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Category: Diabetic Recipes (Page 58 of 66)

Almond Macaroon Cookies Recipe

Ingredients:
1 egg white
Stevia (See amounts below)
1 cup ground almonds

Instructions:

Beat egg whites until stiff peaks form. Add Stevia. Fold in almonds. Drop by teaspoonfuls full onto greased cookie sheet.

Bake at 375° F until golden brown or about 8 – 10 minutes.

Very light.

*Stevia is an herb and comes in many forms. Below is the amounts for this recipe.

12 packets Stevia Blend
6 teaspoons Spoonable Stevia Blend
1-1/2 tsp Stevia Extract Liquid
3/4 tsp Pure Stevia Extract Powder
1/6 tsp “Sweet Leaf” Stevia


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Diabetic Chocolate Cookies Recipe

Ingredients:
2 large egg whites, room temperature
1/4 teaspoon cream of tartar
12 packets Stevia blend
2 tablespoons unsweetened cocoa powder
1/8 teaspoon peppermint or mint extract

Instructions:

Preheat oven to 275. In batter bowl, beat egg whites on high speed of electric mixer until very foamy, about 20 seconds. Add cream of tartar and continue to beat 1-2 minutes of until soft peaks form. (Tips of peaks will curl down when beaters are lifted.) Continue beating on high speed, gradually adding Stevia in a slow, steady stream. (Do not add all of the Stevia at once.) Continue beating on high speed 3-4 minutes or until dissolved, mixture is glossy and stiff peaks form. (Tips of peaks will remain upright when beaters are lifted.)

Place cocoa powder in a shaker; sprinkle over egg whites. Using spatula, gently fold cocoa powder into egg whites just until cocoa powder disappears. Gently fold in peppermint extract.

Fill cookie decorating or cookie press with meringue mixture. Make mixture into small rosettes, about 1 1/2 inches in diameter, 1 inch apart. Refill decorator as needed.

Bake 1 hour. Meringues should look dry and have small cracks on the surface. Turn oven off and leave meringues in oven with door slightly ajar for 30-60 minutes or until meringues are thoroughly dry.

Yield: 36 meringue cookies

Variation: Cinnamon Chocolate Meringues: Omit peppermint extract. Combine 1/4 teaspoon ground cinnamon and Stevia in Step 1. Proceed as recipe directs.


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Pudding Recipe

Ingredients:
3 eggs
3/4 cup heavy cream
3/4 cup water
1 cup cottage cheese
1/2 cup stevia
1 tsp vanilla extract
Cinnamon

Instructions:

Combine all ingredients in blender until almost smooth.

Pour into 6, 6oz -175ml custard cups. Sprinkle with cinnamon.

Place in a baking pan. Pour hot water in pan to reach 1″ -25mm up sides of custard cups.

Bake at 350 F or 180 C for 35 minutes.


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Pumpkin Dessert Recipe

Ingredients:
1 cup whole milk ricotta
2 packets Stevia
1/2 tablespoon pumpkin spice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
Whipped cream

Instructions:

Mix it together with a spoon. Make whipped cream topping.

1/2 cup servings =5 carbs


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Rice Pudding Dessert Recipe

Ingredients:
1 cup ricotta
2 packets Stevia
1/4 tsp. cinnamon

Instructions:

Mix it together with a spoon.


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Sugar Plum Recipe

Ingredients:
1/2 lb. cream cheese at room temperature
1/4 cup unsalted butter, at room temperature
4 packages. sugar-free strawberry Jell-o
24 whole cloves
1 1/2 cups unsweetened, desicated, long shred coconut

Instructions:

Beat the cream cheese and butter together until smooth. Beat in 3 packages of the Jell-o until well blended, then stir in the coconut. Sprinkle the one remaining package of Jell-o on a plate.

Form level tablespoons of the mixture into balls and roll in the Jell-o powder. Stick a clove into each ball.

