KYoung's Recipes for Diabetics : COLLECTION

APPLE DUMPLINGS

(Yield: 4 dumplings)

1 recipe Basic Pie Shell

4 apples

1 tblsp (15 mL) lemon juice

3 tblsp (45 mL) granulated sugar replacement or granulated fructose

1/4 tsp (2 mL) cinnamon 4 tsp (20 mL) margarine 1 egg white (slightly beaten)

Roll out pie dough and cut into 4 equal pieces. Peel and core apples

and sprinkle them with lemon. Place 1 apple in center of each piece

of dough. Combine sugar replacement and cinnamon in a bowl,

1 tsp

mL) margarine. Bring opposite ends of dough up over apple. Moisten

slightly with water; seal securely. Brush with beaten egg white and 425 F (220 C) for 35 to

minutes, or until pastry is golden brown.

2 bread

2 1/2 fat

1 dumpling:

221 %%

BLINTZES

12 Lo-Cal Crepes

1 cup (250 mL) creamed cottage cheese 2 tblsp (30 mL) granulated sugar replacement 1 tsp (5 mL) vanilla extract 1/2 tsp (2 mL) lemon peel (grated) 2 tblsp (30 mL) Powdered Sugar Replacement Instructions: --

Reserve crepes. Combine cottage cheese, granulated sugar replacement,

vanilla and lemon peel in mixing bowl. Whip with fork until thoroughly

blended. Fill each crepe with heaping 1 tblsp (15 mL) of cottage cheese

filling, roll each one to form blintzes and place in shallow pan. Bake

350 F (175 C) for 15 minutes, or until warm. Sift the powdered sugar

replacement over the blintzes. Microwave: Cook on Medium for 1 minute. Sift the powdered sugar

1/3 lean meat

BLUEBERRY CREPES

(Yield: 12 servings)

12 Rich Crepes

2 tblsp (30 mL) cornstarch 2 tblsp (30 mL) granulated sugar replacement dash salt

1 cup (250 mL) skim milk 1 tblsp (15 mL) lemon juice 2 tsp (10 mL) vanilla extract 2 cups (500 mL) fresh blueberries (rinsed) 1 cup (250 mL) lo-cal whipped topping (prepared) Instructions: --

Reserve crepes. Combine cornstarch, sugar replacement, salt, milk,

lemon juice and vanilla in saucepan. Cook and stir over medium heat

until slightly thickened; remove from heat. Crush 1 cup (250 mL) of

the blueberries and add to cream mixture. Return to heat, and cook

and stir until thickened. Cool. Fold in remaining blueberries. Divide

evenly between crepes, and fold or roll the crepes. Top each with

heaping 1 tblsp (15 mL) topping.

72 %%

CHOCOLATE BANANA MOUSSE

(Yield: 8 servings)

1-oz. sq. (28-g sq.) unsweetened chocolate

1 cup (250 mL) evaporated skim milk

3 tblsp (45 mL) granulated sugar replacement

2 egg yolks

1/4 tsp (1 mL) salt 1 tsp (5 mL) vanilla extract 2 bananas (sliced) Instructions: --

Combine chocolate, 1/4 cup ( 60 mL) of the milk and the sugar

replacement in top of double boiler. (Chill remaining milk in

freezer.) Cook and stir over simmering water until chocolate melts.

Pour amount of hot chocolate mixture over egg yolks and beat well.

Pour egg mixture into chocolate mixture on top of double boiler. Stir

in salt. Cook and stir over hot water until mixture thickens. Cool

completely. Scrape cold or slightly frozen milk into mixing bowl and beat until very stiff. Fold chocolate mixture into stiffly beaten

milk. Fold in vanilla and banana slices. Spoon into mould, freezer

tray or individual cups and freeze until firm.

1 bread,

69 %%

CHOCOLATE BUTTER CREAMS

(Yield: 30 creams)

3-oz. pkg. (90g pkg) cream cheese (softened)

2 tblsp (30 mL) skim milk

1 1/2 tsp (7 mL) white vanilla extract

1 cup (250 mL) powdered sugar replacement

Beat cream cheese, milk and vanilla until fluffy; stir in powdered

sugar replacement. Form into 30 balls and dip each one in chocolate.

1 cream:

31 %%

CINNAMON COOKIES

(Yield: 20 cookies)

2 tblsp (30 mL) water 5 tsp (25 mL) granulated sugar replacement 1 tsp (5 mL) cinnamon 1 1/2 cup (375 mL) flour 1/2 tsp (2 mL) baking soda 1/4 tsp (1 mL) salt Instructions: --

Beat eggs and water until light and fluffy. Beat in sugar replacement

and cinnamon. Combine flour, baking soda and salt in sifter; sift

half of the dry ingredients over egg mixture. Fold to completely

blend. Repeat with remaining dry ingredients. Drop by teaspoonfuls

2 to 3 inches (1 cm) apart. Bake at

10 to 12 minutes.

