tir in cherries; stir in food color.
Roll half of
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
or pouring on top of food.
In a large mixing
ell. Stir together buttermilk and food color. Mix flour, cocoa and
br>Sodium 120 milligrams.
Diabetic exchange = 1/2 carbohydrate, 1
om For more indonesian cuisine recipes.
om/ For more indonesian cuisine recipes.
In mixing bowl beat softened cream cheese till smooth. Add sour cream and mix. Add lime juice and a drop or two of green food coloring and mix. Pour into shell.
Topping: In a 4 cup pyrex bowl, mix pineapple, a couple drops of yellow food coloring, and cornstarch. Microwave on high about 3 minutes or more until very thick. Let cool and add to top of pie.
In a large stew pot, place apples carefully in hot to boiling water. Simmer 3 minutes. Turn over apples and simmer 3 minutes longer.
Test often with test needle or toothpick (should slide out easily). Remove apples and place on paper towels to drain. Serve warm or cool with your favorite topping such as Cool Whip, drizzled cream cheese or diabetic ice cream. Great stored in a covered container and frozen for future use.
Tear angel food cake into pieces.
Make vanilla (diet) pudding according to recipe.
Layer in a cake pan with sliced bananas and strawberries.
Top with topping and garnish with strawberries or sprinkle diet jello on top.
Makes 12 servings.
Calories 219, fat 6.2 grams and fat 25%.
Exchanges 2 starches and 1 fruit.
Crumble angel food cake into bite-size pieces and place in 13 x 9 x 2-inch baking dish.
Mix Jell-O as directed on box and pour over crumbled cake.
Put in refrigerator and let stand until Jell-O is jelled.
Spread Cool Whip over mixture and serve.
old in whipped cream and food coloring.
Brush 9-inch
Soak 2 tsp. gelatin in 1/2 cup water. Combine apple juice, lemon juice, and cloves in saucepan and bring to a boil. Simmer gently for 10 minutes. Remove from heat, discard cloves and add gelatin and artificial sweetener equivalent to 3/4 cup sugar. Mix well to dissolve. Add 3 drops food coloring and mix well. Pour carefully into 2 clean, hot 1/3 pint jars. Cover lightly until cooled, then cover tightly and store in refrigerator.
set aside.
Tear angel food cake into small pieces.
Tear the Angel Food cake into bite size pieces. Press into an 11x17-inch baking dish.
In a mixing bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes.
Spread over the cake.
Spoon the cherry pie filling evenly over the top of the cake.
Chill thoroughly until serving time.
Combine pudding mix, milk, flavoring and food coloring in a saucepan.
Stir to dissolve pudding mix.
Cook and stir over medium heat until a full boil.
Set aside and let cool.
Fold in chocolate chips.
Pour in pastry shell.
Refrigerate until cool.
Decorate with whipped topping.
Slice apples in saucepan; add water and 1 tablespoon cinnamon. Cook until apples are tender.
Drain all but 1/2 cup water.
Add Equal, 1 tablespoon cinnamon and food coloring.
Mix well.
Prick shells with a fork and pour apple mixture into shell.
Cover with remaining shell, cut slits in top and bake as directed for shells.
Soften gelatin in 1/2 cup of the apple juice.
Bring remaining 1 1/2 cups of juice to a boil.
Remove from heat.
Add softened gelatin, stirring to dissolve.
Add liquid sweetener, lemon juice and food coloring as desired.
Bring to a rolling boil.
Ladle into clean half-pint jars; seal.
Keep in refrigerator.
Makes 2 half-pint jars.
Soften gelatin in cold water.
Wash and stem berries.
Add liquid sweetener.
Press 1 cup of the berries through a strainer. Add food coloring, if desired.
Add lemon juice; bring to a boil. Remove from heat.
Add softened gelatin, stirring until dissolved. Chill until mixture begins to thicken.
Arrange remaining 2 cups whole berries in tart shells, dividing them evenly.
Cover with glaze.
Soften the gelatin in 1/2 cup of the juice.
Meanwhile, heat the remaining 1 1/2 cups of juice to a boil.
Remove from heat and stir in the softened gelatin until it is dissolved.
Add artificial sweetener, lemon juice and food coloring.
If you like, return to heat and bring back to boil.
Pour into sterilized jars that have lids.
Store in refrigerator.