Combine 1/4 cup of the water, 1 tablespoon of the sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Fit processor with steel blade. Measure flour, butter, remaining sugar and salt into work bowl. Process until mixed, about 15 seconds. Turn on p

Place water, dry milk, and yeast in mixer bowl; mix lightly and let set for 5 minutes. Add 1 1/2 c flour to liquid. Mix at medium speed, using dough hook for 4 minutes. Add ginger, oil, salt, cinnamon, sweetener, and 1 1/2 c flour to batter and mix at low speed, using dough hook

Place water, dry milk, and yeast in mixer bowl; mix lightly and let set for 5 minutes. Add 1 1/2 c flour to liquid. Mix at medium speed, using dough hook for 4 minutes. Add ginger, oil, salt, cinnamon, sweetener, and 1 1/2 c flour to batter and mix at low speed, using dough hook

Combine ingredients and mix well Return to container and refrigerate except when it is being used. 1 tsp/serving. Each serving 1 fat exchange, 34 calories 4 gm fat, 47 mg sodium Source: The New Diabetic Cookbook by Mabel Cavaiani, Contemporary Books Shared but not test

Place in pan in order recommended by breadmachine manufacturer. Use RapidBake cycle or standard. NUTRITIONAL INFORMATION: Calories: 217 Protein 11%, Cholesterol 8 mg Carbohydrate 59%, Sodium 240 mg, Fat 30% (per 2 oz serving equivalent 2 Breads Diabetic Diet) Ada

Combine sugar replacement,water & gelatin in a saucepan.Bring to a boil, reduce heat and simmer for 5 minutes. Cool slightly and then add in the juices. Transfer to freezer trays and freeze until mushy. Scrape into mxing bowl and beat until just loosened. Return to freezer t

Mix together cocoa and boiling water to blend and set aside to cool to room temperature. Cream margarine at medium speed until light and fluffy. Add sweetener and vanilla to creamed misture, along with cooled cocoa mixture. Mix at medium speed until well blended. Beat egg whites

Combine cooked rice, cocoa, sugar replacement, vanilla and egg yolks in mixing bowl. Stir to blend completely. Beat egg whites with salt and cream of tartar into stiff peaks. Gently fold eggs whites into cocoa mixture. Pour into a greased 1 qt. baking dish. Bake at 350 degrees

Drain beans, saving liquid. Combine this liquid with vinegar in a saucepan. Add mixed pickling qpice, either loose or in a small cheesecloth bag. Bring to a boil, cover, reduce heat to low, and simmer gently for 10 minutes. Meanwhile, mix all the vegetables in a bowl. Remove liq

In a heavy, 3 quart saucepan, bring water and salt to a boil. Slowly pour cornmeal into saucepan so that water does not stop boiling, stirring to keep smooth. Reduce heat and simmer 20 to 25 minutes, stirring often until mixture is stiff. Meanwhile, in a small saucepan, heat tom

Combine all ingredients, except vegetable cooking spray. Pour into baking dish coated with vegetable cooking spray. Bake at 325F for 35 to 40 minutes, or until firm. Food Exchange per serving: 1 STRACH/BREAD EXCHANGE + 1 FAT EXCHANGE CAL: 55 Source: The Complete Diabetic C

1. Combine all ingredients in mixing bowl; mix well. 2. Turn into nonstick baking dish. 3. Bake at 350 F for 45 min. or until light brown and "set". 3/4 cup serving 1 bread exchange, 1/2 fat Source: Cookbook for Diabetics & their families, U of Alabama 19

Saute onion and garlic in margarine in a large saucepan until tender. Add salt, basil, chili powder, oregaro, thyme, and pepper, stirring well. Stir in tomatoes and beans. Simmer, uncovered, 10 to 15 minutes. Serve hot. Food Exchange per serving: 1 STARCH EXCHANGE; CAL: 76; CHO:

*Couscous is available in large supermarkets or specialty stores Place the couscous in a large bowl; stir in the boiling water. Cover and let sit for 10 to 15 minutes, stirring once or twice with a fork to fluff. Steam the carrots, pepper, and green beans until just tender.

Yield 12 servings 1/2 C ea. Each serving may be exchanged for: 1 Bread, 1 Low Fat Meat Combine carrots, onion and margarine in non stick skillet; cook on medium heat until tender. Add mushrooms and cook 5 minutes; set aside Combine remaining ingredients, except parsley, i

Mix the burgers ingredients together; form into burgers of equal size about 1/4 inch thick without compacting the meat. Sprinkle the seasoning mixture of spices on both sides of patty. Grill or broil, 4" from souce of heat, for 3 minutes on each sides for medium rare pattie

Combine the crab meat, pimento, and celery in a mixing bowl. Crumble the slices of bread and add to the mixture. Gently add the egg white, yogurt, Worchestershire sauce, cayenne, mustard, salt, and lemon juice. Place in a sprayed casserole dish. Top with a sprinkle of paprika. B

Drain the liquid from the crabmeat into a small microwave bowl or measuring cup. Stir in the cornstarch until dissolved. Stir in the marjoram and garlic salt. With the microwave on HIGH, cook for 30 seconds. Stir and return to the microwave for 30 more seconds if the mixtur

In small bowl pour boiling water over cracked wheat; let stand 15 minutes. Drain excess water; set aside. Dissolve yeast in warm water. In lare bowl combine milk, margarine, brown sugar, salt, carrot, and egg. Add dissolved yeast and cracked wheat. The margarine may not melt com

Combine cranberry juice, orange concentrate, and sugar substitute in a large bowl; stir well and chill. Add soda to fruit juice mixture just before serving. Serve over crushed ice. From: Cookbook for Diabetics and their Families Each Serving: 1/2 cup; One serving may b

