DIABETIC FUDGE

1 14 1/2 oz. evaporated milk
3 tbsp. cocoa
1/4 c. oleo
Liquid Sweetner to equal 1/2 c. sugar
1/4 tsp. salt
1 tsp. vanilla
2 1/2 c. graham cracker crumbs
1/4 c. nuts

Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetner, salt. Bring to boil. Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill.

Download Diabetes Recipes Over 400+ Yummy Recipes!

APRICOT PINEAPPLE CAKE

2 eggs, beaten
3/4 c. Apricot Apple Butter
1/2 c. dried apricots, chopped fine
2 tsp. baking soda
1/2 c. butter, melted
1/2 c. drained, crushed pineapple
2 c. flour
1/2 c. Fruit Sweet

Combine the eggs, butter, Apricot Apple Butter, pineapple and dried apricots until thoroughly blended. Mix the flour and baking soda together, then combine with the egg mixture alternately with the Fruit Sweet. Mix until the batter is smooth. Bake in a 9"x12" greased and floured pan at 340 degrees for 40 minutes or until cake springs back when pressed lightly. Remove the cake from the oven. Cool, turn out and cool completely. Flavor is usually better the next day.

REFRIGERATOR BRAN MUFFINS

1 1/2 c. apple juice
1 c. butter, melted
4 well beaten eggs
4 c. buttermilk
5 tsp. baking soda
2 c. processed Bran Buds
1 c. Fruit Sweet
4 c. ready-to-eat bran cereal
5 c. flour
1 tsp. salt

Pour the juice into a medium saucepan and bring to a boil over high heat. Remove, pour in the Bran Buds and stir well. Let the mixture stand for several minutes. Combine the butter, Fruit Sweet and eggs and beat well. Then stir in the bran cereal. Pour in the buttermilk and stir well, then add the flour, baking soda and salt. Beat the batter until it is thoroughly blended.

Add the juice and Bran Buds and stir the batter until well blended. Drop several teaspoonfuls of batter into each greased muffin cup. Bake at 400 degrees for 15 minutes or until the center of each muffin is done. The batter can be stored in the refrigerator for up to 6 weeks and used as needed. Fruit and nuts, such as raisins, cranberries, bananas and walnuts, can be finely chopped, tossed with a little flour can also be used to add a little variety.

Download Diabetes Recipes Over 400+ Yummy Recipes!

DIABETIC CAKE

2 c. Bisquick
1 c. dates (cut up)
1 c. raisins
1 c. prunes (steamed and chopped)
1 c. applesauce
1/2 c. walnuts
2 tbsp. soft butter
1/2 tsp. soda
2 eggs

Combine all ingredients, putting the soda in the applesauce. Bake about 30 minutes at 300 degrees.

Download Diabetes Recipes Over 400+ Yummy Recipes!

SLUSHY

1 can sugar-free ginger ale
1/4 c. unsweetened pineapple juice
ice cubes Blend until slushy. May add rum extract.

Download Diabetes Recipes Over 400+ Yummy Recipes!

SUGARLESS PRUNE CAKE

1 c. raisins
1 c. prunes
1 c. dates, chopped
2 c. water
2 sticks oleo
2 tsp. vanilla
2 c. flour
1 tsp. salt
1 tsp. cinnamon
2 tsp. soda
4 eggs
1 c. chopped nuts

Boil fruits and water 5 minutes. Add oleo, set aside to cool. Beat 4 eggs. Add vanilla, flour sifted with salt, soda and cinnamon, then fruit mixture and nuts. Mix well. Grease and flour a horn pan, pour in batter. Bake at 350 degrees until a toothpick comes clean. Note: May be baked in several small foil loaf pans, cooled and frozen.

Download Diabetes Recipes Over 400+ Yummy Recipes!

CELERY SALAD

4 c. slivered celery, sliced diagonally
2 heads Boston lettuce
1 (12 oz.) yogurt
1 1/2 tbsp. lemon juice
1 1/2 tbsp. DiJon mustard
4 tbsp. finely chopped parsley
Salt and pepper

Cover and cook celery in very small amount of boiling water. Cook for 3 minutes. Drain and cool. Arrange on lettuce cups. Mix yogurt, lemon juice, mustard, and parsley. Season to taste and pour dressing over celery.

Download Diabetes Recipes Over 400+ Yummy Recipes!

DIABETIC BROWNIES

1 sq. unsweetened chocolate (1 oz. melted chocolate)
2 tsp. vanilla
1 c. flour
1/4 c. chopped nuts
1/2 tsp. soda
1/2 c. shortening
2 tbsp. liquid sweetener
2 eggs
1/2 tsp. salt

Download Diabetes Recipes Over 400+ Yummy Recipes!

SUGARLESS BANANA BREAD

1 3/4 c. sifted cake flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/4 c. melted margarine
2 egg, beaten
Liquid sweetener to equal 1/2 c. sugar
1 tsp. vanilla
2 med. sized bananas, mashed

Sift together flour, baking powder, baking soda and salt. Add remaining ingredients except bananas. Stir only until flour mixture is moistened. Fold in mashed bananas. Pour into greased 8 x 4 inch loaf pan. Bake at 350 degrees until top springs back when touched, about an hour. Yields 14 slices. Exchanges: 1 bread and 1/2 fat. Calories = 109. Carbohydrate = 15 grams. Fat = 4 grams. Protein = 2/5 grams. Cholesterol = 39 milligrams.

Download Diabetes Recipes Over 400+ Yummy Recipes!

1 can Bavarian sauerkraut, partially drained
1 apple, cored and sliced
1 onion, chopped
2 or 3 slices bacon

Mix together and cook until all is tender.

Download Diabetes Recipes Over 400+ Yummy Recipes!

SWEET ‘N SOUR CHICKEN

1/2 c. chopped green pepper
1/2 c. chopped carrots
1/2 c. chopped onion
3/4 c. lite catsup
2 tbsp. Vinegar
2 tbsp. low sodium soy sauce
1 c. pineapple juice
1/4 c. brown Sugar Twin
1/2 tsp. garlic powder
1/4 tsp. freshly ground pepper
Dash ground ginger
1 c. pineapple chunks, drained

Heat margarine in large skillet until melted. Add green pepper, carrots and onion. Cook and stir 5 minutes. Add catsup, pineapple juice, vinegar, soy sauce, Sugar Twin, garlic powder, pepper and ginger. Cook, stirring, until it boils. Add pineapple chunks. Arrange skinned chicken parts (about 3 lbs.) in 9"x13" pan. Pour sauce over all. Cover tightly with foil. Bake 45 minutes in 400 degree oven. Uncover and bake 30 minutes or until done. Serve with rice. Good recipe for those on a no salt, no sugar, low cholesterol diet.

Download Diabetes Recipes Over 400+ Yummy Recipes!