Here are some YUM YUMS !
Sugar-Free Butter Pecan Cookies
ingredients: 3 cups sugar free biscuit mix 1/3 cup pecan pieces 1 cup pitted dates 2 egg whites 1/3 cup warm water 2 teaspoons vanilla 1/2 cup butter fruit-sweetened jam pecan halves (optional) instructions: Preheat oven to 350 degrees. Use a blender or food processor to chop pecan pieces until finely ground. Sift biscuit mix, and stir in the pecans. Set aside. Use blender or food processor to pur�e dates, gradually adding egg whites and warm water. Beat several minutes until creamy. Melt butter, and then stir in date cream and vanilla. Fold liquid ingredients into biscuit mix. Stir only until blended. On an ungreased cookie sheet, form dough into cookies 1/4" thickness by 2" diameter. Press a thumb print into the middle of each. Decorate each cookie with 1/4 teaspoon of jam and/or a pecan half. Bake at 350 degrees for 7-10 minutes until touches of light brown can be seen. Makes 3 dozen cookies.
SUGAR FREE PUMPKIN PIE
1 (16 oz.) can pumpkin 1 1/2 c. skim milk 2 eggs 1/2 c. bisquick mix 20 to 22 pkts. Equal bran sweetener 1/4 tsp. ground cloves 1 tsp. cinnamon 2 tsp. vanilla Grease a 9 inch pie plate or a 6 x 10 inch container. Beat eggs and add pumpkin, spices, biscuit mix and sweetener mix well. Microwave on half power until thoroughly heated, stirring frequently. Pour into plate and microwave on half power 20 to 30 minutes or until set. May need to shield edges with foil to prevent over cooking. You will need a turn table for this. Don't substitute any other sweetener in this pie.
Sugar-Free Fruitcake
1 cup chopped golden raisins 1/2 teaspoon salt 1 - 1/2 cups chopped walnuts 1 cup chopped cranberries 1 cup crushed pineapple 1/4 cup grated lemon peel 1 cup flaked coconut 1/3 cup orange juice 8 grams packets sugar substitute 1 teaspoon ground mace 1 teaspoon ground allspice 1 teaspoon baking soda 1 - 1/2 cups all-purpose flour Mix sugar substitute with orange juice. Pour over chopped cranberries. Soak 1 hour, mixing often. Mix raisins, nuts, coconut, lemon rind in flour until well coated. Add cranberries and orange juice mixture. Sprinkle baking soda over mixture, and mix. Mix in spices. Fold in crushed pineapple. Pour batter into a greased and floured 9 inch loaf pan. Bake at 325 degrees F. (165 degrees C) for 40 minutes. Cool.
Low-Fat Sugar-Free Raisin Bars
1 c. raisins 1/2 c. water 1/4 c. margarine 1 tsp. ground cinnamon 1/4 tsp. nutmeg 1 c. all-purpose flour 1 egg, lightly beaten 3/4 c. unsweetened applesauce 1 tbsp. sugar substitute 1 tsp. baking soda 1/4 tsp. vanilla extract In a saucepan, over medium heat, cook the first 5 ingredients until margarine is melted; continue cooking for 3 minutes. Add all remaining ingredients. Spread into an 8-inch square baking dish that has been sprayed with nonstick cooking spray. Bake at 350 degrees for 25 to 30 minutes or until lightly browned. Makes 8 servings. Calories...92...Fat...2 g...Fiber...0.6 g. Points...2.
sugar-free cooking
Here is some information that should help with the switching of sugar to the artificial sweeteners. This chart might be of help to those of you who need to cook sugar free. SWEET ONE (Acesulfame-k) 4 calories per packet 12 packets = 1 cup sugar 1 packet = 2 teaspoons sugar Can be used in cooking and baking without losing sweetness. For recipes, call 1-800-544-8610 EQUAL (Aspartame) 4 calories per packet 24 packets = 1 cup sugar 1 packet = 2 teaspoons sugar Loses sweetness when baked at high temperatures for a long time. But can be used in stir-fries or added during last few minutes of heating or cooking. For recipes, call 1-800-321-7254 NUTRASWEET SPOONFUL (Aspartame) 2 calories per teaspoon 1 cup = 1 cup sugar 1 teaspoon = 1 teaspoon sugar Loses sweetness when heated. But can be used spoon for spoon in place of sugar in same foods as Equal. For recipes, call 1-800-321- 7254 SPLENDA (Sucralose) 0 (zero) calories 1 cup = 1 cup sugar 1 teaspoon = 1 teaspoon sugar May not work well in recipes such as certain cakes that rely upon sugar for structure. Finished recipes may require refrigeration. See website for further details. Visit website for recipes. SWEET 'N LOW (Saccharin) 4 calories per packet 12 packets = 1 cup sugar 1 packet = 2 teaspoons sugar Can be used in cooking and baking without losing sweetness. For recipes, call 1-800-231-1123. In New York State call 1-800-336-0363 BROWN SWEET 'N LOW (Saccharin) 20 calories per teaspoon 4 teaspoons = 1 cup brown sugar 1 teaspoon = 1/4 cup brown sugar Can be used in cooking or baking without losing sweetness. Note that measurements differ from packet sweeteners.
