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RECIPES : COFFEE CREAM PUDDING
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From: chiligirl  (Original Message)Sent: 8/28/2007 10:32 PM

Yield: 4 dessert servings

Source: "Light and Easy Diabetes Cuisine" by Betty Marks

- 1 envelope unflavored gelatin

- 1/4 cup frozen orange juice concentrate

- 1 cup strong freshly brewed coffee

- 1 tablespoon crystalline fructose

- 1 cup low-fat cottage cheese

- 1/4 cup part-skim ricotta cheese

- 1 egg, separated

- 4 tablespoons sugar-free fruit conserve

(raspberry, peach, or any flavor desired)

- 12 almonds and filberts

In a small bowl, sprinkle the gelatin on the concentrated orange juice. Add coffee and fructose. Stir to dissolve gelatin. Place cottage cheese and ricotta in food processor container, drop in egg yolk and process. Add gelatin mixture and repeat. Pour into metal tray and place in freezer for no more than 30 minutes, so that it does not freeze. In the meantime, whip the egg white until it is stiff. Remove cottage cheese mixture from freezer and fold in egg white. Turn into individual molds or 1, 3-cup ring mold. Into the center of each portion place 1/2 tablespoon of the fruit conserve. Refrigerate until set. When ready to serve, unmold by dipping in hot water for a second or loosening with a sharp knife. Top with remaining fruit conserve and some nuts. May also be served with orange slices or other fresh fruit.

Nutritional Information Per Serving (1/4 of recipe):

Calories: 192, Cholesterol: 63 mg, Carbohydrate: 23 g, Protein: 13 g, Sodium: 274 mg, Fat: 4.6 g Diabetic Exchanges: 1-1/2 Fruit, 1-1/2 Meat



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