The Diabetic Goodie Book Recipes

NOTE:  Two recipes listed per page. Please scroll down to see the second one.

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My Way Chocolate Chip Cookies

"MY WAY" CHOCOLATE CHIP COOKIES Just about everyone's favorite cookie! Makes: 48 Cookies ½ cup (1 stick) light margarine or light butter, softened 2 tablespoon sugar ¼ cup brown sugar 1 large egg or ¼ cup egg substitute ½ teaspoon vanilla extract 1 tablespoon skim milk ½ cup old-fashioned oats ¾ cup all-purpose flour ¾ cup whole-wheat flour ½ tsp baking soda ½ cup mini chocolate chips Heat oven to 375oF.  Spray baking sheets with cooking spray.   In a large bowl, with electric mixer at medium speed, cream light margarine and sugars until light and fluffy; scrape sides of bowl.  Beat in egg, vanilla and milk at medium speed; scrape sides.In small bowl, combine oatmeal, flours and baking soda.  Use a rubber spatula to stir into batter until well blended; stir in chips.Drop by teaspoonfuls onto prepared baking sheets, spacing about 2 inches apart.  Spray bottom of a flat 2-inch glass with cooking spray and use to flatten each cookie, respraying glass when necessary.  Bake 8 to 10 minutes or until lightly browned.   When cool, store tightly covered.    Bake about 12 minutes or until browned.  Cool about 10 minutes before cutting into 32 bars. Nutrient Analysis: 2 cookies 82 Calories, 13 g Carbohydrate, 1 g Protein, 3 g Fat, 14 mg Cholesterol, 45 mg Sodium, 1 g Fiber Exchanges:  1 starch (1 carbohydrate choice)

Strawberry Rhubarb Pie

STRAWBERRY RHUBARB PIE Strawberries & rhubarb -- a perfect combination! 1 unbaked pie crust ½ teaspoon butter extract 1 pound rhubarb stems, washed & cut into .....1-inch chunks ½ teaspoon almond extract ¼ teaspoon cinnamon 2 cups (1 pint) fresh strawberries, washed, .....hulled & sliced 1/8 teaspoon nutmeg 3 tablespoon sugar Topping ¼ cup whole-wheat flour ¼ teaspoon nutmeg 1 tablespoon brown sugar ¼ cup old-fashioned oatmeal ¼ teaspoon butter extract ¼ cup chopped nuts (optional) ¼ cup light olive or canola oil ¼ teaspoon cinnamon In the same bowl, mix all ingredients and sprinkle over filled pie crust. Preheat oven to 400oF  In medium bowl, mix all ingredients and spoon into unbaked pie shell.  Sprinkle with topping: Bake 10 minutes at 400oF.  Reduce oven temperature to 350oF and bake 30 minutes or until browned.  If crust browns too quickly, cover edges with aluminum foil.  Cool on rack about 30 minutes.  Cover and refrigerate leftovers.  Nutrient Analysis: 1 Slice, 1/8 Portion 272 Calories, 26 g Carbohydrate, 4 g Protein, 11 g Fat, 0 mg Cholesterol, 76 mg Sodium, 4 g Fat.  Exchanges:  1 starch, 1/2 fruit and 2 1/2 fat (2 carbohydrate choices)