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.

SUGAR-FREE APPLE PIE

SUGAR-FREE  APPLE  PIE

4 c. sliced peeled apples

1/2 c. undiluted frozen apple juice concentrate

1 1/2 to 2 tsp. tapioca, cornstarch or flour

1/2 tsp. lemon juice (optional)

1/2 to 1 tsp. cinnamon, nutmeg or apple pie spice

Divide pastry into 2 parts and roll thin to fit an 8 or 9-inch plate.  Set aside.  

 Mix apples, apple juice concentrate, thickener and spice and stir until apples are well coated.  Add lemon juice, if desired, to keep apples lighter-colored. Taste 1 piece of apple to check the spice. 

 Pour into the pastry-lined pie pan and top with the second crust or pastry strips.  Seal the edges and cut slits in the top crust to allow steam to escape.  Bake at 425 degrees for 40-45 minutes until golden brown.  Serve warm or cold.  

 NOTE:  Apples have some natural pectin, but a small amount of thickener is necessary to hold the sweet concentrate of the apples for an even flavor.  One serving (including the crust)--220 calories; 1 1/2 fruit exchanges; 1 bread exchange; 1 fat exchange.

APPLESAUCE COOKIES

APPLESAUCE  COOKIES

1/2 c. all purpose flour

1 tsp. ground cinnamon

1/2 tsp. baking soda

1/4 tsp. allspice

1/2 c. quick rolled oats

1/2 c. raisins

Nutmeats (Optional)

1/2 c. unsweetened applesauce

1 egg, beaten

1/4 c. shortening

2 tsp. vanilla extract

1/4 tsp. orange flavoring (optional)

Sift all dry ingredients (including oats)  together in a separate bowl. In a separate bowl mix applesauce, eggs, vanilla, orange flavoring (optional) dry ingredients and nuts. Drop onto cookie sheet. Bake at 325-350 degrees for 7- 10 min. or until lightly brown.