800 diabetic by - HTML preview

1 c. sugar free cookie crumbs 1/4 c. finely chopped pecans 2 tbsp. margarine, softened

FILLING:
1 3/4 c. skim milk
1/4 c. unsweetened apple juice concentrate
1/4 c. cornstarch
4 tsp. sugar
1 tsp. vanilla extract
Pinch of salt
2 tbsp. margarine
2 med. bananas, sliced
1/4 c. sugar free cookie crumbs
1/4 c. chopped pecans

To make Crust: Blend cookie crumbs, pecans, and margarine in a bowl. Press into a 9 inch pie plate. Chill 30 minutes. To make Filling: In a saucepan, heat all filling ingredients, except margarine, to a boil over medium heat, whisking until smooth (about 10 minutes). Reduce heat and simmer for 1 minute. Scrape into a bowl. Whisk in remaining 2 tablespoons of margarine until smooth. Cover with plastic wrap and cool to room temperature. In prepared pie plate, arrange sliced bananas in 1 layer. Whisk cooled filling and pour evenly over bananas. Mix remaining cookie crumbs and pecans together and sprinkle over the filling. Chill for 1 hour before serving. Serves 8 to 12. Per serving: 172 calories, 22 gm carbohydrate, 3 gm protein, 11 gm fat, 146 mg sodium. Exchanges: 1 starch, 1/2 fruit, 2 fat. Cholesterol: 0 mg per serving.

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461854 -- DIABETIC KEY LIME PIE

1 (13 oz.) can evaporated skim milk 2 tsp. vanilla
2 envs. plain gelatin
1/3 c. lime juice, strain if fresh 1 c. boiling water
20 pkgs. Equal
Zest of 3 limes, grated rind Green food coloring

Combine milk and vanilla. Freeze for 30 minutes. Combine gelatin and juice in a blender. Let set for 1 minute. Add boiling water and Equal; blend until smooth. Chill about 45 minutes. Put frozen milk into a small chilled bowl and whip frozen milk until stiff. Fold in lime zest. Slowly add the gelatin mixture to whipped milk. Spoon into 2 cooked pie shells or you may use a 9 x 13 inch baking dish. Garnish with lime slices and zest. Makes 16 servings. See index for Diabetic Pie Crust.

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461855 -- DIABETIC PIE CRUST

20 graham crackers, crushed 4 tbsp. oleo, melted
2 pkgs. Equal
1/4 lemon peel (optional)

Crush crackers and add Equal. Add oleo. Put in pie plates and pat down. Put in refrigerator for 1 hour to chill. Makes 2 (9 inch) pie crusts or 1 (9 x 13 inch) baking dish crust.

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461856 -- NO SUGAR CUSTARD PIE

1 lg. can evaporated milk 3 eggs
1 tbsp. cornstarch
15 packets Equal

Combine ingredients and beat lightly. Add ONE of the following: 2 c. pears, grated and spices 2 lg. apples, grated and spices 2 c. peaches, grated and spices 1 1/2 c. flake coconut and 1 tsp. vanilla 1 can pumpkin and spices 2 c. drained and mashed, cooked butternut squash and spices TOPPING FOR SQUASH AND PUMPKIN:
1/2 c. crushed cereal flakes
1/4 c. coconut
1/4 c. chopped pecans
1/2 stick butter

Pour pie ingredients into large unbaked pie shell. Bake on bottom rack of oven at 350 degrees for 30 to 35 minutes. For Pumpkin or Squash Topping: Mix together and sprinkle on top of pie. Bake on top rack for last 10 minutes.

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461857 -- COCONUT SURPRISES 3 oz. cream cheese
3/4 tsp. liquid artificial sweetener 1/4 tsp. grated orange rind
1/4 tsp. grated lemon rind
1 tsp. walnuts, chopped
1/4 c. unsweetened moist shredded

coconut

Work cream cheese with spoon until light and fluffy. Thoroughly mix in sweetener along with grated fruit rinds and walnuts. Form into 12 balls about 1 inch in diameter. Roll in coconut and refrigerate. Makes 12 cookies.

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461858 -- DATE DROPS

2 eggs, beaten
1/3 c. margarine
1/2 black dates, finely cut 1 1/2 c. crisp rice cereal 1/2 c. nuts, chopped
1 tsp. vanilla

Combine eggs, margarine, and dates. Cook over low heat, stirring constantly. Boil 2 minutes. Remove from heat and add cereal, nuts, and vanilla. Cool. Shape into balls. Makes 42 cookies.

