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♦ WEDNESDAY, NOVEMBER 28, 2007
Sugar-free
desserts for
diabetics
Tangy Lemon Bars
From Equal, this recipe
offers all the tangy flavor
but one-third less calories
and two-thirds less carbs
thanks to Sugar Lite. Fresh
juice and peel are the key to
great lemon taste!
Crust:
3/4 cup all-purpose flour
1/4 cup Equal Sugar Lite
1/8 teaspoon salt
6 tablespoons cold stick butter
1 teaspoon grated lemon peel
1 teaspoon vanilla
Filling:
2 eggs
3/4 cup Equal Sugar Litel/2
cup lemon juice
4 tablespoons stick butter,
melted
1 tablespoon grated lemon
peel
Preparation
For crust, combine flour,
1/4 cup Equal Sugar Lite
and salt in medium bowl.
Cut in butter with pastry
blender until mixture resem
bles coarse crumbs. Sprinkle
with 1 teaspoon lemon peel
and vanilla; mix with hands
to form dough. Press dough
evenly onto bottom of an
8-inch square pan. Bake in
preheated 350°F oven 12 to
15 minutes. Cool on wire
rack.
• For filling, beat eggs and
3/4 cup Equal mix in lemon
juice, melted butter and 1
tablespoon lemon peel. Pour
mixture over baked pastry.
Bake about 15 minutes or
until lemon filling is set. Cool
completely on wire rack.
Makes 16 servings
Chocolate
Marshmallow
Dreams.
This recipe is provided by
Equal through the American
Diabetes Association and
offers .
A 21 percent calorie reduc
tion from traditional recipe,
and a 35 percent carbohy
drate reduction from tradi
tional recipe
2 egg whites
1/8 teaspoon cream of tartar
1/2 cup Equal Sugar Lite
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1/2 cup miniature semi-sweet
chocolate chips
Beat egg whites until
foamy. Add cream of tartar,
and continue beating until
soft peaks form. Gradually
add Equal Sugar Lite, beat
ing well after each addition.
Continue beating until stiff
peaks form. Beat in vanilla
and almond extracts. Gently
fold in chocolate pieces.
Drop or pipe mixture
through a pastry tube onto
parchment paper-lined bak
ing sheets. Bake in preheated
250 degree oven for 40 min
utes. Turn oven off, leaving
door closed. Leave cookies
in oven 30 minutes. Remove
from oven and carefully lift
cookies off parchment paper.
Cool completely on wire rack.
Store in airtight container at
room temperature.
Order a cookbook
with more recipes
like these
Many other recipes like
these are available in Brand-
Name Diabetic Meals In
Minutes, a cookbook pub
lished by the American
Diabetes Association.
Dietitians and chefs from
ADA and Kraft Foods,
Pepperidge Farm, Swanson,
Campbell Soup, Equal, and
other manufacturers.
The companies collabo
rated on over 200 recipes,
which feature off-the-shelf
ingredients and low-calorie
substitutes (e.g. non-fat cot
tage cheese, sugar & salt
substitutes, fat-free dress
ings).
You can order a copy of this
and many other cookbooks
from the American Diabetes
online bookstore at diabe
tes.org or call 1-800-ADA
ORDER (1-800-232-6733).
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Cranberries brighten up holiday tables with glazes, sauces, salads, even desserts.
ADDING ZING TO EVERYTHING
Christmas Countdown I: Making the most of cranberries
By CHARLOTTE
PERKINS
Journal Staff Writer
What would a holiday
table be without cranber
ries? Those beautiful red
berries provide more than
color. They have a tart
ness that brings other dishes
to life, and can be used in
countless ways.
Most older southerners
grew up on the kind that
comes from the can, already
jellied, and plenty of tables
will still feature that old
favorite, while others have
the whole berry sauce, fresh
cranberry and orange relish,
and cranberries in congealed
salads.
Here is a reprint of some
special cranberry recipes for
your holiday enjoyment
Roast liirkey with
Cranberry Honey
Glaze
1 cup Ocean Spray Jellied
Cranberry Sauce
1/4 cup honey
1 (8 to 12-pound) fresh or
frozen turkey, thawed
1 lemon
Start by making glaze.
Combine cranberry sauce
and honey in a small sauce
pan. Cook over medium heat
just until sauce is smooth,
whisking frequently. Set
aside. Makes about 1 cup.
Be sure turkey is com
pletely thawed. Remove tur
key from original wrapper
and remove neck and giblets
from cavities. Rinse turkey
thoroughly with cold water;
drain and pat dry with paper
towels. Tuck wing tips under
back or tie to body. Refasten
drumsticks with metal or
plastic clip or band of skin.
Preheat oven to 325°F.
Thinly slice 1 lemon.
Carefully loosen the skin of
the turkey towards the front
of the breast. Using the han
dle of a wooden spoon, gently
slide lemon slices under skin
on both sides of turkey.
Place turkey breast-side
up on wire rack in shallow
roasting pan. Insert meat
thermometer into the thick
est part of the inner thigh; do
not let thermometer touch
bone. Liberally brush with
cranberry honey glaze.
