2oz glacé cherries chopped
½ pint cold tea
7oz polyunsaturated margarine
2oz ground almonds
10oz wholemeal flour
2tsp baking powder
2tsp mixed spice
3 eggs beaten
grated rind of one lemon
2oz blanched almonds chopped
Put all the dried fruit into a bowl, cover it with the cold tea and leave the fruit to plump up overnight.
Cream the margarine and ground almonds until the mixture has lightened in colour.
Sift the flour, baking powder and mixed spice into a bowl and gradually add the eggs and half the flour mixture to the creamed mixture.
Fold in the lemon rind and mixed nuts. Carefully fold the remaining flour into the fruit mixture to make a soft dropping consistency.
Pour the mixture into a greased and lined 20cm/8inch cake tin.
Bake the cake at 325ºF/170ºC/gas mark 4 for one hour.
Then reduce the heat to 275ºF/140ºC/gas mark1 for a further 1 – 1 1/4hours.
Cover the top of the cake with greaseproof paper if it is browning too quickly.
Test the cake in the usual way to see if it is done. When done leave in the tin to cool 2 hours before turning out.
To store the cake wrap in foil or leave it one day to mature and then freeze it.
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.
4 c. sliced apples
1/2 c. frozen apple juice concentrate, undiluted
2 t. cornstarch
1 tsp. cinnamon
Mix apples and all ingredients until well coated
Pour into pastry shell and top with pastry.
Bake at 425 degrees for 40 to 45 minutes.
Note: Apple juice will have sugar if you’re not careful, so if you go this route, don’t forget to test
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.
1 (9 inch) pie shell
6 packets granulated artificial sweetener (or equivalent)
1 teaspoon pumpkin pie spice
1 cup pumpkin puree
1 cup evaporated milk
Preheat oven to 350 degrees F (175 degrees C).
Whisk egg, sweetener, and pumpkin pie spice until well blended, about 2 minutes.
Add pumpkin and milk to egg mixture, and stir until smooth.
Pour mixture into pie shell.
Place pie on a baking sheet and bake in preheated oven for 30 minutes, or until set in center.
1 14 1/2 oz. evaporated milk
3 tbsp. cocoa
1/4 c. margarine
Liquid Sweetener to equal 1/2 c. sugar
1/4 tsp. salt
1 tsp. vanilla
2 1/2 c. graham cracker crumbs
1/4 c. nuts
Combine milk and cocoa in saucepan. Beat well.
Add oleo, sweetener, salt. Bring to boil. Remove from heat.
Stir in remaining ingredients except 1/4 cup graham crackers.
Cool about 15 minutes.
Divide mixture into 32 balls.
Roll in remaining cracker crumbs and chill.
2 c. cranberries
1 c. orange juice (can also substitute peeled chopped oranges
chopped nuts (optional)
Sweetener to taste
Grind together the cranberries and apples, using a sweet apple. (May also use blender).
Add orange juice, chopped nuts and sweetener to taste.
Refrigerate several hours before using.