CountryMom05
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Chocolate Peanut Butter Brownies Diabetic
Serves 8
Ingredients:
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3/4 cup flour
1 tbsp plus
1 tsp unsweetened cocoa
1 tsp baking powder
1/8 tsp salt
3 eggs
1/4 cup plus peanut butter
1 tsp vanilla extract
1 tbsp vegetable oil
1/4 cup plain lowfat yogurt
12 tsp sugar
Preparation:
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Preheat oven to 350.
In a small bowl, combine flour, cocoa, baking powder and salt.
In another bowl, combine remaining ingredients. Beat on low speed until well blended. Stir in dry ingredients by hand until well moistened. Place in 8-inch square pan that has been sprayed with a nonstick cooking spray. Bake 15 minutes. Cool in pan, cut into squares to serve.
Per serving:
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7g protein
9g fat
12g carb.
178mg sodium
103mg chol.
182 calories
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CountryMom05
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Crispy Oatmeal Cookies Recipe Diabetic
Serves 36
Ingredients:
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1/3 cup Butter (margarine)
1/3 cup Lightly packed brown sugar
1/4 cup Warm water
1 cup Flour, divided 1/4 cup aside
1 cup Quick rolled oats
1 tsp Cinnamon
1/2 tsp Baking soda
Preparation:
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My note: these keep fairly well in a covered container, and freeze well. Try ginger instead of cinnamon.
Cream butter and sugar together thoroughly, then beat in water. Set aside 1/4 cup flour for rolling. Mix together the remaining dry ingredients, then stir them into the creamed mixture.
Add the remaining flour gradually to the dough until it is stiff enough to roll. Divide the dough into 3 lumps about the same size. Roll each lump of dough out about 1/8 inch thick and cut into 12 pieces about the same size. This is much easier than trying to use a cookie cutter if you need to know cookies per serving.
Place on a lightly greased cookie sheet. Bake at 350F about 10 minutes or until golden brown around the edges. Remove from pan, cool. Store in a covered container. Makes about 36 cookies.
3 cookies per serving:
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126 calories
1 starch choice
1 fats choice
16 grams carbohydrate
2 grams protein
6 grams fat
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CountryMom05
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Diabetic Oatmeal Cookies
Makes 3 dozen
1 1/2 c. Quick oatmeal
2/3 c. Melted butter
2 eggs, beaten
1 tbsp. Liquid sweetener or 1/3 c. Equal
1 tsp. Vanilla
1 1/2 c. Flour
1/2 tsp. Salt
2 tsp. Baking powder
1/2 c. Crushed pineapple
1/4 c. Raisins
Cream butter, eggs, sweetener and vanilla. Add dry ingredients. Add pineapple and raisins. Drop by teaspoon. Bake at 350 degrees 8-10 minutes.
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CountryMom05
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Diabetic Sugarless Orange Cookies
1/2 c. Soft butter
1 egg
1/2 c. Freshly squeezed orange juice
2 c. Flour
2 tsp. Baking powder
1/2 tsp. Cinnamon
1/2 tsp. Salt
1/2 c. Chopped nuts
1/2 c. Raisins
Mix butter, egg and orange juice. Add flour, baking powder, cinnamon, salt, nuts and raisins. Drop by teaspoons onto cookie sheet and bake at 375 degrees for 20 minutes.
NOTE: These cookies are especially made for diabetics to eat.
Two cookies equal 60 calories. (1/2 fruit exchange and 1/2 fat exchange)
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CountryMom05
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Diabetic Fresh Apple Cookies
1 3/4 c. Flour
1/2 tsp. Salt
1/2 tsp. Nutmeg
1 tsp. Cinnamon
1 tsp. Baking powder
1/2 c. Butter
2 med. Apples, chopped
1 egg
1 c. All Bran cereal
1 1/2 tsp. Sugar substitute
1/2 c. Nuts, chopped
Cream butter well. Add egg, beating well. Stir in sugar substitute. Combine dry ingredients and add. Stir in cereal. Stir in the apples and nuts. Drop by teaspoon on greased sheet. Bake at 375 degrees for 12 to 15 minutes or until done.
