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Reply
| | From:  Genie· (Original Message) | Sent: 1/9/2008 11:45 PM |
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Reply
| | | From: Genie· | Sent: 8/15/2008 7:49 PM |
| GOLDEN PEANUT BUTTER COOKIES
Yield: 40 cookies
Source: "The Complete Diabetes Prevention Plan"
INGREDIENTS
- 1 cup whole-wheat pastry flour
- 3/4 cup oat flour
- Sugar substitute equal to 1/4 cup sugar
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2/3 cup peanut butter
- 1/4 cup plus 2 tablespoons margarine or butter
- 3/4 cup light brown sugar
- 1/4 cup fat-free egg substitute
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F.
Combine the flours, sugar substitute, baking soda, and
baking powder in a bowl and stir to mix well. Set aside.
Combine the peanut butter, margarine, and brown sugar in a large
bowl and beat with an electric mixer to mix well. Beat in the
egg substitute, maple syrup, and vanilla extract. Add the flour
mixture to the peanut butter mixture and beat to mix well.
Shape level teaspoonfuls of the dough into balls and arrange
1-1/2 inches apart on ungreased baking sheets. Flatten each
cookie to 1/4 -inch thickness by crisscrossing with the tines
of a fork. Dip the tines of the fork lightly in sugar between
each cookie if desired.
Bake for 10 to 12 minutes, until the bottoms of the cookies
are golden brown. Remove the cookies and let sit for 2 minutes.
Transfer the cookies to wire racks to cool completely.
Nutritional Information Per Serving (per cookie):
Calories: 77, Carbohydrate: 9 g, Cholesterol: 0 mg,
Fat: 4 g, Saturated Fat: 0.7 g, Fiber: 0.9 g,
Protein: 2 g, Sodium: 82 mg, Calcium: 14 mg
Diabetic Exchanges: 1/2 Carbohydrate, 1 Fat
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Reply
| | | From: Genie· | Sent: 8/29/2008 2:08 AM |
| Cream Cheese and Jelly Cookies 3/4 cup margarine, softened
1 package (8 ounces) reduced-fat cream cheese, softened
2 1/2 teaspoons Equal® for Recipes or 8 packets Equal® sweetener or 1/3 cup Equal® Spoonful
2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup black cherry or seedless raspberry spreadable fruit
Beat margarine, cream cheese and Equal® in medium bowl until fluffy; mix in flour
and salt to form a soft dough.
Cover and refrigerate until dough is firm, about 3 hours. Roll dough on lightly floured surface into circle 1/8 thick; cut into rounds with 3-inch cutter. Place rounded 1/4 teaspoon spreadable fruit in center of each round; fold rounds in halves and crimp edges firmly with tines of fork. Pierce tops of cookies with tip of sharp knife. Bake cookies on greased cookie sheets in preheated 350 degree F oven until lightly browned, about 10 minutes. Cool on wire racks. Makes about 3 dozen.
Serving size: 1 cookie
Yield: 36
Exchanges: 1/2 Bread, 1 Fat
Nutrition: 80 Calories, 1 g Protein, 7 g Carbo, 5 g Fat
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Reply
| | | From: Genie· | Sent: 8/31/2008 6:46 PM |
| APPLE-APRICOT BARS
Yield: 2-1/2 dozen cookies (1 per serving)
Source: "1,001 Delicious Desserts for People with Diabetes"
INGREDIENTS
- 3/4 cup chopped dried apples
- 3/4 cup chopped dried apricots
- 5-1/4 teaspoons Equal for Recipes
or 18 packets Equal sweetener, divided
- 1 cup water
- 5 tablespoons margarine, softened
- 1 egg
- 2 egg whites
- 1 teaspoon vanilla
- 1-3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Fat-free Milk
DIRECTIONS
Heat apples, apricots, 3-1/2 teaspoons Equal for Recipes,
and water to boiling in small saucepan; reduce heat and
simmer, uncovered, until fruit is tender and water is
absorbed, about 10 minutes. Process mixture in food
processor or blender until smooth; cool.
