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Recipes for Diabetics

from Dawn of Country Kitchen

RE: DIABETIC RECIPES AND INFORMATION

Hi, I need your help looking for nutritional recipes
to help me or to get infomation. I am a new diabetic,
and my doctor wants me on a low or no protein
(what food should I stay away from for this?),
and no sugar and low in cholesterol (I have high
cholesterol and she also told me I have too much protein).
Thanks for your help and any info you can give me.



from Mary Ann of Country Kitchen

RE: DIABETIC RECIPES AND INFORMATION

Maybe these will help you.

ASK THE DIETITIAN
http://www.dietitian.com/

DIABETIC LIFESTYLE ONLINE
http://www.diabetic-lifestyle.com/

DIABETIC LIFESTYLE ONLINE - WHAT'S HOT
http://www.diabetic-lifestyle.com/whatshot.htm

DIABETIC RECIPES
http://SOAR.Berkeley.EDU/recipes/diabetic/

'DIABETIC GOURMET' RECIPE ARCHIVES
http://gourmetconnection.com/diabetic/dgarchiv.shtml

Good luck in your search.

These recipes were collected from various sources
and posted to Country-Kitchen by Vikki Dillard



Index

CHOCOLATE CHIP COOKIES
MILE-HIGH APPLE PIE
BROWNIE CUPCAKES
PETIT FOURS
BLACK WALNUT COOKIES
MARGARINE COOKIES
SWEET POTATO CASSEROLE
SKILLET OKRA
LIGHT LASAGNA
EASY LITE KING RANCH CHICKEN CASSEROLE
FRUIT DIP
SUGAR-FREE SPICED TEA MIX
MARGARINE PIE CRUST
CHERRY PIE
YELLOW CAKE
BUTTER CREAM FROSTING
MADEIRA CAKE
DICK'S MOLASSES COOKIES
LEMON CHEESECAKE
CHOCOLATE KRAUT CAKE
LEMON CAKE
RICOTTA CHEESE CAKE
PUMPKIN ROLL



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)
food exchanges per serving: 1 bread and 1 fat
sugar per serving 1.6 tsp
low cholesterol diets:
omit egg. Use 1/4 c egg whites or liquid egg substitute.
Low sodium diets: Omit salt. Use salt free margarine.
Nutritive values per serving:
CALORIES 109
CHO 11G
PRO 1G
FAT 7G
NA 127 MG
CHOLESTEROL 13MG



Here is the pie recipe put out by the Nutrasweet people:

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.

Nutrition information per serving:
334 cal, 4 g.pro., 53 g. carbo, 12 g. fat, 0 mg chol., 335 mg sodium
Diabetic food exchanges: 1 fruit, 2 1/2 bread, 2 1/2 fat
makes 8 servings.

I use a somewhat larger pie pan and don't cut the heart shapes.
I usually have make the top crust like a lattice
because I make the bottom more than half the dough.
I use a recipe for crust which uses oil.

I think one could put rhubarb in. It might be a little
more juicy and so one might increase the starch. I usually
make the crisp as it is easier and less fat than with a crust.

The recipe is also copyrighted by Nutrasweet.



BROWNIE CUPCAKES

1 1/4 c flour
1/4 c sugar
dry sugar sub., = to 1/2 c sugar
1/2 c cocoa
2 tbsp instant dry milk
1 tsp baking powder
1/2 tsp salt
1/2tsp cinnamon
3/4 c water
1/3 c oil
2 large eggs
2 tsp vanilla

Place flour, sugar, dry sugar substitute, cocoa, dry milk,
baking powder, salt and cinnamon in a
mixer bowl and mix at low to blend well.
Beat water, oil eggs and vanilla together
with a fork to blend and then add to flour mix.
Mix at medium speed until batter is shiny.
Fill a 12 muffin tin that has been greased, or lined,
about half full bake at 350* for 20-25 min or until tester
comes out clean. Do not overbake. Cool on wire rack.