1/2 bread

41 %%

COOKIE BRITTLE

(Yield: 60 pieces)

1/2 cup (125 mL) margarine 2 tsp (10 mL) vanilla 1 tsp (5 mL) salt 3 tblsp (45 mL) granulated sugar replacement 2 cups (500 mL) flour (sifted) 1 cup (250 mL) semisweet chocolate chips 1/2 cup (125 mL) walnuts (chopped fine)

Combine margarine, vanilla, salt and sugar replacement in mixing bowl

or food processor; beat until smooth. Stir in flour, chocolate chips

and walnuts. Press into ungreased 15 x 10-in. (39 x 25-cm) pan. Bake

25 minutes. Remove from oven, score into 2 x 1-in. (5 x 2 1/2-cm) pieces and cool completely. Break into candy

1 piece:

48 %%

COTTON CANDY COOKIES

(Yield: 36 cookies)

3 egg whites (beaten stiff)

2 tblsp (30 mL) granulated sugar replacement or granulated fructose

2 tsp (10 mL) orange oil (or your favorite oil) 1 tsp (5 mL) orange rind (grated) Instructions: --

Beat sugar replacement, orange oil and rind into the stiff egg

whites. Drop onto lightly greased cookie sheets. Bake at 325 degrees

8 to 10 minutes. Remove from pan immediately.

Exchange 6 cookies with sugar replacement: Negligible

6 cookies with sugar replacement:

1/5 fruit

6 cookies with fructose:

22 %%

CREAM CHEESE COOKIES

(Yield: 30 cookies)

1/4 cup (60 mL) vegetable shortening

1/4 cup (60 mL) cream cheese (softened)

2 tsp (10 mL) granulated fructose

1 tsp (5 mL) granulated sugar replacement

1 tblsp (15 mL) water 1 cup (250 mL) flour 1/2 tsp (2 mL) baking powder dash salt

Cream together shortening, cream cheese, fructose and sugar replacement.

Add egg and water, beating well. Sift together flour, baking powder and salt, and add to creamed mixture. Mix until thoroughly blended. Shape

1 1/2 in. (3 3/4 cm) in diameter. Refrigerate at least

hours or overnight. Cut into thin slices and place on ungreased cookie

350 degrees F (175 C) for 8 to 10 minutes.

2 cookies:

74 %%

DOUBLE FUDGE BALLS

(Yield: 60 balls)

1/3 cup (90 mL) margarine (soft) 3 tblsp (45 mL) evaporated skimmed milk dash salt

1/4 cup (60 mL) cocoa

1 cup (250 mL) Powdered Sugar Replacement

1 recipe Semisweet Dipping Chocolate Instructions: --

Cream together margarine, milk, salt and vanilla until fluffy. Stir

in cocoa and sugar replacement. Knead or work with hands until dough

is smooth, and form dough into 60 small balls. Dip balls in

chocolate, cool completely; dip again and cool.

1 ball:

50 %%

FRENCH VANILLA ICE CREAM

(Yield: 1 1/2 qt. (1 1/2 L))

5 egg yolks

1/4 cup (60 mL) granulated sugar replacement dash salt

2 cups (500 mL) evaporated skim milk 1-in. piece (2 1/2-cm piece) vanilla bean 2 cups (500 mL) lo-cal whipped topping (prepared) Instructions: --

Combine egg yolks, sugar replacement and salt in top of double

boiler. Beat until frothy. Beat in milk and add vanilla bean. Cook

and stir over simmering water until mixture is thick and vanilla bean

is dissolved. Cool completely. With electric beater, beat well, and then fold in topping. Pour into freezer trays, cover with waxed

paper, and freeze for 1 hour. Scrape into large bowl and beat until

smooth and fluffy. Return to freezer trays. Cover. Freeze firm.

1/2 high-fat meat

1/2 cup (125 mL):

61 %%

FRUIT CANDY BARS

(Yield: 24 bars)

1 env. unflavored gelatin

1/4 cup (60 mL) water 1 cup (250 mL) dried apricots 1 cup (250 mL) raisins 1 cup (250 mL) pecans 1 tblsp (15 mL) flour 2 tblsp (30 mL) orange peel (grated) 1 tsp (5 mL) rum extract Instructions: --

Sprinkle gelatin over water; allow to soften for 5 minutes. Heat and stir until gelatin is completely dissolved. Combine apricots,

raisins, pecans, flour and orange peel in blender or food processor,

working until finely chopped. Add to gelatin mixture. Add rum extract

and stir to completely blend. Line 8-in. (20 cm) square pan with

plastic wrap or waxed paper. Spread fruit mixture evenly into pan,

and set aside to cool completely until candy is firm. Turn out onto

cutting board, cut into 24 bars and wrap individually.

