Posted by sherry on July 26, 2001 at 11:37:36:
In Reply to: REACIPES FOR BAKED GOODS MADE WITH OUT SUGAR posted by Dorean Lutz on July 26, 2001 at 09:33:40:
Peach Sorbet
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Estimated Times: Est. preparation time: 10 mins
Est. freezing time: 18 hrs
Source: Mealtime.org
Nutrition Facts
Ingredients
1 (16-oz.) can sliced or halved peaches in heavy syrup
2 tablespoons bourbon
Directions
Freeze unopened can of fruit until frozen solid, at least 18 hours. Submerge unopened can in hot water 1 to 2 minutes.
Open can, and pour syrup into blender or food processor bowl. Remove other end of can, and turn fruit out onto cutting surface. Cut into chunks and add to processor bowl. Process, pulsing on and off until smooth. Add bourbon and process just to blend thoroughly.
Serve immediately, or spoon into bowl, cover and freeze until ready to serve, up to 8 hours.
Recipe and photo courtesy of Mealtime.org.
Nutritional Information Per Serving: 104 calories; 0 g fat; 0 mg cholesterol;
5 mg sodium; 23 g carbohydrate; 1 g fiber; 0 g protein
Cooking Tips
FLAVOR VARIATIONS:
Select from the following combinations to create other flavors of fruit sorbets. Each 15 to 17 ounce can of fruit makes 1½ to 1¾ cups of sorbet. Liqueurs and liquors can be omitted, if you wish.
1 can (16 ounces) sliced or halved pears in heavy syrup, plus 2 tablespoons Poire William
1 can (20 ounces) crushed pineapple in heavy syrup, plus 3 tablespoons dark rum and 2 tablespoons canned cream of coconut
1 can (16 ounces) apricot halves in heavy syrup, plus 2 tablespoons amaretto
1 can (17 ounces) plums* in heavy syrup, plus 4 tablespoons crème de cassis and ¼ teaspoon cinnamon (*Note: Plums must be opened and pitted, then returned to a can or another container before freezing.)
1 can (17 ounces) figs in heavy syrup, plus 2 tablespoons Marsala or sambuca
1 can (16 ounces) grapefruit sections in heavy or light syrup, plus 2 tablespoons dark rum or Triple Sec
1 can (11 ounces) Mandarin oranges in heavy or light syrup, plus 2 tablespoons Grand Marnier
1 can (15 ounces) blueberries in heavy syrup, plus 2 tablespoons crème de cassis or white crème de menthe and 1 tablespoon lemon juice
Servings: 3
http://www.my-meals.com/diabeticrecipes.asp
Apple Pie Filling
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Here's a malty-sweet version of an old standby that never seems to go out of style.
Estimated Times: Est. preparation time: 15 mins
Est. cooking time: 40 mins
Nutrition Facts
Ingredients
8 apples, sliced
2 tablespoons liquid pectin
1/4 cup malt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 lemon, rind
Directions
Preheat oven to 450°F
In a large mixing bowl, toss the apples to coat with pectin, malt, nutmeg, cinnamon and lemon rind. Set aside.
Roll out the pie dough (see NOTE) on a lightly floured surface about 2 inches wider than a 9-inch pie dish. Fit into the pan but do not trim. Add the filling. Roll out the remaining dough and place on top of the filling. Trim, leaving a 1/2-inch overlap. Press the edges together with a fork to seal.
Prick the top with a fork to vent. Bake for 10 minutes in a 450°F oven; reduce the heat to 350°F and bake 30-35 minutes longer, or until brown.
NOTE: Try our Apple Pie Crust with sesame seeds or use your favorite pie crust recipe.
Tip: The pectin will serve as a thickening agent; the malt will add a slightly sweet flavor.
Servings: 8
Anise Cookies
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These elegant, licorice-scented cookies are piped for a uniform shape. Their airy, meringue-like texture comes from stiffly beaten egg whites.
Estimated Times: Est. preparation time: 20 mins
Est. cooking time: 20 mins
Est. standing time: 12 hrs
Nutrition Facts
Ingredients
1 3/4 cups C&H Pure Cane Powdered Sugar
4 eggs, separated
1/8 teaspoon salt
2 cups flour
2 teaspoons anise seed
1/4 teaspoon baking powder
Directions
Beat powdered sugar, egg yolks and salt in a large bowl until creamy.
In a separate bowl, beat egg whites until very stiff; fold into sugar mixture.