Yield 12 servings
food exchanges per serving 1 bread and 1 1/2 fat
sugar per serving 1 tsp
low cholesterol diets:
omit eggs. Use 1/2 c egg whites or liquid eggs sub.
low sodium diets:
omit salt. Use low sodium baking powder.
Nutritive values:
CALORIES 142
CHO 17 G
PRO 3 G
FAT 8G
NA 132 MG
CHOLESTEROL 46 MG



PETIT FOURS

I call these petit fours because they are small
and decorative, and look very pretty on a platter.

16 oz pkg. angel food cake mix
water as necessary
1 c semisweet chocolate chips
1/2 c chopped nuts

Prepare an 11 x 15 jelly roll pan by washing it well and
then lining the bottom of the pan with aluminum foil.
Smooth the foil carefully so the cake will be even.

Prepare cake mix as directed on the pkg.
Spread batter evenly in the jelly roll pan and bake
at 350* for about 25 min. or until cake is lightly browned
and the center springs back when touched.
Turn cake out onto a wire rack, remove the aluminum foil,
and cool to room temp.
Refrigerate cake on the wire rack for 30 min,
to make cake more firm.
Melt chocolate chips, add nuts, and spread
mixture evenly over top of cake.
Mark cake 4 by 7 : with a knife, draw lines
through the chocolate but not through cake.
Return cake to the refrigerator to firm up chocolate.
When it is chilled and firm, cut through cake
on the marked lines with a sharp knife.

Note: If you want to freeze the cake,
freeze it without the chocolate, adding the chocolate
just before you serve the cake allowing time
for the chocolate mixture to become firm.

Yield 28 servings
food exchanges per serving : 1 bread and 1 fat
sugar per serving 1.9 tsp
Low -cholesterol diets: recipe is suitable as written
low-sodium diets: recipe is suitable as written.

nutritive values per serving:
calories 101
CHO 17G
PRO 2G
FAT 4G
NA 67MG
CHOLESTEROL 0



BLACK WALNUT COOKIES

1/2 c margarine
2/3 c sugar
dry sugar sub =1/4 c sugar
1/4 c egg whites
1 tsp vanilla
1 tsp back walnut flavoring
1/4 c water
2 c flour
1/3 c chopped black walnuts
2 tbsp dry butter milk
1 tsp baking soda
1/4 tsp salt

Cream margarine, sugar and dry sugar sub together at
medium speed until light and creamy. Add egg whites,
flavoring and water and mix at medium speed for 30 seconds
scraping down the bowl before and after adding eggs.
Stir flour, nuts, dry buttermilk, baking soda and salt
together to blend well and add to creamy mix.
Mix at medium speed to blend. Drop by tablespoonful
onto cookie sheets. Press each cookie down to 1/2" thick
with the back of a tbsp dipped in cold water.
Bake at 350* for 12 to 14 min. Remove and cool.
yield 24 servings

food exchanges per serving 1 bread and 1 fat
sugar per serving 1.3 tsp
low cholesterol diets: recipe is suitable as written
low sodium diet: omit salt, use salt free margarine

nutritive values per serving
Calories 107
CHO 14 G
PRO 2 G
FAT 5 G NA 108 MG
CHOLESTEROL 0



MARGARINE COOKIES

1 c margarine
3/4 c sugar
1 1/2 tsp almond favoring
2 large eggs
water as necessary
3 c flour
1 tsp baking soda
1 1/2 tsp cream of tartar
1/4 tsp salt

Cream margarine and sugar together at medium speed
until light and fluffy. Add Flavoring and eggs.
If your 2 eggs don't make 1/2 cup, add up to 2 tbsp water
to equal 1/2 cup) Beat at medium speed for 30 sec,
scraping down the bowl before and after adding flavoring
and eggs. Stir flour, baking soda, cram of tartar
and salt together to blend well add to creamy mixture.
Mix at low speed only until smooth.
Place dough in a cookie press or pastry bag.
Form cookies, using 2 tsp dough per cookie, on cookie sheets
that have been greased. Bake at 375* for 10 minutes .
Remove and cool.

