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1. Black Bottom Pie
Ingredients:
Graham Cracker Crust
- 1 1/4 c. graham cracker crumbs
- 1/2 c. diet margarine
Filling
- 1 envelope unflavored gelatin
- 3/4 c. part-skim ricotta cheese
- 12 packets sweetener
- 1 packet low-calorie whipped topping mix
- 1 1/2 c. skim milk
- 1 tbsp. vanilla extract
- 1/4 c. cocoa
Directions
- Combine crumbs with diet margarine by cutting in softened margarine until mixture resembles coarse crumbs.
- Press firmly in bottom and sides of 8 or 9 inch pie pan.
- Bake in preheated 350 degree oven for 8 to 10 minutes.
- Cool.
- In small saucepan, sprinkle gelatin over 1/2 cup skim milk. Let stand one minute.
Then
- Heat, stirring constantly until gelatin dissolves.
- In blender or food processor, blend ricotta until smooth and add gelatin mixture, remaining 1 cup milk and vanilla.
- Continue blending until completely smooth.
- Remove half the mixture, set aside.
- To mixture still in blender, add 6 packs sugar substitute and cocoa.
- Blend thoroughly.
- Pour blender mixture into crust, chill for 30 minutes or until partially set.
- At the same time, chill remaining mixture for 30 minutes.
Finally
- Prepare whipped topping mix according to package directions gradually adding remaining 6 packets sugar substitute.
- Whisk into reserved, chilled mixture until blended smoothly.
- Spoon over chocolate layer; chill until set.
- Garnish with dusting of cocoa.
Makes one (8 or 9 inch) pie or 8 servings.
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2. Chicken Breasts with Carrot and Zucchini Stuffing
Ingredients:
- 2 small (whole) skinless, boneless chicken breasts
- 1 c. carrots, shredded (about 2 sm.)
- 1 c. zucchini, shredded (about 1 med.)
- 1 tsp. salt
- 1/4 tsp. poultry seasoning
- 1 envelope chicken-flavored bouillon
- 1/4 c. water
Directions:
- In medium bowl, combine carrots, zucchini, salt and poultry seasoning. Spoon about 1/2 cup mixture into each pocket (each breast should open similar to a butterfly); secure with toothpicks. In place chicken in a Med size skillet, sprinkle with bouillon.
- Add water to skillet and cook over medium high heat, heat to boiling. Reduce heat to low; cover and simmer about 40 minutes or until chicken is fork tender. Remove toothpicks.
Makes 4 servings, 180 calories per serving.
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3. Sugarless Cake
Ingredients:
- 1 c. dates, chopped
- 1 c. prunes, chopped
- 1 c. raisins
- 1 c. cold water
- 1 stick margarine, melted
- 2 eggs
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 c. plain flour
- 1 c. nuts, chopped
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 tsp. vanilla
Directions:
- Boil dates and prunes in the one cup of water for 3 minutes; add margarine and raisins and let cool.
- Mix flour, soda, salt, eggs, nuts, spices and vanilla.
- Add to fruit mixture.
- Stir to blend.
- Pour into baking dish.
- Bake at 350 degrees for 25 to 30 minutes.
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4. Diabetic Orange Sunbeams
Ingredients:
- 1 1/2 c all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 c. shortening
- 1/2 c. raisins
- 1 egg
- 2 tbsp. orange juice
- 2 tsp. grated orange rind
- 1 1/2 tsp. Sucaryl
Directions:
- Sift together flour, baking powder and salt.
- Cut in shortening until crumbly.
- Add all at once: raisins, eggs, orange juice, orange rind and Sucaryl.
- Mix well.
- Make into small balls; flatten on cookie sheet.
- Bake 12 to 15 minutes at 375 degrees.
