Fruity Sweet Potatoes

Ingredients
4 medium sweet potatoes, unpeeled
1 teaspoon low−fat margarine
1/4 cup unsweetened pineapple juice
2 tablespoons low−sodium chicken broth
1 tablespoon chopped pineapple
Pinch of cinnamon
Pinch of grated nutmeg
Pinch of allspice
Nonstick cooking spray

Method

Preheat oven to 375 degrees F. Boil the potatoes in a pan until tender, about 30 minutes. Remove skins. In a large bowl, mash the pulp. Add the margarine, fruit juice and broth and whip until fluffy. Add the chopped pineapple and spices. Coat a 1−quart baking dish with nonstick cooking spray. Transfer the potato mixture to the dish. Bake 30 minutes or until lightly browned.
Makes 8 servings.
Nutrition information per 2/3 cup serving: 116 calories; 0.7g fat (0.2g saturated fat; 5% of calories from fat); 0.1mg cholesterol; 23mg sodium; 26.1 g carbohydrate; 2.7g fiber; 1.8g protein Exchange value: 1 1/2 starch Fruity Sweet Potatoes 14

Diabetic Recipes

1. Cream Cheese and Jelly Cookies
Ingredients
3/4 cup margarine, softened
1 package (8 ounces) reduced−fat cream cheese, softened
2 1/2 teaspoons Equal® for Recipes or 8 packets Equal® sweetener or 1/3 cup Equal®Spoonful
2 cups all−purpose flour
1/4 teaspoon salt
1/4 cup black cherry or seedless raspberry spreadable fruit

Method

Beat margarine, cream cheese and Equal® in medium bowl until fluffy; mix in flourand salt to form a soft dough.Cover and refrigerate until dough is firm, about 3 hours.Roll dough on lightly floured surface into circle 1/8 thick; cut into rounds with 3−inchcutter.
Place rounded 1/4 teaspoon spreadable fruit in center of each round; fold rounds in halvesand crimp edges firmly with tines of fork. Pierce tops of cookies with tip of sharp knife.
Bake cookies on greased cookie sheets in preheated 350 degree F oven until lightlybrowned, about 10 minutes. Cool on wire racks. Makes about 3 dozen
Serving size: 1 cookie
Yield: 36
Exchanges: 1/2 Bread, 1 Fat
Nutrition: 80 Calories, 1 g Protein, 7 g Carbo, 5 g Fat

Potato Wonder

Black Pepper And Potato Lolly POPS
Ingredients
4 cup of boiled mashed potatoes
3 tbsp of butter
2 tsp of fresh green black pepper
1 tsp pepper powder
2 cups of fresh bread Crumbs oil for deep frying
Salt to teste
Method
Mix in the meshed potatos, butter, salt, pepper powder, fresh green black pepper and blend well. Grease your palms and divide the mixture into portions. Give each portion a round shape or an elongated shape. Heat oil for deep frying and fry these in hot oil a few at a fime, till golden brown and cripsy. Serve on small wooden skewers to resemble lolly pops.