New Diabetic Recipes of this week

DIABETIC DATE DAINTIES
2 eggs
1 1/2 tsp. liquid sweetener
1 1/2 tsp. baking powder
1/3 c. dates, chopped
1/4 c. flour
1/2 c. nuts
1 1/2 c. bread crumbs
Beat eggs, sweetener and baking powder. Add dates, flour and nuts.
Stir in bread crumbs. Chill, then measure by teaspoon on a greased
cookie sheet. Bake at 375 degrees for 12 minutes.

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SUGAR - FREE CRANBERRY RELISH
2 c. cranberries
2 apples
1 c. orange juice
Grind together the cranberries and apples, using a sweet apple. (May
also use blender). Add orange juice, chopped nuts and sweetener to
taste. Refrigerate several hours before using.

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IT COULD BE A SNICKERS BAR
12 oz. soft diet ice cream
1 c. diet Cool Whip
1/4 c. chunky peanut butter
1 pkg. sugar-free butterscotch pudding (dry)
3 oz. Grape-Nuts cereal
Mix first 4 ingredients in mixer, then stir in cereal. Pour into 8 inch
square pan. Cover and freeze. Makes 4 servings.

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BAKED CHICKEN FOR ONE
1 (3 oz.) chicken breast, boned & skinned
2 tbsp. (any brand) bottled diet Italian dressing
Marinate chicken in dressing overnight in covered casserole. Bake for
one hour at 350 degrees. No additional seasonings are necessary.
Will be very tender and juicy,.

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CHOCOLATE CHIP COOKIES
1/4 c. margarine
1 tbsp. granulated fructose
1 egg
1 tsp. vanilla extract
3/4 c. flour
1/4 tsp. salt
1/2 c. mini semi-sweet chocolate chips
Cream together margarine and fructose, beat in egg, water and
vanilla. Combine flour, baking soda and salt in sifter. Sift dry
ingredients into creamed mixture, stirring to blend thoroughly. Stir in
chocolate chips. Drop by teaspoonsful onto lightly greased cookie
sheet about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes.
Makes 30 cookies.

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ORANGE RICE
1 c. rice, uncooked
1 c. water
1 c. orange juice
1 tsp. reduced calorie margarine
Dash of salt
1 tbsp. orange rind, freshly grated
1/2 c. fresh orange sections, seeded
In a 2-quart microwave safe casserole, combine the rice, water,
orange juice, margarine and salt. Cover, microwave on High for 5
minutes. Stir in the orange rind. Turn the bowl 1/4 turn. Microwave
on High for an additional 10 minutes, turning the bowl after 5 minutes.
Do not uncover the bowl. Allow to set covered for an additional 10
minutes or until all of the liquids have been absorbed. Immediately
before serving, fluff with a fork, add orange sections and mix gently.
Serve with pride. Makes about 6 (100 calories) servings.

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BLACK BOTTOM PIE
--GRAHAM CRACKER CRUST:--
1 1/4 c. graham cracker crumbs
1/2 c. diet margarine
--FILLING--
1 envelope unflavored gelatin
3/4 c. part-skim ricotta cheese
12 packets sweetener
1 packet low-calorie whipped topping mix
1 1/2 c. skim milk
1 tbsp. vanilla extract
1/4 c. cocoa
Combine crumbs with diet margarine by cutting in softened margarine
until mixture resembles coarse crumbs. Press firmly in bottom and
sides of 8 or 9 inch pie pan. Bake in preheated 350 degree oven for 8
to 10 minutes. Cool. In small saucepan, sprinkle gelatin over 1/2 cup
skim milk. Let stand one minute.
Heat, stirring constantly until gelatin dissolves. In blender or food
processor, blend ricotta until smooth and add gelatin mixture,
remaining 1 cup milk and vanilla. Continue blending until completely
smooth. Remove half the mixture, set aside. To mixture still in
blender, add 6 packs sugar substitute and cocoa. Blend thoroughly.
Pour blender mixture into crust, chill for 30 minutes or until partially
set. At the same time, chill remaining mixture for 30 minutes.
Prepare whipped topping mix according to package directions gradually
adding remaining 6 packets sugar substitute. Whisk into reserved,
chilled mixture until blended smoothly. Spoon over chocolate layer;
chill until set. Garnish with dusting of cocoa. Makes one (8 or 9 inch)
pie or 8 servings.