Yield 30 serving (60 cookies)
food exchanges per serving 1 bread and 1 fat
sugar per serving 1.2 tsp
low cholesterol diet:
omit eggs, use 1/2 c egg whites or liquid egg sub.
low sodium diet: omit salt, use slat free margarine

Nutritive values per serving:
CALORIES; 124
CHO 15 G
PRO 2 G
FAT 7 G
NA 121 MG
CHOLESTEROL 18 MG



SWEET POTATO CASSEROLE

1 (18 oz) can sweet potatoes, drained
Brown Sugar substitute to equal 1 c.
1/4 c. skim milk
1 egg
1 T. reduced-calorie margarine, melted
1 tsp. vanilla extract
Vegetable cooking spray
1 T. all-purpose flour
1 T. reduced-calorie margarine

1) Combine sweet potatoes, 3/4 of the brown sugar
substitute, milk, egg, melted margarine and vanilla,
stirring until well blended. Spoon mixture into
a shallow baking dish, coated with cooking spray.

2) Combine flour and remaining 1/4 of the brown sugar
substitute. Cut in 1 T. margarine until mixture is crumbly. Sprinkle over potatoes and bake at 350 degrees
for 35 minutes or until thoroughly heated.
Yields 6 -- 1/3 c. servings

Exchanges:
1 bread (starch)

Cholesterol: 44 mg.
Calories: 85
Carbohydrates: 13 gm.
Protein: 2 gm
Fat: 3 gm.
Fiber: Trace
Sodium: 86 mg.



SKILLET OKRA

1 (16 oz) can whole tomatoes, undrained & chopped
1 & 1/2 c. sliced fresh okra
1 (16-oz) can who-kernel corn, undrained
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped green pepper

1) Combine all ingredients in a large skillet, stirring well.
2) Cover and bring to a boil.
Reduce heat and simmer 15-20 minutes.

Yields: 8 -- 1/2 c. servings

Exchanges:
2 vegetables

Cholesterol: 0 mg
Calories: 43
Carbohydrates: 10 gm
Protein: 1 gm
Fat: Trace
Fiber: Trace
Sodium: 208 mg.



LIGHT LASAGNA

1 pkg. Lasagna noodles
1 jar Healthy Choice Spaghetti Sauce
1/2 c. thinly sliced carrots
1 c. sliced mushrooms
1/2 c. thinly sliced zucchini squash
1 pkg. extra lean ground round
1 pkg. Healthy Choice grated mozzarella cheese

1) Preheat oven to 350 degrees. Cook noodles as pkg. directs.

2) Brown meat, drain and rinse if you want more of the fat gone.

3) Simmer meat, sauce, mushrooms and carrots for 15-20 minutes.

4) Layer noodles, cheese and sauce mixture in a 9x13-inch
baking dish. Bake for 50-60 minutes.

EASY LITE KING RANCH CHICKEN CASSEROLE

8 (6-inch) flour tortillas, quartered
(Can use the Fat Free is desired)
8 oz. cooked chicken breasts, diced (approx. 2 breasts)
2 T. Ro-Tel tomatoes
1 can Healthy Request Cream of Mushroom Soup
2/3 c. skim milk
1 sm. can of mild, green chilies
1 tsp. salt
1/2 tsp. onion flakes
4 oz. fat-free or low-fat cheddar cheese

1) Spray the large baking dish with vegetable spray.
Cook and de-bone chicken and cut into pieces.
In a saucepan, mix soup, milk, Ro-Tel tomatoes,
chilies and onion flakes just until warmed and mixed.

2) Layer 1/2 tortillas, 1/2 chicken, 1/2 cheese, 1/2 sauce mix.

3) Repeat with second layer in the same order -
- ending with cheese on top.

4) Cook at 325 degrees for 45 minutes to 1 hour.

5) Let Set 10 minutes before serving.

Serves 4-6

Exchanges:
3 Meats
2 breads
1/2 vegetable
1/2 milk
1/2 fat



FRUIT DIP

1 pkg. fat-free cream cheese
1 (8 oz) carton lemon lowfat yogurt
(other flavors may be used
I just like the tartness of the lemon!)
5 individual pkgs. Equal artificial sweetener
1 tsp. vanilla flavoring

Mix ingredients together. Chill.
Serve with strawberries or grapes.

