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Diabetic
Careful meal planning is essen
tial in managing blood glucose
levels. Although there is no one
diet for diabetes, nutritional
recommendations changed drasti
cally in 1994 when published stu
dies gave priority to the total
amount of carbohydrate rather
than the source. Carbohydrate, the
key nutrient in food that affects
blood glucose levels, is the same
whether it comes from, bread, fruit
or milk.
Scientific evidence shows that
table sugar can be used in modera
tion by individuals with type I or
type II diabetes without sacrific
ing blood glucose control.
Although these recipes should
be able to be incorporated into
your menu, it is important to fol
low your mealplan as determined
by your physician and registered
dietitian, eating about the same
amount of protein each day.
REDUCED FAT
PIE PASTRY
VA cups all-puipose flour
1 teaspoon sweetner
'A teaspoon salt
4 tablespoons cold margarine,
cut into pieces
5 to 5'A tablespoons ice water
Combine flour, sweetner, and
salt in medium bowl. Cut in mar
garine with pastry blender until
mixture resembles coarse crumbs.
Mix in water, a tablespoon at a
time, mixing lightly with a fork
after each addition until dough is
formed. Refrigerate until ready to
use.
123 calories, 1 bread, 1 fat.
Alta Hoshour
Bowmansville
WATERGATE SALAD
1 small package pistachio
instant sugar-free pudding
1 can crushed pineapple in own
juice
1 large container frozen
whipped topping
A to 1 cup chopped nuts
Mix together all ingredients and
chill until served.
Alta Hoshour
Bowmansville
ORANGE WHIP
1 pound cottage cheese
8-ounces whipped topping
1 can light fruit cocktail
3-ounces sugar-free orange Jell-
O (dry)
Mix together and refrigerate.
The Hurshcs
Mount Joy
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingredients
and clear instructions with each recipe you submit. Send your
recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609,
Ephrata, PA 17522. Recipes should reach our office one week
before publishing date.
March
7-
14-
21-
28-
Cooking
FRENCH APPLE DESSERT
1 tablespoon lemon juice
1 packet sweetner
2 tablespoons flour
'A teaspoon cinnamon
12 packets sweetner
5 to 6 cups peeled, sliced apples
Topping:
'A cup flour
6 packets sweetner
A teaspoon maple syrup, if
desired
'A teaspoon cinnamon
'A cup margarine
In a large bowl, combine lemon
juice and 1 packet sweetner. Add
other dessert ingredients including
the 12 packets sweetner and stir
including apples. Pile high in a
9-inch glass pie pan.
In a separate bowl, combine
flour, 6 packets sweetner, maple
flavoring, and cinnamon. Cut mar
garine into mixture until crumbly.
Sprinkle evenly over filling. Place
wax paper under dish while micro
waving on medium high (70 per
cent) for 8 minutes. Turn dish and
microwave 6-10 minutes longer
until apples are tender.
Yields: 8 servings. Portion 14S
calories. Diabetic exchange:
'A fruit, 1 starch, 1 fat
Alta Hoshour
Bowmansville
SPICED OATMEAL
COOKIES
114 cups quick-cooking oats,
uncooked
1 cup reduced calorie margar
ine, melted
i'A teaspoons Sweet & Low
3 eggs, lightly beaten
1 teaspoon vanilla extract
VA cups all-purpose flour
2 teaspoons baking powder
'A teaspoon salt (optional)
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
'A cup sldm milk
% cup rasins (optional)
Combine oats and margarine in
large bowl; sdr well.
Add sugar substitute, eggs, and
vanilla, stir well until blended.
Combine flour and next five
ingredients.
Add dry ingredients and milk
alternately to oatmeal mixture, stir
well, stir in raisins.
Drop dough by level teaspoons
onto nonstick cookie sheets.
Bake at 400 degrees for 10-15
minutes or until lightly browned;
remove to wire racks and let cool
completely. Yield: 6 dozen
cookies.
National Nutrition Week
Peanuts & Other Nuts
Fiber Foods
Flavored Coffees, Cocoa, etc.
APPLE CINNAMON
OATMEAL
V* cup uncooked oats
1 '/« cups water
1 teaspoon ground cinnamon
1 medium apple, peeled and
grated
2 packets Sweet & Low
Microwave all ingredients for 5
minutes. Add skim milk if desired
after cooked. 1 serving.
Lisa Sensenig
Denver
1 package refrigerated crescent
rolls
Spread crescent dough on coo
kie sheet, smoothing in the cracks.
Bake as directed. Cool. Make
cream cheese filling by combining
the following:
8-ounces cream cheese
A teaspoon vanilla
2 tablespoons NutraSweet
Milk until it reaches spreading
consistency
Lisa Sensenig
Denver
Spread cream cheese mixture on
crescent rolls.
Thicken the following;
VA to VA cups unsweetened
pineapple juice with ClearJeL
When cool, add 1 tablespoon
Nutra Sweet
Arrange unsweetened canned or
fresh fruit on cream cheese mix
ture. Top with thickened pineapple
juice.
No need to forgo sweets If you’re diabetic. Nutritional recommendations have
changed drastically In recent years. The 256-page Diabetic Goodie Book by Kathy
Kochan Is filled with recipes appropriate for those who want to eat healthy but “don’t
want to cheat their sweet tooth.” See the featured recipe tor cookbook ordering
instructions.
LOW-SUGAR
FRUIT PIZZA
Jeanette Martin
Womelsdorf
(Turn to Pago B 8)
§ \
Featured Recipe
Kathy Kochan has had diabetes since age S. Perhaps that is why she
looks forward to dessert and refuses to watch everyone elese enjoy it
while she munches on a piece of plain fruit.
For years, Kathy, who enjoys cooking, developed recipes that she
can eat without feeling guilty. She has compiled these in the "Diabetic
Goodie Book,” a 256-page book published by Applettee Press, Inc.
"Most of die recipes are prepared with fruit for natural sugar and
sweetness, since I personally do not use artificial sweeteners,” Kathy
said.
Kathy has taught cooldng classes so that she has a good grasp on
what students want in a cookbook: simple instructions on how to pre
pare healthy, tasty food quickly and easily.
For a copy, send $15.95 plus $4 for shipping to Appletree Press Inc.,
151 Good Counsel Dr.. Mankato, MN 56001. Or. call
1-800-322-5679.
2 tablespoons sugar
1 cup chopped dales
'A cup whole-wheat flour
A cup all-purpose flour
‘A teaspoon baking powder
2 tablespoons (dive or canola oil
1 large egg, beaten or A cup egg substitute
Preheat oven to 350 degrees. Spray a 9-inch square pan with cook
ing spray.
In a medium bowl, combine sugar, dates, flours, and baking powder.
Use a rubber spatula to stir in oil and egg until well mixed. Dough will
be very thick. Spread evenly with spatula into prepared pan.
Bake 20 minutes or until lightly browned or pick inserted in center
comes out clean. While warm, cut into 16 squares. Cool in pan on rack.
These bars do not rise. If desired, sprinkle with confectioners’ sugar.
Store covered.
Prep, time; S min
Bake time: 20 min
Makes 16. Serving size: 1 piece.
Exchanges: 1 fruit (1 carbohydrate choice).
Analysis per serving: 68 calories. 12 g carbohydrate, 1 g protein, 2 g
fat, 13 mg cholesterol, 17 mg sodium, 1 g fiber.
DATE CHEWS
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