Applesauce Bran Muffins

Ingredients:

6 slices whole wheat bread
3/4 ounce bran or oat bran cereal
1/2 teaspoon baking soda
2/3 cup non-fat dry milk
5 packages of artificial sweetener
1-1/2 teaspoon honey
4 teaspoons vegetable oil
3 eggs
4 tablespoons raisins or 1 banana
1 cup unsweetened applesauce

Directions:

Preheat oven to 375 degrees. Very lightly grease muffin cups. Mix first 8 ingredients. Stir in last 2 ingredients until just combined. Put in muffin pan. Bake for 15 to 20 minutes. Makes 12 small muffins.

Blue Cheese Pecan Crackers

Ingredients:

1/2 cup softened butter
1/2 pound softened blue cheese
1 egg, separated
salt to taste
freshly ground black pepper to taste
1/2 cup toasted pecans, finely chopped
1/4 cup gluten flour
1/2 cup oat flour
1/4 cup soy flour
1/4 cup pecan meal
1 cup pecan halves

Directions:

Mix flours and pecan meal well in a medium bowl. Set aside. In a medium bowl, cream the butter and blue cheese until very smooth and creamy. Beat in the egg yolk and salt and pepper to taste. Add the chopped pecans and enough flour-mixture until the mixture forms a dough that will gather into a ball. Roll the dough into two 12 inch logs and wrap tightly and freeze for 30 minutes.

Preheat the oven to 375°F and heavily grease several baking sheets.

Slice the logs into 1/4 inch thick crackers and place 1/2 inch apart on the baking sheets. Place a pecan half decoratively on each slice. In a small bowl beat the egg whites until broken. Brush the egg whites over each cracker and pecan half. Bake for about 12 minutes, or until golden brown. Remove from the baking sheet and let cool on a paper towel lined wire rack.

Makes approximately 100 crackers. Trace of carbs per cracker.

Pineapple Bars

Ingredients:

1 1/2 cups soy protein isolate
3 Tablespoons whey protein
1 cup Splenda
1 1/2 Tablespoons liquid or granular lecithin *
1 1/2 Tablespoons glycerin **
3/4 cup heavy cream
3 Tablespoons coconut or almond oil
1 Tablespoon Jok n Al sugarfree pineapple preserves
OR - 2 Tablespoons finely chopped unsweetened fresh pineapple
1/2 teaspoon pineapple extract

Preheat oven to 350°F.

Directions:

Combine soy, whey and Splenda in a food processor. Add remaining ingredients. Pulse on high until a soft dough forms. Remove dough and knead by hand for twenty-ish strokes. Press into an 8x5-inch pan and bake at 350°F for 10 minutes. Remove from pan and cut into bars while still hot. Allow to cool and store in airtight container.

Makes 6 bars. Approx 3 carbs per bar.

* Lecithin - both granular and liquid can be found in most health food stores.

Pinwheels

Ingredients:

4 oz cream cheese, softened
4 oz chipped beef or ham
1 Tbsp onion, grated
1 tsp. horseradish
dash of Worcestershire sauce

Directions:

Blend cream cheese, onion, horseradish, and Worcestershire sauce until of spreading consistency. Carefully separate slices of Beef or Ham and spread with cheese mixture. Roll as for jelly roll and fasten with toothpicks. Chill. Just before serving, slice into 1/2" slices.

Approximately 1.5 carbs per serving.

Soy-Glazed Squash

Ingredients:

1-1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch cubes
1 teaspoon finely shredded orange peel
1/2 cup orange juice
2 scallions or green onions, finely chopped
3 tablespoons soy sauce
1 tablespoon brown sugar
2 teaspoons chili oil

Directions:

Place squash in a lightly greased 13x9x2-inch baking pan. In a small bowl combine orange peel, orange juice, scallions, soy sauce, brown sugar, and chili oil. Drizzle over squash, tossing to coat.

Roast, uncovered, in a 425 degree F oven for 20 to 25 minutes or until squash is tender, stirring twice. Stir cubes again before serving. Place a toothpick in each squash cube. Serve warm. Makes about 48 appetizers.

Nutritional Analysis Per Serving:

Calories: 10
Total fat: 0g
Saturated fat: 0g
Monounsaturated fat: 0g Polyunsaturated fat: 0g
Cholesterol: 0mg
Sodium: 58mg
Carbohydrate: 2g
Total sugar: 1g
Fiber: 0g
Protein: 0g

Spiced Popcorn

Ingredients:

1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon salt
Dash cayenne pepper
Dash ground cinnamon
12 cups popped popcorn
Nonstick cooking spray

Directions:

In a small bowl stir together cumin, chili powder, salt, cayenne pepper, and cinnamon.

Spread popped popcorn in an even layer in a large shallow baking pan. Lightly coat popcorn with cooking spray. Sprinkle the cumin mixture evenly over popcorn; toss to coat. Makes 12 servings.

Indian Spiced Popcorn: Prepare Spiced Popcorn as directed, except substitute 1/2 teaspoon curry powder, 1/2 teaspoon garam masala, 1/4 teaspoon ground turmeric, and 1/4 teaspoon black pepper for the cumin, chili powder, cayenne pepper, and cinnamon.

Nutritional Analysis Per Serving:

Calories: 31
Total fat: 0g
Saturated fat: 0g
Monounsaturated fat: 0g Polyunsaturated fat: 0g
Cholesterol: 0mg
Sodium: 50mg
Carbohydrate: 6g
Total sugar: 0g
Fiber: 1g
Protein: 1g
Starch: .5 diabetic exchange

Swedish Nuts

Ingredients:

3-1/2 cups mixed nuts w/o peanuts *
1/2 cup butter
2 egg whites
1 cup Splenda
salt to taste (omit if using salted nuts)

Directions:

Preheat oven to 325°F. Toast nuts on jelly roll pan for 10 minutes. Remove nuts and melt butter on pan. Beat egg whites until soft peaks form; add Splenda and salt and beat until glossy. Fold toasted nuts into egg white mixture.

Spread nuts onto jelly roll pan. Bake for 30 minutes at 325°F turning nuts with spatula every 10 minutes.

* We recommend using no-salt or lightly salted nuts.

Entire Recipe is 100g carbs. Makes 3 party bowls of nuts. Each 5-7 nut serving is approximately 3g carbs.