Diabetes mellitus, or sugar diabetes, is recognized in many forms

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DIJON-BROCCOLI SALAD3 cups broccoli florets and peeled stems2 tablespoons vegetable oil1 tablespoon red or white wine vinegar1 garlic clove, minced¼ cup orange juice1 teaspoon Dijon mustard¼ cup carrots, gratedSteam the broccoli until it is just fork tender.  Combine oil,vinegar, garlic, orange juice and mustard; mix well. Add thebroccoli; toss to combine. Serve warm or at roomtemperature.  Sprinkle the carrots over the top beforeserving.  Calories/Serving: 124; Exchange: 1 Vegetable, 2FatBAKED APPLES WITH RAISINS2 apples 1 tablespoon dark or golden raisinsOrange juice CinnamonPeel and core the apples; coat with the orange juice on theouter surface.  Stuff with raisins; sprinkle on cinnamon. Place in baking cups; bake at 350 degrees F. for 25-30minutes, or until fork pierces surface easily.  Serve warm orcold. Calories/Serving: 74; Exchange: 1 1/2 FruitCHEESE LASAGNA6 oz whole wheat lasagna noodles ½ cup tomato sauce ½ cup onion, chopped¼ cup green pepper, chopped¼ cup mushrooms, chopped1-1/2 cups low-fat cottage cheese 2 eggs 2 tablespoons Parmesan cheese 3 ounces grated mozzarella cheese Cook lasagna noodles in boiling water until tender; drain andset aside.  Combine tomato sauce and onions, peppers andmushrooms.  Mix in separate bowl cottage cheese, eggs &half of Parmesan cheese.  Preheat oven to 350 degrees F. In a 8" x 8" casserole, layer half the noodles, the cottagecheese mixture, and grated mozzarella cheese.  Top withtomato sauce mix and rest of the noodles.  Sprinkle withremaining Parmesan cheese.  Bake for 25 minutes. Calories: 500; Exchanges: 4 Meat; 2 Bread; 1 FatPASTA PRIMAVERA1 cup broccoli florets ½ cup small peas½ cup carrots, grated1 cup zucchini, grated 3 large green onions, diced ½ teaspoon garlic, minced2 teaspoons cornstarch 1 cup nonfat milk1 tablespoon liquid butter buds¼ cup sour cream 1 tablespoon parsley, chopped ½ teaspoon Italian Blend Seasoning*4 cups pasta, cooked ½ cup Parmesan cheese, gratedSteam broccoli and peas until crisp tender; set aside. Spray a large nonstick skillet with vegetable coating.Sauté carrots, zucchini, onions and garlic until tender. Add cornstarch to milk; mix until dissolved; add butterbuds.  Stir milk mixture into vegetables; stir overmedium heat until sauce thickens.  Stir in sour cream,parsley and seasoning.  Add broccoli and peas, stir ingently.  Pour vegetables over warm pasta; top withParmesan cheese; toss thoroughly.  Serveimmediately.  Serves 4.  Calories/Serving: 313*Italian Blend Seasoning:  2 parts each oregano,marjoram, thyme and basil mixed with 1 part eachrosemary and sage.CAULIFLOWER PIQUANTE4 cups cauliflower piecesa cup vegetable oil2 tablespoons cider vinegar½ teaspoon dried dillPinch of ground white pepperSteam the cauliflower until it just crisp-tender.Combine with the remaining ingredients in a largebowl; stir to coat.  Let stand at room temperature for1 hour before serving.  (If made in advance,refrigerate after marinating for 1 hour). Calories/Serving: 125; Exchange: 1 Vegetable, 2 FatDESSERTSAPPLE COFFEE CAKE3 cups tart apples, diced w/peel½ cup walnuts, chopped1 cup whole wheat pastry flour1 teaspoon baking soda½ teaspoon cinnamon¼ teaspoon nutmeg½ cup sugar2 tablespoons margarine or butter1 egg1 teaspoon vanillaMix together flour, soda and spices. Cream sugar andbutter; add egg and vanilla and mix until fluffy. Add theflour mixture alternately with apples and walnuts (doughwill be stiff). Spread mixture in an ungreased 9x9" bakingpan; bake at 350 degrees F. for 45 minutes.  