Ingredients
1 recipe Basic Pie Shell 4 apples 1 Tablespoon (15 mL) lemon juice 3 Tablespoon (45 mL) granulated sugar replacement or granulated fructose 1/4 teaspoon (2 mL) cinnamon 4 teaspoon (20 mL) margarine 1 egg white (slightly beaten)
Directions
Roll out pie dough and cut into 4 equal pieces. Peel and core apples and sprinkle them with lemon. Place 1 apple in center of each piece of dough. Combine sugar replacement and cinnamon in a bowl, sprinkling evenly into cavity of apples. Top each apple with 1 teaspoon (5 mL) margarine. Bring opposite ends of dough up over apple. Moisten slightly with water; seal securely. Brush with beaten egg white and place in shallow baking pan. Bake at 425 F (220 C) for 35 to 45 minutes, or until pastry is golden brown.
Nutritional Information
| Serving size: | 1 dumpling |
| Yield: | 4 dumplings |
| Exchanges: | 2 bread, 1 fruit, 2 1/2 fat |
| Nutrition: | 221 calories |
Good source of fiber, and delicious too!
Ingredients
2 cans (16 ounces each) pear halves in extra light syrup, undrained 1 1/2 cups cold skim milk 1 package (4-serving size) JELL-O® Brand Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling 3/4 teaspoon ground cinnamon, divided 1/2 teaspoon ground nutmeg, divided 1 cup POST® GRAPE-NUTS® Brand Natural Wheat and Barley Cereal
Directions
Heat oven to 350° F. Drain pears, reserving 1/2 cup syrup. Slice pears; place in 8-inch square baking dish.
Pour reserved syrup and milk into bowl. Add pudding mix, 1/2 teaspoon of the cinnamon and 1/4 teaspoon nutmeg. Beat with wire wisk 1 minute. Pour over pears.
Mix cereal, remaining cinnamon and nutmeg in bowl. Spray with no stick cooking spray; toss to coat. Sprinkle over pudding.
Bake 25 minutes or until heated through.
Nutritional Information
| Serving size: | 1/8th recipe |
| Yield: | 8 servings |
| Exchanges: | 1 bread, 1 fruit |
| Nutrition: | 130 calories, 3g protein, 29g carbohydrate, 1g dietary fiber, 0.5g fat |
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BEEF RAGOUT
Yield: About 6 cups (8 servings)
INGREDIENTs
- 1 tablespoon margarine - 2 pounds round steak or other lean beef, cut in 3/4-inch cubes - 2 cups chopped onion - 5 cloves garlic, minced - 2 tablespoons chopped fresh parsley, or 2 teaspoons dried parsley - 1 tablespoon grated orange zest - 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried rosemary - 2 bay leaves - 1 teaspoon cinnamon - 1/2 teaspoon salt - 2 cups sliced fresh mushrooms - 1 cup sliced green bell pepper
DIRECTIONS
Heat the margarine in a large non-stick skillet. Brown the beef cubes on all sides over high heat; transfer to a large pot or Dutch oven.
Lower the heat under the skillet and add the onion and garlic; stir and cook about 5 minutes. Transfer to the large pot.
Add 1/2 cup water, the parsley, orange zest, rosemary, bay leaves, cinnamon, and salt to the large pot.
Cover and simmer 1-1/2 hours, or until the meat is tender. Add water if the mixture becomes dry. Remove the bay leaves.
Add the mushrooms and green pepper, stir, cover, and cook about 5 minutes more.
Nutritional Information Per Serving (about 3/4 cup): Calories: 203, Fat: 7 g, Cholesterol: 66 g, Sodium: 230 mg, Carbohydrate: 8 g, Dietary Fiber: 2 g, Sugars: 4 g, Protein: 26 g Diabetic Exchanges: 1 Vegetable, 3 Lean Meat California Style Chicken
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