Roast turkey uncovered
until skin reaches desired
brown color; cover loosely
with a tent of aluminum foil
for remaining time. Continue
to baste with cranberry
honey glaze during cooking.
Roast until thermometer
reaches 180°F, approximate
ly 2 3/4 to 3 hours. Remove
from oven; let stand 20 min
utes before carving.
Makes 12 to 16 servings.
Classic Cranberry
Nut Bread
2 cups flour
1 cup sugar
1 1/2 teaspoons baking pow
der
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange
peel
2 tablespoons shortening
1 egg, well beaten
1 1/2 cups Ocean Spray Fresh
or Frozen Cranberries, coarse
ly chopped
1/2 cup chopped nuts
Preheat oven to 350
degrees. Grease a 9 x 5-inch
loaf pan.
Mix together flour, sugar,
baking powder, salt and bak
ing soda in a medium mixing
bowl. Stir in orange juice,
orange peel, shortening and
egg. Mix until well blended.
Stir in cranberries and nuts.
Spread evenly in loaf pan.
Bake for 55 minutes or
until a toothpick inserted in
the center comes out clean.
Cool on a rack for 15 min
utes. Remove from pan; cool
completely. Wrap and store
overnight. Makes 1 loaf (16
slices)
Apple Cranberry
Gingersnap Crisp
Topping
3/4 cup oats
1/3 cup dark brown sugar
2 1/2 tablespoons flour
1/4 cup butter (chilled and
cubed)
1 egg yolk
3/4 cup gingersnap crumbs
1/2 cup nuts (1 use pecans)
Filling
6 apples (peeled cored and
chopped)
1 1/4 cups fresh cranberries
(coarsely chopped)
1/3-1/2 cup sugar
Preheat oven to 350
degrees. For topping, mix
together the oats, brown
sugar and flour. Blend in
butter with fingers until
coarse crumbs form. Add
gingersnap crumbs, egg yolk
and nuts and blend well.
In a separate bowl, blend
all filling ingredients and
spoon into a 2 quart baking
dish that has been buttered.
Sprinkle topping evenly over
filling and bake 30 minutes.
If topping browns too quick
ly, cover with foil for last 10
minutes of baking.
Serve warm with ice
cream.
FOOD
1 6-ounce package
wild strawberry-fla
vored gelatin dessert
mix
1 1/2 cups boiling
water
1 16-ounce can Ocean
Spray® Whole Berry
Cranberry Sauce
1 8-ounce container
frozen sliced sweet
ened strawberries,
thawed slightly
1 10-ounce can fro
zen margarita mix,
thawed
1/2 cup tequila,
optional
Spray 6-cup gela
tin mold with non
stick cooking spray.*
Combine gelatin
dessert mix and boil
ing water in a large
bowl, stirring until
gelatin has dissolved. Place
cranberry sauce in a small
bowl and beat with a fork
until smooth. Stir into gel
atin mixture. Add remain
Holiday Cranberry
Salad
A new approach to cran
berry salad
1 14 ounce can sweetened con
densed milk
1/4 cup fresh lemon juice
1 20-oz. can of crushed pine
apple, drained
1 16-oz. can of whole berry
cranberry sauce
4s!) Awrard Winliing Qjoked ' iJW?
(Competition Team - Award Winning) (Ngf
M • Chicken • Pork M
Sandwiches, Plates, or by the Pound w
Dine In or Take Out
Tues.-Sat. 11am-Bpm Catering Available
fsy\ Rubo's Plaza • Unadilla, GA (Exit 121)
Cranberry Margarita Molded Salad
K3B
ing ingredients, mixing
well. Pour into mold.
Cover with plastic wrap
and refrigerate for 4 hours
or until serving time.
When ready to serve,
2 cups miniature marshmal
lows
1/2 cup toasted pecans
1 8-ounce carton thawed Cool
Whip
In a large mixing bowl, stir
together the condensed milk
and lemon juice
Add well-drained pineap
ple, cranberry sauce, marsh
mallows, and pecans. Fold in
the Cool Whip. Chill over
night.
HOUSTON HOME JOURNAL
dip mold into warm
water for 7 to 10
seconds or until gel
atin loosens. Place
serving plate on top
of mold, invert and
remove mold.
For individual
servings, dip the
rims of 10 margarita
glasses in Cranberry
Sugar 2 or 3 times
or until rims are
thickly coated with
cranberry sugar.
(No need to moisten
rims first.). Prepare
molded salad recipe
as directed, and
divide salad mixture
into glasses. Store
in refrigerator. Just
before serving, gar
nish each glass with
a lime twist.
Cranberry Sugar:
Place 1 cup sugar
and 3 tablespoons
fresh cranberries in
a food processor. Process
until smooth and evenly
colored. Spoon sugar into
shallow dish.
Jim Collins
Attorney At Law
Specializing In
• Criminal Defense
• Divorce
• Bankruptcy
127 CARL VINSON PKWY.
WARNER ROBINS, GA 31088
478-322-2542
Hi MM
Ocean Spray
55W
756676*