Serves 8. Calories/Serving: 224Exchanges:  1 1/2 Bread; 1 FatORANGE-MARMALADE NUT BREAD2 cups flour1 ½ teaspoons baking powder¼ teaspoon salt½ teaspoon baking sodab cup skim milk¼ cup walnuts, chopped1 egg2 tablespoons butter or margarine1 tablespoon liquid artificial sweetener½ cup orange marmalade, dieteticCombine flour, baking powder, soda and salt in a mixingbowl.  Combine milk, egg, butter and sweetener. Add toflour mixture; stir until flour is dampened.  Fold inmarmalade and chopped nuts; mixing as little as possible. Spoon batter into lightly greased 9x5x3" loaf pan.  Bake at350 degrees F. for 45 minutes; cool before slicing. Makes12 slices.Exchange:  1 Bread/ServingFRUIT WITH YOGURT SAUCE2 cups unflavored low-fat yogurt1 ½ tablespoons honey or 4 packets powdered sugar substitute1 teaspoon vanilla extract½ teaspoon almond extract3 cups fruit piecesMix together yogurt, honey and flavorings until smooth.Pour over sliced fresh or frozen fruit. Peaches, bananas,cherries or berries are especially good with this sauce.Serves 4. Calories/Serving: 142; Exchanges:  1/2 Milk, 11/2 Fruit, 1/2 FatBAVARIAN CREAM2 envelopes unflavored gelatin ½ cup hot skim evaporated milk ¾ cup semi-sweet chocolate chips½ cup ricotta cheese 1 egg¼ cup cold water½ cup skim milk1 cup finely crushed icePlace gelatin and hot milk in blender; mix on high for 40seconds.  Add chocolate chips; blend 10 seconds.  Addrest of the ingredients; blend 20 seconds.  Pour into servingdishes; chill.  Makes 4 cups.COMPANY FRESH PEACH PIE1 can (6 oz) frozen orange juice concentrate,    thawed and undiluted¾ cup waterc teaspoon allspice2 tablespoons cornstarch ¼ cup water6 peaches, peeled and slicedIn a small saucepan, combine concentrate, water andallspice; bring to a boil.  Combine cornstarch and water;add to concentrate mixture.  Cook and stir until thickened;cool. Place sliced peaches in cooled baked pastry shell; topwith cooled mixture.  Refrigerate 2 hours before serving.Serves 6. Calories/Serving: 165; Exchanges:  1 Bread, 2Fruit, 1 ExtraLITE 'N' LUSCIOUS CHEESECAKE1 cup graham cracker crumbs3 tablespoons diet margarine, melted1 tablespoon unflavored gelatin (about 1 1/2 envelopes)Powdered sugar substitute (equals ½ cup sugar)1 cup boiling water2 cups low-fat creamed cottage cheese16 oz. imitation cream cheese, softened2 teaspoons vanilla extract1 tablespoon lemon juice2 teaspoons lemon peel, grated20 oz. crushed pineapple (own juice)Preheat oven to 375 degrees F.  Combine crumbs withmargarine; press onto bottom of 8" spring-form pan.  Bake6 minutes; cool on wire rack.  In a large mixer bowl, mixgelatin with boiling water and stir until gelatin is completelydissolved. Combine pureed cottage cheese and sweetener;beating well.  Add cream cheese, vanilla and lemon juiceand peel; beat until smooth. Spoon into prepared crust;refrigerate until firm.  Top with pineapple.  Serves 10.Calories/Serving: 215; Fat: 3.7 gmAPPLE PIE5-6 large Granny Smith apples 1 can (6 oz) unsweetened frozen apple juice    concentrate½ cup water¼ cup cornstarch½ teaspoon cinnamon¼ teaspoon allspiceDash saltCombine apples and juice; simmer covered over mediumheat 10 minutes.  Combine water and cornstarch; blendwell.  Add slowly to simmering apples, stirring constantly. Add spices and remove from heat.  Pour into unbakedcrust lined 10" pie pan; add top crust.  Bake at 375 degreesF. for 30-40 minutes until crust is golden brown.FRUITCAKE½ cup dried figs, snipped½ cup dates, chopped½ cup prunes, chopped1 cup crushed pineapple1 cup dark raisins2 cups apple, chopped½ cup walnuts, chopped½ cup orange juice2 cups whole wheat flour½ cup wheat germ, toasted1 tablespoon baking powder1 teaspoon baking soda1 teaspoon ground cinnamon½ teaspoon ground nutmeg2 eggsCombine the first 8 ingredients in a large bowl.  