1/2 c. unsweetened orange juice
24 unsweetened strawberries
Stevia or other sweetener to equal 2 tsp. Sugar
Blend in blender and freeze until firm.
1 sm. white onion
1 (8 oz.) can tomato sauce
2 c. water
1/4 c. Worcestershire sauce
1 tsp. salt (optional)
1 Tblsp. garlic powder
1 tsp. pepper
1/2 tsp. cinnamon
Honey to taste
In medium saucepan mince the onion and add the tomato sauce and Worcestershire sauce and blend well.
Add the remainder of the ingredients and bring to full boil.
Simmer on low heat for 15 minutes.
Refrigerate for 1 hour.
1 c. pureed strawberries
1 tsp. unflavored gelatin
1/4 c water
2 tbsp. lemon juice
1/2 granulated Splenda
1/2 c. nonfat dry powdered milk
1/2 c water
In small saucepan, into 1/4 cup water, sprinkle gelatin. Cook over low heat, stirring constantly until gelatin is dissolved.
Remove from heat; stir in strawberries, lemon juice, and Splenda, set aside.
In small bowl with mixer at high speed, beat powdered milk with 1/2 cup ice water until stiff peaks form; gently stir in gelatin mixture until well combined.
Pour into shallow pan; freeze 3 hours or until firm. Makes 8 servings.
2/3 c. oatmeal
2 c. wheat flour
1 tsp. salt
1/4 tsp. baking soda
2 tsp. Baking powder
1/3 c. applesauce
2/3 c. peanut butter
2 eggs or 1/2 egg substitute
3 tbsp. skim milk
4 tbsp. liquid sweetener
2 tbsp. sugar substitute
Sift flour, salt, soda, and baking powder.
Cream next 6 ingredients together add oatmeal, beat.
Add flour mixture, stir until it forms a ball; roll into 1 inch balls.
Place on ungreased cookie sheet.
Press down with glass.
Bake at 375 degrees for 10 minutes.
6 medium sweet potatoes or yam, boiled in skin until tender (about 20 – 30 minutes) (note that both potatoes and yams are healthy and safe to eat for diabetics, however yams do have much less sugar)
1/3 c raisins
1 T brown sugar
3 T sugar substitute
2 t cinnamon
1/2 t nutmeg
cloves if desired
1/3 c low-calorie margarine
1 cup cold water
Preheat the oven to 350°F.
Cool yams, peel, and slice lengthwise.
Place the yam slices in a covered baking dish.
Sprinkle the raisins over the yams.
In a separate bowl, mix the brown sugar, sugar substitute, and spices; sprinkle over the yams.
Dot with margarine and add water.
Cover the baking dish and bake for 30 minutes.
Remove the cover, then bake another 15 – 20 minutes.
6 c. nonfat milk
1 t. pure vanilla extract (you can use imitation but it will alter the taste)
1 small box sugar-free instant vanilla pudding mix
3 1/4 tablespoons Splenda sugar substitute
1/4 teaspoon nutmeg
pinch of cinnamon
Combine wet ingredients
Combine dry ingredients except cinnamon
Whisk the dry mix into the milk mixture until smooth.
Refrigerate 1 hour
Serve with a sprinkling of cinnamon on the top
As always care must be taken when planning your meals when you are diabetic. Watch your carbs and be sure you make adjustments as needed to your intake.