{"product_id":"2940014582667","title":"Over 500 Delicious Diabetic Recipes","description":"BLACK BOTTOM PIE\u003cbr\u003e--GRAHAM CRACKER CRUST:--\u003cbr\u003e1 1\/4 c. graham cracker crumbs\u003cbr\u003e1\/2 c. diet margarine\u003cbr\u003e--FILLING--\u003cbr\u003e1 envelope unflavored gelatin\u003cbr\u003e3\/4 c. part-skim ricotta cheese\u003cbr\u003e12 packets sweetener\u003cbr\u003e1 packet low-calorie whipped topping mix\u003cbr\u003e1 1\/2 c. skim milk\u003cbr\u003e1 tbsp. vanilla extract\u003cbr\u003e1\/4 c. cocoa\u003cbr\u003eCombine crumbs with diet margarine by cutting in softened margarine\u003cbr\u003euntil mixture resembles coarse crumbs. Press firmly in bottom and\u003cbr\u003esides of 8 or 9 inch pie pan. Bake in preheated 350 degree oven for 8\u003cbr\u003eto 10 minutes. Cool. In small saucepan, sprinkle gelatin over 1\/2 cup\u003cbr\u003eskim milk. Let stand one minute.\u003cbr\u003eHeat, stirring constantly until gelatin dissolves. In blender or food\u003cbr\u003eprocessor, blend ricotta until smooth and add gelatin mixture,\u003cbr\u003eremaining 1 cup milk and vanilla. Continue blending until completely\u003cbr\u003esmooth. Remove half the mixture, set aside. To mixture still in\u003cbr\u003eblender, add 6 packs sugar substitute and cocoa. Blend thoroughly.\u003cbr\u003ePour blender mixture into crust, chill for 30 minutes or until partially\u003cbr\u003eset. At the same time, chill remaining mixture for 30 minutes.\u003cbr\u003ePrepare whipped topping mix according to package directions gradually\u003cbr\u003eadding remaining 6 packets sugar substitute. Whisk into reserved,\u003cbr\u003echilled mixture until blended smoothly. Spoon over chocolate layer;\u003cbr\u003echill until set. Garnish with dusting of cocoa. Makes one (8 or 9 inch)\u003cbr\u003epie or 8 servings.\u003cbr\u003eCHICKEN BREASTS WITH CARROT AND ZUCCHINI\u003cbr\u003eSTUFFING\u003cbr\u003e2 small (whole) skinless, boneless chicken breasts\u003cbr\u003e1 c. carrots, shredded (about 2 sm.)\u003cbr\u003e1 c. zucchini, shredded (about 1 med.)\u003cbr\u003e1 tsp. salt\u003cbr\u003e1\/4 tsp. poultry seasoning\u003cbr\u003e1 envelope chicken-flavored bouillon\u003cbr\u003e1\/4 c. water\u003cbr\u003eIn medium bowl, combine carrots, zucchini, salt and poultry\u003cbr\u003eseasoning. Spoon about 1\/2 cup mixture into each pocket (each\u003cbr\u003ebreast should open similar to a butterfly); secure with toothpicks. In\u003cbr\u003eplace chicken in a Med size skillet, sprinkle with bouillon.\u003cbr\u003eAdd water to skillet and cook over medium high heat, heat to boiling.\u003cbr\u003eReduce heat to low; cover and simmer about 40 minutes or until\u003cbr\u003echicken is fork tender. Remove toothpicks. Makes 4 servings, 180\u003cbr\u003ecalories per serving.\u003cbr\u003e------------------------\u003cbr\u003eSUGARLESS CAKE\u003cbr\u003e1 c. dates, chopped\u003cbr\u003e1 c. prunes, chopped\u003cbr\u003e1 c. raisins\u003cbr\u003e1 c. cold water\u003cbr\u003e1 stick margarine, melted\u003cbr\u003e2 eggs\u003cbr\u003e1 tsp. baking soda\u003cbr\u003e1\/4 tsp. salt\u003cbr\u003e1 c. plain flour\u003cbr\u003e1 c. nuts, chopped\u003cbr\u003e1\/4 tsp. cinnamon\u003cbr\u003e1\/4 tsp. nutmeg\u003cbr\u003e1 tsp. vanilla\u003cbr\u003eBoil dates and prunes in the one cup of water for 3 minutes; add\u003cbr\u003emargarine and raisins and let cool. Mix flour, soda, salt, eggs, nuts,\u003cbr\u003espices and vanilla. Add to fruit mixture. Stir to blend. Pour into\u003cbr\u003ebaking dish. Bake at 350 degrees for 25 to 30 minutes.