Title: Mock Pavlova
Categories: Diabetic, Desserts
Yield: 4 servings

4 Egg whites; at room temp 2 ts Cornstarch
Sweetener; equivalent to 1 ts Vanilla
-1 tsp 1 ts Vinegar
1 pn -Salt 2 Kiwis

From Murray V.F. Jones of the New Zealand Diabetes Association “Make
sure that the eggs are fresh and at room temperature,” he cautions.
“Try kiwi fruit”, he suggests, as a garnish. You’ll need a piece of
kitchen parchment.

1. In a bowl, beat the egg whites until foamy. Add the sweetener and
salt, and continue beating. Beat in the cornstarch, vanilla and
vinegar until soft peaks form. Work quickly, and take care not to
overbeat.

2. Rinse a piece of kitchen (grease proof) parchment with water.
Place on a baking pan.

3. Pile the egg white mixture onto the parchment in a 1 1/2 inch high
circle. Bake at 250F for 1 hour or until firm.

4. Remove from oven and cool in the pan. Invert on a platter and peel
off paper. Peel and slice the kiwis crosswise into circles, leave
some round or cut some in half. Arrange in attractive designs on the
pavlova. Cut in four portion. Serve cold.

Nutrients for 1 serving Calories: 48 Exchanges: 1/2 lean meat; 1/2
fruit
g mg carbohydrate: 8 potassium: 196 protein:
4 sodium: 79 fat: negligible cholesterol: 0 fiber: 1

SOURCE: _Diabetic Cooking Around the World_ by Vilma Licouras
Chantiles posted by Anne MacLellan From: Anne Maclellan

MMMMM

Date: Wed, 22 Jun 94 13:31:41 EDT
From: “Margaret M. Saad”

WHOLE WHEAT CARROT-PINEAPPLE CAKE
1 1/2 cup whole wheat flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon (or more to taste – I like LOTS)
1/2 tsp salt (optional)
2/3 cup applesauce
2 egg whites or Ener-G replacements
1 cup finely shredded carrot
1/2 cup juice packed pineapple (with juice)
1 tsp vanilla (I was out and didn’t miss it)

In a large mixing bowl, combine dry ingredients. Make a well in the center
and add in remailing ingredients. Mix well (use an electic mixer if
you want your cake especially light). Bake in a Pam sprayed 8 or 9 inch
square pan at 350F (180 C) for 30-35 minutes or until toothpick-test
done.* I didn’t use a frosting-it was very moist and yummy without.
If you must, you could mix ff cream cheese, vanilla and powdered
sugar and frost with that.

*insert toothpick into center of cake. If it comes out clean, the
cake is done.

Title: BAGNA CAUDI (ON ZITI WITH CARROTS)
Categories: Italian
Yield: 8 servings

1/4 c Butter
1/4 c Olive oil
15 Cloves garlic, chopped fine
4 oz Anchovies, chopped
1 qt Heavy cream
1 ts Dijon mustard
2 tb Roast Garlic mashed
1/2 lb Ziti, cooked
1/4 c Matchstick-sliced carrots,
Par-boiled

The Sauce: Saute the chopped garlic in butter and oil
until lightly browned. Add the chopped anchovies. Cook
until the anchovies are dissolved. Add the cream,
mustard and roast garlic. Reduce by one-fourth. Final
assembly: Heat the sauce, then add the cooked ziti and
carrots. Toss until thoroughly coated and serve
immediately.

—–

Title: Potstickers
Categories: Appetizers, Chinese
Yield: 24 Servings

1 lb Ground pork
2 Green onions; chopped
1 tb Soy sauce
2 ts Dry sherry
1 ts Sesame oil
1/2 ts Fresh ginger; grated
Clove garlic; crushed
1 lg Egg
1 tb Cornstarch
1/4 ts Salt
1/4 ts Pepper
1 pk Wonton wrappers

Mix all ingredients together, by hand, in large bowl.

Fill wonton wrappers with approximately 1 – 1 1/2 teaspoons filling
and press firmly in wonton press. (Moisten edges for better
adhering). Saute in vegetable oil (you might want to add 1 drop of
sesame oil) on medium heat till bottoms are golden. Add enough
chicken broth to barely cover wontons. Cover and simmer approximately
8-10 minutes. Serve immediately with some dipping sauce consisting
of: 2 parts soy sauce, 1 part rice vinegar, a little grated ginger
and some chopped green onion.

Enjoy!

MMMMM

Title: Practically Nonfat Bean and Green Risotto
Categories: Main dish, Vegetarian, Low-fat
Yield: 5 cups

2 cn Vegetable broth (14-1/2 oz.)
1 c Dry white wine
1 lg Onion; chopped
1 lg Leek; chopped
–(white pale green parts)
1 c Medium-grain white rice
2 lg Garlic cloves; chopped
1 cn Red beans (15 to 16 oz can)
-OR- kidney beans
— rinsed, drained
1 lg Head radicchio; -OR…
1/4 -Head curly endive
— thinly sliced
2 Arugula branches
— thinly sliced, -OR…
1 c -Sliced curly endive
Grated parmesan cheese, opt.

Bring broth and wine to boil in heavy large saucepan. Add onion, leek,,
rice and garlic and bring to boil. Reduce heat to medium-low and simmer
uncovered until rice is tender and mixture is thick and creamy, stirring
occasionally, about 30 minutes.

Mix beans, radicchio and arugula into rice and cook until vegetables wilt,
about 2 minutes. Season to taste with salt and pepper. Serve, passing
Parmesan separately if desired.

