Lemon Oatmeal Crispies
Ingredients| INGREDIENTES 2/3 cup vegetable oil 2/3 cup brown sugar 1/2 cup egg whites 2 tbsp lemon juice 2 tbsp grated fresh or finley chop- 1 ped dried lemon rind 1 tsp lemon flavoring 1 cup all-purpose flour 1 cup rolled oats 1/2 tsp baking powder 1/2 tsp baking soda 1 1/2 cup crispy rice cereal |
|
|---|
Place oil and brown sugar in a mixer bowl in a mixer bowl and mix at
medium speed until creamy. Add egg whites, lemon juice, rind and
flavoring, and mix at medium speed to blend well. Stir flour,
oatmeal, baking powder, and baking soda together to blend well; add
to creamy mixture while beating a medium speed. Stir in cereal. Drop
by the tablespoonfuls(level no.duooer) onto cookie ssheets left
ungreased or lined with aluminum foil. Bake at 350 for 8 to 10
minutes, or until cookies are lightly browned. Remove them to a wire
rack and cool to room temperature. Yield: 36 servings (36 cookies)
Food Exchanges per serving: 2/3 STARCH/BREAD EXCHANGE + 1 FAT
EXCHANGE Calories: 87, CHO: 11g, PRO: 1g, Fat: 4g, Na: 66mg,
Cholesterol: 0
Source: Desserts for Diabetics by Mable Cavaiani, R. D. Brought to
you and yours via Nancy O Brion and her Meal-Master
Servings:
36
Also see ...
Lemon Shaker Dressing
*1 serving: 2 Tablespoons. Tasty, very low calorie dressing be used as a marinade for vegetables and meat. Combine all ingredients in a pint jar; cover tightly and shake vigorously. Store in refrigerator. Shake before using. Food Exchange per serving: Up to 3 tablespoo (Upload by user)
*1 serving: 2 Tablespoons. Tasty, very low calorie dressing be used as a marinade for vegetables and meat. Combine all ingredients in a pint jar; cover tightly and shake vigorously. Store in refrigerator. Shake before using. Food Exchange per serving: Up to 3 tablespoo (Upload by user)
Lemony Chicken Salad
Bring chicken broth to a boil in small saucepan. Completely dissolve gelatin in boiling broth. Add water, pineapple, lemon juice, tarragon and white pepper. Refrigerate until slightly thickened. Stir in chicken, celery and red pepper. Spoon into 4 individual plastic contain (Upload by user)
Bring chicken broth to a boil in small saucepan. Completely dissolve gelatin in boiling broth. Add water, pineapple, lemon juice, tarragon and white pepper. Refrigerate until slightly thickened. Stir in chicken, celery and red pepper. Spoon into 4 individual plastic contain (Upload by user)
Lemony Summer Squash
Slice squash in 1/4" rounds. Heat oil in a non stick skillet and cook garlic 1 minute. Add squash and cook, stirring gently, until tender, about 4 minutes. Stir in remaining ingredients and heat through. Food Exchange per serving: 1 VEGETABLES EXCHANGE; CAL: 31; CHO: 0mg; (Upload by user)
Slice squash in 1/4" rounds. Heat oil in a non stick skillet and cook garlic 1 minute. Add squash and cook, stirring gently, until tender, about 4 minutes. Stir in remaining ingredients and heat through. Food Exchange per serving: 1 VEGETABLES EXCHANGE; CAL: 31; CHO: 0mg; (Upload by user)
| Advertisements |
Leningrad Special Buckwheat Pancakes
Blend flours, baking powder, and sugar substitute in bowl. Mix in egg, water, and melted margarine. Let batter stand for 10 minuteats. Melt 1 teaspoon margarine in a 10 in nonstick skillet over medium heat. Drop batter by the tablespoonful onto hot skillet. Allow pancakes to co (Upload by user)
Blend flours, baking powder, and sugar substitute in bowl. Mix in egg, water, and melted margarine. Let batter stand for 10 minuteats. Melt 1 teaspoon margarine in a 10 in nonstick skillet over medium heat. Drop batter by the tablespoonful onto hot skillet. Allow pancakes to co (Upload by user)
Lentil Vegetable Salad
