Diabetic recipes and diabetes diet menu items. Full meals, desserts, cookies, cake recipes, diabetes exchange list items,

Mock Shortbread Cookies
Yield: 24 servings
 
 Nonstick Vegetable Spray   
1 Egg
2 c All-purpose flour      
2 pk Sugar substitute - NOT aspartame
1 1/2 tsp Baking powder 
1/2  c  Vegetable oil 
1 tsp Vanilla extract
1/4 c Water                         
 
1. Preheat oven to 350 F. Spray cookie sheet with nonstick vegetable spray.
2. Combine all ingredients to form a soft dough. Roll or pat out on floured board to
    1/4-inch thick.
3. Cut 2-inch rounds and place 1-inch apart on prepared cookie sheet. Bake for 15-20 minutes until edges are a light golden brown.

Yield:  2 dozen cookies 
Serving Size:  1 cookie 
Exchanges:  1/2 Starch/bread and 1 Fat. 
Nutrient Content per serving:  Cal 89, Fat 5 gm, Sodium 23 mg, Fiber 0 gm, Protein  2 gm, Carbohydrate 9 gm, Cholesterol 11 mg.

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Almond Sugar Cookies
Yield: 32 cookies
 
5 Tbsp Margarine (75 g)
32 ea Almond slices
1 1/2 Tbsp Fructose** (22.5 ml)
  **Substitute 4 pkts. -saccharin or 8 pkts. -aspartame or 4 packets -acesulfame-K for the       fructose. It will not change the exchanges.
1 Tbsp Egg white (15 ml)
1/4 tsp Almond, Vanilla, or Lemon extract (1.25 ml)
1 cup Unbleached flour (125 g)
1/8 tsp Baking soda (.6 ml)   
1 pinch Cream of tartar

Preheat oven to 350F (180C).  In a medium size bowl, combine margarine and fructose, beating until light and fluffy. Mix in egg white and almond extract.  Gradually stir in flour, baking soda, and cream of tartar; mix well.
Form into 1/2-inch (1.5 cm) balls. Place on a nonstick cookie sheet.
Dip a flat-bottomed glass into flour and press down on each ball to flatten
cookie.  Top each cookie with an almond slice. Bake for 8 to 10 minutes,
until lightly browned. Transfer wax paper to cool. Makes   about 32 cookies.
 
Per 2 cookie serving:  calories  90, protein  2 g, carbohydrate 10 g,
fat  4 g, calories from fat  40%, dietary fiber  trace, cholesterol  0 mg, sodium 49 mg.
Exchanges - 1 bread/starch and 1 fat.
 
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Fruit Cookies
(No Sugar, Eggs Or Flour)
Yield: 24 servings
 
3  Med. sized ripe bananas   
1 1/2 c  Coarsely chopped mixed dried
1/3 c  Peanut or safflower oil
Fruits (such as dates, Apricots and raisins)
1 tsp Vanilla
1/8 tsp Salt
1/2 c  Chopped nuts (walnuts, almonds or pecans)
1 1/2 c  Rolled oats                             
1/2 c  Uncooked oat bran
 
Preheat oven to 350 degrees.  Grease 2 large cookie sheets.
Mash bananas in large bowl until smooth.  (You should have about 1-1/2
cups.)  Stir in oil, vanilla and salt.
Add oats, oat bran, mixed fruits and nuts; stir well to combine.
Drop by rounded measuring tablespoonfuls onto prepared cookie sheets,
about 1 inch apart.  Flatten out slightly with back of spoon.
Bake about 20-25 minutes or until bottom and edges of cookies are lightly
browned. Transfer cookies onto wire rack to cool completely. Store in
refrigerator.

Makes 2 dozen.  105 calories per cookie, Protein 2 g , Fat 5 g , Carbohydrates 14 g , Sodium 14 g, Cholesterol O mg.

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Applesauce-Raisin Cookies/diabetic
Yield: 24 servings
 
1/4 c  Vegetable oil
1/4 c  Sugar
1  Egg
1 tsp Vanilla
1/2 c  Unsweetened applesauce
1/2 c  Whole wheat flour
1/2 c  Unbleached flour
2 tsp Baking powder
1/2 tsp Baking soda
1 tsp Cinnamon
1/8 tsp Cloves
1/2 c  Rolled oats
1/2 c  Raisins - dark or golden
 
Cream the oil and sugar together. Add the egg and beat until light.
Blend the vanilla and applesauce. Stir the flours, baking powder, baking
soda, cinnamon, cloves, oats, and raisins into the creamed mixture. Blend
well. Drop by teaspoonfuls onto lightly oiled baking sheets. Bake at 375 F
for 10 minutes, cool on a wire rack.
one cookie = 1 serving = 1/2 fruit exchange = 1/2 fat exchange
56 cal, 10 grams carbohydrate, 1 gram protein 2 grams fat, 47 mg sodium.

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