If you think that having Diabetes mean nothing sweet to eat,

Have I got news for you!!!

APPLE COBBLER
–E.C., Spring City, Texas

4 cups sliced peeled apples (about 3 large)
3/4 cup water, divided
1 tablespoon lemon juice
Pinch salt
1 tablespoon cornstarch
Artificial sweetener equivalent to 2 tablespoons sugar
1/2 teaspoon ground cinnamon

TOPPING:
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 teaspoons shortening
5 tablespoons skim milk

Put the apples, 1/2 cup water, lemon juice and salt in a microwave-safe 8-in. x 4-in. x 2-in. loaf pan. Microwave on high for 3 minutes. Stir, then cook 3 minutes more. Combine the cornstarch, sweetener, cinnamon and remaining water; stir into hot apples. Microwave for 1 minute. For topping, combine flour, baking powder and salt in a bowl. Cut in shortening until mixture forms small crumbs. Stir in milk with a fork. Drop by heaping teaspoonfuls onto hot apple mixture. Bake at 400° for 20-25 minutes. Yield: 4 servings.

Editor's Note:
This recipe was tested in a 700-watt microwave oven. Use an artificial sweetener recommended for baking, such as Sweet 'N Low or Sweet One.

Exchanges:
1 Starch, 1 Fruit, 1 Fat

Nutritional Information
Serving Size: 1/4 recipe
Calories: 180
Sodium: 216 mg
Cholesterol: 0
Carbohydrate: 35 gm
Protein: 3 gm
Fat: 5 gm

PEANUTBUTTR COOKIES

Ingredients:
1 cup margarine
2 tablespoons sugar substitute
1 teaspoon vanilla extract
2 tablespoons water
2 cups all-purpose flour
1 egg white
1/2 cup chopped roasted peanuts

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2.Beat margarine and sugar till fluffy. Add vanilla, water, and flour, mixing well. Refrigerate 1 hour.
3. Form into 1 inch balls, dip into beaten egg white and roll into peanuts.
Place on ungreased cookie sheets. Bake 10 to 12 minutes. Store in an airtight container.
Makes 54 cookies

SUGAR-FREE CHEESECAKE

1-1/4 cups vanilla wafer crumbs
4 Tbsp. margarine, melted
1 tsp. Equal Measure or 3 packets Equal sweetener
2 packages (8 oz. each) reduced fat cream cheese, softened
1 package (8 oz.) fat-free cream cheese, softened
5-1/2 tsp. Equal Measure or 18 packets Equal sweetener
2 eggs
2 egg whites
2 Tbsp. cornstarch
1 cup reduced fat sour cream
1 tsp. vanilla
1 pint strawberries, sliced (optional)

Mix vanilla wafer crumbs, margarine, and 1 tsp. Equal Measure in bottom of a 9-inch springform pan. Reserve 1 Tbsp. of crumb mixture. Pat remaining mixture evenly on bottom and 1/2-inch up side of pan. Bake in preheated 350F oven until crust is lightly browned, about 8 minutes. Cool on wire rack.

Beat cream cheese and 5-1/2 tsp. Equal Measure in a large bowl until fluffy; beat in eggs, egg whites, and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture into crust in pan. Place cheesecake in roasting pan on oven rack; add 1-inch hot water to the roasting pan. Bake in preheated 300F oven just until set in the center, 45 to 60 minutes. Remove cheesecake from roasting pan, sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight. Remove side of pan; place cheesecake on serving plate.
Serve with strawberries.

TRIPLE CHOCOLATE PIE

155 calories, 4g fat

2 1/2 Ounces sugar-free chocolate candy bar
2 tablespoons reduced-calorie margarine
1 1/2 teaspoons vanilla extract, divided
1 1/2 cups crisp rice cereal, toasted
1/2 cup evaporated skimmed milk
1 teaspoon cornstarch
3 tablespoons sugar-free, fat-free chocolate ice cream, softned
Sugar-free chocalate curls (optional)

Insructions:
1. Line a 9-inch pieplate with aluminum foil; fold under edge of pieplate. Set aside.
2. Combine chocolate bar and margarine in top of a double boiler; bring water to a boil. Reduce heat to low, and cook until chocolate and margarine melt, stirring occasionally. Remove from heat; stir in 1 teaspoon vanila and cereal.
3. Spread mixture over bottom and up sides of pieplate. Cover and freeze 45 minuts. Peel foil from chocolate shell; return shell to pieplate. Cover pie shell; return to freezer.
4. Combine milk and cornstarch in a sauspan. Add chocolate topping, stirring well. Bring to a boil; cook, stirring constantly, 1 minute or until thickend. Remove from heat; stir in remaining 1/2 teaspoon vanilla. Cool completely.
5. Spread 2 cups ice cream in pie shell; freeze 30 minutes. Remove from freezer, and top with remaining ice cream. Cover and freeze at least 8 hours.
6. Let stand at room temperature 5 minutes before serving. Garnish with sugar-free chocolate curls, if desired.
Yield: 10 servings.