Beat margarine and remaining 1-3/4 teaspoons Equal for
Recipes in medium bowl until fluffy; beat in egg, egg whites,
and vanilla. Mix in combined flour, baking soda, and salt.
Divide dough into 4 equal parts; roll each into a log about
5 inches long. Refrigerate, covered, until firm, about 2 hours.
Roll 1 piece dough on floured surface into rectangle
12x4-inches. Spread one-fourth of the fruit filling along
a 1-1/2-inch strip in center of dough. Fold sides of dough
over filling, pressing edges to seal. Cut filled dough in
half and place seam side down on greased cookie sheet. Repeat
with remaining dough and fruit filling.
Brush top of dough lightly with milk; bake at 400 degrees until
lightly browned, 10 to 12 minutes. Remove from pan and cool on
wire racks; cut into 1-1/2 inch bars. Store in airtight container.
Nutritional Information Per Serving (1 cookie):
Calories: 63, Fat: 2.1 g, Cholesterol: 7.1 mg,
Sodium: 71 mg, Protein: 1.9 g, Carbohydrate: 9.1 g
Diabetic Exchanges: 1/2 Bread, 1/2 Fat
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Reply
| | | From: Genie· | Sent: 9/2/2008 7:41 PM |
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RASPBERRY-ALMOND BARS
Yield: 2 dozen cookies (1 per serving)
Source: "1,001 Delicious Desserts for People with Diabetes"
INGREDIENTS
- 2 cups all-purpose flour
- 3-1/2 teaspoons Equal for Recipes
or 12 packets Equal sweetener
- 1/8 teaspoon salt
- 8 tablespoons cold margarine, cut into pieces
- 1 large egg, beaten
- 1 tablespoon fat-free milk or water
- 2/3 cup seedless raspberry spreadable fruit
- 1 teaspoon cornstarch
- 1/4 to 1/3 cup finely chopped almonds,
walnuts, or pecans, toasted
DIRECTIONS
Combine flour, Equal for Recipes, and salt in medium
bowl; cut in margarine until mixture resembles coarse
crumbs. Mix in egg and milk.
Press mixture evenly in bottom of greased 11x7-inch
baking dish. Bake at 400 degrees F. until edges of
crust are browned, about 15 minutes. Cool on wire rack.
Mix spreadable fruit and cornstarch in small saucepan;
heat to boiling. Boil until thickened, stirring constantly,
1 minute; cool 5 minutes. Spread mixture evenly over cooled
crust; sprinkle with almonds. Bake at 400 degrees until
spreadable fruit is thick and bubbly, about 15 minutes.
Cool on wire rack.
Nutritional Information Per Serving (1 cookie):
Calories: 96, Fat: 4.6 g, Saturated Fat: 0.9 g, Cholesterol: 8.8 g,
Sodium: 69 mg, Protein: 2.1 g, Carbohydrate: 10.5 g
Diabetic Exchanges: 1/2 Bread/Starch, 1 Fat
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Reply
| | | From: Genie· | Sent: 9/2/2008 7:49 PM |
Almond Fudge Brownies LF
2 tablespoons butter, softened
1 cup sugar
1/2 cup unsweetened applesauce
1 egg
2 teaspoons vanilla extract
1/2 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/4 cup sliced almonds
Instructions
Preheat the oven to 350 degrees F. Coat an 8-inch square baking dish with nonstick cooking spray. In a medium bowl, using an electric beater on medium speed, beat the butter, sugar, applesauce, egg, and vanilla. Slowly beat in the cocoa and flour. Pour the batter into the baking dish and top with the almonds. Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool completely before cutting.Nutritition 108 calories (29 from fat), 19g Carb, 1g Fiber, 13g Protein, 3g Fat
Exchanges: 1-1/2 Carbohydrate, 1/2 Fat
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Reply
| | | From: Genie· | Sent: 9/14/2008 2:36 AM |
| FRUIT AND COCONUT BITES
Yield: 5 dozen cookies (1 per serving)
Source: "1,001 Delicious Desserts For People with Diabetes"
INGREDIENTS
- 2 cups mixed dried fruit or fruit bits
- 1 cup golden raisins
- 1 cup dark raisins
- 3/4 cup flaked coconut
- 1/2 cup wheat germ or crushed reduced-fat granola
- 2 teaspoons finely grated orange, or lemon, rind
- 2-3 tablespoons honey
- 2-3 tablespoons orange juice
- 1/2 cup chopped almonds
- 1/2 teaspoon salt
- Crushed reduced-fat granola or toasted coconut
DIRECTIONS
Process dried fruit, raisins, and coconut in food processor
until very finely chopped, using pulse technique, or chop
fruit and raisins very finely by hand. Combine fruit with
remaining ingredients, except granola, mixing until well blended.
