CARROT CABBAGE SLAW (DIABETIC RECIPE)

CARROT  CABBAGE  SLAW  (DIABETIC  RECIPE)

1/2 head cabbage

1 sm. onion

2 celery stalks

2 carrots

1 tbsp. mayonnaise

2 pkg.  sweetner (such as stevia, truvia)

1/2 tsp. black pepper

2 tbsp. vinegar

2 tbsp. lemon juice

Shred cabbage and carrots.  Finely chop onion and celery.  Mix together in a large bowl.  In a separate bowl, mix together sweetner, pepper, vinegar, lemon juice, and mayonnaise.  Pour over shredded vegetables and refrigerate.  Makes 10 servings.  Exchanges:  One serving equals 1 vegetable; calories:  one serving equals 23 calories

BROWNIES

BROWNIES

1 c. cake flour

1/2 tsp. salt

1 tsp. baking powder

2 tbsp. cocoa

1 oz. melted chocolate

1/2 c. skim milk

1/4 c. vegetable shortening

3 eggs

1/2 c. sugar substitute

1/2 c. nuts, ground or slivered

Sift together first 3 ingredients.  Pour melted chocolate over shortening and blend well.  Beat eggs until thick and lemon colored. Add sugar substitute; add chocolate mixture and part of dry ingredients.  Beat and add remaining dry mixture, alternately with the milk.  Fold in nuts.  Spread in 2 (8 inch) greased and paper lined pans.  Bake at 325 degrees for 17 to 20 minutes.  Makes 64 (1 x 2 inch) bars.

WACKY CHOCOLATE CAKE

WACKY  CHOCOLATE  CAKE

1 1/2 c. cake flour

1/4 c. cocoa

2 tbsp. granulated sugar replacement

1 tsp. baking soda

1/2 tsp. salt

1 c. water

1 tbsp. white vinegar

1/4 c. safflower or corn oil

1 tsp. vanilla extract

1 egg

Sift all dry ingredients together and set aside.  In a separate bowl mix all wet ingredients. Mix wet and dry ingredients together and mix well. Pour in a greased and floured cake pan unless using a non-stick pan. Bake at 350 degrees for 25 –30 minutes or until cake springs back when lightly touched in the middle.