Diabetic Recipes (1)

1. Cream Cheese and Jelly Cookies
Ingredients
3/4 cup margarine, softened
1 package (8 ounces) reducedfat cream cheese, softened
2 1/2 teaspoons Equal for Recipes or 8 packets Equal sweetener or 1/3 cup EqualSpoonful
2 cups allpurpose flour
1/4 teaspoon salt
1/4 cup black cherry or seedless raspberry spreadable fruit

Method

Beat margarine, cream cheese and Equal in medium bowl until fluffy; mix in flourand 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 3inchcutter.

Place rounded 1/4 teaspoon spreadable fruit in center of each round; fold rounds in halvesand 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 lightlybrowned, 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

2. Diabetic Fruit Cookies

Ingredients
3 medium sized ripe bananas
1 1/2 cups coarsely chopped mixed dried fruits (such as dates, apricots and raisins)
1/3 cup peanut or safflower oil
1 teaspoon vanilla
1/8 teaspoon salt
1/2 cup chopped nuts (walnuts, almonds or pecans)
1 1/2 cup rolled oats
1/2 cup uncooked oat bran

Method
Preheat oven to 350F. Grease 2 large cookie sheets. Mash bananas in large bowl until smooth (You should have about 11/2 cups). Stir in oil, vanilla and salt. Add oats, oat bran, mixed fruits and nuts; stir well to combine. Drop by rounded measuring tablespoonfuls onto prepared cookie sheets, about 1 inch apart. Flatten out slightly with back of spoon.
Bake about 2025 minutes or until bottom and edges of cookies are lightly browned. Transfer cookies onto wire rack to cool completely. Store in refrigerator.

Yield: 24 servings
105 calories per cookie, Protein 2 g , Fat 5 g , Carbohydrates 14 g , Sodium 14 g,
Cholesterol O mg.

3. Fruity Sweet Potatoes

Ingredients
4 medium sweet potatoes, unpeeled
1 teaspoon lowfat margarine
1/4 cup unsweetened pineapple juice
2 tablespoons lowsodium chicken broth
1 tablespoon chopped pineapple
Pinch of cinnamon
Pinch of grated nutmeg
Pinch of allspice
Nonstick cooking spray

Method

Preheat oven to 375 degrees F. Boil the potatoes in a pan until tender, about 30 minutes. Remove skins. In a large bowl, mash the pulp. Add the margarine, fruit juice and broth and whip until fluffy. Add the chopped pineapple and spices. Coat a 1quart baking dish with nonstick cooking spray. Transfer the potato mixture to the dish. Bake 30 minutes or until lightly browned.

Makes 8 servings.
Nutrition information per 2/3 cup serving: 116 calories; 0.7g fat (0.2g saturated fat; 5% of calories from fat); 0.1mg cholesterol; 23mg sodium; 26.1 g carbohydrate; 2.7g fiber; 1.8g protein Exchange value: 1 1/2 starch Fruity Sweet Potatoes 14