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461859 -- BUTTERSCOTCH SQUARES

 

1/2 c. diet margarine

 

Non-nutritive sweetener equivalent to

2 c. brown sugar
1 tsp. vanilla extract
1/2 c. walnuts, chopped
1/2 c. eggs (2 med.)
1 1/2 c. flour
2 tsp. baking powder

Preheat oven to 350 degrees. Cook margarine and sweetener together until smooth. Cool to lukewarm. Add eggs and beat well. Add flour, baking powder, vanilla, and walnuts. Spread in 9 x 12 x 2 inch pan which has been lightly greased. Bake 1/2 hour. Cut in squares 1 1/4 x 1 1/4 inch. Sprinkle with nonnutritive granulated sugar; cool. Yield: 70 squares.

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461860 -- 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.

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461861 -- DATE COOKIES

1 c. raisins
1/2 c. chopped dates
1 c. water
2 eggs
1/4 c. margarine
1 tbsp. liquid sugar substitute 1 tsp. vanilla
1/4 tsp. cinnamon
1 c. flour
1 tsp. baking soda

Combine in saucepan raisins, dates, and water. Boil 3 minutes; stir constantly. Cool. Cream together eggs, margarine, liquid sugar substitute, and vanilla. Sift together cinnamon, flour, and soda. Add dry ingredients to creamed mixture. Beat well and chill for several hours. Drop from teaspoon onto greased baking sheet. Bake at 350 degrees for 10 to 12 minutes. Yields: 48 (2 inch) cookies.

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461862 -- DIABETIC SPICE COOKIES

1 1/4 c. water
1/3 c. shortening
2 c. raisins or currants 2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. nutmeg
2 c. flour (approximately) 2 eggs
1/2 tsp. salt
1 tsp. soda
1 tbsp. artificial sweetener

Combine water, shortening, raisins, cinnamon, and nutmeg. Boil for 3 minutes. Cool. Add eggs, one at a time, and beat in salt and soda. Add sweetener, flour, and baking powder. Add flour slowly until mixture is easy to spoon. Blend all ingredients together and drop from teaspoon onto greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes. Makes 4 dozen.

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461863 -- ELEANOR'S THUMBPRINTS

3/4 c. margarine, softened
2 tbsp. sugar
1 1/2 tsp. Sweet 'N Low brown sugar

substitute
1 egg
1/2 tsp. vanilla
2 c. all-purpose flour
1/4 tsp. baking powder
1 tbsp. poppy seeds
1/2 c. low sugar strawberry spread

In bowl with mixer, cream margarine, sugar, and Sweet 'N Low. Beat in egg and vanilla. Stir in flour, baking powder, and poppy seeds. Shape dough into ball. Cover; chill about 30 minutes. Preheat oven to 350 degrees. Shape dough into 24 balls. Place 1 inch apart on ungreased baking sheet. Press thumb prints into center of cookies to make deep indentation. Bake about 15 minutes. Fill each cookie with 1 teaspoon strawberry spread. Return to oven and bake 3 minutes. Transfer to wire rack and cool completely. Yield: 24 cookies.

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461864 -- SUGAR FREE OATMEAL COOKIES

3/4 c. vegetable shortening Sugar Twin equivalent to 1 1/2 c. sugar (or Brown Sugar Twin)

1 egg
1/4 c. water
1 tsp. vanilla
3 c. uncooked oatmeal
1 c. flour
1 tbsp. salt
1/2 tsp. soda

Preheat oven to 350 degrees. Beat together first 5 ingredients. Sift dry ingredients together. Add oatmeal and combine all together. Drop by teaspoon on greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes. Add nuts, raisins, dates, or chocolate chips for variety. Yield: 60 cookies.

------------------------ 461865 -- WEIGHT WATCHER BROWNIES

6 pkgs. chocolate Alba mix 9 tbsp. flour
1 tbsp. baking powder
2 pkgs. Sweet & Low
2 tbsp. chunky peanut butter 3/4 c. water
2 tbsp. honey

Mix all ingredients together and pour into 8 inch square pan sprayed with Pam. Bake at 350 degrees for 20 minutes. Cool. Cut into 6 squares. Each square counts as one serving and counts as 1 m, 1/2 b, 1 fa, and 20 calories.