Yields: 8 -- 2 T. servings

Exchanges: 2 T. = 1/2 protein
Calories: 15



SUGAR-FREE SPICED TEA MIX

1 (3.3-oz) jar sugar-free, caffeine-free
instant tea with lemon
1 (1.8 oz.) jar sugar-free Tang
1 T. + 1 tsp. cinnamon
2 tsp. cloves

1) Mix all ingredients together
and store in tightly sealed jars.

2) To serve: Add 1 heaping tsp. to 8 oz. hot water.

Calories: 3 -- per cup of tea.



MARGARINE PIE CRUST

1c flour
1/4 tsp salt
1/4 c margarine from the refrigerator
about 1/3 c very cold water

Stir flour and salt together to blend. Add margarine
and using a pastry knife cut the margarine into small pieces
(I use 2 butter knife crisscrossed to cut like this).
Add water and mix with a fork to form a ball.
Knead lightly two or three times on a
lightly floured board and roll out to form a single crust.
You may also refrigerate dough for 2 hours to overnight,
then bring back to room temp and roll out. Spray pie pan
or lightly grease, and ease the crust evenly into pan if it
has to be baked then filled, prick the bottom with
a fork several times and bake at 425* for 15 min
until light brown. Cool and fill.

Note: filling should be luke warm or cold when
placed in the crust, a hot filling will ruin crust.
When baking the crust to be filled later palace
an empty pie tin over the crust for first 10 min.

yield 1 pie crust
food exchanges per serving: 2/3 bread, and 1 fat
sugar per serving: None
low cholesterol diet: Recipe is suitable as written.
low sodium diet: omit salt use salt free margarine

nutritive values
CALORIES 108
CHO 12 G
PRO 2 G
FAT 6 G
NA 137 MG
CHOLESTEROL 0



CHERRY PIE

9" pre baked Margarine pie crust.
2 16 oz cans water packed red tart cherries.
dry sugar substitute equal to 1/2 c sugar
3 tbsp tapioca
1/4 c sugar 3 drops red food coloring
1/4 tsp almond flavoring
dry sugar sub. equal to 1/2 c sugar
.92 oz packet featherweight whipped topping

Prepare crust set aside.
Combine cherries, including juice, and sugar sub. the first one.
Mix lightly and let stand covered at room temp for 1 to 2 hours.
Drain cherries well, reserving liquid, and set cherries aside.
Combine liquid from cherries, tapioca and sugar.
Let stand at room temp for 15 min.
Cook over medium heat, stirring constantly, until mix is thick
and clearer. Remove form heat. Add coloring, flavoring
and 2nd sugar sub. and cherries, mix lightly.
Cool to room temp. spread filling evenly in pie crust
and refrigerate for at least 30 min.
Prepare whipped topping according to directions
and spread evenly. Cut pie in 8 slices.

Yield 8 servings.
Food exchanges per serving: 1 bread, 1 fruit and 1 fat
sugar per serving: 1.5 tsp
low-cholesterol diets: recipe is suitable as written.
Low sodium diets: in c rust, omit salt and use salt free margarine.

nutritive values per serving
CALORIES 186
CHO 30 G
PRO 3 G
FAT 6 G
NA 163 MG
CHOLESTEROL 0



YELLOW CAKE

2 c cake flour
1/3 c sugar
2 tbsp dry buttermilk
dry sugar substitute equal to 1/2 c sugar
1/2 tsp baking soda
1/2 tsp baking powder
3/4 c water at room temp
1/3 c vegetable oil
3 large eggs
2 tsp vanilla

Place flour, sugar, dry buttermilk, dry sugar substitute,
baking soda and baking powder in a mixer bowl and mix
at low speed to blend well. Beat water, oil, eggs
and vanilla together with fork or small whip to blend well,
and add to flour mixture. Mix at a medium speed only until
creamy. Pour batter into a 9" square cake pan that has
been sprayed with pan spray or greased with margarine.
Bake at 375* for 30 to 35 min or until cake is
lightly browned and pulls away from the sides of the pan.
Cool on a wire rack. Cut 4x4

Note: other flavorings, such as almond, lemon,
or black walnut may be used instead of vanilla.