* Source: David Badal, Houston TX
* Published in: Bon Appetit – June 1993
* Typed for you by Karen Mintzias

—–

Baked Bean Cassoulet

Recipe By :
Serving Size : 7 Preparation Time :13:00
Categories : Beans/Legumes Crockpot
Main Dishes Sausage

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound dried red or kidney beans
6 cups water
1 medium onion — chopped
1/4 cup molasses
15 ounces can tomato sauce
1 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon pepper
1 tablespoon worcestershire sauce
12 ounces package smoked sausage links — cut into 1″ slices

In slow-cooking pot, soak beans in water overnight. Cover and cook on high
for 2 to 3 hours or until tender. Drain, saving liquid. Combine 1 cup of
liquid with onion, molasses, tomato sauce, salt, mustard, pepper, and
Worcestershire sauce. Mix with drained beans in slow-cooking pot. Cover and
cook on low for 10 to 12 hours. Add sausage the last hour of cooking.

– – – – – – – – – – – – – – – – – –

SHARP CHEDDAR CHEESE SPREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Spreads
Cheese/Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Cream cheese — softened
1 1/2 qt Chef-Mate Sharp Cheddar
– Cheese Sauce — unheated
4 oz Pimentos — drained, chopped
– optional
1 oz Green onions — finely chopped
– optional

1. Beat cream cheese in 20-quart mixer bowl on medium speed until
smooth and creamy, about 5 minutes, scraping bottom and side of bowl
occasionally. 2. Add Cheese Sauce. Continue beating until well
blended, additional 5 minutes. Chill. Serve with crackers.

Note: This may be served as a dip if desired. Serve with fresh
vegetables, potato chips or crackers. May be kept in refrigerator 3-4
days.

Makes 12 one cup portions (one portion serves 3-4)

Source: Carnation Company

Graham Cracker Cookies

2 egg whites
4 tbs brown rice syrup
5 graham crackers (crushed fine)

Beat the egg whites to a froth (ie. not stiff,just foamy) add the syrup
and continue to beat until well mixed. Stir in the crushed grahams.
Drop onto a non-stick baking surface, making about 16-20 mounds. If you
make 20 cookies, they will be 1/4 gram fat each (5 grams per graham used,
so its 5/20 or 1/4). Each graham cracker is 60 calories, so 300/20 is
15 calories per cookie not counting the rice syrup or the whites. Bake
at 400F for 10-12 minutes. These cookies come out crisp! And chewey!

Fruit Fantasy Soup

Recipe By : The Garden Variety Cookbook/ Sarah Schlesinger p. 135
Serving Size : 4 Preparation Time :0:00
Categories : For You, A Little Soup… Low Calorie
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large peeled seedless orange — separated
2 peeled, seeded, tangerines — separated
1 large banana — peeled and sliced
1 cup canned peaches — in own juice
1 cup canned pineapple chunks — in own juice
1 tablespoon honey
1/4 cup chopped walnuts
1/2 teaspoon ground nutmeg

Place the orange and tangarine sections in the workbowl of a food processor or
in a blender and puree. Transfer the puree to a large mixing bowl.

Place the banana slices, peaches and pineapple in the workbowl of a food
processor or blender and puree. Add the puree to the orange- tangerine mixture.
Stir in the honey til dissolved.

Chill, covered for 2 hours or more. Sprinkle with chopped walnuts and nutmeg
before serving.

– – – – – – – – – – – – – – – – – –

Potato, Egg, and Hominy Breakfast

Recipe By : Ellen C. Rakes
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can hominy grits — rinsed and drained
1/2 can tomatoes with green chilis — with juice
(ie, Rotel)
1/2 cup Egg Beaters 99% egg substitute — lightly beaten with
splash of water or nonfat milk
1/2 package hashed brown potatoes — frozen, cubed style
red and green bell peppers — chopped; optional
onions — chopped; optional
2 teaspoons chili powder — or to taste
1/2 teaspoon cumin — to 1 tsp
fresh ground black pepper
hot sauce — at serving time
Vegetarian sausage — optional

Use the cubed style frozen hash browns, not the shredded ones. I used Ore
Ida’s “Potatoes O’Brien” that has peppers and onions in it.

(If you are not using frozen hash browns that already have peppers and
onions, you may wish to saute some prior to beginning the potatoes.)

Preheat nonstick skillet. Add frozen hash browns and seasonings. When the
potatoes are mostly cooked, add the Rotel tomatoes and the drained hominy.
Cook until heated through.

Make a “crater” in the center of the pan by pushing everything to the side
of the pan. Pour the lightly beaten Egg Beaters into the hole you just
created. Let them begin to set, and gently drag a spatula across the bottom
of the pan, allowing the unset eggs to flow to the bottom. When the eggs
are fully cooked, gently stir the other ingredients back into the eggs. Be
careful not to break the eggs up to much as you don’t them to completely
disappear.

Note: The eggs may be “scrambled” in a separate pan and then folded into
the hominy, potato and tomato mixture.

Lowfat vegetarian sausage patties or links may be precooked, crumbled, and
added to the mixture. (I liked it with the “sausage” added; my husband
preferred his sausage on the side.)

– – – – – – – – – – – – – – – – – –

Per serving: 185 Calories; 2g Fat (9% calories from fat); 6g Protein; 36g
Carbohydrate; 1mg Cholesterol; 213mg Sodium

Serving Ideas : Serve with nonfat cheese toast.