Rinse lentils and place in a saucepan with broth, bay leaf, marjoram and thyme. Bring to a boil, reduce heat and simmer, uncovered, 30 minutes or until tender. Drain in a colander. Heat oil in a non stick saucepan and stir fry vegetables 3 minutes. Add lentils, hot pepper, water (Upload by user)
Rinse lentils and place in a saucepan with broth, bay leaf, marjoram and thyme. Bring to a boil, reduce heat and simmer, uncovered, 30 minutes or until tender. Drain in a colander. Heat oil in a non stick saucepan and stir fry vegetables 3 minutes. Add lentils, hot pepper, water (Upload by user)
Light Luscious Orange Bars Diabetic
Chill a small mixing bowl and beaters. In the top section of a double boiler, soften gelatin in the melted concentrated Orange Juice. Place over hot water,and stir until the gelatin is completely dissolved. Remove from heat and stir in the sugar and vanilla. Using cold beaters, (Upload by user)
Chill a small mixing bowl and beaters. In the top section of a double boiler, soften gelatin in the melted concentrated Orange Juice. Place over hot water,and stir until the gelatin is completely dissolved. Remove from heat and stir in the sugar and vanilla. Using cold beaters, (Upload by user)
Lima Beans Deluxe
Cook beans according to package directions, ommitting salt and fat. Drain and set aside. Melt margarine in a medium saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add milk; cook over medium heat, stirring constantly, unti (Upload by user)
Cook beans according to package directions, ommitting salt and fat. Drain and set aside. Melt margarine in a medium saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add milk; cook over medium heat, stirring constantly, unti (Upload by user)
Linzer Tart
Use blanched almonds or hazelnuts. Beat butter in large bowl until light and fluffy. Blend in egg yolks, juice concentrate, and vanilla. Combine flour, baking powder, salt, cinnamon, and allspice; mix well. Stir in almonds. Gradually add to butter mixture, mixing until well (Upload by user)
Use blanched almonds or hazelnuts. Beat butter in large bowl until light and fluffy. Blend in egg yolks, juice concentrate, and vanilla. Combine flour, baking powder, salt, cinnamon, and allspice; mix well. Stir in almonds. Gradually add to butter mixture, mixing until well (Upload by user)
Lo Cal Lemon Sherbet
Combine all ingresients in a large bowl and beat well. Receipe can be frozen in an ice cream maker or by dividing into 2 freezer trays and freeze until mushy. Pour into a large bowl and beat well. Repack into a container and freze until firm. Calories per 1/2 c serving 51 exchan (Upload by user)
Combine all ingresients in a large bowl and beat well. Receipe can be frozen in an ice cream maker or by dividing into 2 freezer trays and freeze until mushy. Pour into a large bowl and beat well. Repack into a container and freze until firm. Calories per 1/2 c serving 51 exchan (Upload by user)
Lo Cal Orange Freeze
Combine all ingresients in a blender and whip at high speed. Eat as is or freeze for later. This is a free item! source :diabetic dessert cookbook Reposted for you and yours via Nancy O Brion and her Meal Master strongServings: (Upload by user)
TAG: freeze, ,
Combine all ingresients in a blender and whip at high speed. Eat as is or freeze for later. This is a free item! source :diabetic dessert cookbook Reposted for you and yours via Nancy O Brion and her Meal Master strongServings: (Upload by user)
TAG: freeze, ,
Low Cal Carrot Cake
Preheat oven to 350^.Grease and flour a 3 quart tube pan. In a mixing bowl cream together the shortening,fructose and eggs until light and lemon colored. Add remaining ingredients except carrots and pecans.Beat well then stir in carrots and pecans. Pour batter into prepared (Upload by user)