Add theremaining ingredients; mix well. Pour into a lightly oiledtube pan; bake at 350 degrees F. for 40-50 minutes. Calories/Serving:  193Exchanges:  1 Bread, 1 1/2 Fruit, 1 FatPUMPKIN CUSTARD1 package unflavored gelatin¾ cup evaporated skim milk2 eggs, separated ¾ cup canned pumpkin ¼ teaspoon pumpkin pie spice 1 teaspoon vanilla4-5 packets powdered sugar substituteSprinkle gelatin over milk; letsoften.  Add egg yolks; put insmall pan and bring to a boil(stirring constantly); remove fromheat.  Add pumpkin and spice;cool until slightly thickened.  Beategg whites until stiff peaks form. Add vanilla; fold egg whites andsugar substitute into pumpkinmixture.  Divide custard into 3dessert dishes; chill until firm. SPARKLING DAINTIES1 envelope sugar free gelatin, flavored¼ cup boiling waterCoconutAdd boiling water to gelatin; pour into avery shallow pan.  Place in refrigeratoruntil firm.  Cut into 1" squares; roll insmall amount of shredded coconut. Use assorted flavors tomake attractive servings.APPLESAUCE COOKIES1 ¾ cups flour ½ cup margarine1 teaspoon cinnamon 1 T. liquid sweetener½ teaspoon cloves 1 egg1 teaspoon baking soda 1 cup applesauce½ teaspoon salt 1 cup bran cereal½ teaspoon nutmeg a cup raisinsSift all dry ingredients together.  Combine margarine,sweetener and egg; mix until light and fluffy.  Add flourmixture and applesauce alternately; mixing well after eachaddition. Fold in raisins and bran cereal. Drop bytablespoonfuls onto greased cookie sheet.  Bake at 375degrees F. for 20 minutes.  Makes 2 dozen.CHOCOLATE CHIP COOKIESb cup shorteninga cup sugara cup brown sugar1 egg1 teaspoon vanilla1 ½ cups flour½ teaspoon baking soda½ teaspoon salt1 cup semi-sweet chocolate piecesCream together shortening and sugars; add egg and vanillaand mix well.  Combine dry ingredients; add to creamedmixture.  Stir in chocolate chips; drop by teaspoons ontogreased cookie sheet.  Bake at 375 degrees F. for 8-10minutes.  Makes 4 dozen.PEANUT BUTTER COOKIES1 cup flour½ teaspoon salt1 ¼ teaspoons cinnamon½ teaspoon baking soda½ cup softened margarinea cup brown sugar½ cup sugar     ½ cup creamy peanut butter     1 eggCombine flour, salt, cinnamon and baking soda.  Creammargarine and sugars; add peanut butter and egg, mixingwell.  Blend in flour mixture; mix well.  Drop by roundedteaspoons 2 inches apart onto greased baking sheet; flattenwith fork.  Bake at 350 degrees F. for 12 minutes or untildone.  Yield: 3 dozenOATMEAL COOKIES½ cup margarine or butter1 egg1 ½ teaspoons liquid sweetener¼ cup milk1 cup flour½ teaspoon baking powderc teaspoon baking soda1 teaspoon cinnamon½ teaspoon nutmeg¼ teaspoon salt1 teaspoon vanilla½ cup raisins1 cup rolled oatsCream margarine; add egg, sweetener and milk.  Mix well. Combine the dry ingredients and add to egg mixture.  Beatin vanilla, raisins and oats.  Drop by teaspoonful ontogreased cookie sheet; bake at 375 degrees F. for 15minutes.  1 cookie = 1 BreadFRESH FRUIT TRIFLE1  10" angel food cake               1 small package vanilla sugar-free  instant pudding mix1 ¼ cups skim milk                   ½ cup plain low-fat yogurt          4 cups assorted sliced fresh fruit1 teaspoon grated orange peel          Tear angel food cake into bite-sized pieces.  Combine milk,yogurt and orange peel; blend well.  Add pudding mix tobowl; beat until well blended.  Let stand 5 minutes.  Inlarge serving bowl, layer half of the cake pieces, one-thirdof the fruit and half of the pudding mixture; repeat layers. Arrange remaining fruit on top.  Cover; refrigerate 2 to 6hours.  Serves 10.  