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""Diabetic Shortbread"" 1/2 cup diet margarine artificial sweetener equivalent to 1 and 1/2 cups brown sugar 1 cup plus 2 tbsp flour, sifted 2 eggs 1 tsp vanilla extract 1 tsp orange peel, grated 1/2 tsp baking powder 1 and 1/2 cups white raisins, chopped 1 cup nuts, chopped fine Preheat oven to 375°. Mix margarine, half the sweetener, and 1 cup flour together to fine crumbs; press firmly in the bottom of a 13 x 9 x 2" pan. Bake 10 minutes. Meanwhile, beat eggs until fluffy; beat in remaining sweetener, vanilla and orange peel. Add remaining flour, salt and baking powder; mix well. Stir in raisins and nuts; place mixture over crust, which has been slightly cooled. Place entire mixture in oven; bake another 30 minutes. Cool slightly before cutting. 36 servings 69 calories per serving

""Shrimp With Tomato-Chili Sauce"" Seafood never had it so good, and neither have you with this unique blend of chili and saut éed shrimp that has a distinctive Thai influence. 3/4 cup chopped green pepper 2 tablespoons finely chopped shallots or onions 1 tablespoon finely chopped jalapeño pepper 2 cloves garlic, minced 2 teaspoons olive or vegetable oil 1 teaspoon dried basil leaves 1 teaspoon dried mint leaves 1 tablespoon minced parsley 1/2 cup chicken broth 3 tablespoons catsup 3 tablespoons rice wine or cider vinegar 3 tablespoons light reduced sodium soy sauce 3 tablespoons Equal® Spoonful™ 1 pound large deveined, peeled shrimp, cooked (warm or chilled) Sauté green pepper, shallots, jalapeño pepper and garlic in oil until tender in small saucepan. Stir in herbs; cook over medium heat 1 minute. Stir in broth, catsup, vinegar and soy sauce; heat to boiling. Reduce heat and simmer, uncovered, until cooked to thick sauce consistency (about 1 cup). Remove from heat and let stand 2 to 3 minutes; stir in Equal® Spoonful™ . Serve warm with shrimp. Makes 4 servings. Calories: 160,

Equal's Fudgey Brownies 6 tablespoons margarine 4 ounces unsweetened chocolate 1/3 cup skim milk 1/3 cup apricot preserves with NutraSweet® brand sweetener or apricot spreadable fruit 1 egg yolk 1 teaspoon vanilla 1/2 cup all-purpose flour 10-3/4 teaspoons Equal® for Recipes or 36 packets Equal® sweetener or 1-1/2 cups Equal® Spoonful™ 1/2 teaspoon baking powder 1/8 teaspoon salt 3 egg whites 1/8 teaspoon cream of tartar 1/3 cup coarsely chopped walnuts (optional) Heat margarine, chocolate, milk and apricot preserves in small saucepan, whisking frequently, until chocolate is almost melted. Remove from heat; whisk until chocolate is melted. Whisk in egg yolk and vanilla; mix in combined flour, Equal®, baking powder, and salt until smooth. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites. Pour batter into greased 8-inch square baking pan. Fold in walnuts, if desired. Bake in preheated 350° F oven until brownies are firm to touch and toothpick comes out clean, 18 to 20 minutes (do not overbake). Cool on wire rack. Serve warm or at room temperature. Makes 16 servings Nutritional information per serving: 99 cal., Chocolate Cream Cheese Frosting 2 packages (8 ounces each) fat-free cream cheese, at room temperature 7-1/4 teaspoons Equal® for Recipes or 24 packets Equal® sweetener or 1 cup Equal® Spoonful™ 2 to 3 tablespoons skim milk 1/2 cup European or Dutch-process cocoa 1 teaspoon vanilla Beat cream cheese, Equal® and 1 tablespoon milk in small bowl until fluffy. Beat in cocoa, vanilla and enough remaining milk to make spreading consistency. Makes about 2 cups. Nutrition information per serving (2-1/2 tablespoons): 51 cal.,

Broccoli & Cauliflower Wreath Combine broccoli and cauliflower for this recipe to make it more colorful. Serves 4 4 cups broccoli and cauliflower florets  1/2 cup low-fat, low-sodium broth  1 Tbsp chopped fresh parsley 1 Tbsp sliced green onion 1 tsp dried basil  1/2 tsp dried oregano  1/4 tsp dried thyme  Microwave directions: Combine broth, parsley, onion, basil, oregano and thyme in a large microwaveable container. Add the broccoli and cauliflower and cover with a lid or plastic wrap. Microwave on high until broccoli is tender, about 5 minutes. Serve hot - see serving suggestion below to make a wreath. Stove top directions: Combine broth, parsley, onion, basil, oregano and thyme in a medium-sized sauce pan. Bring to a boil, add broccoli, cover and steam until broccoli is tender, about 5 minutes. Stir occasionally. Serve hot - see serving suggestion below to make a wreath. Note: You can also add 1/2 cup sliced red pepper strips for a little red holiday color - add these in the beginning with the broccoli and cauliflower. Serving Idea: Arrange cooked broccoli and cauliflower in a wreath shape on a large platter. Sprinkle with remaining hot herb broth. Place another vegetable such as steamed carrots in the center - this makes a colorful presentation for your holiday table. Diabetic Exchange; 2 vegetables