1 fruit

1/2 fat

68 %%

FRUIT COOKIES

1/2 cup (60 mL) margarine

4 tsp (20 mL) granulated sugar replacement

2 cups (500 mL) flour (sifted) 1/2 tsp (2 mL) baking soda 1/4 tsp (1 mL) salt 1/2 tsp (2 mL) nutmeg

1/4 cup (60 mL) hot apple juice 1/4 cup (60 mL) raisins (chopped)

1/4 cup (60 mL) currants

Cream together margarine and sugar replacement. Add eggs; beat until

fluffy. Combine flour, baking soda, salt and nutmeg in sifter; add

alternately with hot apple juice to creamed mixture. Fold in raisins

and currants. Allow to rest 15 minutes. Drop by teaspoonfuls onto

2 to 3 in. (5 to 7cm) apart. Bake at

350 degrees F (170 C) for 27 %%

LO-CAL CREPES

2 eggs

2 tblsp (30 mL) margarine (melted) 1 1/4 cup (310 mL) flour 1 tsp (5 mL) baking powder 1 3/4 cup (440 mL) water Instructions: --

Place eggs in blender; whip to mix well. add salt, melted margarine,

flour, baking powder and water. whip to blend thoroughly. (Should

batter become too thick, add a little extra water; stir to blend.)

Cook in crepe pan according to manufacturer's directions.

1/4 low-fat milk

24 %%

MINI PANCAKES WITH STRAWBERRY SAUCE

(Makes 12 pancakes, 6 servings)

1 cup skim milk

1 egg white

1 tsp vanilla

1 cup all-purpose flour

1-1/2 tsp baking powder

Pinch salt

Pinch cinnamon

1 tsp canola oil

1/2 cup low-fat yogurt

Strawberry Sauce: --

1 kg (300 g) frozen unsweetened strawberries

1/2 cup water

1 tbsp granulated sugar

2 tsp cornstarch

Strawberry Sauce: In saucepan over medium-high heat, bring strawberries,

water, sugar and cornstarch to boil; cook for 1 minute or until

thickened.

In bowl, beat milk, egg white and vanilla. Add flour, baking powder,

salt and cinnamon; beat mixture just until blended.

Heat snall nonstick skillet until drop of water sizzles on it. Lightly

brush skillet with oil. For each pancake, pour 2 tbsp batter onto

1 minute; turn and cook for 30 seconds. Keep warm.

Repeat with remaining batter; brushing skillet with oil as required.

145 calories,

5 g protein,

1 g fat,

27 g carbohydrate.

1 Starchy Choice

1/2 Milk Choice (2%)

1 Fruit & Vegetable Choice %%

MINT-CHIP ICE CREAM

(Yield: 6 servings)

1 1/2 tsp (7 mL) unflavored gelatin 2 tblsp (30 mL) boiling water 2 tsp (10 mL) green peppermint flavoring 1/4 tsp (1 mL) salt 1 env. (1 env.) lo-cal whipped topping mix 1/2 cup (125 mL) cold water 1 tsp (5 mL) vanilla extract 1/4 cup (60 mL) small semisweet chocolate chips Instructions: --

Sprinkle gelatin over boiling water, stirring to dissolve. add

peppermint flavoring and salt; stir well. Let mixture cool. Combine

topping mix, cold water and vanilla in bowl, and whip mixture until

stiff. Fold in peppermint mixture and chocolate chips. POur into freezer tray and freeze until firm.

1/2 fruit

2 fat

1 serving:

78 %%

ORANGE COOKIES

(Yield: 60 cookies)

1 medium orange

1/2 cup (125 mL) shortening 2 tblsp (30 mL) granulated sugar replacement or granulated fructose

2 cups (500 mL) flour 1/2 tsp (2 mL) baking powder 1/2 tsp (2 mL) baking soda 1/4 tsp (1 mL) salt 1/2 cup (125 mL) buttermilk Instructions: --

Juice and grate the rind of the orange; remove seeds from the juice. Cream together shortening and sugar replacement. Add egg, orange juice

and grated orange rind, beating until light and fluffy. Combine flour,

baking powder, baking soda and salt in sifter, and add alternately with

buttermilk to creamed mixture. Stir to blend. Drop by teaspoonfuls

2 to 3 in. (5 to 7 cm) apart. Bake

375 degrees F (190 C) for 10 to 12 minutes. Exchange

1 cookie with sugar replacement:

