Free Recipes from Around the World! New Recipes Every Day!

Gingerbread

Servings: 25
Ingredients:

1 1/2 c  Water;                              2 c  Unbleached flour;
1 c  Date sugar;*                        1 ts Baking powder;
4 tb Margarine; softened                 1 lg Egg; slightly beaten
2 ts Ground ginger;                           Butter-flavored cooking
1 ts Ground cinnamon;                         -spray
1/2 ts Ground cloves;

*Date sugar can be found at Health Food Stores. Preheat oven to 350degrees. In a heavy saucepan water and date sugar for 5 minutes. Cool. Ina baking powder, baking soda, and egg. Mix until just blended. Pour batterinto 9′ square baking pan lightly sprayed with cooking spray. Bake for 24to 35 minutes or until [...]

Apple Pudding

Servings: 6
Ingredients:

3 md Cooking apples;peeled sliced             Sugar substitute to equal
Vegetable cooking spray;                 -1/3 cup sugar
1 c  All-purpose flour;                1/2 ts Vanilla extract;
1 ts Baking powder;                      1    Egg;
1/4 ts Salt;                             1/2 c  Skim milk;
1/2 c  Reduced-cal margarine;

Arrange apple slices in button of an 8′ square baking pan coated withcooking spray. Set aside. Combine flour, baking powder, and salt,stirring until blended. Set aside. Combine margarine, sugar substitute,rind, and vanilla in a medium bowl; beat at medium speed of an electricmixer until well blended. Add egg; beat until fluffy. Add flour [...]

Crunchy Noodle Jumble

Servings: 8
Ingredients:

3 oz (1 cn) chow mein noodles;           2 tb Reduced-calorie margarine;
1/2 ts Chili powder;                            -melted
1/4 ts Garlic salt;                        1 tb Reduce soduim soy sauce;
1/4 ts Dry mustard;

Combine all ingredients in a 13′ X 9′ X 2′ baking pan, tossing lightly tocoat. Bake at 350 degrees for 15 to 20 munites, stirring once duringbaking time. Remove from oven, and serve hot. Food Exchange per serving: 1FAT EXCHANGE 1 STARCH EXCHANGE; CAL: 75; CAR: 7gm; PRO: 2gm; FAT: 5gm;SOD: 174mg;
Source: [...]

Orange-Banana Pops

Servings: 6
Ingredients:

3 md Bananas; mashed                     1 ts Lime juice;
1 c  Unsweetened orange juice;                Sugar substitute;to equal
1/4 c  Water;                              2 ts Sugar

Combine all ingredients, beating well at low speed of an elecrtic mixer.Pour evenly into 6 5-OZ paper cups. Partially freeze; insert a woodenstick into center of each cup, and freeze until firm. When ready to serve,let pops stand at room temperature 5 minutes; peel away cups. Food Exchangeper serving: 1 FRUIT EXCHANGE; CAL: [...]

Frozen Fruit Freeze

Servings: 15
Ingredients:

2 c  Ripe bananas; mashed                2 c  Unsweetened orange juice;
8 oz (1 can) crushed pineapple;          2 tb Lemon juice;
-WATER-PACKED drained

Combine all ingredents, stirring well, pour into 8′ square baking pan.Freeze mixture until almost firm. Spoon mixture into large bowl, abd beatat medium speed of electric mixer until smooth and creamy. Spoonindividual dessert dishes. Food Exchange per serving: 1 FRUIT EXCHANGE;CAL: 54; CAR: 13gm; PRO: 1gm; FAT: tr; SOD: 1mg; Source: The [...]

Fruity Gelatin Snack

Servings: 8
Ingredients:

4    Enves’. unflovered gelatin          4 c  Boiling water;
3 oz (3pk)fruit-flavored gelatin;             Vegetable cooking spray;
-SUGAR-FREE

Combine unflavored gelatin and fuit-flavored gelatin in a medium bowl. Addboiling water, and stir until gelatin dissolves. Pour gelatin into a 8′square baking pan coated with cooking spray. Cover and referigerate untilfirm. Cut into 1′ squares to serve. Food Exchange per serving: FREE; CAL:24; CAR: 0gm; PRO: 5 gm; FAT: tr; SOD: [...]

Hang Bangs

Servings: 60
Ingredients:

8 oz Chocolate cake mix; NO-SUGAR        1 tb Almond extract;
2 1/2 c  Water;                             36    Almond halves; toasted

Combine cake mix, water and almond extract in bowl. Beat until thoroughlyblended. Drop by teaspoonfuls onto greased cookie sheet. Press an almondhalf into top of each cookie. Bake at 350 degrees for 8 to 10 minutes.Food Exchange per serving: 2 cookies; 1/2 BREAD EXCHANGE 2/5 FAT EXHANGE.Source: The Diabetic Chocolate Cookbook by Mary [...]

Out-of-Bounds Candy Bars

Servings: 8
Ingredients:

1 1/4 c  Unsweetened Coconut;                1 ts White vanilla extract;
1/2 c  Milk;                               1    Recipe of Semisweet Dipping
2 ts Cornstarch;                              -Chocolate

Combine 1/4 c of the coconut, the milk, gelatin and cornstarch in blender;blend until smooth. Pour into small saucepan, cook and stir over mediumheat until slightly thickened. Remove from heat and stir vanilla andremaining coconut. Form into 8 bars, allow to firm cool completely. Dip inchocolate. Food Exchange per serving: 2/3 FULL-FAT [...]

Indian Game Hens (not Finished)

Servings: 4
Ingredients:

2    Cornish game hens                 1/2 lb Mushrooms; sliced
-(about 1 1/4 lbs each)             1 tb Curry powder; 
4 tb Soy flour;                          1 ts Curry powder
1/4 ts Pepper;                               ds Red (cayenne) pepper
3 tb Olive oil;                        1/2 c  Chicken broth;
4    Green onions; chopped             1/2 c  Plain low-fat yogurt;

Cut hens into quarters, remove skin and discard backbone. Place 3tablespoon of soy flour, pepper and
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Salsa

Servings: 162
Ingredients:

1 sm Onion; chopped                    1/2 c  Fresh lemon;
1 sm Green bell pepper; chopped               Pepper to taste
1 sm Red bell pepper; chopped            1 tb Fresh basil;
1    Tomato; chopped                          -=OR=-
1/2 c  Fresh lemon                         1 tb Dried leaf basil;
-=OR=-                                   Hot red pepper flakes;

Combine all ingredients in a small bowl. Let stand 20 minutes beforeserving. Add hot pepper flakes if desired. Makes 2 cups. Food Exchangeper serving: FREE; CAL: CAL: 9g; CHO: 0mg; PRO: 0g; SOD: 3mg; FAT: 0g;Source: Light and Easy Diabetes Cuisine by Betty Marks Brought to you andyours via Nancy O’Brion and her Meal-Master.
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