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From: Cristin
Charlap & Joe Kudirka <kudirka@mediaone.net>
 | 1 glass (I used a tall one) club soda |
| A couple splashes of heavy cream |
| 1 shot of s/f syrup (which I found at Walmart Super
Store can also be found on line) |
| 1/2 pack equal, if desired combine and stir:) |
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Crust:
| 3 cups Shredded wheat cereal (the kind that is
just whole wheat and nothing added)
(for 1˝ cups crumbs) |
| ˝ tsp cinnamon |
| 2 tbs fructose (this is too small of an amount to
use stevia) |
| 4 tbs butter, melted |
Preheat oven to 350 degrees. Crush the cereal in
food processor until quite fine.
Combine with other ingredients, press into 9"
square cake pan. Bake for 5 to 7 minutes. It will
firm up after baking. Cool slightly before filling.
Filling:
| 2 8oz pkg cream cheese |
| 2 eggs |
| dash of salt |
| 1/8 tsp stevia (˝ cup of fructose) |
| 1 tbs lemon rind |
| 1 tbs lemon juice |
Beat together until smooth. Pour on crust and bake
at 350 for 15 - 18 min or until set. The lemon can
be adjusted to taste. I usually put more.
After cooling, top with whipped cream (sweetened with
fructose or stevia and vanilla) and fresh strawberries.
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| 2 packages cream cheese |
| 1 small container (half pint) heavy whipping cream |
| 4 packages equal |
| 1 1/2 tsp vanilla |
Whip cream and equal until whipping cream makes high
peaks, add room temp. cream cheese and whip until smooth and creamy.
Line small round pie tin with wax paper and pour
mixture in, smoothing with a knife. Refrigerate until set. (I like to
make them in cupcake pans and then individually freeze for a frozen
treat. it's not quite ice cream, but close)
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| 4 oz. unsweetened chocolate |
| 1 cup butter or margarine |
| 2 cups sugar (fructose) |
| 4 eggs |
| 2 tsp. vanilla |
| 1 cup whole wheat flour |
| 1/2 tsp. salt |
Melt chocolate and butter over low heat, stirring
occasionally. Cool.
Beat chocolate mixture, sugar, eggs and vanilla at
medium speed 1 minute.
Beat in flour and salt at low speed until blended.
Beat at medium speed 1 minute. Bake in 13 x 9 x 2
inch greased pan at 350 degrees for 30 minutes.
Joe & Linnet Cagnolatti
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| 2-1 oz squares Bakers Unsweetened Chocolate |
| 1-6 oz can evaporated milk |
| 2 TB butter |
| 1 TB vanilla |
| TB Equal (spoonable) |
Mix butter, chocolate, and milk in saucepan. Cook and
stir over low heat until thick. Remove from heat. Add equal and vanilla.
Serve hot or cold.
| 3 c non-instant milk |
| 3 c warm water |
| 13 oz can evaporated milk |
| 6 oz plain yogurt |
Mix ingredients in ˝ gallon bowl or crock. Water should be warm to
touch but not to hot.
Culture will die at temps over 120°. Preheat oven to 275°. Turn off
oven and place bowl
inside. Close oven door and do not disturb for 10-12 hours.
Refrigerate for 2-3 hours. Flavor with jam or jelly.
* Exported from MasterCook *
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Filling:
| 1 pkg no-sugar vanilla pudding; |
| 1 pkg no-sugar strawberry Jell-O |
| 1 1/2 cups water. |
Mix all together and stir over medium heat till thickened. Pour over
sliced strawberries in pie pan.
Crust:
| 1 1/2 cups finely chopped pecans |
| 3 T fructose or other non sugar sweetener |
| 1 beaten egg white. |
Mix together till it holds together (mine didn't take a whole egg
white) then pat into pie pan. Bake at 400 for 10 minutes or till golden
brown. Cool then fill with the pie filling above.
Top it with heavy whipped cream with 2 T added fructose and a little
vanilla.
