In large saucepan, over medium heat, heat 5 cups milk, Egg Beaters and sugar until thickened, stirring constantly. Remove from heat; stir in vanilla and rum extract. Cover; chill. Just before serving, stir in brandy if desired; thin to desired consistency with remaining ski

SOURCE: Lean and Lucsious and Meatless, volume 3 in the series, by Bobbie Hinman and Millie Snyder, copyright 1992, ISBN No1 55958 110 7. MM format by Ursula R. Taylor. Combine milk, cornstarch and vanilla in a small bowl and stir until conrstarch is dissolved. In a shallow pan

Eggplant dip is popular in many Mediterranean countries. In the West it is often called poor man s caviar. It s good with raw vegetable dippers or on crisp Melba toast. Prick whole eggplant in several places with a fork. Place in a baking pan and bake in 400 F oven for 30 m

Wash eggplant and parsnip. Slice eggplant across the width in 1/2 inch segments. Discard stem. Slice parsnip across the width in 3/8 inch segments. Discard stem. Arrange eggplant slices on nonstick baking pan or dish. Arrange parsnip slices evenly across top of eggplant slices.

Place eggplant in a saucepan with water to cover. Add salt, and cook 8 to 10 minutes or until tender. Drain and cool. Add cheese and next 5 ingredients. Place mixture in a 2 quart casserole coated with cooking spray. Bake at 350 degrees for 30 minutes; serve immediately. Yield:

Saute the onion in the oil in a saucepan until the onion is tender. Add the tomato paste, water, oregano, parsley and salt. Simmer over low heat for 10 minutes. Cut the eggplant (or zucchini) into 1/4 inch thick slices. Arrange one layer of eggplant slices in the bottom of

Brown the eggplant in butter. Add salt and pepper. Heat tomatoes in a separate pan and pour over eggplant. Sprinkle with chopped chives. Food value entire recipe Carbohydrates 15 grams protein 2 grams fat 8 grams calories 100 gm=grams Posted 09 13 93 by LAURIA BROWN on

Melt margarine in a small heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 min, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat, and set aside. Combine pepper

Comine English peas, lettuce, spinach, green onions, bouillion granules, chervil and pepper in a large saucepan; stir in water. Cover and bring to a boil; reduce heat, and simmer 20 minutes. Process mixture to saucepan, and stir in milk. Cook over medium heat, stirring frequentl

Have you got a recipe for Low Cal English Trifle? Just in case (Takes up to two days to prepare properly) Break angel cake in medium size pieces, spread each with small amount of Raspberry Jam, arrange in straight sided glass bowl. Pour over the sherry and weight do

CRUST: Blend crust ingredients thoroughly and press over bottom and halfway up sides of 9 inch springform pan sprayed with non stick coating. Bake in preheated 350^ oven 8 minutes. Cool. FILLING: Combine evaporated skim milk and 3 packets Equal; freeze 30 minutes or until s

Cream margarine, sugars and dry sugar substitute together at medium speed until light and fluffy. Add egg whites, flavorings, and water, and mix at medium speed for 30 seconds, scraping down the bowl before and after adding egg whites, flavorings, and water. Stir flour, baking

EXCHANGES FOR SPECIAL FOODS brewer s yeast, 3 Tblsp = 1 bread; carob flour, 1/8 cup = 1 bread; kefir, 1 cup = 1 milk plus 1 fat; miso, 3 Tblsp = 1 bread plus 1/2 lean meat; sea vegetables, cooked, 1/2 cup = 1 vegetable; soy flour, 1/4 cup = 1 lean meat plus 1/2 bread; soy grits

Heat oven to 350^F. In a food processor or blender grind garbanzo beans, lemon and onion. Remove and add flour, wheat germ, parsley, sesame seed, pepper and garlic powder. Form into 20 falafel balls. Heat oil in a large baking dish, then add falafel and bake 15 min, stirring oc

Preheat oven to 375 F. Cream margarine and sweetener. Sift baking powder, salt, flour, then add alternately with skim milk to creamed mixture. Add almond extract, and beat egg whites until stiff peaks form, and fold in. Pour into 2 well greased 9" layer pans. Bake about 30

Stir brown sugar and cinnamon into cooked oatmeal. Add apple chunks, raisins, and chopped nuts. Serve hot. From One Meal At A Time by Martin Katahn Food & Wine RT [*] Category 7, Topic 8 Message 358 Sat May 29, 1993 A.ENGLISH [Al & DianeE] at 23:13 EDT br

Food exchanges per serving: 4 MEATS EXCHANGES + 2 STARCH/BREADS EXCHANGES + 2 FATS EXCHANGES; PRO: 14gm; FAT: 13gm; CAR: 36gm; Source: Vegetarian Cooking for Diabetics by Patricia Mozzer Brought to you and yours via Nancy O Brion and her Meal Master.   &nbs

Combine milk, dates, and salt in a small saucepan; bring to a boil. Gradually stir in farina and vanilla. Reduce and simmer, stirring constantly, 2 3 mins or until thickened. Remove from heat; add margarine and sugar substitute, stirring until margarine melts. Spoon mixture into

Saute onions and garlic in olive oil until tender. Add tomatoes, beans, water and grain. Season with herbs and spices of your choice. Cook until the grain is tender. Serve with tossed salad. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE (I would cut b

Add flour to skim milk; beat or stir until smooth. Place broth or drippings and onion in saucepan; heat to boiling. Add flour milk mixture to broth very slowly, stirring constantly; season to taste. Reduce heat; cook 5 minutes, stirring constantly. Yield: 1 cup Each serving: 2 t