\u003cbr\u003eDIABETIC ORANGE SUNBEAMS\u003cbr\u003e1 1\/2 c. all-purpose flour\u003cbr\u003e1 tsp. baking powder\u003cbr\u003e1\/4 tsp. salt\u003cbr\u003e1\/2 c. shortening\u003cbr\u003e1\/2 c. raisins\u003cbr\u003e1 egg\u003cbr\u003e2 tbsp. orange juice\u003cbr\u003e2 tsp. grated orange rind\u003cbr\u003e1 1\/2 tsp. Sucaryl\u003cbr\u003eSift together flour, baking powder and salt. Cut in shortening until\u003cbr\u003ecrumbly. Add all at once: raisins, eggs, orange juice, orange rind and\u003cbr\u003eSucaryl. Mix well. Make into small balls; flatten on cookie sheet.\u003cbr\u003eBake 12 to 15 minutes at 375 degrees.\u003cbr\u003e------------------------\u003cbr\u003eALMOND BISCUIT RING\u003cbr\u003e1\/4 c. granulated brown sugar, replacement\u003cbr\u003e2 tbsp. diatetic maple syrup\u003cbr\u003e2 tsp. reduced calorie margarine\u003cbr\u003e2 tsp. water\u003cbr\u003e1\/3 c. almonds, coarsely chopped\u003cbr\u003e1 (8 oz.) tube refrigerator biscuits\u003cbr\u003eIn a 1 1\/2 quart microwave safe casserole, combine the brown sugar\u003cbr\u003ereplacement, maple syrup, margarine and water. Cover with a paper\u003cbr\u003etowel and microwave on high for one minute. Allow to sit, covered for\u003cbr\u003eone minute, then stir to mix in the melted margarine. Stir in the\u003cbr\u003ealmonds. Cut each of the biscuits into four pieces.\u003cbr\u003eRoll each piece into a ball. Dip each piece into the syrup mixture then\u003cbr\u003eplace in a microwave safe ring mold. Arrange all coated balls\u003cbr\u003euniformly around the ring mold. Pour any remaining syrup over the\u003cbr\u003eballs in the mold.\u003cbr\u003eMicrowave on medium (50% power) for 5 to 6 minutes, turning the\u003cbr\u003emold 1\/4 turn after each two minutes. Remove from oven and\u003cbr\u003eimmediately cover with waxed paper. Allow to sit undisturbed 5\u003cbr\u003eminutes; then turn out onto a serving dish. Divide into 10 servings.\u003cbr\u003eAbout 80 calories per serving.\u003cbr\u003eBANANA SPLIT PIE\u003cbr\u003e1 graham cracker crust\u003cbr\u003e1 (4 oz.) pkg. sugar-free instant vanilla pudding mix\u003cbr\u003e2 c. low-fat milk\u003cbr\u003e2 bananas, sliced\u003cbr\u003e1 (15 oz.) can crushed pineapple\u003cbr\u003e1 c. Cool Whip\u003cbr\u003e1 tsp. vanilla\u003cbr\u003e1\/2 c. pecans, chopped\u003cbr\u003eMix pudding with milk and beat until thick, pour into crust. Put\u003cbr\u003ebananas over pudding. Squeeze pineapple to remove all juice.\u003cbr\u003eSprinkle on top of bananas. Cover with Cool Whip, sprinkle pecans on\u003cbr\u003etop. Chill well.","brand":"Northern Border eBook Store","offers":[{"title":"Default Title","offer_id":47070718918896,"sku":"2940014582667","price":0.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940014582667_p0.jpg?v=1763611446","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940014582667","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}