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| 2 cups sliced fresh Strawberries |
| 1 pkg Jell-O sugar-free vanilla pudding |
| 1 pkg Jell-O sugar-free strawberry gelatin |
| 1 1/2 cups water |
Place sliced strawberries in the Pecan Crust (Recipe Above).
Mix together the Jell-O's & water. Cook over medium heat till
mixture starts to thicken. Pour over strawberries. Top with fructose
sweetened heavy whipping cream.
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| 6T. butter |
| 4oz unsweetened chocolate |
| 1/3 c. skim milk |
| 1/3 c. apricot fruit spread (all-natural) |
| 1egg yolk |
| 1tsp. vanilla |
| 1/2c. SGWW flour |
| 36 packets of sweetener (your choice) |
| 1/2tsp. baking powder |
| 1/8tsp. salt |
| 3egg whites |
| 1/8tsp. cream of tartar |
| 1/3c. chopped nuts |
- Heat butter, choc, milk, and fruit spread in small saucepan,
whisking frequently, until choc. is almost melted. whisk in egg yolk
and vanilla; mix in combined flour, sweetener, baking powder, and
salt till smooth.
- Beat egg whites and cream of tartar till stiff peaks form. Fold
choc. mixture into egg whites; fold in nuts. Pour batter into
greased 8 inch square baking pan.
- Bake in preheated oven 350' 18-20 minutes, or till toothpick comes
out clean. cool on wire rack, serve warm.
**DO NOT OVER BAKE**
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| 1 carton(8oz) plain nonfat yogurt |
| 1/4 cup skim milk |
| 3 packets equal or the like |
| 3 cups frozen (unsweetened) strawberries, blueberries, etc.. |
| 1 cup ice cubes |
*combine yogurt, milk, and sweetener. With blender running, add
berries, a few at a time, till smooth. Add ice cubes 1 at a time till
slushy.
makes 4-6oz. servings
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Recipe By:
Lynn Nelson
One of the toughest concepts of the Sugar Busters and other low GI
diets is the limitation to consume fruit all by
itself, not mixed with any other ingredients. Here
is a mock Apple Crisp that is acceptable because it utilizes
zucchini, a vegetable that has a low GI value. People never guess
that this dish contains zucchini.
| 1 jumbo zucchini |
| 1 cup fructose |
| 1 teaspoon cinnamon |
| 1/4 teaspoon nutmeg |
| 2 Tablespoons 100% whole wheat flour |
Topping:
| 1 cup 100% whole wheat flour |
| 1/3 cup fructose |
| 1/2 teaspoon cinnamon |
| 3/4 cup rolled oats (regular) |
| 1/2 cup butter, melted |
- Preheat oven to 350 degrees. Bring a large pot of water to a boil.
- Peel and trim zucchini. Slice it lengthwise into quarters. Cut all
the
seeds out. Slice the zucchini into slices
that resemble apple slices.
You should have about 6 cups of slices.
Boil the zucchini slices in the boiling water for 3 minutes. Drain
well.
Mix together the 1 cup fructose, 1 teaspoon cinnamon, 1/2 teaspoon
nutmeg, and 2 tablespoons whole wheat flour. Sprinkle over
the zucchini slices and toss to coat evenly. Place zucchini slices
into a greased 8 or 9 inch square baking pan.
Mix the remaining ingredients together to make the crumb topping.
Distribute it evenly over the zucchini. Bake for 45 minutes, until
topping is browned and crispy.
May be served warm, cold or at room temperature.
Yield: 6 to 8 servings.
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Recipe By:
Lynn Nelson
When you have a craving for something extra chocolatey, this will
satisfy it! They are very fudgy, more a confection
than a cookie. Best of all, they are extremely
quick and easy to make.
| 1/2 cup cocoa powder |
| 1 1/3 cups fructose (for regular cookies, use 2 cups sugar) |
| 1/4 cup butter |
| 1/2 cup milk |
| 1/2 cup peanut butter |
| 3 cup quick oats |
| 1 teaspoon vanilla extract |
Stir first 4 ingredients together in a medium saucepan and bring to a
boil. Allow to boil for one full minute after it reaches a rolling boil.