Saute onion and celery in margarine in saucepan until tender. Add remaining ingredients; bring to a boil. Lower heat; cover and simmer about 20 minutes or until rice is tender. Remove from heat; toss lightly with a fork. Replace cover and let rice stand until dry, about 5 to 10

Combine crumbs with melted margarine and water; add spices and sugar replacement, if desired. Spread dough evenly in 8 10 inch pie pan, pressing firmly onto sides and bottom. Either chill until set, or bake at 325F for 8 10 minutes. 1 serving w/ graham cracker = 1 bread, 1

Preheat skillet(non stick) and saute onion in oil. Add mushrooms and saute about 2 minutes, stirring constantly, until mushrooms wilt. Spread half of fillet slices on mushrooms; sprinkle with salt and pepper; and remaining fillet; sprinkle these with salt and pepper. Add celery,

Mix vinegar or lemon juice with milk for sour milk and set aside. If using powdered skim milk, use almost 2/3 cup powder and enough water to make 1 1/2 cup milk. Stir, then add lemon juice, then add enough water to make the 1 3/4 cup measure. If you do not have all the diff

Combine sugar, water, Sweet n Low, egg whites, and cream of tartar in top of a double boiler and beat at high speed for 1 minute. Set over simmering water in the bottom of the double boiler. Continue to beat at high speed for 4 5 minutes or until soft peaks form. Remove from hea

This version of the popular Italian flat bread gets a head start from thawed frozen bread dough. It takes 25 minutes to prepare and bakes in 8 minutes. Cut dough into 6 equal pieces. On a lightly floured board, roll each piece into 5 to 6 inch circle. Lightly spray three 12 by

Mix egg whites, sugar and salt thoroughly with spoon. Mix in remaining ingredients, except fortunes. Cover bowl with plastic wrap and chill for 30 minutes. Preheat oven to 350 F. Grease baking sheet. Have clean white cotton gloves ready to use when folding and shaping the h

These are good on basic whole wheat bread, but try having them in Syrian flat breads, or as open face sandwishes heated up in the oven. On hot days these combinations make a cook lunch served on a bed of lettuce with cracker or muffins on the side. Food Exchanges per serving: b

Preheat oven to 375^F. Mix all ingredients except biscuits. Boil gently 5 minutes. Put about 3/4 cup mixture each of 8 individual baking dishes; top each with biscuit. (this seams to be a lot of work, why not try one bakig dish) Bake until biscuit are dark golden brown (about 20

Preheat oven to 375F. Mix all ingredients except biscuits. Boil gently 5 minutes. Put about 3/4 cup mixture into each of 8 individual baking dishes and top each with biscuit. (NOT ME!! I hate doing dishes!!) Bake until golden brown (about 20 minutes). Serve at once, Food Exchang

Combine ingredients. Refriegerate. Shake well berfore serving. Food Exchange per serving: FREE FOOD Source: Sugar Free...That s Me by Judith S. Majors. Brought to you and yours by Nancy O Brion and her Meal Master     strongServings:1/strong

Directions: Put all ingredients in a home freezer and freeze according to instructions. Makes 16 1 Cup Servings. Exchanges: Each Serving equals 1 Milk and 3/4 Fruit. Calories: 125 From Files of A.Broaddus 6/24/93     strongServings:16/strong

Combine evaporated milk, cornstarch, sugar replacement and chocolate chips in saucepan. Cook and stir mixture is thick and chocolate chips are melted. Whip cream cheese until light and fluffy. Beat in chocolate/mixture. Stir in vanilla extract. Turn into buttered 8 in square ba

Add rice to 1 c. water. Boil 5 minutes; drain well. Blend rice, ground round, egg, onion, garlic, parsley, and nutmeg; form into small meatballs. Add wine to broth; bring to boil. Drop meatballs into hot broth, one to at time. Bring to boil again; reduce heat. Simmer 20 minutes.

Preheat OVEN TO 350 f. Sift together flour, baking powder, and salt. Beat egg yolks in a small bowl, rapidly, until very thick and lemon colored, adding almond and vanilla flavorings during the beating. With clean beaters, beat the egg whites until stiff and shiny; begin to add

FROM: Shelley Rodgers The good news: these luscious cookies are not off limits to some diabetics and others who must restrict their sugar intake. Prep time: 10 minutes Baking time: 10 minutes Preheat oven to 350~. Lightly coat 2 cookie sheets with vegetable co

Combine egg yolks, sugar replacement and salt in top of double boiler. Beat until frothy. Beat in milk and add vanilla bean. Cook and stir over simmering water until mixture is thick and vanilla bean is dissolved. Cool completely. With electric beater, beat well, and then fold i

Combine egg yolks, sugar replacement and salt in top of double boiler. Beat until frothy. Beat in milk and add vanilla bean. Cook and stir over simmering water until mixture is thick and vanilla bean is dissolved. Cool completely. With electric beater, beat well, and then fold

Cream margarine and sugar replacement; add egg. Stir in remaining ingredients. Spoon into greased muffin tins, filling no more than two thirds full. Bake at 400F for 25 minutes, or until done. For those who like spices, you may add cinnamon, nutmeg, ginger, cloves to the mix j

Combine first 4 ingredients in medium mixing bowl. Add corn, egg, oil, and buttermilk, stirring well. Pour batter into 8 nonstick muffin cups. Bake at 475 degs for 20 25 mins or until brown. From: Cookbook for Diabetics and their Families Each serving: 1 Muffin; Each s