|
|
 |
Reply
| | From:  Genie· (Original Message) | Sent: 5/16/2008 3:25 AM |
|
|
Reply
| | | From: Genie· | Sent: 5/17/2008 10:52 PM |
| STRAWBERRY FREEZER JAM
1 quart strawberries (1-1/2 pounds), hulled
1 package (1-3/4 ounces) no-sugar needed pectin
1 cup unsweetened apple juice
14-1/2 to 21-3/4 teaspoons Equal® for Recipes or 48 to 72 packets
Equal® sweetener or 2 to 3 cups Equal® Spoonful Coarsely mash
strawberries in large bowl, using a potato masher or pastry blender
(about 2-1/2 cups).
Gradually stir pectin into apple juice in medium saucepan. Heat mixture
to a rolling boil (one that does not stop when being stirred) over high
heat, stirring constantly; boil, stirring constantly, 1 min.Stir hot
mixture into strawberries; stir in Equal®. Fill jars, allowing
1/2-inch head space. Cool jam; seal and freeze up to 3 months. Note:
After thawing, Strawberry Freezer Jam should be refrigerated;
refrigerate up to 3 weeks. Also note that the use of more fruit in the
recipe can possibly impair the gelling action of the jam. Makes three,
1/2-pint jars
Nutrition info per serving (1 tablespoon): 14 cal., 0 g pro., 4 g carb.,
0 g fat, 0 mg chol., 2 mg sod Food Exchanges: free food | |
|
Reply
| | | From: Genie· | Sent: 5/17/2008 10:52 PM |
| Almond Apricot Jam (low sugar) - 2 1/2 cups apple juice
- 1 cup diced dried apricots
- 1/4 teaspoon almond extract
- 1/4 teaspoon ground cinnamon
In a saucepan, combine the apple juice and apricots; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until apricots are tender. Remove from heat. Mash until desired consistency. Stir in almond extract and cinnamon. Pour into a pint jar. Cover and refrigerate for up to 3 weeks. Nutritional Analysis: One tablespoon equals 29 calories, trace fat (0 saturated fat), 0 cholesterol, 1 mg sodium, 7 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1/2 fruit. | |
|
Reply
| | | From: Genie· | Sent: 5/17/2008 10:53 PM |
PEACH OR APRICOT JAM
3 c. diced fresh peaches or apricots
1 1/2 tsp. fresh lemon juice
1 1/2 tsp. unflavored gelatin
2 tbsp. apple juice concentrate Place peaches or apricots in saucepan. Cover and cook over very low heat without water for about 10 minutes. Remove lid and bring the juice to the boiling point. Boil for 1 minute and remove from heat. Soften gelatin in lemon juice for 5 minutes. Pour some of the hot juice from the fruit into the gelatin mixture and stir until the gelatin is completely dissolved. Stir the dissolved gelatin into the fruit. Add 2 tablespoons apple juice concentrate. Allow to cool to room temperature and store in the refrigerator. 35 calories in 1 level tablespoon. | |
|
Reply
| | | From: Genie· | Sent: 5/17/2008 10:54 PM |
| Low-Calorie Jam (diabetic from ADA)
32 servings/Serving size: 1 Tbsp
Jam requires refrigeration and will not keep as long as conventional jam. Use within 2 weeks.
2 cups blueberries and 2 tsp grated orange peel OR 2 cups fresh peaches, finely chopped, and 1/2 tsp grated lemon peel, 1/2 tsp grated lime peel, and a few gratings of fresh nutmeg
1/3 cup sugar
1 to 2 tsp grated citrus peel
1 envelope unflavored gelatin
1 cup water
In a medium saucepan, combine fruit and sugar, crushing fruit slightly (a potato masher is ideal). Cook slowly 5 minutes, then boil rapidly for 3 minutes, stirring constantly. Stir in grated peel.
Sprinkle gelatin over water; let stand 1 minute.
Add to fruit and stir over low heat for 5 minutes. Gelatin should completely dissolve. Cool to room temperature. Cover and
refrigerate.