Add the peanut butter and vanilla. Stir in oatmeal. Drop by teaspoonfuls
onto a wax-paper covered cookie sheet. Place in refrigerator
to cool.
Yield: about 3 dozen.
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Recipe By:
Lynn Nelson
A fluffy chocolate no-bake pie.
| 1 Special K pie crust or graham cracker crust |
| 1/2 cup butter |
| 3/4 cup fructose |
| 2 squares unsweetened chocolate, melted |
| 1 tsp. vanilla |
| 2 eggs |
| whipped cream for garnish |
| chopped nuts for garnish |
In an electric mixer, beat butter until fluffy. Gradually add
fructose. Add chocolate, vanilla and eggs, one at
a time, beating 3 minutes after each egg. Turn
into pie shell. Chill. Garnish with whipped cream and sprinkle chopped
nuts around edge.
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Recipe By: Lynn
Nelson
Use this pie crust in place of graham cracker crusts. Fill it with
puddings, gelatin desserts, or sugar free ice
cream.
| 3 cups Special K cereal (for 1 1/2 cups crumbs) |
| 1/2 teaspoon cinnamon |
| 2 tablespoons fructose |
| 4 tablespoons butter, melted |
- Preheat oven to 350 degrees.
- Place the cereal in a plastic bag and seal. Use a rolling pin to
crush the
cereal into crumbs, turning and
shaking the bag frequently to make a consistent
crumb. You will have 1 1/2 cups of crumbs.
Pour crumbs into a medium bowl stir in cinnamon and fructose. Pour
in melted butter and stir with a fork until
well blended and evenly distributed.
Press the crumb mixture into pie dish. It will not stick as well
as a traditional graham cracker crust, just
press gently. It will firm up after baking.
Bake for 5 to 7 minutes, until set. Cool slightly, then fill as
desired.
Great for diabetics or other sugar busters.
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Recipe By:
Lynn Nelson
| 1/2 cup Cocoa powder |
| 1/2 teaspoon Salt |
| 1 1/2 cups Evaporated milk |
| 12 packages Equal |
| 1 teaspoon Vanilla |
Mix together cocoa and salt in the top of a double boiler. Add
evaporated milk gradually, stirring constantly to keep
mixture smooth.
Cook over hot water until thick. Add Equal and vanilla. Pour into a
glass jar and keep refrigerated.
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WHOLE WHEAT PIE CRUST
This makes and excellent pie crust. Thanks for the
recipe for the STRAWBERRY PIE. It is better than any pie I ever had(with
the crust below).
Submittesd By: Fred Bucheit
| 1 cup Whole Wheat pastry flour |
| 1/2 tsp salt |
| 1/3 cup + 1 Tblspn shortening |
| 2 to 3 tblspns milk |
Combine flour and salt. Cut in shortening until size
of tiny peas. Sprinkle with water, 1 tblspn at a time, and toss until
dough cleans side of bowl. Shape into ball. Roll out on floured surface
to form a circle a bit larger than an inverted pie dish. Fold pastry
over rolling pin and ease into pie dish. Trim edge slightly larger than
rim of dish. Thoroughly prick bottom and sides of pastry. Microwave on
high for 5 to 6 minutes or until dry and blistery. Cool before filling.
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Recipe By: Ben
| 8 oz. Unsweetened Baking Chocolate; Finely Chopped |
| 2/3 Stick Sweet Butter; Cut into Small Pieces |
| 1/4 Cup Brewed Coffee or Water |
| 1 Vanilla Bean; Split, Seeded and Hull Reserved |
| 2 Egg Yolks; Slightly Beaten |
| 1 Cup "Equal Spoonful" Sweetener |
| 1 1/3 Cup "Equal Spoonful" Sweetener;
Used as a Dusting Powder |
| 1/4 Cup Unsweetened Cocoa Powder |
Put chocolate, butter, coffee or water, egg yolks and
vanilla bean into a microwave safe cooking dish. Mix slightly to moisten
chocolate. Microwave on 50% power for 3-minutes. Stir to dissolve lumps.