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CountryMom05
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Diabetic Sugarless Cookies
1 c. Flour
1 1/4 tsp. Cinnamon
1 tsp. Soda
1/2 tsp. Salt
1/4 tsp. Nutmeg
1/2 tsp. Cloves
1 tsp. Allspice
1/2 c. Nuts
1 c. Quick oats
1 c. Raisins
1 c. Unsweetened applesauce
1/2 c. Oil
2 eggs
1 tsp. Vanilla
Mix dry ingredients and add remaining ingredients to moisten. Drop by teaspoonfuls onto cookie sheet. Bake 375 degrees for 12 minutes. Dough will be thin. 2 cookies per serving.
Calories per serving = 84
Diabetic exchange = 1 bread, 1 fat
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CountryMom05
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Cream Cheese Cookies (Diabetic Cookies)
1 cup butter, softened
1 8 oz. Pkg. Cream cheese, softened
2 cups flour
Sugar substitute (for baking)
1/4 tsp. Salt
Dried fruit
Mix first four ingredients. Refrigerate.
Roll out on a lightly floured work surface and cut into small circles.
Wash and dry fruit (apricots, dates, peaches, or prunes, etc. May be used). Fruits may be soaked in alcohol for 30 minutes to rehydrate and sterilize them.
Place one apricot half on top of circle of dough on top. Seal around the edges.
Bake at 350°F for 10 minutes or until golden brown. Cookies freeze well.
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CountryMom05
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Chocolate Dunking Cookies Diabetics
Serves: 36
Ingredients:
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1/2 cup Margarine, (1 stick)
1/2 cup Sugar
1/4 cup Brown sugar
Dry sugar substitute equal
To 1/4 cup sugar
1 tsp Vanilla
1/2 cup Egg whites
2 cup All-purpose flour
1/4 cup Cocoa
1/2 cup Baking soda
1/4 tsp Salt
Preparation:
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Cream margarine, sugars and sugar substitute together until light and fluffy. Add vanilla and egg whites, and mix at medium speed until creamy, scraping down the bowl before and after adding vanilla and egg whites. Stir flour, cocoa, baking soda and salt together to blend and add to creamy mixture. Mix at medium speed to blend. Cover and refrigerate to 1 to 24 hours.
Return dough to room temperature. Roll out on a lightly floured board to form a 12' square. Cut across dough a 4" intervals to give 3 slices which 4" wide and 12" long. Cut each slice in 12 equal portion, 1" by 4". Place dough on cookie sheets that
Have sprayed with Pam spray or lined with aluminum foil. Bake at 350 for about 10 minutes, or until cookies are firm. Remove them to a wire rack and cool to room temperature.
Variations:
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Cinnamon Dunkin' Cookies: Omit Cocoa. Add 1/4 c all-purpose flour and 1 1/2 t cimmamon to the flour and other dry ingredients.
Lemon Dunkin' Cookies. Omit cocoa. Add 1 t lemon flavoring and grated rind from 1 lemon along with the vanilla, and add 1/4 cup of all-purpose flour to the flour and other dry ingredients.
Food exchanges per serving:
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1 STRACH/BREAD EXCHANGE + 1 FAT EXCHANGE
CAL: 93
FAT: 4g
CHO: 13g
Na: 33mg
PRO: 2g
CHO: 0
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CountryMom05
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Diabetic Fudge
This diabetic fudge recipe is very addicting. Fudge is the one candy/Cookie that I have a huge weakness for. It's so rich that you taste buds literally crave for MORE! Well, I hope you find the same response with this fudge recipe!
2 each Packages (8 oz each) cream cheese, softened
2 each Squares (1 oz each) unsweetened chocolate, melted and cooled
24 each Packets sugar substitute (equivalent to 1/2 c. Sugar)
1 teaspoon Vanilla extract
1/2 cup Chopped pecans
1. In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans.
2. Pour into and 8" square pan, lined with foil.
3. Cover and refrigerate overnight. Cut into 16 squares. Serve chilled.
NOTE: The recipe calls for aspertame type sweetner.
Diabetic exchanges:
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One serving equals 3 fat
147 calories
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