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461866 -- WEIGHT WATCHER COOKIES

1 tbsp. crunchy peanut butter 2 tbsp. raisins
1 tsp. vanilla
3/4 oz. oatmeal
2 tbsp. water
2 tbsp. plus 2 tsp. dry milk 1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. maple extract

Mix together and drop by spoonful on cookie sheet sprayed with Pam. Bake at 350 degrees for 15 minutes. Makes about 6 cookies which is one weight watcher serving. It counts as 1 p, 1 fa, 1 b, 1 fr, and 10 calories.

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461867 -- SESAME LACE COOKIES

5 tbsp. margarine, melted and cooled 3 tbsp. sugar
2 tbsp. cornstarch
2 tbsp. sesame seeds
1 tbsp. plus 1 1/2 tsp. plain dry

bread crumbs

 

1 tsp. vanilla extract

Preheat oven to 375 degrees. In a bowl, stir all ingredients together until smooth. Drop by teaspoon onto a baking sheet, 4 inches apart. Bake for 7 to 8 minutes until lacy and golden. Let cookies cool on the baking sheet out of the oven for 3 minutes or until easy to lift with a thin metal spatula onto a cooling rack. These are very delicate so handle carefully. Yield: About 24 cookies. Note: If making cookies small, less baking time is necessary. Check after 5 minutes. Per serving: 68 calories, 6 gm carbohydrates, trace protein, 5 gm fat, 44 mg sodium. Exchange: 1/2 fruit, 1 fat. Serving size: 2 cookies. Cholesterol: 0 mg per serving.

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461868 -- PARTY MIX

1/2 c. margarine
1 tsp. garlic powder
2 c. unsalted pretzels
2 c. puffed rice
2 c. spoon-size shredded wheat 2 c. unsalted peanuts

Melt margarine in skillet or wok. Add garlic powder. Stir. Add remaining ingredients and toss together. Serve warm. Makes 2 quarts. Vary the cereals, choosing ones which are salt free. Walnuts and pecans may be used in place of peanuts since a handful of peanuts has 500 calories. 1 cup raisins may also be added but omit garlic powder. Oven instructions: Preheat oven to 250 degrees. Bake party mix a total of 45 minutes. Stir twice during that time period.

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461870 -- DIABETIC ZUCCHINI - BASIL MUFFINS

2 eggs
3/4 c. milk
2/3 c. oil
2 c. flour
1/4 c. sugar
1 tbsp. baking powder
1 tsp. salt
2 c. shredded zucchini
2 tbsp. minced basil
1/4 c. grated Parmesan cheese

Beat eggs in bowl. Stir in milk and oil. Combine flour, sugar, baking powder and salt. Mix dry ingredients into egg mixture just until flour is moistened. Batter should not be completely smooth. Gently mix in zucchini and basil. Fill greased muffin caps about 3/4 full. Sprinkle with cheese. Bake at 425 degrees for 20-25 minutes. Remove from pan. makes 10-18 muffins depending on size of pan.

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461871 -- DIABETIC CAKE

2 c. water
2 c. raisins
1 c. unsweetened applesauce 2 eggs
2 tbsp. liquid sweetener 3/4 c. oil
1 tsp. baking soda
2 c. plain flour
1 1/4 tsp. cinnamon 1 tsp. vanilla

Cook raisins in water until all water is gone. Mix applesauce, sweetener, eggs and oil together. Then add all other ingredients and stir together. Pour into a greased and floured tube pan. Bake at 350 degrees until tested done with toothpick.

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461872 -- DIABETIC CAKE

2 c. water
2 c. raisins
1 c. unsweetened applesauce 2 eggs
2 tbsp. liquid sweetener 3/4 c. oil
1 tsp. baking soda
2 c. flour
1 1/4 tsp. cinnamon
1 tsp. vanilla

Cook raisins in water until all water is gone. Mix applesauce, sweetener, eggs, oil together. Then add all other ingredients and stir together. Pour into a greased and floured tube pan. Bake at 350 degrees until tested done with a toothpick.