Please note that additional time may be used at 20-second intervals on
50 % power if chocolate needs more time to melt. Stir in "Equal
Spoonful" sweetener and combine well.
Spoon onto small pan lined with waxed paper. Spread
evenly and remove vanilla bean. Place in refrigerator until semi-firm.
Save the reserved vanilla bean hull for another recipe.
Prepare dusting powder by combining "Equal
Spoonful" sweetener and cocoa powder in a small bowl. When truffles
are firm enough to hold shape, cut into desired bite sized squares and
mold into balls by hand. Roll each truffle in dusting powder. Serve at
room temperature. Refrigerate to store.
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Recipe By : Judy Mento
| Serving Size : 1 Preparation Time :0:00 |
| 1/3 cup water -- scant |
| 1 tablespoon cocoa powder -- no sugar |
| pinch salt |
| 1 teaspoon butter |
| 1 tablespoon peanut butter -- no sugar; optional |
| 1 ounce oats, rolled (raw) (3/8 cup) |
| 6 packets Equal sweetener |
| 1/8 teaspoon vanilla extract |
| 2 tablespoons nonfat dry milk powder |
| 2 teaspoons nonfat dry milk powder |
In saucepan, combine water, cocoa, salt, butter, and
peanut butter (if using). Bring to boil. Add oats, stirring constantly,
cook for about 30 seconds more. Remove from heat.
Add other ingredients and stir to combine.
Line plate with waxed paper. Drop cookies by
teaspoonfuls onto waxed paper.
Set in refrigerator until firm. Makes 1 serving.
NOTE: The milk powder adds some protein to this, but I
think I would also eat some additional protein with this if peanut
butter not added. Good for breakfast or a snack. I only make one serving
at a time – this is too good. I usually prefer this without the peanut
butter, but it depends on my mood.
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Recipe By: Ben
| 1 1/2 cups chopped pecans |
| 1 cup sugar (use combination of sugar substitutes
to = 1 c. sugar) |
| 1 egg white |
Chop the pecan pieces very finely (not to dust, but
finer than chopped pecans come in a package). Add sugar and mix
together. In a small bowl, lightly beat the egg white just until frothy.
Add enough egg white to the
pecans so that the nuts hold together in a ball when
squeezed in the hand.
Press mixture into the bottom of pie pan or spring form
pan. Toast in a 350 °F oven for 10 minutes, until pecans begin to turn
light brown. Remove from oven and cool before adding pie filling.
Makes enough for a 9 or 10-inch spring form pan.
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| 1/2 cup dry nonfat milk. |
| 1/3 cup of cold water. |
Then put in fridge to chill for 1-2 hours. Chill
beaters, too. Then beat with electric mixer
until it forms peaks. Then add 1 teaspoon of
vanilla (or other extract); then beat again. Then
add sugar substitute to taste (try 5-6 packets to start & adjust
next time). Then beat again and refrigerate
until you use it.
Use like Cool Whip, or you may freeze it and it tastes
like vanilla ice cream.
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FRESH PEACH
PUDDING BAKE
| 3 cups (6 medium) peeled and sliced fresh peaches |
| 2 T. Brown Sugar Twin |
| 1/2 cup pourable Sugar Twin |
| 1 cup + 2 T. Roberta Garner's Quick Mix recipe *
[my substitution] |
| 1/2 tsp. ground nutmeg |
| 3 T. (3/4) oz. chopped pecans |
Preheat oven to 425 deg. Spray an 8- by 8-inch baking
dish with butter-flavored cooking spray. In a large bowl, combine
peaches, Brown Sugar Twin, and Sugar Twin. Let set for 10 minutes. Add
Quick Mix, nutmeg, and pecans. Mix well to combine. Spread mixture into
prepared baking dish. Bake for 30 to 35 minutes. Place baking dish on a
wire rack and let set for at least 5 minutes.
