Sunday, December 28, 2003

Diabetic cookie recipe
Submitted by: Jenn Hall - All Recipes.com
A delicious holiday cookie that diabetics can enjoy as well.
Servings: 20

Ingredients:
1/2 cup butter
2 cups all-purpose flour
1 cup granulated artificial sweetener
1/3 cup sour cream
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2/3 cup ground almonds
1/2 cup raspberry preserves

Directions:
1. In a large mixing bowl, cream together butter and sugar substitute with an electric mixer. Gradually add egg and vanilla while mixing. Sift together flour, baking powder, and baking soda. Stir in by hand. Finally, stir in sour cream and ground almonds. Divide dough in half and refrigerate for at least 2 hours.

2. Preheat oven to 375 degrees F (190 degrees C).

3. On a well floured surface, roll out each half of the dough to 1/8 inch thickness. Cut out cookies using a 2 inch round cookie cutter. Using a 3/4 inch star or heart shaped cookie cutter, cut the center from half of all the rounds. Place cookies 1 inch apart on an ungreased cookie sheet and bake in preheated oven for 6 to 8 minutes. Remove cookies from cookie sheet and cool on a wire rack.

4. To assemble: Stir the spreadable fruit until fruit so it is smooth. Spoon 1/2 teaspoonful of fruit onto each of the cookies without the holes. Set a cookie with a hole on top of the fruit layer. Enjoy!

{via V}

Saturday, December 27, 2003

1 1/2 c. flour
1 1/2 sticks butter, melted
1 c. chopped nuts (pretty much any kind you like will work)

Mix the crust ingredients together and press evenly into a 9 x 13 pan.  Bake at
350 for about 15 to 20 minutes, then let cool completely.

8 oz. cream cheese
1 c. powdered sugar
1 1/2 c. cool whip or whipped cream (measure after whipped)

Whip the cream cheese and powdered sugar together until fluffy, then fold in the
whipped cream or cool whip (you can make this pretty low fat if you use low fat
cream cheese and cool whip, it’s still good that way).  Pour over the cooled
crust and spread evenly.

2 small boxes instant pudding flavor of your choice (chocolate and lemon are
really good).

Follow the pie filling directions on the pudding.  Pour over the cream cheese
and let set.

Cover the whole thing with Cool Whip or whipped cream and refrigerate overnight.

{via Kathy}

Friday, December 26, 2003

3/4 C Butter
1/2Cup sugar
1 t almond extract (vanilla works too)
1 egg yolk
1 1/2 cup flour1/4 cup cocoa

cream butter, sugar together, add egg and almond mix. Add flour and cocoa, stir
till well mixed bake at 375

Itsays to do them either in rolled balls or shapes...we always roll them into
log shapes in our hands....but that’s teh recipe

optional: Mom does this, I don’t, melt choc. chip and dab of butter in
microwave, stir together then glaze or dip cookies.

{via Chris}

What could be more fitting for Christmas than a South Beach Diet-
friendly Angel Food Cake? This delicious, Phase 2 recipe was
contributed by online member Kathy from Sequim, Washington.

Whole Wheat Spice Angel Food Cake

Ingredients
1 3/4 cups egg whites (about 12-14 large eggs), divided
1 cup whole wheat flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 1/2 cups Splenda, divided
3/4 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract

Directions:
Carefully separate eggs, making certain there is no yolk in the egg
whites (otherwise the whites will not beat into peaks). In a large
bowl, let egg whites warm to room temperature, about 1 hour.

Preheat oven to 375�F.

Sift whole wheat flour and re-measure 1 cup. Then re-sift this flour
along with 3/4 cup Splenda, nutmeg, and cinnamon. Repeat re-sifting
two more times and set aside.

Beat egg whites, salt, and cream of tartar at high speed until soft
peaks form. Add remaining 3/4 cup Splenda to egg white mixture a
tablespoon at a time, beating well after each addition. Continue
beating until stiff peaks form.

Either sift or gently sprinkle one-quarter of the flour mixture over
the egg whites. Gently fold in with 15 under-and-over strokes.
Repeat, turning bowl so that everything gets blended well. After
last addition, scrape and double check that all the flour mixture is
well blended into egg whites. You want to keep the egg white mixture
as fluffy as possible, so be sure not to beat it down.

Spread batter into a clean, ungreased, 9- or 10-inch tube pan (angel
food cake pan). Do your best to make certain there are no air
pockets. Bake for about 30 minutes or until the edges of the cake
just start to pull away from the pan. Invert the pan over the neck
of a wine-type bottle; let it cool completely. Carefully remove from
pan.

{via Jona}