Roll fruit mixture into scant 1-inch balls; roll in
granola or coconut. Store in airtight containers.
Nutritional Information Per Serving (1 cookie):
Calories: 47, Fat: 0.9 g, Saturated Fat: 0.3 g, Sodium: 21 mg,
Protein: 0.8 g, Carbohydrate: 9.2 g, Cholesterol: 0 mg
Diabetic Exchanges: 1/2 Fruit
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Reply
| | | From: Genie· | Sent: 9/14/2008 10:50 PM |
| FRUIT NEWTONS
Yield: 2-1/2 dozen bars
Source: "1,001 Delicious Desserts For People with Diabetes"
INGREDIENTS
- 3/4 cup dried figs, chopped
- 3/4 cup dried pears, chopped
- 1/2 cup water
- 2 tablespoons packed light brown sugar
- 5 tablespoons margarine, softened
- 2 tablespoons granulated sugar
- 3 egg whites
- 1 teaspoon vanilla
- 1-3/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons 2% reduced-fat milk
DIRECTIONS
Heat figs, pears, water, and brown sugar to boiling in small
saucepan. Reduce heat and simmer, uncovered, until fruit is
softened and mixture is thick, about 20 minutes. Process
mixture in food processor or blender until smooth.
Beat margarine and granulated sugar in medium bowl until
fluffy; beat in egg whites and vanilla. Mix in combined
flour, baking soda, and salt. Shape dough into 4 logs,
each about 5x2x1/2 inches. Wrap each in plastic wrap
and refrigerate about 1 hour.
Roll 1 log on floured surface into 12x5-inch rectangle.
Spread 1/4 of the fruit mixture in a 1-inch strip down
center of dough. Fold sides of dough over the filling,
pressing edges to seal. Cut log in half and place, seam
side down, on greased cookie sheet. Repeat with remaining
dough logs and filling. Brush top of logs with milk.
Bake at 400 degrees until lightly browned, about 12 minutes.
Cool on wire racks; cut into 1-1/2 inch bars.
Nutritional Information Per Serving (1 cookie):
Calories: 77, Fat: 2.1 g, Saturated Fat: 0.4 g, Cholesterol: 0.1 g,
Sodium: 70 mg, Protein: 1.4 g, Carbohydrate: 13.8 g
Diabetic Exchanges: 1 Fruit, 1/2 Fat
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Reply
| | | From: Genie· | Sent: 9/20/2008 8:53 PM |
| LEMON-ALMOND BISCOTTI
Yield: Makes about 3 dozen
Source: "America's Everyday Diabetes Cookbook"
INGREDIENTS
- 1-3/4 cups all-purpose flour
- 3/4 cup granulated sugar (or Splenda for Baking)
- 1 tablespoon baking powder
- 2 tablespoons finely grated lemon zest
- 3/4 cup coarsely chopped almonds
- 2 eggs
- 1/3 cup olive oil
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
DIRECTIONS
Preheat oven to 325 degrees F. Line a cookie sheet with
parchment paper or spray with nonstick cooking spray.