Serves 6.
NOTE: Good served warm with sugar-free ice cream.
* I substituted Roberta Garner's Quick Mix recipe for Bisquick in the
original recipe.
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Giant Home-Style
Cookie
Submitted By :Judy Mento
| 4 whole dates -- chopped -- OPTIONAL |
| 2 tablespoons water -- very hot |
| 3 tablespoons flour, whole-grain wheat |
| Alba subtitute (vanilla): |
| 1/3 cup nonfat dry milk powder |
| 1 teaspoon vanilla -- (added to liquid) |
| 3 packets Sweet 'n Low® sweetener |
| Remaining Ingredients: |
| 1/2 teaspoon brown SugarTwin |
| 1 teaspoon butter |
| 1/2 teaspoon baking powder |
| 1 packet Sweet 'n Low® sweetener |
| 1/4 teaspoon apple pie spice |
Preheat oven to 350 deg. F.
Spray nonstick cookie sheet with non-stick cooking
spray.
In a cereal-sized bowl, combine dates (if using) and
hot water. Let stand 2 to 3 minutes. Add flour, Alba substitute, and
remaining ingredients and mix well. Dough will be sticky. Pat onto
prepared cookie sheet forming a circle.
Bake at 350 deg. F. for 10 to 12 minutes. Serves 1.
NOTES: This is good for Breakfast. I use scissors to chop the dates.
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Recipe By :original recipe, without coffee, by JoAnna
Lund
| 1 1/2 cups water -- cold |
| 2/3 cup nonfat dry milk powder |
| 4 teaspoons cocoa -- unsweetened |
| 1 tablespoon Equal for Recipes -- or 9 pkts. Equal,
or to taste |
| 2 teaspoons coffee powder, decaffeinated -- or to
taste |
| 1 cup ice -- crushed |
Combine ingredients. Blend. Serves 2.
NOTES: Can leave out coffee, if just want a chocolate shake.
Source: "original recipe from The Wonders of Nonfat Dry Milk
Powder Cookbooklet, pp. 32-33"
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Sugar
Free Cheesecake - Crustless
Recipe By: Lisa Showalter
| 2 - 8 oz. Cream Cheese |
| 18 Pkg. Equal |
| 2 Eggs |
| 1 Tsp. Vanilla |
| 1/2 C. Chopped Pecans (Optional) |
Mix all ingredients together. Spray glass pie dish
with pam. Bake 10 minutes at 325 degrees.
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Submitted By: Krystyna from the UK
| 1 pint (600 ml) skimmed milk - |
| 5 tablespoons dried milk powder - |
| sweetener to replace 4oz sugar (I used 3oz
fructose) |
| 2 teaspoons vanilla essence. |
Put the milk in a saucepan over a gentle heat. Add the
sugar and sprinkle the milk powder over the top. Stir until both the
sweetener and the milk powder are dissolved, being careful not to let
the mixture boil. Remove the saucepan from the heat and when cold stir
in the vanilla essence. Chill thoroughly and then put in ice cream
machine (makes just over 1 pint)
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Submitted By: Krystyna from the UK
| 4 egg yolks - |
| sweetener to replace 4oz sugar (I used 3 oz
fructose) |
| half pint (300 ml) milk - |
| half pint (300 ml) double cream - |
| 2 teaspoons vanilla essence |
Pour milk into saucepan and slowly heat it to boiling
point, in a bowl beat the egg yolks and sugar together and then still
beating pour over the milk. Return the mixture to the pan and stirring
constantly heat it until the mixture forms a film over the back of a
wooden spoon. Do not let it boil or it will separate. Remove pan from
the heat, leave it until cold then stir in the cream and vanilla
essence. Chill thoroughly then put in ice cream machine. This recipe
isn't as complicated as it looks - after tasting it my mum said that she
will never eat a shop bought ice cream again.
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