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461873 -- DIABETIC DATE - NUT CAKE

1 c. butter or margarine 1 tbsp. sucaryl
1 egg
1 c. dates, finely diced
1 1/2 c. or 2 sm. cans diabetic

applesauce
1 c. pecans, coarsely chopped
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. vanilla
2 c. flour
2 tsp. soda

Cream butter, add egg, sucaryl and vanilla which has been beaten together. Sift dry ingredients together and add to other mixture. Beat at medium speed until well blended. Turn into buttered loaf pan and bake at 350 degrees for 1 hour.
461874 -- DATE COOKIES FOR DIABETICS

1 c. raisins
1/2 c. dates
1 c. water
2 eggs
1/2 c. margarine
3 packets Equal sweetener 1 c. plain flour
1 tsp. soda
1 tsp. cinnamon

Boil raisins, dates and water for 3 minutes; cool. Cream eggs, margarine and Equal. Sift together flour, soda and cinnamon. Combine all ingredients. Beat well and chill several hours or overnight. Drop by teaspoonfuls on a greased cookie sheet. Bake at 350 degrees for 10 minutes.

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461875 -- DIABETIC FRUIT CAKE

1 lb. dates, chopped 1 lb. raisins
2 c. nuts, chopped
1 c. margarine
3 big ripe bananas
1 tsp. nutmeg
6 eggs
3 c. self-rising flour 1 (16 oz.) can crushed

pineapple (in own juice) (Separate pineapple&juice, if juice doesn't make 1 cup add water)

Mix dates, raisins and nuts with flour, then mix with the rest. Cream bananas, nutmeg and margarine together. Next mix in one egg at a time. Now add 2 cups flour and pineapple juice. Mix well. Put in cold oven at 300 degrees for 2 1/2 hours or less.

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461876 -- DIABETIC COOKIES

2 med. bananas
1/3 c. vegetable oil 1 c. chopped walnuts 2 c. quick oatmeal 1 1/2 tsp. vanilla 1 c. chopped Dates

Mash bananas. Pour oil over top. Mix dates and nuts. Add vanilla and oatmeal. Mix by hand or spoon. Drop onto lightly greased cookie sheet by full teaspoon. Bake at 350 degrees for 25 minutes until lightly browned. Remove at once to rack.

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461877 -- DIABETIC COOKIES

1/2 c. raisins
1/2 c. dates
1 1/2 c. quick oats
1 tsp. cinnamon
1/4 tbsp. soda
1/2 c. flour
1/2 tsp. salt
1 egg
1 tbsp. liquid sweetener (NON -

concentrated)
1/4 c. oil
1 tsp. vanilla

Put raisins and dates in small pan and cover with water; bring to boil. Pour off water and set aside. Place oats, cinnamon, soda, flour and salt in bowl and mix well. Add dry ingredients to date - raisin mixture with egg. Mix and drop onto cookie sheet. Bake at 400 degrees about 8 minutes. Check bottom of cookies during cooking (sometimes the bottom cooks faster than the top).

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461878 -- DIABETIC CAKE

2 c. water
2 c. raisins
1 c. unsweetened applesauce 2 eggs
2 tbsp. artificial sweetener 3/4 c. polyunsaturated cooking oil 1 tsp. baking soda
2 c. flour
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla

Cook raisins in 2 cups water until water evaporates. Add applesauce, eggs, sweetener, and cooking oil. Mix well. Blend in baking soda and flour. Add cinnamon, nutmeg and vanilla. Mix well. Pour into greased and floured 8 x 8 inch cake pan. Bake at 350 degrees for 25 minutes or until done. 461879 -- BEST DIABETIC COOKIE

1/2 c. dates, chopped 1 c. white raisins, chopped 1/2 c. apples, chopped 3/4 c. nuts
1 c. water
1/2 c. margarine
2 eggs, beaten
3 tsp. liquid sweetener 1/2 tsp. vanilla
1 tsp. baking soda
1 c. flour

Boil raisins and apples in the water for 2 or 3 minutes and cool. Then add rest of ingredients; mix. Refrigerate before baking. Bake at 350 degrees.

 

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461880 -- DIABETIC PEANUT BUTTER COOKIES

2 tsp. liquid sweetener 1 tbsp. butter
1/2 c. peanut butter 2 eggs, slightly beaten 1/2 c. skim milk
1 c. flour
1/4 tsp. baking soda

Melt shortening and peanut butter. Add sweetener and eggs and blend well. Add flour, alternately with milk to which baking soda has been added. Mix well. Drop by teaspoon on ungreased cookie sheet. Bake at 375 degrees for 15 minutes. Amount -40. Exchange -2 cookies = 1 milk. Calories -2 cookies = 75.