In a bowl, mix together flour, sugar (or Splenda), baking
powder, lemon zest and almonds. Make a well in the center.
In another bowl, whisk eggs, oil, vanilla, and almond extract.
Pour into well and mix until a soft, sticky dough forms.
Divide dough in half. Shape into two rolls about 10 inches
long. Place about 2 inches apart on prepared cookie sheet.
Bake in preheated oven for 20 minutes.
Cool on sheet for 5 minutes, then cut into slices 1/2 inch
thick. Return to sheet and bake for 10 minutes. Turn slices over
and bake for 10 minutes more. Immediately transfer to wire racks.
Nutritional Information Per Serving (1 cookie):
Calories: 78, Carbohydrate: 10 g, Fiber: 1 g, Protein: 2 g,
Fat: 4 g, Sodium: 24 mg, Cholesterol: 12 mg
Diabetic Exchanges: 1/2 Starch, 1/2 Fat
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Reply
| | | From: Genie· | Sent: 10/5/2008 2:46 AM |
Peppermint Crush Cookies Cookie:
2/3 cup light butter
2 ounces unsweetened chocolate, melted
3/4 cup SPLENDA® Granular
1/4 cup egg substitute
1/4 teaspoon mint extract
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Filling:
1 8 ounce package fat free cream cheese
1 8 ounce package reduced fat cream cheese
1 teaspoon vanilla extract
1/3 Cup SPLENDA® Granular
Garnish:
30 hard sugar free peppermint candies, very finely crushed
Blend together butter, melted chocolate and SPLENDA® Granular in a medium sized mixing bowl. Blend well. Add egg substitute and mint extract. Mix briefly. Add remaining ingredients. Mix using low speed or by hand until dough is formed. Do not over mix. Remove dough from bowl and divide in half. Chill dough in refrigerator 30 minutes. Preheat oven to 350F. Roll out chilled dough on a floured work surface. Roll dough slightly less than 1/4 inch thick; dough puffs slightly while baking. Cut dough into small one inch circles. Place on lightly oiled cookie sheet. Bake in a preheated 350F oven 7 to 9 minutes. Blend filling ingredients together. Set aside. Sandwich the cookies with 3/4 teaspoon filling. Press together lightly. Spread any excess filling from the interior of the cookie around the outside of each cookie. This will help the crushed peppermint candies stick to the outside of the cookies. Roll cookies in crushed peppermint candies, so that the sides of each cookie are completely coated. Chill until ready to serve. Makes 5 1/2 dozen cookies, 1 per serving.
Nutrients per serving:
Total Calories 33, Calories from Fat 15, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 45 mg, Total Carbohydrate 4 g, Dietary Fiber 0.23 g, Sugars 0 g, Protein 1 g, Vitamin A 2%, Calcium 2%, Vitamin C 0%, Iron 2%
Dietary Exchanges: Carbohydrate 1, Fat 1
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Reply
| | | From: Genie· | Sent: 10/7/2008 2:31 AM |
| Spicy Star Cookies
1/4 cup Margarine
1/4 cup Honey
1/4 cup Sugar
2 Eggs
3 cups Flour
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cloves
1/2 cup Unsweetened Apple Juice
Cream the margarine, honey, sugar and eggs together in
a bowl until smooth and fluffy. Add the remaining
ingredients and mix well. Divide the dough into
thirds. Flatten each one into a circle 1/2 inch thick.
Wrap each in plastic wrap. Refrigerate overnight until
firm. Remove the dough from the refrigerator and roll
out on a lightly-floured surface to 1/8 inch thick.
Cut out the dough with a star cookie cutter and place
on a lightly-oiled baking sheet. Bake in a 375ºF. oven
for 8 to 10 minutes, or until lightly browned.
Note: These Zimsterne have approximately
three-quarters teaspoon of sugar per serving.
