SUGAR FREE


RECIPES


ALL NEW

THIS PAGE CREATED ON MAY 12,1999

UPDATED ON JUNE 8, 2004





Oven Fried Drumsticks


Ingredients

1/4 cup all-purpose flour
1 egg
1/4 cup low-fat (1%) milk
1 cup coarsely crushed oven-toasted corn cereal
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper 8 chicken drumsticks, skin removed
Nonstick cooking spray

Instructions

1. Preheat the oven to 375 degrees F. Coat a rimmed baking sheet with nonstick cooking spray.
2. Place the flour in a shallow dish. In a second shallow dish, beat the egg with the milk. In a third shallow dish, mix the crushed cereal with the seasonings.
3. Dip the chicken in the flour, then into the egg mixture, then into the cereal mixture, coating evenly with each. Arrange the chicken on the baking sheet and coat with nonstick cooking spray.
4. Bake for 25 minutes, then turn the chicken and bake for 25 more minutes, or until no pink remains in the chicken and it turns golden.

Nutritional Information
Serving Size: 2 drumsticks
Yield: 8 (4 servings)
Nutrion: 247 calories (59 from fat), 17g Carb, 1g Fiber, 28g Protein, 7g Fat
Exchanges: 1 Starch, 3 Lean Meat



Baked Potato Skins


Ingredients:

4 medium potatoes
1/2 cup grated fat-free cheddar cheese
3 T very lean, cooked bacon bits
1/4 cup minced green onion

Instructions:

Scrub potatoes and pierce each with a fork. Bake in a preheated 400 degree F oven until soft; about 1 hour. Cut potatoes in half lengthwise and scoop out centers, leaving a 1/4 inch shell. (Reserve removed potato for another use.) Cut potato halves lengthwise. Spray potato shells with butter-flavored spray, then place on a large baking sheet. Bake in a preheated 500 degree F oven for 15-20 minutes, until brown and crisp. Sprinkle evenly with cheese, bacon bits and green onion. Return to 400 degree F oven for 3 minutes longer to melt cheese.
Makes 4 servings
Serving size: 1 potato
Yield: 4
Exchanges: 1/2 lean meat, 1/2 bread
Nutrition: 54 Calories, 4.45g Protein, 8.8g Carbohydrate, 0.29g Fat



Sugar-Free Carrot Cake


Ingredients:

6 egg whites or 1 cup egg substitute
1 cup apple juice concentrate
2/3 cup canola or safflower oil
1/4 cup water
3 cups unbleached white flour
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon lite (or regular) salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 cups raisins
2 cups carrots (4-6 medium)

Instructions:

Preheat oven to 350 degrees.
Stir together egg, apple juice concentrate, oil, and water. Set aside. Sift together dry ingredients: flour, baking powder, baking soda, lite salt, cinnamon, and nutmeg.
Put raisins in warm water to plump. Meanwhile, grate carrots, and spray 2 round 9" cake pans with non-stick pan spray.
Gently stir wet ingredients into dry ingredients just until moistened. Drain raisins, and fold in carrots and raisins.
Pour into cake pans, and bake at 350 degrees for 25 to 30 minutes. Then reduce heat to 325 degrees for 8 to 12 more minutes.
Serve cooled (even refrigerated) with Cream Cheese Frosting see below.



Cream Cheese Frosting


Ingredients:

1 1/2 cups light cream cheese
1 1/2 Tablespoons margarine, softened
16 packets Equal® (16 grams NutraSweet®; each packet equaling sweetness of 2 teaspoons sugar)
2 teaspoons vanilla
0-2 Tablespoons 1% milk to thin frosting

Instructions:

Beat together cream cheese and margarine. Then stir in Equal®, and milk until powder is moistened. Beat until smooth and spread on Carrot Cake or other sweet treat, such as the Marmalade Oat Muffins see below.
Frosts 2 9" round layers of cake or two dozen cupcakes.



Sugar-Free Marmalade Oat Muffins


Ingredients:

1 1/4 cups unbleached flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon lite (or regular) salt
2 1/2 Tablespoons dried ground orange rind
2/3 cup orange or tangerine juice concentrate
2/3 cup apple juice concentrate
1/3 cup all fruit orange marmalade
2 egg whites
2 1/2 Tablespoons canola oil
1 1/2 cups thin-rolled (quick) oats

Instructions:

Preheat oven to 350 degrees.
Sift together flour, baking powder, baking soda, and salt. Stir in orange rind, and set aside. In a separate bowl, mix together all liquid ingredients, including lightly beaten egg whites. Pour liquid mixture over dry ingredients, and mix with a fork, just until moistened. Then gently fold in oats.
Fill muffin cups 3/4 full, and bake at 350 degrees for 17 to 21 minutes. Muffins are done when a toothpick inserted comes out clean.
Let cool 10-15 minutes for non-stick removal of paper muffin cups. Serve warm or at room temperature, not refrigerated.
Makes 1 dozen muffins.

NO Nutrional OR Exchanges given.





Links to other sites on the Web

THE KITCHEN
*RECIPES 1*
*RECIPES Page 2*
*HOUSEHOLD/COOKING HINTS*
*DO YOU HAVE A HINT TO SHARE? EMAIL IT TO ME, THANKS!*
SUGAR FREE Recipes CHECK HERE FOR RECIPES YOU MIGHT HAVE MISSED !
*RECIPE ARCHIVES*
*RECIPE ARCHIVES PAGE 2*
*SUGAR FREE ARCHIVES*
*SUGAR FREE ARCHIVES page 2*
*RECIPE ARCHIVES PAGE 3*
*SUGAR FREE ARCHIVES PAGE 3*
**STILL UNDER CONSTRUCTION**
*CONVERSION CHARTS*

***NEW***
NEW RECIPES
*RECIPE ARCHIVES PAGE 4*
*MORE RECIPES 2*
*JULY 4TH RECIPES*













TO EMAIL ME:
click here -->email


JUST ABOUT ALL OF MY RECIPES ON THIS PAGE COME FROM THE EQUAL SWEETENER COMPANY. I GET THEIR MAILING AND IT HAS BEEN A GREAT HELP!


This page hosted by GeoCities Get your own Free Home Page