Yield: 16 servings
food exchange per serving: 1 bread , 1 fat
sugar per serving : 1 tsp
low-cholesterol diets: omit eggs. use 3/4 cup egg whites
or liquid egg substitute.
low -sodium diets: use low sodium baking powder

Nutritive values per serving:
Calories 118
CHO 14G
PRO 2G
FAT 6 G
NA 54 MG
CHOLESTEROL 52 MG



BUTTER CREAM FROSTING

I think this is the best diabetic frosting I've ever tasted.

1/2 c water
2 tbsp instant dry milk
2 1/2 tbsp all -purpose flour
1/2 cup margarine at room temp
10 1 gram packets equal or sweet-one sugar substitute
1/2 tsp 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 mix is thick and smooth, or cook
in a microwave for 2 min, stirring every 30 sec.
Place the pan in cold water and stir mix until cool.
Set aside. Cream margarine and sugar substitute
together until light and fluffy. Add cooled flour mixture,
1 tbsp at a time, while beating at medium speed.
Add flavoring and beat at high speed unt+il light and fluffy.
Refrigerate until used, on cooled cake.
Calculate 1 tbsp per serving
3/4 c for 12 servings, 1 c for 16 servings.

Yield: 1 1/4 c 20 servings of 1 tbsp each.
Food themselves per serving: 1 fat
sugar per serving: none
low cholesterol diets: recipe is suitable as written
low sodium diets: use salt -- free margarine.

nutritive values per serving
calories 48
CHO 1G
PRO NEGLIGIBLE
FAT 5 G
NA 56 MG
CHOLESTEROL 0



MADEIRA CAKE

This is a rather rich but plain unfrosted English cake.
There is no Madeira wine in it ... it got its name because
it is often served unfrosted, with Madeira Wine.

1/2 c margarine
1/2 c sugar
dry sugar substitute= to 1/2 c sugar
2 tsp lemon flavoring
4 large eggs
1 3/4 c flour
1 1/2 tsp baking powder
1/2 tsp salt

Cream margarine, sugar, dry sugar sub. and flavoring
together at medium speed until light and fluffy.
Add eggs one at a time beating well after each addition
and scraping down bowl. Stir flour, baking powder
and salt together and add to egg mix.
Mix at medium speed only until creamy.
Spread batter evenly in a loaf pan that has been
sprayed or greased. Bake at 350* for 1 hr. or until cake
is light brown and cake tester comes out clean.
Remove pan to wire rack, cool for 10 min then
turn cake out onto the rack and cool to room temp.
Cut into 18 equal slices.

Yield 18 serving
food exchange per serving: 1 bread and 1 fat
low cholesterol diet : recipe is not suitable.
Liquid egg sub does not yield a good cake.
Low sodium diet: omit salt, use salt free margarine
and low sodium baking powder

nutritive values per serving
CALORIES 129
CHO 15G
PRO 3 G
FAT 7 G
NA 142 MG
CHOLESTEROL 56 MG



DICK'S MOLASSES COOKIES

3/4 c sugar
1/4 c molasses
3/4 c margarine
1/4 c egg whites at room temp
2 1/4 c flour
2 tsp baking soda
1 tsp cinnamon
1/4c sugar

Cream 3/4 c sugar, molasses and margarine together
at medium speed until creamy. Add egg whites
and mix at medium speed until creamy, scraping down bowl
before and after adding egg whites. Stir in flour,
baking soda, cinnamon and ginger together to blend well.
Add to creamy mixture and mix at medium speed to blend well.
Form dough balls using 1 tbsp dough per ball.
Roll ball in 1/4 c sugar and place on cookie sheets
that have been sprayed, or lined with foil.
Bake at 350* for 8-10 minutes or until cookies are firm.
Leave them on sheets for 2-3 min then remove cookies
to a wire rack and cool.

