

2 cookies = 1 fruit exchange and 2 fat exchanges.

Butter Scotch Cookies

Ingredients:

• 1/2 tsp. baking powder
• 1 c. flour
• Pinch of salt
• 1/4 c. shortening
• 2 tbsp. brown sugar
• 1 env. or 1 1/16 oz. artificially sweetened butterscotch pudding and pie filling mix
• 1/4 tsp. vanilla
• 1 egg

Sift together salt, flour, and baking powder. Combine shortening and sugar and cream together; slowly add pudding mix, mixing thoroughly. Then add egg, beat until mixture is light and fluffy. Stir in vanilla and then add ingredients by mixing well. Place dough on wax paper and shape into a roll about 2 inches in diameter.

Wrap in wax paper:
Place in freezer for about 30 minutes or refrigerate overnight. Cut into 1/8 inch slices then place on ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes. It can be make for 24 cookies


Notes:
2 cookies = 2 fruit and 1 fat exchange.

Chocolate For Diabetes Why Not

By sugar substitute chocolate could be consumption for diabetic sufferer, such as the yummy two recipes below.


Chocolate Cake

Ingredients:

• 1/4 c. sifted all purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 3 tbsp. cocoa
• 1/4 c. cold coffee
• 1 tbsp. sugar substitute
• 1 egg
• 1 tbsp. salad oil
• 1/4 c. cold water
• 1 tsp. vanilla

Sift flour, baking powder, soda, and salt together. Blend cocoa and coffee. Beat egg and all sugar substitute, water, salad oil, and vanilla and stir into dry ingredients, mixing only until smooth. Stir in cocoa and coffee mixture. Line one 8 inch round layer cake pan with wax paper and grease with 1/8 teaspoon butter. Pour batter into pan, cover pan with foil and place in shallow pan of water. Bake at 350 degrees for 25 minutes. Remove from pan onto cake rack and cool. Cut layer in half crosswise to make half of a two layer cake.

One serving = 1 fruit and 1 fat exchange.


Chocolate Sauce

Ingredients:

• 1 tbsp. butter
• 2 tbsp. cocoa
• 1 tbsp. cornstarch
• 1 c. skim milk
• 2 tsp. sugar substitute
• 1/8 tsp. salt

Melt butter and combine cocoa, cornstarch and salt; blend with melted butter until smooth. Add milk and sugar substitute and cook over moderate heat, stirring constantly until slightly thickened, remove from heat. Stir in vanilla and then set pan in ice water. Stir until completely cold. Sauce thickens as it cools.