Diabetic Biscuits Recipes
DIABETIC PEANUT BUTTER COOKIES
This is a Paula Deen recipe and the day she made them on TV I did also. I think they are wonderful.
Provided by Jacqueline in KY
Categories Dessert
Time 22m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 4
Steps:
- Mix together well and form into balls (about the size of large walnuts)
- Dip fork in Splenda and press tines into cookie
- Bake on parchment lined cookie sheet at 350 degrees for 12 minutes.
- Let cool on sheet on cooling rack.
DIABETIC ORANGE COOKIES
These good-for-you cookies have a wonderful citrus flavor and just the right amount of natural sweetness. You'll find they appeal to everyone-even to folks who aren't on restricted diets.-Ginette Martino, Deltona, Florida
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a medium cowl, combine the first six ingredients. Cut in vegetable oil spread until mixture resembles coarse crumbs. Stir in raisins. Add egg substitute and orange juice; mix well. , Drop by teaspoonfuls onto baking sheets coated with cooking spray. Flatten with a fork dipped in flour. Bake at 375° for 13-15 minutes. Cool on wire racks.
Nutrition Facts :
DIABETIC DUNKING BISCOTTI
My friend gave me this wonderful Diabetic Biscotti Recipe. Each serving: 2 cookies ½ starch choice ½ sugar choice 1 fats and oils choice, 13 g carbohydrates, 5 g total fat, 2 g. protein 1 g saturated fat,79 g sodium,1 g fiber and 101 cal. I just love these cookies !
Provided by Kitty_Pile_Up
Categories Dessert
Time 40m
Yield 42 cookies, 21 serving(s)
Number Of Ingredients 12
Steps:
- In bowl combine flour, sweetener, baking powder nutmeg, cinnamon and salt.
- In another bowl cream margarine and sugar until fluffy. Beat in eggs , vanilla and almond extracts. Stir in flour mixture and nuts. (Hands work well here).
- Divide dough in half. Shape into 2 logs 2 inches (5cm) wide and 12inches(30cm) long.
- Spray baking sheet with nonstick coating. Bake bars at 325 degrees ( 160C) for about 25 minute or until golden brown. Remove and cool for 5 minutes.
- Cut each bar (diagonally) into 21 slices about ½ inch (1cm) thick. Lay slices on baking sheet: return to 300F (150C) oven and bake 10 minutes more to dry. Remove to wire rack to cool completely before storing in airtight container.
- Kitchen tip:.
- Roast hazelnuts in a shallow pan in 350°F.
- (180C) oven for 10 minutes. Rub the warm nuts vigorously in a tea towel to remove the bitter skins.
CHEDDAR BISCUITS FROM DIABETIC LIVING
Tender, flaky, cheesy biscuits are no longer an indulgence to avoid. Perfect for Asparagus, Prosciutto and Arugula Breakfast Sandwiches and Biscuits and Country Sausage Gravy (both recipes are diabetic friendly). From Spring 2013 Diabetic Living magazine.
Provided by Crafty Lady 13
Categories Breads
Time 34m
Yield 8 biscuits
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F In a large bowl stir together flour, baking powder and 1/4 teaspoon salt. Using a pastry blender or two knives, cut in butter pieces, yogurt and oil until mixture resembles coarse crumbs. Stir in cheese, Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until moistened.
- Turn out dough onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat dough into an 8-1/2 x 4-1/2 inch rectangle. Cut dough lengthwise in half. Cut each half crosswise into four biscuits to make eight biscuits total. Place biscuits 1 inch apart on an ungreased baking sheet.
- Bake about 14 minutes or until golden brown. Serve warm.
- To Store: Place any remaining biscuits in an airtight container. Cover and store up to 2 days or freeze up to 2 months.
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