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Fruity Sweet Potatoes 4 Medium Sweet Potatoes, Unpeeled
1 tsp. Low-Fat Margarine
1/4 C. Unsweetened Pineapple Juice
2 T. Low Sodium Chicken Broth
1 T. Chopped Pineapple
Pinch of Cinnamon
Pinch of Grated Nutmeg
Pinch of Allspice Nonstick Cooking Spray
Preheat oven to 375 degrees Fahrenheit Boil the potatoes in a pan until tender, about 30 minutes. Remove skins. In a large bowl, mash the pulp. Add the margarine, fruit juice and broth and whip until fluffy. Add the chopped pineapple and spices. Coat a 1 quart baking dish with nonstick cooking spray. Transfer the potato mixture to the dish. Bake 30 minutes or until lightly browned. Makes 8 servings. Nutritional Analysis: (Per 2/3 Cup Serving) 116 Calories; 0.7g Fat; 0.1mg Cholesterol; 23mg Sodium; 26.1g Carbohydrate; 2.7g Fiber; 1.8g Protein. Diabetic Exchange: 1 1/2 Starch
Fudge Pops
1 (14 oz.) Can Fat-Free Sweetened Condensed Milk
1/2 c. Sugar
1/2 C. Baking Cocoa
2 1/2 C. Skim Milk
Artificial Sweetener equivalent to 1/2 C. Sugar
1 tsp. Vanilla Extract
12 (30z.) Disposable Plastic Cups
12 Popsicle Sticks
In a heavy saucepan, combine the first 3 ingredients; stir until smooth. Bring to a boil over medium-low heat; cook and stir for 1 minute. Gradually whisk in skim milk, whisking until cocoa and sugar are dissolved. Remove from the heat; stir in the sweetener and vanilla.Pour into cups. Cover each cup with heavy-duty foil; insert sticks through the foil (foil will hold sticks upright). Place in a 13 x 9 –inch pan. Freeze until firm, about 5 hours. Remove the foil an cups before serving. Serves 12. Nutritional Analysis: One serving equals: 155 calories, 62 mg sodium, 3 mg cholesterol, 34 gm carbohydrate, 5 gm protein, 1 gm fat.Diabetic Exchanges: 2 starch
Coconut Sweets
3 oz. Nonfat ricotta Cheese
1/4C. Nonfat Dry Milk
1/4 C. Plus 1 t. Sugar
1/4 C. Unsweetened Shredded Coconut
Grease an 8-inch square pan. Set aside. In a large nonstick skillet, heat ricotta cheese over medium heat. Add milk powder and stir to mix thoroughly. Cook for 12 to 15 minutes until most of the liquid is evaporated. Stir frequently to avoid sticking or burning on the bottom. Add sugar and stir. The ricotta cheese mixture will become liquid again. Cook for another 5 minutes stirring occasionally. Add the coconut and mix thoroughly. Continue to cook for 3 to 5 minutes. The mixture should be quite thick. Pour the mixture into the greased pan and press the mixture with a spatula.Cut into 1 inch diamond shapes. The mixture sets as it cools. Cool completely before removing from the pan. Yields 16 servings. Calories 137, Fat 3.9 g, Chol 7 mg, Carbs 20 g, Sodium 52 mg, Fiber 0.6 g Diabetic Exchange: 1 starch, 1 fat
Penut Butter Cookies
1/4 cup margarine, softened
1 cup Creamy Style Peanut Butter
1/4 cup Egg Substitute
2 tablespoons Honey
1/2 teaspoon Vanilla Extract
1 cup Splenda Granular
1 1/2 cup all-purpose flour
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
Preheat Oven to 350 degrees Fahrenheit. In a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minutes.Add egg substitute, honey and vanilla extract. Beat on high speed for approximately 1 1/2 minutes. Add SPLENDA and beat on medium speed until well blended, approximately 30 seconds.In a small bowl, combine flour, baking soda and salt. Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1 1/2 minutes. Mixture may be crumbly. Roll level teaspoons of dough into balls and fop into a lined sheet pan, about 2 inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie. Bake 7-9 minutes or until light brown around the edges. Cool on a wire rack. Serving size: 2 cookies. Makes 24 cookies. Nutrients Per Serving: Serving Size 2 cookies; Calories 140; Carbohydrates 9g; Protein 3g; Dietary Fiber 1g; Total Fat 11g; Saturated Fat 2g; Cholesterol 0mg; sodium 110mg. Diabetic Exchanges: Starch 1/2; Fat 2 |