Preheat oven to 350^.Grease and flour a 3 quart tube pan. In a mixing bowl cream together the shortening,fructose and eggs until light and lemon colored. Add remaining ingredients except carrots and pecans.Beat well then stir in carrots and pecans. Pour batter into prepared (Upload by user)
|
|
|
|
Low Cal Chocolate Cake
Preheat oven to 350^. Grease anf flour a 13 X 9" cake pan. Combine all ingredients in a mixing bowl and beat just until blended. Pour into prepared pan and bake for 40 45 miutes. Let cool. Recipe yields 24 servings @ 86 calories per serving Exchanges: 1/2 bread 1 fat (Upload by user)
Preheat oven to 350^. Grease anf flour a 13 X 9" cake pan. Combine all ingredients in a mixing bowl and beat just until blended. Pour into prepared pan and bake for 40 45 miutes. Let cool. Recipe yields 24 servings @ 86 calories per serving Exchanges: 1/2 bread 1 fat (Upload by user)
Low Cal Cocoa Mix
Mix ingredients well and store in an airtight container in a moderately cool place. Use 2 tbsp mix plus 6 ounces boiling water per serving of cocoa. variations: Mexican Cocoa: Add 2 3 teaspoons of cinnamon when mixing the total ingredients. or place a scant 1/8 tsp in a cup of c (Upload by user)
TAG: cocoa, serving, ingredients, place, ,
Mix ingredients well and store in an airtight container in a moderately cool place. Use 2 tbsp mix plus 6 ounces boiling water per serving of cocoa. variations: Mexican Cocoa: Add 2 3 teaspoons of cinnamon when mixing the total ingredients. or place a scant 1/8 tsp in a cup of c (Upload by user)
TAG: cocoa, serving, ingredients, place, ,
Low Cal Graham Crust
Combine ingredients in 9 inch pie tin and mix well with a fork. Press crumbs evenly around the edges and on the bottom of the pie tin. Bake at 350 for 6 minutes. Cool an fill as desired. Cut into 8 even portions. Nutritive value for 1 portion (1/8 of recipe) CAL 78; CHO 8 gm; PR (Upload by user)
Combine ingredients in 9 inch pie tin and mix well with a fork. Press crumbs evenly around the edges and on the bottom of the pie tin. Bake at 350 for 6 minutes. Cool an fill as desired. Cut into 8 even portions. Nutritive value for 1 portion (1/8 of recipe) CAL 78; CHO 8 gm; PR (Upload by user)
Low Cal Pumpkin Cheese Pie
Combine the softened cream cheese,2 T replacement(I use granulated fructose) vanilla and 1 egg in a bowl. stir well.Spread into bottom of the pie shell. Combine the pumpkin,milk and remaining ingredients in a mixing bowl or workbowl of processor. Beat or process until well blend (Upload by user)
TAG: shell, cheese, pumpkin, ,
Combine the softened cream cheese,2 T replacement(I use granulated fructose) vanilla and 1 egg in a bowl. stir well.Spread into bottom of the pie shell. Combine the pumpkin,milk and remaining ingredients in a mixing bowl or workbowl of processor. Beat or process until well blend (Upload by user)
TAG: shell, cheese, pumpkin, ,
Low Cal Strawberry Chiffon Pie
Combine water and gelatin. Let set for 5 minutes and then heat until gelatin is melted. Add Kool aid mix and sweetener to gelatin. Mix well and refrigerate until slightly thickened. Prepare whipped topping while gelatin is thickening. Refrigerate until needed. Add dry milk to th (Upload by user)
TAG: gelatin, strawberry, serving, refrigerate, whipped, ,
Combine water and gelatin. Let set for 5 minutes and then heat until gelatin is melted. Add Kool aid mix and sweetener to gelatin. Mix well and refrigerate until slightly thickened. Prepare whipped topping while gelatin is thickening. Refrigerate until needed. Add dry milk to th (Upload by user)
TAG: gelatin, strawberry, serving, refrigerate, whipped, ,
TAG: speed, medium, oatmeal, lemon, ,
Permalink--> In : Recipes - Low-carb