Calories/Serving: 130REFRIGERATOR APPLE GRAHAM LOAF24 graham cracker squares1 cup sugar free applesauce3 small bananas1-2 packages (1 ¼ oz. each) artificially sweetened    whipped topping mixPlace crackers flat on cookie sheet or tray; spread withone-third cup applesauce.  Slice 1 banana; arrange overapplesauce.  Repeat this process for 2nd and 3rd layers. Top with crackers and frost entire loaf with whippedtopping prepared as directed. Refrigerate 4-6 hours. Serves 10.MILK CHOCOLATE CRUNCH2 milk chocolate bars (7 ounces each), chopped 1-1/2 cups crisp rice cereal 1 cup dark raisins Line bottom of an 8x8x2 inch pan with aluminum foil;smooth out wrinkles.  Place chocolate in a microwave-safebowl.  Microwave at 100% power, checking every 30seconds, until melted.  Stir chocolate until smooth.  Stircereal and raisins into chocolate until well combined. Spread mixture evenly in prepared pan. Refrigerate about2 hours or until mixture is firm.  Invert pan onto a worksurface; remove pan and peel off aluminum foil.  Cut intosquares and serve.  Squares can be stored in an airtightcontainer in refrigerator up to 2 weeks. LIME SEAFOAM PIE (Microwave)a cup graham cracker crumbs         2 tablespoons fresh lime juice1 package (3 oz.) lime gelatin        1 can (12 oz.) evaporated skim milk, chilled1 cup hot water                         1 teaspoon lemon peel, gratedSprinkle graham cracker crumbs evenly in bottom of 10-inch spring-form pan; set aside.  Place gelatin in mediummixing bowl; set aside.  Place water in 2-cup measure;cover with plastic wrap.  Microwave at High for 1 ½ - 3minutes, or until boiling.  Add to gelatin; stir until dissolved. Add lemon peel and juice. Chill until soft set, about 45minutes to 1 hour, stirring twice.  Remove fromrefrigerator and set aside.  Place milk in large mixing bowl;beat with electric mixer on high speed until thick andfoamy, about 1 minute.  Add gelatin mixture; beat untilcombined.  Spoon mixture into prepared pan; spreadevenly.  Chill 4 hours, or until firm.  Run thin-bladedspatula around edges to loosen.  Remove side of pan. Garnish with lemon or lime slices, if desired. Calories/Serving:  71BLUEBERRY CRISP2 cups fresh OR frozen blueberriesSweetener (equal to ¼ cup sugar)1 a cups cold water1 teaspoon lemon juice¼ teaspoon salt2 tablespoons cornstarch (dissolved in 2 T. water)3 oz. shredded wheat biscuits, crumbled ¼ cup brown sugar substitute2 tablespoons margarine, melted2 tablespoons liquid butter-flavored granulesWhipped topping, opt.Preheat oven to 350 degrees F.  In a small saucepan, cookblueberries with sweetener, water, lemon juice, and salt. Stir cornstarch mixture into blueberry mixture.  Pour intobottom of an 8x8" baking pan.  Mix biscuit crumbs, brownsugar substitute, margarine and butter granules.  Sprinkleevenly over berry mixture; bake for about 25 minutes, oruntil mixture is bubbly.  Serve plain or with whippedtopping.  Calories/ Serving:  185; Exchange:  1 Bread, 1Fruit, 1 1/2 Fats, 1 1/2 ExtrasSNOWY VANILLA PECAN CRESCENTS1 cup powdered sugar, divided 1 cup fat-reduced margarine(suitable for baking)¼ teaspoon salt2 teaspoons vanilla extract 1 ½ cups all-purpose flour 1 ¼ cups rolled oats ½ cup pecans, finely chopped Preheat oven to 325 degrees F.  In a large bowl, creamhalf of the sugar into the margarine; add salt and vanillaextract, blending well.  Add flour, oats, and nuts, and blendthoroughly.  Place dough by spoonful on ungreased cookiesheet; shape into crescents.  Bake for 15 minutes (goldenbrown).  Sift remaining powdered sugar generously overwarm crescents.Calories: 75; Exchanges: 1 Starch; 1 FatHONEY ALMOND CUSTARDVegetable oil spray 2 cups fat-free milk Egg substitute equivalent to 3 eggs ¼ cup honey 2 teaspoons vanilla extract ¼ teaspoon almond extract c teaspoon salt Preheat oven to 350 degrees F.  