yield: 36 servings

Food exchange per servings: 1 bread and 1 fat
sugar per serving : equivalent to 1.3 tsp
low cholesterol diets : recipe is suitable as written
low sodium diets: use salt-free margarine

Nutritive values Per serving:
CALORIES 89
CHO 13G
PRO 1 G
FAT 4 G
NA 95MG
CHOLESTEROL 0



LEMON CHEESECAKE

3/4 c graham cracker crumbs(8 crackers)
2 tbsp margarine melted
3 0z packet sugar - free lemon gelatin
1 c boil water
15 oz part skim milk ricotta cheese
8 oz light cream cheese
1 1/2tsp lemon flavoring
3/4 c powder sugar

Stir Graham crackers crumbs and margin together
to blend well. Set 2 tbsp of mixture aside. Spread the rest
of it evenly over the bottom of a 8" square pan.
Bake at 350* for 6 minutes and then place pan
on a wire rack to cool to room temp.

Stir gelatin into water to dissolve the gelatin,
refrigerate until gelatin is syrupy.
Place ricotta(drain if necessary), cram cheese,
flavoring and powder sugar in a mixer bowl and mix
at medium speed until smooth. Add gelatin to cheese mix
and mix at medium speed to blend.
Pour cheese mix on top of baked crust and sprinkle
reserved crumbs over cheese layer.
Refrigerate until firm. Cut 3 by 4.

Variation Strawberry cheese cake: use sugar free strawberry gelatin in place of lemon. Use all of crumb mix on bottom and garnish each with a piece with a fresh strawberry.

yield 12 serving

food exchanges per serving: 1 bread and 1 fat
sugar per serving: equivalent to 1.5 tsp
low cholesterol diet: recipe is suitable as written
low sodium diet: use salt free margarine

Nutritive values per serving:
CALORIES 173
CHO 17 G
PRO 10G
FAT 7 G
NA 277 MG
CHOLESTEROL 28 MG



CHOCOLATE KRAUT CAKE

You can't taste the sauerkraut in this cake.
It tastes like a good chocolate coconut cake.

1/2 c margarine
1/2 c sugar
dry sugar sub. equal to 1/2 c sugar
1 1/2 tsp coconut flavoring
2 large eggs
2 c flour
1/2 c cocoa
1 tsp baking soda
1 tsp baking powder
1 c water at room temp.
2/3 c drained, chopped sauerkraut

Cream margarine, sugar and dry sugar sub. together
at medium speed until light and fluffy. Add flavoring
and eggs, and mix at medium speed for 30 seconds,
scraping down the bowl before and after adding eggs.
Stir flour, cocoa, baking soda and baking powder together
to blend well. Add, along with water, to creamed mix
and mix at medium speed until smooth and creamy.
Add sauerkraut and mix lightly. Spread batter evenly
in a 9 x 13 pan that has been sprayed or greased.
Bake at 375* for 3o to 35 min. or cake pulls away from
the sides of the pan and tester comes out clean.
Cool on a wire rack cut 3 by six.
yield 18 servings

Food exchanges per serving: 1 bread and 1 fat
sugar per serving: 1.3 teaspoons
low cholesterol diet:
omit eggs use 1/2 c egg whites or liquid egg substitute.
Low sodium diets:
use salt free margarine and low sodium baking powder.

Nutritive values per serving:
CALORIES 134
CHO 18G
PRO 3 G
FAT 6 G
NA 188 MG
CHOLESTEROL 30 MG



LEMON CAKE

This cake has a light delicate flavor.
Its a good plain or served with
whipped diabetic topping flavored with lemon...