Makes 60 One Serving of 2 Cookies = Calories: 78
Carbohydrates: 14 Protein: 2 Fat: 2 Sodium: 52
Potassium: 22 Cholesterol: 9 Exchange Value: 1 Bread Exchange
Source: American Diabetes Association Holiday Cookbook
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Reply
| | | From: Genie· | Sent: 10/19/2008 6:38 PM |
| BUTTERSCOTCH CHIP SPICE COOKIES
Yield: 48 cookies
Source: "Quick and Easy Low-Carb Cooking"
INGREDIENTS
- 1 (18.25 ounce) box spice cake mix
- 2 tablespoons margarine, softened
- 2 tablespoons water
- 1 large egg
- 2 egg whites
- 1 cup quick-cooking oats
- 1 cup butterscotch chips
DIRECTIONS
Preheat oven to 350 degrees F.
In a large mixing bowl, combine cake mix,
margarine, water, egg, and egg whites. Using an
electric mixer, beat on medium speed until blended.
Add oats and beat until well blended.
Stir in chips. Drop by rounded tablespoons 2 inches
apart onto baking sheets coated with cooking spray.
Bake 8 minutes or until a few air bubbles begin to
appear on top of the cookies. (The cookies will not
appear to be done; they will continue cooking as
they cool.) Carefully remove cookies with a flat
spatula and cool completely on wire rack.
Nutritional Information Per Serving (1 cookie):
Calories: 82, Fat: 3 g, Cholesterol: 4 mg, Sodium: 82 mg,
Carbohydrate: 13 g, Dietary Fiber: 0 g, Sugars: 8 g, Protein: 1 g
Diabetic Exchanges: 1/2 Fat, 1 Carbohydrate
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Reply
| | | From: Genie· | Sent: 10/27/2008 1:55 AM |
Meringue Cookies Yield: 3-1/2 dozen cookies (14 Servings) Ingredients - 2 large egg whites
- 1/4 teaspoon fresh lemon juice
- 3/4 cup powdered sugar
- Pinch of salt
- 1/3 cup finely chopped pecans or almonds
Directions - Preheat the oven to 250 degrees F. Line 2 cookie sheets with parchment paper or non-stick oven liner film.
- Put the egg whites and lemon juice in a chilled bowl. Beat with an electric mixer to a soft foam. Slowly beat in the sugar, mixing well after each addition. Continue beating at medium-high speed until stiff peaks form. Add the vanilla and salt. Gently fold in the nuts.
- Drop the batter by heaping teaspoons onto the cookie sheets.Shape with the back of a spoon onto 1-inch circles. Bake until set and firm, about 1 hour. Turn off the oven but leave the cookies there until the oven is completely cool. Remove the cookies from the oven and store in an airtight container at room temperature.
Calories: 46
Protein: 1 g
Sodium: 18 mg
Fat: 2 g
Carbohydrates: 7 g
Exchanges: Diabetic Exchanges: 1/2 Other Carbohydrate
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Reply
| | | From: Genie· | Sent: 10/29/2008 2:52 AM |
Almost Shortbread Cookies Yield: 2 dozen cookies (24 servings) Ingredients - 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 cup corn or canola oil
- 1 large egg
- 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
Directions - Preheat oven to 350 degrees F. Prepare a cookie sheet with non-stick pan spray.
- Combine all the ingredients and 1/4 cup water in a large bowl to form a soft dough. Refrigerate the dough 1 hour to chill. Roll or pat out 1/4 inch thick on a floured board.
- Cut 2-inch rounds and place them 1 inch apart on the prepared cookie sheet. Bake for 15 to 20 minutes, until the edges are a light golden brown. Cool and store in an airtight container.
Calories: 90
Protein: 1 g
Sodium: 26 mg
Cholesterol: 9 mg
Fat: 5 g
Carbohydrates: 9 g
Exchanges: 1/2 Starch, 1 Fat
Source: The New Family Cookbook For People with Diabetes
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