1/3 fat

1 cookie with fructose:

OUT-OF-BOUNDS CANDY BARS

Yield: 8 bars

1 1/4 cup (310 mL) unsweetened coconut 1/2 cup (125 mL) milk 2 tsp (10 mL) unflavored gelatin 1 tsp (5 mL) cornstarch

1 tsp (5 mL) vanilla extract

1 recipe Semisweet Dipping Chocolate

Instructions: --

Combine 1/4 cup (60 mL) of the coconut, the milk, the gelatin and cornstarch in blender; blend until smooth. Pour into small saucepan,

cook and stir over medium heat until slightly thickened. Remove from

heat and stir in vanilla and remaining coconut. Form into 8 bars, allow

2/3 full-fat milk

1 fat

1 bar:

133 %%

PEANUT BUTTER COOKIES

(Yield: 42 cookies)

1/4 cup (60 mL) margarine

1/4 cup (60 mL) creamy peanut butter

2 tblsp (30 mL) granulated sugar replacement

1 egg

1/4 cup (60 mL) water 1 tsp (5 mL) vanilla extract 1 1/2 cup (375 mL) flour 1 tsp (5 mL) baking soda 1/2 tsp (2 mL) baking powder Instructions: --

Cream together margarine, peanut butter and sugar replacements. add

egg, water and vanilla, beating until fluffy. Combine flour, baking

soda and baking powder in sifter and sift dry ingredients into creamed mixture. Stir to blend completely. Chill thoroughly, at least

2 hours or overnight. Drop by teaspoonfuls onto lightly greased

2 to 3 in. (5 to 7 cm) apart. Press flat with a

375 degrees F

190 degrees

12 to 15 minutes.

1/3 bread

1 cookie:

34 %%

POWDERED SUGAR REPLACEMENT

(Yield: 4 cup (1000 mL))

2 cups (500 mL) nonfat dry milk powder 2 cups (500 mL) cornstarch 1 cup (250 mL) granulated sugar replacement Instructions: --

Combine all ingredients in food processor or blender. Whip until well

blended and powdered.

1 bread

1/2 nonfat milk

or 1/2 bread

1/4 cup (60 mL):

81 %%

PURE JELLIES OR TOPPINGS

(Yield: 2/3 cup (189 mL))

1 cup (250 mL) fruit juice (unsweetened) 1 tblsp (15 mL) granulated sugar replacement 1 tblsp (15 mL) lo-cal pectin Instructions: --

Combine ingredients in saucepan and bring to a boil. Boil for 2

minutes, remove from heat, and let cool slightly. Pour mixture into serving dish or jelly jar; chill.

Microwave: Follow directions, using large bowl. Cook on High.

Cranberry Juice (unsweetened): Exchange: Negligible

Calories: Negligible

1/3 fruit

1 tblsp (15 mL):

9 %%

RICH CREPES

(Yield: 36 6-in. (15-cm) crepes)

3 eggs

dash salt

2 tblsp (30 mL) liquid shortening 1 1/4 cup (310 mL) flour 1/2 cup (125 mL) evaporated skimmed milk 1 cup (500 mL) water Instructions: --

Place eggs in blender; whip to mix well. Add salt, shortening, flour,

milk and water. Whip to blend thoroughly. Allow to rest 1 hour at

room temperature before using. Cook crepe in pan according to

manufacturer's directions.

1/4 full-fat milk

1 crepe:

30 %%

From: kyoung

prstorm.bison.mb.ca (kyoung)

Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand SEMISWEET DIPPING CHOCOLATE

(Yield: 1 cup (250 mL))

Ingredients: --

1 cup (250 mL) nonfat dry milk powder 1/3 cup (90 mL) cocoa 2 tblsp (30 mL) paraffin wax 1/2 cup (125 mL) water 1 tblsp (15 mL) liquid shortening 1 tblsp (15 mL) liquid sugar replacement Instructions: --

Combine milk powder, cocoa and wax in food processor or blender;

blend to soft powder. Pour into top of double boiler and add water,

stirring to blend. Add liquid shortening. Place over hot (not

boiling) water, and cook and stir until wax pieces are completely

dissolved and mixture is thick, smooth and creamy. Remove from heat.

Stir in sugar replacement and let cool slightly. Dip candies

according to recipe. Shake off excess chocolate. Place on very

lightly greased waxed paper and allow to cool completely. (If candies

do not remove easily, slightly warm the waxed paper over electric

burner or with clothes iron.) Store in a cool place.

Exchange full recipe: 3 low-fat milk

Calories full recipe: 427 %%