To make chocolate curls:
melt 3 squares sugar-free chocolate.
Pour onto wax paper;
spread to a 3-inch-wide strip.
Let stand until cool but not firm.
Pull a vegetable peeler slowly across chocolate, letting chocolate curl up on top of peeler.
Chill until firm.

KEY LIME PIE:

Filling:
1 Packet Knox Unflavored Gelatin
-Lime zest
3 tb Lime juice
Thin lime slices
1/2 c Boiling water
1 c Evaporated skim milk
9 1-gram packets Equal
1 ts Vanilla
Juice of 1 1/2 limes
2 dr Green food coloring
1 9-inch graham cracker

Sprinkle gelatin over lime juice and let it stand for i minute. Add boiling water and sweetener to gelatin mixture and stir until gelatin is dissolved. Refrigerate about 45 minutes or until slightly thickened. Combine milk and vanilla and freeze 30 minutes. Remove from freezer and whip at high speed until stiff. Stir lime juice and food coloring into whipped milk. (Save remaining 1/2 lime for garnish.) Slowly blend gelatin mixture into whipped milk. Spoon pie filling into crust. Chill until firm. Garnish with lime zest and lime slices. Cut into 8 even portions and serve 1 portion per serving.

Nutritive value per serving:
111 calories;
14 gm. cholesterol;
4 gm. protein;
5 gm. fat;
130 mg. sodium

Food Exchanges per serving:
1 bread,
1 fat

PUMPKIN CHEESE PIE
by Nancy O'Brion

1 Unbaked pie shell

Filling:
8 oz Cream cheese softened
2 tb Granulated sugar replacement
1 ts Vanilla extract
1 Egg
1 1/2 c Unsweetened pumpkin puree
1 c Evaporated skim milk
2 Eggs
2 tb Granulated suagr replacement
1 ts Cinnamon
1/4 ts Ea ground nutmeg & ginger

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 blended. Careful pour mixture over prepared shell. Bake in a 350^ oven for 65-70 minute or until a tester comes out clean.

Calories per 1/8 pie-293
Diabetic exchanges:
for the shell 1 bread 1 fat
for the filling:
1 high-fat meat,
1 fat,
1/2 fruit

STRAWBERRY RHUBARB PIE
Shared by Elizabeth Rodier

3 tb Margarine
1/4 c Sugar
1/4 ts Cinnamon
1/4 ts Salt
1 Egg yolk
3 tb Lemon juice
1 ts Lemon peel
1 9-inch unbaked pie shell
3 Egg whites, beaten stiff
1 c Skim milk
3 lg Sweet potatoes, cooked, mash
Use about 1 1/2 pounds sweet potatoes.

Heat oven to 350 F. Beat together margarine, sugar, and salt. Add egg yolk, lemon juice, lemon peel and cinnamon. Stir in sweet potatoes and milk. Mix well. Fold in egg whites; pour into pie shell. Bake for 40 to 50 minutes or until knife inserted in center comes out clean. To reduce saturated fat, use a homemade pie shell made with vegetable oil.

NUTRITION FACTS:
1/8 wedge - 263 calories,
2 starch exchanges,
2 fat 6 grams protein
, 13 grams fat,
32 grams carbohydrate,
3 grams fiber
296 mg sodium,
524 mg potassium,
34 mg cholesterol

BANANA MILKSHAKE
by Jeanine DuBois

ingredients:
1 banana, frozen
3/4 cup 1% milk
fresh ground nutmeg to taste
1 packet Equal® ( NutraSweet® as sweet as 2 teaspoons sugar)

instructions:
Fully freeze the banana. Thoroughly purée in a blender or food-processor all ingredients. Serve immediately. Makes one portion.

CARROT CAKE
by Jeanine DuBois

ingredients:
6 egg whites or 1 cup egg substitute
1 cup apple juice concentrate
2/3 cup canola or safflower oil
1/4 cup water
3 cups unbleached white flour
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon lite (or regular) salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 cups raisins
2 cups carrots (4-6 medium)

 instructions:
Preheat oven to 350 degrees. Stir together egg, apple juice concentrate, oil, and water. Set aside. Sift together dry ingredients: flour, baking powder, baking soda, lite salt, cinnamon, and nutmeg. Put raisins in warm water to plump. Meanwhile, grate carrots, and spray 2 round 9" cake pans with non-stick pan spray.
Gently stir wet ingredients into dry ingredients just until moistened. Drain raisins, and fold in carrots and raisins. Pour into cake pans, and bake at 350 degrees for 25 to 30 minutes. Then reduce heat to 325 degrees for 8 to 12 more minutes.
Serve cooled

CHOCOLATE BANANA MOUSSE
K Young

Ingredients:
1-oz. sq. (28-g sq.) unsweetened chocolate
1 cup (250 mL) evaporated skim milk
3 tblsp (45 mL) granulated sugar replacement
2 egg yolks
1/4 tsp (1 mL) salt
1 tsp (5 mL) vanilla extract
2 bananas (sliced)

Instructions:
Combine chocolate, 1/4 cup ( 60 mL) of the milk and the sugar replacement in top of double boiler. (Chill remaining milk in freezer.) Cook and stir over simmering water until chocolate melts. Pour amount of hot chocolate mixture over egg yolks and beat well. Pour egg mixture into chocolate mixture on top of double boiler. Stir in salt. Cook and stir over hot water until mixture thickens. Cool completely. Scrape cold or slightly frozen milk into mixing bowl and beat until very stiff. Fold chocolate mixture into stiffly beaten milk. Fold in vanilla and banana slices. Spoon into mould, freezer tray or individual cups and freeze until firm.

