Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand and Sweet'n Low
APPLE DUMPLINGS
===============
(Yield: 4 dumplings)
Ingredients:
------------
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)
Instructions:
-------------
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,
sprinkling evenly into cavity of apples. Top each apple with 1 tsp (5
mL) margarine. Bring opposite ends of dough up over apple. Moisten
slightly with water; seal securely. Brush with beaten egg white and
place in shallow baking pan. Bake at 425 F (220 C) for 35 to 45
minutes, or until pastry is golden brown.
Exchange 1 dumpling: 2 bread
1 fruit
2 1/2 fat
Calories 1 dumpling: 221
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Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
BLINTZES
========
(Yield: 12 servings)
Ingredients:
------------
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
at 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
replacement over the blintzes.
Exchange 1 serving: 1/3 bread
1/3 lean meat
Calories 1 serving: 30
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Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
BLUEBERRY CREPES
================
(Yield: 12 servings)
Ingredients:
------------
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.
Exchange 1 serving: 1/2 bread
1/2 fat
Calories 1 serving: 72
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Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
CHOCOLATE BANANA MOUSSE
=======================
(Yield: 8 servings)
Ingredients:
------------
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 mold, freezer
tray or individual cups and freeze until firm.
Exchange 1 serving: 1 bread, 1 fat
Calories 1 serving: 69
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Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
CHOCOLATE BUTTER CREAMS
=======================
(Yield: 30 creams)
Ingredients:
------------
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
1 recipe Semisweet Dipping Chocolate
Instructions:
-------------
Beat cream cheese, milk and vanilla until fluffy; stir in powdered
sugar replacement. Form into 30 balls and dip each one in chocolate.
Exchange 1 cream: 1/4 low-fat milk
Calories 1 cream: 31
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Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
CINNAMON COOKIES
================
(Yield: 20 cookies)
Ingredients:
------------
2 eggs
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
onto greased cookie sheets, 2 to 3 inches (1 cm) apart. Bake at 375
degrees F (190 C) for 10 to 12 minutes.
Exchange 1 cookie: 1/2 bread
Calories 1 cookie: 41
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Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
COOKIE BRITTLE
==============
(Yield: 60 pieces)
Ingredients:
------------
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)
Instructions:
-------------
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
at 375 degrees F (190 C) for 25 minutes. Remove from oven, score into
2 x 1-in. (5 x 2.5-cm) pieces and cool completely. Break into candy
pieces.
Exchange 1 piece: 1/2 fat
1/3 bread
Calories 1 piece: 48
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*
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
COTTON CANDY COOKIES
====================
(Yield: 36 cookies)
Ingredients:
------------
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
F (165 C) for 8 to 10 minutes. Remove from pan immediately.
Exchange 6 cookies with sugar replacement: Negligible
Calories 6 cookies with sugar replacement: 10
Exchange 6 cookies with fructose: 1/5 fruit
Calories: 6 cookies with fructose: 22
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*
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
CREAM CHEESE COOKIES
====================
(Yield: 30 cookies)
Ingredients:
------------
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 egg
1 tblsp (15 mL) water
1 cup (250 mL) flour
1/2 tsp (2 mL) baking powder
dash salt
Instructions:
-------------
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
into a roll, 1 1/2 in. (3.75 cm) in diameter. Refrigerate at least 2
hours or overnight. Cut into thin slices and place on ungreased cookie
sheets. Bake at 350 degrees F (175 C) for 8 to 10 minutes.
Exchange 2 cookies: 1/2 fruit
1/2 fat
Calories 2 cookies: 74
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Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
DOUBLE FUDGE BALLS
==================
(Yield: 60 balls)
Ingredients:
------------
1/3 cup (90 mL) margarine (soft)
3 tblsp (45 mL) evaporated skimmed milk
dash salt
1 tsp (5 mL) vanilla extract
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.
Exchange 1 ball: 1/3 bread
1/2 fat
Calories 1 ball: 50
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Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
FRENCH VANILLA ICE CREAM
========================
(Yield: 1 1/2 qt. (1 1/2 L))
Ingredients:
------------
5 egg yolks
1/4 cup (60 mL) granulated sugar replacement
dash salt
2 cups (500 mL) evaporated skim milk
1-in. piece (2.5-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.
Exchange: 1/2 cup (125 mL): 1/2 high-fat meat
Calories: 1/2 cup (125 mL): 61
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Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
FRUIT CANDY BARS
================
(Yield: 24 bars)
Ingredients:
------------
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.
Exchange 1 bar: 1 fruit
1/2 fat
Calories 1 bar: 68
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