-=> On 12-1796  00:06, Mary Brews <=-
 -=> spoke to All about SUGAR-FREE <=-
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Butter Cream Frosting
 Categories: Diabetic, Cake, Frosting
      Yield: 1 1/4
    1/2 c  Water;
      2 tb Instant dry milk;
  2 1/2 tb All-purpose flour;
    1/2 c  Margarine; @ room TEMP.
     10    1 gram packets Equal
           -=OR=-
     10    1 gram packet Sweet-One
           -sugar substitute
    1/2 ts Vanilla; almond, lemon or
           - other flavoring
  Combine water, dry milk and flour in a pan, and stir until smooth.
  cook, stirring constantly, over medium heat until mixture is thick
  and smooth, or cook in a microwave oven for 2 minutes, stirring every
  30 seconds. Place the pan in cold water and stir mixture until cool.
  Set aside. Cream margarine and sugar substitute together until light
  and fluffy. Add cooled flour mixture, 1 tabl espoon at a time, while
  beating at medium speed.  Add flavoring and beat at high speed until
  light and fluffy. Refrigerate until used, on cooled cake.
  Calculate
  1 tablespoon per serving (3/4 cup for 12 servings; 1 cup for 16
  servings) Yield: 1 1/4 cups, 20 servings of 1 tablespoon each.
  Food exchanges per serving: 1 FAT EXCHANGE; CAL: 48; CHO: 1g; PRO:
  negl; FAT: 5g; CHO: 0; LOW-SODIUM: Use salt free Margarine;
  LOW-CHOLESTEROL: Recipe is suitable as written.
  Source: Desserts for Diabetics by Mabel Cavaiani,R.D.
  Brought to you and yours via Nancy O'Brion and her Meal-Master
  From: Nancy O'brion                   Date: 04-29
  Home Cooking
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Sugarless Oatmeal Cookies
 Categories: Diabetic, Cookie
      Yield: 2 - 1/2 doz
      3    Bananas; mashed
      2 c  Uncooked quick-cook oats;
    1/2 c  Raisins;
    1/4 c  Reduced-calorie margarine;
           -- melted
    1/4 c  Skim milk;
      1 ts Vanilla extract;
  Combine all ingredients, beating well.  Let stand 5 minutes so that
  oats will absorb moisture.  Drop dough by heaping teaspoonfuls onto
  ungreased cookie sheets and bake 350 F.  for 15 to 20 minutes.  Let
  stand 1 minute on cookie sheets; transfer to wire racks to cool
  completely. YIELD: 2 - 1/2 dozen cookies each serving 1 cookie.
  Food Exchange per serving: 1/2 STARCH EXCHANGE; CAL: 45; CAR: 8gm;
  PRO: 1g; FAT: 1g; SOD: 73mg; CHOL: tr;
  Source: All New Cookbook for Diabetics and Their Families Brought to
  you and yours via Nancy O'Brion and her Meal-Master.
  From: Jj Judkins                      Date: 12-27-95
  Cooking
MMMMM
... Shipwrecked on Hesperus in Columbia, Maryland. 11:36:10 19 Dec 96
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