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461881 -- DIABETIC COOKIES

2 or 3 small cookies = 1 bread exchange. 1 or 2 larger cookies = 1 bread exchange 2 tsp. cinnamon 1 tsp. soda 2 eggs 1/2 c. oil 1 c. rolled oats 1 c. raisins 1 tsp. nutmeg 1/2 tsp. cloves 1/2 tsp. salt 1 c. unsweetened applesauce 1 tsp. liquid sweetener 1 sm. can pineapple, crushed (natural & drained) Mix together dry ingredients. Add remaining ingredients. Drop by teaspoon or tablespoon on greased cookie sheets. Bake in preheated oven at 350 degrees. They bake fast so test by pressing. Should be refrigerated (they mold easily, I put them in a tin and freeze, remove several at a time).

------------------------ 461882 -- DIABETIC RAISIN COOKIES

1/4 c. non-fat dry milk 1/4 c. ice water
1/2 c. raisins
1/2 c. margarine
1/2 c. brown sugar twin 1 egg
1 tsp. vanilla
1 c. flour
1 tsp. cinnamon
1/2 tsp. baking soda 1/2 tsp. salt
1 c. rolled oats

Whip non-fat dry milk with ice water until stiff peaks form (4 to 5 minutes). Boil raisins in water for 2 minutes, drain. Combine margarine, sugar twin, egg and vanilla. Beat 1 minute at medium speed. Stir into dry ingredients raisin liquid. Beat 2 minutes. Stir in rolled oats and raisins. Fold in whipped nonfat milk. Drop from teaspoon 2 inches apart onto non-greased cookie sheet. Bake at 375 degrees for 15 to 20 minutes.

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461883 -- DIABETIC COOKIES

1 3/4 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. baking soda
1/2 c. (1 stick) margarine 1/2 c. Sugar Twin
1 egg
1 c. applesauce, unsweetened 1/2 c. raisins, chopped 1 c. All Bran Buds
1/2 c. finely chopped nuts

Preheat oven to 350 degrees. Sift together flour, cinnamon, nutmeg, cloves, and baking soda. In large bowl, mix together margarine, artificial sweetener, and egg. Mix in dry ingredients, alternating with applesauce. Fold in bran, raisins, and nuts; mix thoroughly. Drop onto greased cookie sheet by tablespoon. Lightly flatten with fork, dipped in milk. Bake for 7 to 8 minutes. Yield: 36 cookies. Exchanges: 1 cookie = 1 fat and 1/2 bread exchange. Calories: 76 calories per cookie.

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461884 -- DIABETIC DATE NUT CAKE 1/2 c. butter or oleo, softened 1 tbsp. liquid sweetener
1 egg
1 c. chopped nuts
1 c. chopped dates
1 1/2 c. diet applesauce
1/2 tsp. cinnamon
1/4 tsp. cloves
1 tsp. vanilla
1 tsp. soda
2 c. flour

Cream butter or oleo. Add egg, sweetener and vanilla; mix well. Sift dry ingredients together and add to other mixture. Stir in dates, applesauce and pecans. After everything has been mixed, beat with a mixer at medium speed or until well blended. Turn into a greased and floured loaf pan and bake at 350 degrees for nearly an hour.

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461885 -- DIABETIC COOKIES

3/4 c. shortening
4 tsp. liquid sweetener 1 c. sifted flour
1/2 tsp. nutmeg
1 tsp. vanilla
2 sm. bananas, mashed 1 tsp. soda
1 egg, well beaten
1/2 c. boiling water
1/4 tsp. salt
1/2 c. finely chopped nuts 3/4 c. quick oats
1/2 c. dates or raisins

Pour boiling water over dates or raisins. Let set while mixing other ingredients. Add fruit and mix well. Drop by teaspoon on greased cookie sheet. Bake about 12 minutes at 375 degrees.

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461886 -- APPLESAUCE DIABETIC CAKE

2 sticks oleo
2 tbsp. sweetener
1 1/2 c. applesauce (unsweetened) 1 egg
1 c. raisins
2 c. flour
2 tsp. soda
1 tsp. vanilla
Bake in loaf pan at 350 degrees for 45 to 60 minutes.