Yield 8 servings:
Exchange 1 serving: 1 bread, 1 fat
Calories 1 serving: 69

FRUIT COOKIES
K Young Ingredients:
1/2 cup (60 mL) margarine
4 tsp (20 mL) granulated sugar replacement
2 eggs
2 cups (500 mL) flour (sifted)
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1/2 tsp (2 mL) nutmeg
1/4 cup (60 mL) hot apple juice
1/4 cup (60 mL) raisins (chopped)
1/4 cup (60 mL) currants

Instructions:
Cream together margarine and sugar replacement. Add eggs; beat until fluffy. Combine flour, baking soda, salt and nutmeg in sifter; add alternately with hot apple juice to creamed mixture. Fold in raisins and currants. Allow to rest 15 minutes. Drop by teaspoonfuls onto lightly greased cookie sheet, 2 to 3 in. (5 to 7cm) apart. Bake at 350 degrees F (170 C) for 12 to 15 minutes.

Yeild 60 cookies
Exchange 1 cookie: 1/2 fruit
Calories 1 cookie: 27

~ORANGE MOUSSE~
By Munca

l cup frozen orange juice
2 egg whites
1 package sugar-free orange gelatin
1/4 c cold water
1/2 c boiling water
1 cup fresh orange slices or 1 small can mandarin oranges (natural juice)

Mix gelatin in cold water. Add boiling water and stir until dissolved. Add undiluted frozen orange juice and stir. Refrigerate until thickened. Beat egg whites until fluffy and fold into orange ixture. Scoop mixture into two pretty glass bowls and place orange slices on top or arrange mandarin oranges around edges. Serve immediately or refrigerate until ready to eat.

This recipe is sugar free and low glycemic. Monica S. (munca)

SUGAR-FREE STAR-SPANGLED DESSERT
By Munca

BOTTOM LAYER:
1 pint fresh or frozen blueberries
2 cups water
1 package (.6 ounce) sugar free blueberry flavored gelatin
1 cup cold water

MIDDLE LAYER:
1 envelope unflavored gelatin
1/2 cup cold water
1 cup skim milk
1 package (8 ounce) light cream cheese softened
12packets artificial sweetener (equivalent to 1/2 cup sugar)
1 teas vanilla extract.

TOP LAYER:
1 package sugar free raspberry flavored gelatin (.6 ounce)
2 cups boilng water
2 cups cold water.

In a saucepan, simmer blueberries and water over medium heat until berries are soft. Remove from heat stir in blueberry gelatin until dissolved. Add cold water and mix well. Pour into a 13 inch x 9 inch x 2 inch pan. Chill until set, about 40 minutes. In a small bowl, sprinkle the unflavored gelatin over cold water let stand for 1 minute. Heat milk but do not boil add to softened gelatin and stir to dissolve. In a mixing bowl, beat cream cheese, sweetener and vanilla until smooth. Gradually beat in milk mixture. Spoon over bottom layer. Chill until set, about 30 minutes. Dissolve raspberry gelatin in boiling water stir in cold water. Spoon over the middle layer. Chill until set, at least 2 hours.

YIELD: 16 servings Serving: 1 Calories: 57 Fat: 3 gm.

Monica S. (munca)

SUGAR-FREE APPLE PIE

1/3 cup frozen apple juice concentrate
4 packets artificial sweetener
(equal to 8 teas. sugar)
2 teas. cornstarch
1 teas. cinnamon
Pastry for double-crust pie(9 Inch)
8 cups thinly sliced peeled baking apples
1 tbs. margerine

Combine the first four ingredients. Line pie plate with bottom crust: add apples. Pour juice mixture over apples dot with margerine. Roll out remaining pastry to fit top of pie cut slits or an apple shape on top. Place over filling seal and flute the edges.
Bake at 375 for 35 minutes. Increase temperature to 400 bake 15-20 minutes or until apples are tender.

Makes 8 servings.
Calories:337
Fat:17 grams
Per 1/8 of pie.

NOTE: use an artificial sweetener recommended for baking, such as sweet one, or sweet balance.

*********Sweet Balance Info********
*Safe for diabetics, hypoglycemics, etc. *Its low glycemic *Made from all natural ingredients, developed from mother nature--fruit. *Can be used just like sugar, never has an aftertaste,because it tastes just like sugar. *Does not stimulate insulin like sugar *does not stimulate fat-enzymes *Can be used in tea, coffee, on cereal,and in cooking. *No saccharin. No Aspartame. No chemicals.

To learn more about Sweet Balance: http://www.sweetbalance.com/nutrition.htm

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