Shred the apple in a food processor or with a hand grater. Quarter the orange and combine with the cranberries in a food processor or food grinder. Process until coarsely chopped. Blend the apples, cranberry mixture, coriander, and sweetener together. Cover and refrigerate until

Combine sugar, cornstarch and salt in medium size saucepan. Beat together egg yolks, juice concentrate and water in small bowl. Gradually stir into cornstarch mixture until smooth. Bring to boiling over medium heat, stirring constantly; cook 1 minute more. Remove from heat; sti

Wash and pick over cranberries, discarding any that are soft. Place in a deep saucepan and add fruit juices. Cover and simmer for about 20 minutes, until fruit is soft. Mash to break up any berries left whole. Strain in food mill to remove seeds. Return to saucepan and heat

This is half of the original recipe with pan size adjusted. Combine the cranberries, oranges, raisins, and brown sugar in a mixing bowl. Set aside. Cream the margarine until light and fluffy. Add egg and beat well. Blend in the vanilla. Gradually add the dry ingredient

You may use commercial or home made cranberry sauce but not artifically sweetened sauce (muffins will not rise.) . Original recipe in The Lighthearted Cookbook by Anne Lindsay published in 1988 in Canada used whole wheat flour, and 1/2 cup buttermilk or low fat plain yogurt rath

Wash cranberries, removing stems and soft berries. Cook according to package instructions until berries are soft. My Note: 2 Tbsp. regular sugar would add 96 calories and 24.8 gm carbohydrate to the total recipe (6 calories, 1.55 gm carbohyrate per serving.) Add while cranb

Combine the juice and cranberries in a saucepan. Cook over medium heat just until the berries "pop." Add the remaining ingredients and cook until the mixture is thick. Serve hot over baked ham (or with turkey.) 1/4 cup 41 calories, 1 fruit exchange 10 grams carb

Cook the rice in the water until tender, about 1 hour. Saute the remaining ingredients in a skillet until the celery and onion are tender. Add the rice and stir to blend. Use as a stuffing in one small chicken. 1/4 recipe 88 calories, 1/2 bread, 1/2 fruit, 1 fat exchange

6 Sweet Potatoes 1/2 c Frozen Orange Juice Concentrate 2 c Cranberries, fresh or frozen Equal Sweetener, to taste (optional) Bake the sweet potatoes in a 400 degree oven for about 40 minutes, or until they are soft. Combine the orange juice concentrate and cranberries i

1/2 c Wild Rice, uncooked 1 c Water 1/4 c Raisins, dark or golden 5 Green Onions (scallions), chopped 1 tb Vegetable Oil 1/2 c Celery ~or Fennel Bulb, chopped 1 c Cranberries, fresh or frozen 1 ts Orange Rind, grated 1/2 t Dried Thyme Put the wild rice in a saucepan. Add t

SOURCE; Home Swwet Home With Equal cookbooklet, The NutraSweet Co., copyright 1994. Equal, NutraSweet and the Nutrasweet symbol are registered trademarks of The NutraSweet Co. MM Format Ursula R. Taylor. Beat margarine, cream cheese, and Equal Measure in medium bowl until fl

Cream together shortening, cream cheese, fructose and sugar replacement. Add egg and water, beating well. Sift together flour, baking powder and salt, and add to creamed mixture. Mix until thoroughly blended. Shape into a roll, 1 1/2 in. (3.75 cm) in diameter. Refrigerate at lea

Use one or a combination of: asparagus, broccoli, carrots, cauliflower, celery, mushrooms, onions, string beans. Cook vegetables, drain well and chop into small pieces. Use within 30 minutes or refrigerate them. Place broth in a saucepan and bring to a simmer over mode

3 cups mix = equivalent to nine 10 oz cans of soup. Combine all ingredients. Mix and store in airtight container. To use, combine 1/3 cup mix with 1 1/4 cup water in a saucepan. Cook and stir until thickened. Add 1/4 cup chopped celery OR 1/4 cup chopped fresh mushrooms if

* or add about 1/3 cup skim milk powder to half a cup of milk, stir and fill the cup up to 1 cup mark. Combine water, 1 cup of the cranberry juice cocktail, cranberries and gelatin in a small saucepan. Stir to mix slightly. Allow to rest for 5 minutes or until gelatin softe

In the top of a double boiler, melt coating over hot, noit boiling, water. Add cereal and seeds. Blend together thoroughly, then pour onto waxed paper and spread thinly. Let stand until firm. Break into pieces. Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright MC

Preheat oven to 425 F (210 C) and grease 12 cup muffin pan. Combine Bisquick and 1/4 cup artificial sweetener. Make a well in centre of mixture and add sour cream and egg all at once. Beat with a fork until all ingredients are well combined. Gently fold in fresh blueberries. b

Cook raisins till soft. Drain water, + raisins to applesauce & eggs, sweetener, cooking oil. Mix well, blend baking soda flour + remaining ingredients. Bake 350 Degrees in 8" x 8" or 9" x 9" pan. Posted on Prodigy DESSERTS & SWEETS on 12/10/92 by NAN

Mix all ingredients. Beat until smooth. Spread on Cake. Frosts one cake. From: Jeffrey Dean Date: 11 18 93     strongServings:1/strong  

Place all ingredients in a blender and process until smooth. Chill before serving. Food Exchange per serving: FREE; CAL: 11; CHO: 0mg; CAR: 2g; SOD: 50mg; FAT: 0g; Makes about 3/4 cup; 12 servings (1 tb each) Source: Light & Easy Diabetes Cuisine by Betty Marks Brought