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461887 -- LOW SUGAR DIABETIC CAKE

2 c. golden raisins
2 eggs, beaten
2 tbsp. liquid sweetener, Sweet 10 1 tsp. soda
1 tsp. vanilla
1/2 tsp. nutmeg
1 c. unsweetened applesauce 2 c. water
3/4 c. vegetable oil
1 1/4 tsp. cinnamon
2 c. all-purpose flour

Boil raisins in water until all water is absorbed and then cool. Add applesauce, eggs, liquid sweetener and vegetable oil. Mix well. Blend in soda, flour, cinnamon, nutmeg and vanilla. Mix well. Pour into greased tube pan and bake at 350 degrees for 50 to 60 minutes or until test done. Serves 20. Each serving equals 1 bread, 1/2 fruit and 1 1/2 fat exchange.

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461888 -- DIABETIC POUND CAKE

2 c. flour
1/2 c. corn oil
2 eggs
3 lg. ripe bananas
1 tsp. vanilla
1 tsp. soda
1 1/2 tbsp. liquid sugar substitute 4 tbsp. buttermilk
1 c. raisins
1 1/2 c. pecans

Sift flour and soda. Add oil, sugar substitute and mix well until light. Beat eggs and add rest of ingredients. Beat until well mixed. Pour into loaf pan and bake at 350 degrees for 25 minutes.

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461889 -- DIABETIC PUMPKIN COOKIES

1 c. shortening 1 egg
2 c. flour
1/2 tsp. nutmeg 1 tsp. baking powder 1 c. cooked pumpkin 1 tsp. vanilla
1/4 tsp. allspice 1/2 tsp. baking soda 1 tsp. cinnamon
1 c. raisins
1/2 c. nuts, chopped

Soak raisins in hot water for 5 minutes. Drain. Cream shortening. Add pumpkin, egg and vanilla. Beat well. Mix dry ingredients. Add to creamed mixture. Mix well. Add raisins and nuts. Drop onto greased cookie sheets and press with a fork. Bake at 350 degrees for 12 minutes. Freeze them as otherwise they will get moldy. Yields 3 to 4 dozen cookies.

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461890 -- DIABETIC DATE NUT CAKE

1 c. butter or margarine 1 egg
1 tbsp. liquid sweetener 2 tsp. soda
1/4 tsp. cloves
1/2 tsp. cinnamon
1 c. dates, cut fine 1 1/2 c. applesauce
1 c. pecans, broken
1 tsp. vanilla
2 c. flour

Cream butter , add egg, sweetener and vanilla. Sift together all dry ingredients. Add applesauce, dates and pecans.

 

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461891 -- DIABETIC FROSTING

1/4 c. cream cheese
2 tsp. skim milk
Sweetener equivalent to 1/4 c.

powdered sugar
1/4 tsp. salt
1/2 tsp. vanilla
Food coloring

Cream cheese and milk thoroughly. Add sweetener, salt and vanilla. Add coloring last, if desired. Makes 1/3 cup frosting.

 

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461892 -- DIABETIC DATE COFFEE CAKE 1/3 c. mashed bananas 1/2 c. butter
3 lg. eggs
1 tsp. vanilla extract 1 1/4 c. water
3 c. unbleached flour 1 tsp. baking soda 2 tsp. baking powder 1 1/2 c. chopped dates

TOPPING:
1/3 c. chopped dates
1/3 c. chopped walnuts
1/3 c. flaked coconut

Beat together mashed bananas and butter until creamy. Add eggs, vanilla, and water. Beat and measure flour, baking soda, and baking powder. Stir in 1 1/2 cup of dates. Spoon batter into an oiled and floured 9x13 inch baking pan and spread evenly. Combine topping and sprinkle over batter. Bake at 350 degrees for 20-25 minutes or until a knife comes out clean. Cool on wire rack.

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461893 -- DIABETIC APPLESAUCE CAKE

1 stick margarine, melted & cooled 1 1/2 c. unsweetened applesauce 1 egg, beaten
2 c. self-rising flour
1 tsp. soda
1/2 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. salt
2 tsp. sugar twin
3 tsp. lemon flavor
1 1/2 c