Sugar-free and Diabetic Recipes

[Guest guest]

Thanks Dedee ;-)

Sugar-free and Diabetic Recipes

Description:

I love to bake at the holidays but this year I will have to try the

sugar-free versions...thought I would share what I found! :-)

Ingredients:

SUGAR-FREE PECAN PIE

1 (9-inch) unbaked crust

1 cup sugar-free maple syrup

4 eggs

1/8 teaspoon salt

1 teaspoon vanilla extract

6 packages Sweet 'N Low

2 tablespoons stick margarine

1 cup pecans

Preheat oven to 350 degrees F.

Beat eggs slightly; add syrup and vanilla extract.

Melt margarine and mix into egg mixture. Add salt and Sweet 'N Low sweetener.

Beat well, then add pecans; stir and pour into pie shell. Bake for about 60

minutes or until center is firm.

Sugar Free Pumpkin Pie

1 (9 inch) pie crust, baked

1 (.25 ounce) envelope unflavored gelatin

2 tablespoons cornstarch

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 (15 ounce) can pumpkin puree

1 (12 fluid ounce) can evaporated milk

2 eggs, beaten

16 packets artificial sweetener

In a large saucepan, combine gelatin, cornstarch, spices and salt. Stir in

pumpkin and evaporated milk. Let stand for 5 minutes to soften gelatin.

Cook and stir over medium heat until mixture bubbles; cook and stir for 2

minutes after bubbling. Remove from heat.

In a medium bowl, gradually stir about 1 cup of cooked mixture into beaten

eggs. Return to remaining mixture in saucepan and cook over low heat for 2

minutes; do not boil. Remove from heat and stir in artificial sweetener after

filling has cooled to 140° F.

Pour mixture into pie crust; cover and chill for 6 hours or overnight. Serve

with whipped cream if desired.

Low-sugar Oatmeal Cookies

1 cup unsalted butter, at room temperature

1/3 cup pure granulated fructose

1 egg

2 teaspoons vanilla extract

1 cup whole-wheat flour

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon baking soda

2 cups rolled oats

1 cup chopped pecans or walnuts

1/3 cup raisins (optional)

Preheat oven to 350° F. Line baking sheet(s) with parchment or spray with

nonstick cooking spray.

Using an electric mixer, cream butter and fructose until light and fluffy.

Beat in vanilla. In a separate bowl, whisk together flour, cinnamon, nutmeg and

baking soda. Gradually beat into butter mixture.

By hand, stir in oats, nuts and raisins (if using). Drop by rounded

teaspoonfuls onto prepared sheet(s). (The dough will be stiff. Use the back of

the

spoon to flatten each cookie slightly.)

Bake for about 15 minutes, or until browned. Cool on sheets for a minute or

two; then transfer to wire racks to cool completely.

Adapted from " Without the Sugar " by Jean C. Wade

Makes 3 dozen

Raspberry Trifle

2 cups low-fat (1%) milk

3 large egg yolks

1/3 cup sugar

3 tbsp. flour

Pinch of salt

2 tsp. pure vanilla extract

1 loaf (about 14-oz.) fat-free pound cake

1/4 cup fruit-sweetened raspberry spread

1 bag (12-oz.) unsweetened frozen raspberries, defrosted

1/4 cup heavy cream

1 tbsp. sliced almonds

In heavy, medium saucepan, heat milk until bubbles show around edge. Set

aside.

In small bowl, whisk egg yolks. Beat in sugar until mixture thickens. Mix in

flour and salt until smooth. Whisk in one-fourth of warmed milk. Stir mixture

into remaining milk in pan.

Set pan over medium-low heat. Cook, whisking briskly, until custard coats

wooden spoon and a clear path remains after running a finger down the center of

spoon's back, about 5 minutes. Immediately pour custard into medium bowl to

stop cooking. Mix in vanilla. Cover with plastic wrap to prevent skin from

forming. Let stand until room temperature, about 1 hour.

Cut cake horizontally into 4 slices. Tearing them as needed, cover bottom of

2-qt. glass bowl with half the cake. Spread half the jam thinly over cake.

Spoon over half the raspberries. Pour half the custard to cover berries. Repeat,

making second layer.

Whip cream in chilled bowl. Spread gently over top of custard. Sprinkle on

almonds. Let sit 30 minutes. Cover and refrigerate until completely chilled, 4

hours to overnight. (Tastes best made in advance so cake has time to absorb

liquid and flavors have time to fully develop.)

Makes 12 (1/2-cup) servings.

Per serving: 190 calories, 4 g. total fat (2 g. saturated fat), 33 g.

carbohydrate, 4 g. protein, 1 g. dietary fiber, 146 mg. sodium.

Exchanges: 1 Starch/Bread; 1 Other Carb (Fruit & Milk); 1 Fat.