Exchanges Per Serving:
Free Food
Calories -- 12
Calories from Fat -- 0%
Total Fat -- 0g
Saturated Fat -- 0g
Cholesterol -- 0mg
Sodium -- trace
Carbohydrate -- 3g
Dietary Fiber -- trace
Protein -- 0g
| |
|
Reply
| | | From: Genie· | Sent: 5/17/2008 10:54 PM |
Orange-Rosemary Jelly Makes: 2 pints
Serving Size: 1 Tablespoon Ingredients - 1 cup boiling water
- 2 tablespoons rosemary leaves, crushed
- 1 can (6 oz.) frozen orange juice concentrate
- 1 package (1-3/4 ounces) powdered fruit pectin
- 1/4 cup lemon juice
- 1 tablespoon white distilled vinegar
- Pinch salt
- 1 drop red food color, optional
- 3-1/3 cups Splenda (R)
Directions - Pour boiling water over rosemary in small bowl; let stand until cool. Strain; discard rosemary. Combine rosemary water and orange juice concentrate in 2-cup measure; add water to measure 2 cups.
- Combine orange juice mixture and remaining ingredients, except sugar, in large saucepan; heat to boiling. Stir in Splenda(R) and return to boiling, stirring constantly. Boil hard 1 minute, stirring constantly.
- Pour jelly into sterilized pint jars and seal; cool. Store in refrigerator 2 to 3 weeks.
Calories: 12
Protein: 0.1 g
Sodium: 1 mg
Carbohydrates: 3 g
Exchanges: Free
Source: 1,001 Recipes For People with Diabetes
| |
|
Reply
| | | From: Genie· | Sent: 5/17/2008 10:55 PM |
Cinnamon-Apple-Prune Jelly Yield: 64 Servings
Serving Size: 1 tablespoon each Ingredients - 4 large Granny Smith apples, peeled, cored, sliced
- 1 package (12 ounces) pitted prunes
- 1 cup unsweetened apple juice
- 1-1/2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon lemon juice
Directions - Combine all ingredients, except lemon juice, in large saucepan and heat to boiling. Reduce heat and simmer, covered, 10 minutes. Simmer, uncovered, 15 minutes longer or until most of liquid is absorbed and fruit is tender. Remove from heat and add lemon juice. Beat with electric mixer on high speed until smooth.
- Serve warm or transfer to storage container, cover, and store in refrigerator. Will keep for about 3 weeks.
Calories: 20
Protein: 0.2 g
Fat: 0.1 g
Carbohydrates: 5.2 g
Exchanges: FREE
Source: 1,001 Recipes For People with Diabetes
| |
|
Reply
| | | From: Genie· | Sent: 10/5/2008 2:42 AM |
Triple Berry Jam with No Sugar
4 cups fresh strawberries or thawed frozen unsweetened strawberries
2 cups fresh raspberries or thawed frozen unsweetened raspberries
1 cup fresh blueberries or thawed frozen unsweetened blueberries (4 Cups thawed frozen berry mix, unsweetened)
1 (1.75 ounces) package no-sugar-needed pectin
3/4 cup Equal sugar substitute (or Splenda)
Mash berries by hand or use the food processor to make 4 cups of berry pulp (or just use your thawed frozen berries) Stir in pectin and let mixture stand for 10 minutes, stirring frequently Transfer to a large saucepan. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 1 minute more. Remove from heat and stir in Equal (or splenda). Skim off foam, if necessary. Immediately fill hot jars leaving 1/2 inch headspace. Seal with lids and rings and let stand at room temperature for several hours. Jars should seal on their own, if they don't seal, use these first. Keeps 2 Weeks in the fridge, or 3 Months in the freezer. You can also use plastic freezer containers for this. | | |
|
Reply
| | | From: Genie· | Sent: 10/9/2008 8:45 PM |
Cinnamon-Apple-Prune Jelly Yield: 64 Servings
Serving Size: 1 tablespoon each Ingredients - 4 large Granny Smith apples, peeled, cored, sliced
- 1 package (12 ounces) pitted prunes
- 1 cup unsweetened apple juice
- 1-1/2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon lemon juice
Directions - Combine all ingredients, except lemon juice, in large saucepan and heat to boiling. Reduce heat and simmer, covered, 10 minutes. Simmer, uncovered, 15 minutes longer or until most of liquid is absorbed and fruit is tender. Remove from heat and add lemon juice. Beat with electric mixer on high speed until smooth.
- Serve warm or transfer to storage container, cover, and store in refrigerator. Will keep for about 3 weeks.
Calories: 20
Protein: 0.2 g
Fat: 0.1 g
Carbohydrates: 5.2 g
Exchanges: FREE
Source: 1,001 Recipes For People with Diabetes
| |
|
|
|
Free Forum Hosting
Important Announcement
First
Return to Diabetic