In another bowl combine flour, anise seed and baking powder. Fold into creamed mixture quickly but thoroughly.
Fill a pastry bag fitted with a plain nozzle with cookie dough. Pipe small rounds onto ungreased baking sheets. Let stand overnight to dry.
Preheat oven to 325°F and bake cookies 20 minutes or until set. Cool on a wire rack.
Yields: 36 cookies
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Apple Whole-Grain Bread Pudding
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Take a nostalgic trip by sampling this cinnamon-scented, apple-filled bread pudding.Chewy whole-grain bread blends with plumped-up sweet raisins to create a memorable dish.
Estimated Times: Est. preparation time: 21 mins
Est. cooking time: 45 mins
Nutrition Facts
Ingredients
4 cups soft whole-grain bread crumbs
1 cup 2% milk
1/2 cup apple juice
4 cups thinly sliced, peeled apples
1/4 cup SUN-MAID® Raisins
1 teaspoon grated lemon peel, grated
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 egg whites
2 tablespoons C&H Pure Cane Granulated Sugar
1/2 teaspoon vanilla
Directions
Preheat oven to 325°F.
Place soft bread crumbs in a large mixing bowl; add milk and apple juice; toss well.
Add apples, raisins, lemon peel, cinnamon and nutmeg. Set aside.
In a medium mixing bowl, with an electric mixer on medium speed, beat egg whites until foamy. Gradually add sugar and vanilla, beating until stiff peaks form. Fold egg whites into bread/apple mixture. Spoon mixture into a lightly buttered 13x9x2-inch baking dish.
Set in a pan of water; bake for 45 to 50 minutes or until the apples are tender and lightly browned on top. Serve warm as is or with whipped cream, vanilla ice cream, cream or milk.
Cooking Tips
An addition of chopped walnuts would add a nice crunch.
Servings: 16
Almond Cream Peaches
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These peaches come with a fluffy cloud of almond-flavored cream -- delicious on top of angel food cake.
Estimated Times: Est. preparation time: 10 mins
Est. cooking time: 10 mins
Nutrition Facts
Ingredients
1/2 cup 2% milk
1 tablespoon C&H Pure Cane Granulated Sugar
1 1/2 teaspoons cornstarch
3/4 teaspoon vanilla
1/4 teaspoon almond extract
1 egg white
4 peaches, pitted and sliced
Directions
Combine milk, sugar and cornstarch in a small saucepan; stir until dissolved. Bring to a boil, reduce heat, and simmer until slightly thickened, stirring constantly. Let cool. Add vanilla and almond extract.
In a small bowl, beat egg white until stiff, but not dry. Carefully fold into sauce.
Divide peaches among four serving dishes and spoon sauce on top.
Servings: 4
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Apricot-Date Balls
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In addition to being a wonderful sweet option for an hors d'oeuvre table, they are perfect for a healthy lunchbox dessert.
Estimated Times: Est. preparation time: 30 mins
Nutrition Facts
Ingredients
2 cups apricots, dried
2 cups dates, pitted
2 tablespoons honey
1 cup coconut
Directions
Finely chop the apricots and dates. Combine in a mixing bowl. Add honey, blend thoroughly into mixture.
Line a baking sheet with parchment or waxed paper.
Place coconut in a round cake pan. Spoon out teaspoonfuls of the apricot-date mixture. Roll the balls in the coconut to evenly coat. Place balls between layers of waxed paper in a tightly covered container.
Will keep for 3 weeks in the refrigerator. Best eaten at room temperature.
Yields: 40
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Baked Banana Peach Delight
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Banana, a tropical wonder, is topped with a smooth peach puree and wrapped in foil to hold in all the flavor and natural juices.
Estimated Times: Est. preparation time: 8 mins
Est. cooking time: 15 mins
Nutrition Facts
Ingredients
2 peaches, pitted and peeled
2 tablespoons C&H Pure Cane Granulated Sugar
1/2 teaspoon vanilla
2 bananas, peeled and cut in half
Directions
Preheat oven to 400°F.
Purée peaches in a blender or food processor.
In a small saucepan, combine peach puree, sugar and vanilla. Bring to a boil, reduce heat, cover and simmer for 10 minutes, stirring occasionally. Remove from heat.
Cut four pieces of aluminum foil; place one half banana on each piece; cover with 2 tablespoons peach puree. Fold the foil closed. Bake 15 minutes. Serve warm.
Cooking Tips
Ice cream adds a finishing touch to this dessert.
Servings: 4
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