2 c flour
2 tsp baking powder
2 tbsp instant dry milk
1/4 c sugar
dry sugar sub = 1/3 c sugar
1/4 teaspoon salt
1 c water at room temp
2 large eggs
1/3 c oil
1 tsp lemon flavoring
1 tbsp lemon rind

Place four, baking powder, dry milk, sugar,
dry sugar sub. and salt in a mixer mix 30 seconds.
Beat water, eggs oil, flavoring, and rind together
with a fork to blend and add to flour mix.
Mix at medium speed until creamy.
Spread batter evenly in a 9" square pan that has been greased.
Bake at 350* for 30 to 35 minutes.
Remove to wire rack and cool. cut 4 x 4

yield 16 serving

food exchange per serving: 1 bread and 1 fat
sugar per serving: 8 tsp
low cholesterol diet:
omit eggs. use 1/2 c egg whites or liquid egg sub.
low sodium diet: omit salt. use low sodium baking powder

nutritive values per serving
CALORIES 131
CHO 16 G
PRO 3 G
FAT 6 G
NA 87 MG
CHOLESTEROL 34 MG



RICOTTA CHEESE CAKE

1 c graham cracker crumbs (11 or 12 crackers)
2 tbsp sugar
dry sugar sub. = to 1/4 c sugar
1/4 c margarine, melted
2 large eggs
1/4 c half and half
2 tbsp flour
dry sugar sub = to 1/2 c sugar
1 tbsp fresh lemon juice
1 tbsp grated fresh or finely chopped dried lemon rind
1/4 tsp salt
15 oz container low fat ricotta cheese
1 c light sour cream
2 tbsp sugar
1 tsp vanilla

Place graham crack crumbs, 2 tbsp sugar.
Sugar sub = to 1/4 c and margarine in a 8" square pan.
Blend together with fingers and then spread evenly
in the bottom and 1 1/2" up side.
Refrigerate until needed.

Combine eggs, half and half, flour, dry sug sub = to 1/2 c sugar,
lemon juice and rind, and salt. Mix to blend well.
Add cheese and mix to lightly to blend.
Spread cheese mix evenly over chilled crust.
Bake at 350* for 50 to 60 min or until center is set.

Combine sour cream; 2 tbsp sugar and vanilla,
and spread mix evenly over filling.
Return cheese cake to oven for 10 minutes,
then turn off oven, open the door and leave cheesecake
in the oven for another 40 minutes.
Remove to a wire rack cool to room temp.
Refrigerate until served, cut 3 x 3 .
Yield 9 serving

Food exchanges per serving: 1 skim milk, 1 vet and 2 fat
sugar per serving: 1.3 tsp
low cholesterol diets : recipe may be used at your discretion
low sodium diets: omit salt. Use salt free margarine.

nutritive values per serving.
Calories 185
CHO 19 G
PRO 9 G
FAT 12 G
NA 286 MG
CHOLESTEROL 76 MG



PUMPKIN ROLL

This cake freezes well.
To thaw it, put it in the refrigerator in its foil wrapping.

1/4 c powder sugar
1/3 c sugar twin dry sugar sub.
4 oz light cream cheese
8 oz well drained part skim milk ricotta cheese
1 tsp lemon juice.
3/4 c all purpose flour
1 tbsp pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
3 large eggs
1/2 c sugar
1 tsp lemon juice
2/3 canned solid pack pumpkin

Combine powder sugar, dry sugar sub and cream cheese,
mix until smooth. Add ricotta cheese and lemon juice,
and mix only to blend set aside.
Stir flour, pumpkin pie spice, baking soda and
baking powder together to blend well. Set aside.
Combine eggs and sugar and beat with a whip at high speed
for about 5 minutes, or until thick and lemon colored.
Add lemon juice, pumpkin and flour mixture to egg mix
and mix at low using the paddle to blend well.
Spread in a cookie sheet that has been greased.
Bake at 375* for 15 min or until firm.

Turn cake out onto a clean dish towel sprinkled with
sugar twin dry sugar sub. Roll cake in the dish towel
as you would a jelly roll. Cool to room temp.
Open the roll and spread evenly with cheese mix.
Roll cake again into a roll without the dish towel wrap
in aluminum foil and refrigerate for 4 hours
or until firm, or freeze for later use.
Cut into 16 slices. Yield 16 servings

food exchanges per serving: 1 bread and 1 fat.
sugar per serving: 1.9 tsp
low cholesterol diets: recipe is not suitable
low sodium: use low sodium baking powder

nutritive values per serving
CALORIES 115
CHO 15 G
PRO 5 G
FAT 4 G
NA 127 MG
CHOLESTEROL 54 MG

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