HOLIDAY SUGAR-FREE RECIOES

I got these in an email today from Diabetic Drug Store http://www.diabeticdrugstore.com/ and i thought i would share.... -------------------------------------------------------------------------------- CINNAMON COOKIES -------------------------------------------------------------------------------- (Yield: 20 cookies) Ingredients: ------------ 2 eggs 2 tblsp (30 mL) water 5 tsp (25 mL) granulated sugar replacement 1 tsp (5 mL) cinnamon 1 1/2 cup (375 mL) flour 1/2 tsp (2 mL) baking soda 1/4 tsp (1 mL) salt Instructions: ------------- Beat eggs and water until light and fluffy. Beat in sugar replacement and cinnamon. Combine flour, baking soda and salt in sifter; sift half of the dry ingredients over egg mixture. Fold to completely blend. Repeat with remaining dry ingredients. Drop by teaspoonfuls onto greased cookie sheets, 2 to 3 inches (1 cm) apart. Bake at 375 degrees F (190 C) for 10 to 12 minutes. Exchange 1 cookie: 1/2 bread Calories 1 cookie: 41 Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand -------------------------------------------------------------------------------- DOUBLE FUDGE BALLS -------------------------------------------------------------------------------- (Yield: 60 balls) Ingredients: ------------ 1/3 cup (90 mL) margarine (soft) 3 tblsp (45 mL) evaporated skimmed milk dash salt 1 tsp (5 mL) vanilla extract 1/4 cup (60 mL) cocoa 1 cup (250 mL) Powdered Sugar Replacement 1 recipe Semisweet Dipping Chocolate Instructions: ------------- Cream together margarine, milk, salt and vanilla until fluffy. Stir in cocoa and sugar replacement. Knead or work with hands until dough is smooth, and form dough into 60 small balls. Dip balls in chocolate, cool completely; dip again and cool. Exchange 1 ball: 1/3 bread 1/2 fat Calories 1 ball: 50 Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand -------------------------------------------------------------------------------- FRENCH VANILLA ICE CREAM -------------------------------------------------------------------------------- (Yield: 1 1/2 qt. (1 1/2 L)) Ingredients: ------------ 5 egg yolks 1/4 cup (60 mL) granulated sugar replacement dash salt 2 cups (500 mL) evaporated skim milk 1-in. piece (2.5-cm piece) vanilla bean 2 cups (500 mL) lo-cal whipped topping (prepared) Instructions: ------------- 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 in topping. Pour into freezer trays, cover with waxed paper, and freeze for 1 hour. Scrape into large bowl and beat until smooth and fluffy. Return to freezer trays. Cover. Freeze firm. Exchange: 1/2 cup (125 mL): 1/2 high-fat meat Calories: 1/2 cup (125 mL): 61 Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand -------------------------------------------------------------------------------- FRUIT CANDY BARS -------------------------------------------------------------------------------- (Yield: 24 bars) Ingredients: ------------ 1 env. unflavored gelatin 1/4 cup (60 mL) water 1 cup (250 mL) dried apricots 1 cup (250 mL) raisins 1 cup (250 mL) pecans 1 tblsp (15 mL) flour 2 tblsp (30 mL) orange peel (grated) 1 tsp (5 mL) rum extract Instructions: ------------- Sprinkle gelatin over water; allow to soften for 5 minutes. Heat and stir until gelatin is completely dissolved. Combine apricots, raisins, pecans, flour and orange peel in blender or food processor, working until finely chopped. Add to gelatin mixture. Add rum extract and stir to completely blend. Line 8-in. (20 cm) square pan with plastic wrap or waxed paper. Spread fruit mixture evenly into pan, and set aside to cool completely until candy is firm. Turn out onto cutting board, cut into 24 bars and wrap individually. Exchange 1 bar: 1 fruit 1/2 fat Calories 1 bar: 68 -------------------------------------------------------------------------------- ORANGE VANILLA MUFFINS -------------------------------------------------------------------------------- (Makes 12 muffins) Ingredients: ------------ 2 cups sifted all-purpose flour 2 tablespoons sugar 6 packets (or 2 teaspoons bulk) Sweet 'N Low® 2-1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 cup buttermilk 1/4 cup reduced-calorie tub margarine, melted 1/4 cup orange juice 1 large egg 2 teaspoons finely grated orange rind 1 teaspoon vanilla extract Instructions: ------------- Preheat oven to 400°F. Spray a 12-cup muffin pan with nonstick cooking spray or line with paper muffin cups. In a large bowl, sift the dry ingredients. In another bowl, combine the buttermilk, margarine, orange juice, egg, orange rind, and vanilla. Make a well in the center of the dry ingredients. Pour in the liquid ingredients; stir until moistened. Spoon equal amounts of batter into the prepared muffin cups. Bake 15 to 18 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack 5 minutes. Remove from the pan; serve warm or cold. -------------------------------------------------------------------------------- OATMEAL RAISIN COOKIES -------------------------------------------------------------------------------- (Makes 3 dozen cookies or 18 servings.) Ingredients: ------------ 1-1/2 cups quick-cooking oats 3/4 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/4 teaspoon ground ginger 1/8 teaspoon salt 1/2 cup reduced-calorie stick margarine 1/3 cup light brown sugar, packed to measure 4 packets (or 1-1/4 teaspoons bulk)Sweet'N Low® 2 egg whites 1 teaspoon vanilla extract 1/3 cup raisins Instructions: ------------- 1. Preheat the oven to 375°F. In a medium bowl, combine the oats, flour, cinnamon, baking powder, ginger and salt; set aside. In a large bowl, mix the margarine, sugar, Sweet'N Low, egg whites and vanilla with an electric beater. Stir in the dry ingredients until well blended. Add the raisins. 2. Spray cookie sheets with nonstick cooking spray. Drop the dough by rounded teaspoons onto cookie sheets. Bake 8 to 10 minutes, or until lightly browned. Cool on a wire rack.

thanks for sharing, they sound really delicous. Sorry for the misspelling. Have a great day everyone. Kathleen G for MO

DOUBLE FUDGE BALLS??????????????????? Maybe I'm being totally duh but what does "1 recipe Semisweet Dipping Chocolate' mean in the recipe? And I wonder how many grams of sugar and sugar alcohol these have. :: thinking chocolate... mmmmmm::::::

YUMMY!!!