DIABETIC KEY LIME PIE

Ingredients:

1 (13 oz.) can evaporated skim milk
2 tsp. vanilla
2 env. plain gelatin
1/3 c. lime juice, strain if fresh
1 c. boiling water
20 pkgs. Equal
Zest of 3 limes, grated rind
Green food coloring

Directions:

Combine milk and vanilla. Freeze for 30 minutes. Combine gelatin and juice in a blender. Let set for 1 minute. Add boiling water and Equal; blend until smooth. Chill about 45 minutes. Put frozen milk into a small chilled bowl and whip frozen milk until stiff. Fold in lime zest. Slowly add the gelatin mixture to whipped milk. Spoon into 2 cooked pie shells or you may use a 9 x 13 inch baking dish. Garnish with lime slices and zest.

Makes 16 servings.

DIABETIC COOKIES

Ingredients:

3/4 c. biscuit mix
1 egg
1 pkg. D-Zerta chocolate or butterscotch pudding
2 tbsp. oil
2/3 c. chopped dates
3 drops maple flavoring

Directions:

Mix ingredients and form into small balls. Flatten with the bottom of a glass and bake on lightly greased cookie sheet 8 minutes at 350 degrees.

DIABETIC CANDY BAR

Ingredients:

3 packets or 1 tsp. Sweet & Low
1/3 c. powdered milk
1/3 c. peanut butter
1/3 c. oats
1/2 tsp. vanilla
1 1/2 tsp. water

Directions:

Mix all ingredients. Shape into bar. Wrap in wax paper. Refrigerate until firm.

DIABETIC CHOCOLATE ZUCCHINI CAKE

Ingredients:

3/4 c. raisins
2 eggs
1 tbsp. artificial sweetener
3/4 c. oil
1 c. unsweetened applesauce
2 c. flour
1 tsp. soda
1 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 c. sour milk or reg. skim milk
1 sq. unsweetened chocolate, melted
2 c. grated zucchini
1 tsp. any extract

Directions:

Cook raisins until soft and set aside. Beat eggs until light and fluffy. Add artificial sweetener, beat until smooth, about 1 minute. Add oil and beat 2 minutes, then applesauce and beat about 2 minutes more.

Sift flour with soda, baking powder, cinnamon and nutmeg and add to mixture. Beat until stiff then add skim milk and stir until smooth. Add chocolate, zucchini and extract, stirring well after each addition. Stir in raisins. Pour into an 8x13x2 inch pan. Bake 350 degrees 25 minutes or until done.

For cookies, drop dough onto ungreased cookie sheet by spoonfuls and bake 10 minutes. Cool cake or cookies on a rack 5-10 minutes.