Carb Count: 1 carb per piece. Makes 24 pieces.


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Vanilla Chiffon Dessert Recipe

Ingredients:
1 envelope gelatin
2 1/2 tablespoons stevia
2 eggs — separated
1 1/4 cups heavy cream
1/2 cup water
1 tsp vanilla extract

Instructions:

In medium saucepan, mix gelatin with 1 1/2 tablespoon sweetener. Blend in egg yolks beaten with cream. Let stand one minute.

Stir over low heat until gelatin is completely dissolved, about 5 minutes Add vanilla.

Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.

In medium bowl, beat egg whites until soft peaks form; gradually add remaining sweetener and beat until stiff. Fold into gelatin mixture.

Place into 4-cup bowl or dessert dishes and chill until set.

Variations:

Lemon chiffon: Omit vanilla. After gelatin is dissolved, cool mixture completely. Add 2 tablespoons lemon juice and 2 teaspoons grated lemon peel.

Peppermint chiffon: Substitute 1/4 tsp peppermint extract for vanilla.

4-5 Servings – 5 carbs each.


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Bread Pudding Recipe

Ingredients:
5 oz. bag of plain pork rinds crushed
6 eggs
1 ½ cup of heavy cream
1 cup water
1 cup Stevia (or 15 packets)
1 tablespoon Vanilla
2 teaspoon cinnamon

Instructions:

Warm cream mixed with water.

Beat together eggs, stevia, vanilla, and cinnamon. Add cream mixture to egg mixture.

Spread pork rinds in a 9×13 pan sprayed with Pam. Cover with cream/egg mixture, stir lightly, making sure to cover every pork rind.

Preheat oven to 350 and while oven is heating, liquid will absorb into the pork rinds. Sprinkle with cinnamon & nutmeg. Bake 25-30 minutes.

Best served warm.

Carb Count: 1.7 carbs per serving. Serves 6.


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Diabetic Cheesecake Recipe

Ingredients:
Crust: 1 ½ Cup fine ground almonds
2 tablespoons melted butter
1 tablespoon Stevia

Cheese Cake: 5 – 8oz package of cream cheese
5 large eggs
2 large egg yolks
¼ cup heavy cream
½ teaspoon of vanilla extract
½ teaspoon of either almond or lemon extract (my favorite is the almond)
1 ¾ cups Stevia (approximately 42 packets)

Instructions:

Crust: Mix all ingredients – press evenly into a greased “spring form pan” (I line the bottom and sides of the pan with the new Non-Stick Aluminum foil). Bake crust for 10 minutes at 350° and let cool before adding cheesecake mix.

Cheese Cake: Preheat the oven to 475°.

In a bowl beat cream cheese with sweetener until smooth. Add eggs, cream, yolks and extracts – beat for 5 minutes. Pour mixture into greased or lined spring form pan, and bake for 12 minutes. Turn oven down to 350° and bake for 35 minutes longer. Turn off oven and leave cake in for another 30 minutes.

Remove cake and let cool completely in pan. Refrigerate overnight and remove from pan before serving. Cake may crack during baking but don’t worry – it’s normal. We top the cheesecake with a no-sugar jelly (we like “Fifty50″ brand the best – some of the flavors are peach, black-berry, apricot, and strawberry).

You won’t believe how good this is!
– created and offered by Ann, Rosanne and Jeffrey Lada

Carb Count: 4.4 g per serving.


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Chocolate Ice Cream Recipe

Ingredients:
1 egg
1-1/2 cups Heavy cream
1/4 cup Water
1 teaspoon vanilla
7 packets Stevia
1 tablespoon unsweetened cocoa

Instructions:

Whisk egg until frothy, whisk in water then Heavy cream, vanilla sweetener, cocoa and syrup.

Make sure you whisk until mixture is frothy.

Chill. Add to Ice cream machine.

Carb Count: 3.3 per servings. Serves 4.


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