Spray six, 6-ounce oven-proof custard cups with vegetable oil spray.  Heat milk in asmall saucepan over medium-high heat until very hot butnot boiling (stir constantly); remove from heat.  In amedium bowl, gently whisk together remaining ingredients,then gently whisk in milk (don't create foam).  Pourmixture into custard cups.  Place cups in large baking panand pour hot tap water into pan to a depth of 1 inch.  Bake,uncovered, for 30 to 40 minutes, or until knife, insertedhalfway between cup and center of custard comes outclean (center won't be firm).  Serves 6; Calories:103 Exchanges: 1 Fruit; 1 Starch; 2 FatTHE FOLLOWING COMBINATIONS CAN BE USED TO ADD VARIETY TO YOUR DIET:COMBINATION DISHES AMOUNT SUBSTITUTE FOR...MEALBeef stew with vegetables 1 cup Meat and bread DinnerChili con carne with beans 1 cup Meat, bread and fruit DinnerChow mein or chop suey 1/2 cup Meat and fruit Dinner or lunchCorned beef hash 3/4 cup Meat and bread DinnerItalian spaghetti (2 meat balls) 1 cup Meat, bread and fruit DinnerLasagna 1/2 cup Meat and bread Dinner or lunchMacaroni and cheese 1 cup Milk, meat and bread DinnerMeatloaf 1/2" slice Meat and fruit DinnerMISCELLANEOUSCRANBERRY RELISH4 cups fresh or frozen cranberries1 cup orange juice8 packets powdered sugar substituteCook cranberries and orange juice until thick; cool. Add the sweetener; cover and refrigerate. Calories/Serving:  49; Exchange: 1 FruitBARBECUE SAUCE¼ cup onion, chopped 1 cup dietetic catsup½ cup water ¼ cup lemon juice3 T. Worcestershire sauce 2 tablespoons vinegar1 ½ tsp. prepared mustard ½ teaspoon salt Dash of pepper Dash of cayenne1 tsp. liquid artificial sweetenerCombine all ingredients in a small saucepan; simmer 20minutes.  Store in refrigerator.YOGURT CREAM FROSTING8 oz. low-fat cream cheese, softened½ cup plain low-fat yogurt14 packets powdered sugar substitute2 teaspoons fresh lemon peel1 teaspoon vanillaBlend all ingredients together until smooth.  Makes 16servings (2 T. each).   Calories/Serving: 39 Exchange: 1 FatLIGHTER CAESAR DRESSING½ cup non-fat yogurt ¼ cup fat-free or low-fat mayonnaise 1 clove garlic, crushed ¼ cup grated Parmesan cheese ½ teaspoon Worcestershire sauce 2 tablespoons lemon juice ¾ teaspoon saltFreshly ground pepper (to taste)Combine all ingredients and mix well; chill. Dressing will keep 4-5 days in the refrigerator.Calories: 15; Exchanges: 1/4 Low-Fat MilkRUM-FLAVORED FRUIT SAUCE¼ cup boiling water¼ cup dark or golden raisins4 ripe bananas, peeled1 orange, peeledJuice of 1 lemon½ teaspoon rum extractPour the boiling water over theraisins; let stand until the raisins are plump.  Thencombine all the ingredients in a blender; purée untilsmooth.  Delicious on pancakes, waffles or french toast.Calories/Serving: 74;  Exchange: 1 FruitJELLY2 cups unsweetened fruit juice4 - 6 tsp. unflavored gelatin2 tablespoons lemon juice*Artificial sweetenerSprinkle the gelatin over the cold fruit juice in a largesaucepan.  Add lemon juice; stir over high heat untilboiling.  Boil exactly one minute; remove from heat. Add sweetener to taste (usually equivalent to ½ to 1 cupsugar).   Pour into jars; store in refrigerator.  Makes 2cups.*May be omitted for tart fruitJAM1 quart fruit, crushed2 tablespoons lemon juice1 package powderedpectinArtificial sweetenerPlace fruit in largesaucepan.  Add lemonjuice; stir over high heat until boiling.  Boil exactly oneminute; remove from heat.  Add sweetener to taste(usually equivalent to 1 cup sugar).  Pour into jars; storein refrigerator.  Makes 3 cups.

No-Sugar Solution - continued

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No-Sugar Solution - continued

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