Atkins Day Break Bars -Start your day off right with the delicious taste of Atkins Day Break bars.

Atkins Day Break Bars -Start your day off right with the delicious taste of Atkins Day Break bars.
Fast and Easy Breakfast Bars for those on the GO!

Diabetic Cookbooks

Wednesday, July 27, 2011

Apricot-orange Bread

Apricot Orange Bread

1 egg and a little margarine are used in this low-saturated-fat, low-cholesterol, low-sodium,and low carb bread.But it still has a rich taste that even the kids love.
You can use this for a light dessert or for a snack. I also sometimes like a slice toasted with a pat of butter for breakfast.


1 (6 oz) package of dried apricots cut into small pieces
2 Cups water
2 Tbsp margarine
1 Cup sugar(or baking Splenda)
1 egg, slightly beaten
1 Tbsp freshly grated orange peel
3-1/2 Cups sifted all-purpose flour
1/2 Cup nonfat dry milk powder
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 Cup orange juice
1/2 Cup chopped pecans, (Option) (or your choice of nuts)


Preheat oven to 350ยบ F.
Lightly oil two 9x5-inch loaf pan.

Cook apricots in water in a covered medium-size saucepan for 10-15 minutes or until tender but not mushy. Drain; reserve 3/4 cup liquid. Set apricots aside to cool.

Cream together margarine and sugar.

By hand, beat in egg and orange peel.

Sift together flour, dry milk, baking powder, soda, and salt.
Add to creamed mixture alternately with reserved apricot liquid and orange juice.

Stir apricot pieces and pecans into batter.
Turn batter into prepared pans.
Bake for 40-45 minutes or until bread springs back when lightly touched in center.
Cool 5 minutes in pan. Remove from pan and completely cool on wire rack before slicing.

Nutritional Info

Amount Per Serving
Calories: 100.0

Total Fat: 4.4 g
Cholesterol: 7.9 mg
Sodium: 28.3 mg
Carbs: 14.2 g
Dietary Fiber: 1.4 g
Total carbs=12.8 g

Sunday, July 24, 2011

Almond flavored Spice Cookies

You don't need any Almonds to make these cookies but you could add a few if you like. I have tried them with and without and the nuts give them a crunch which I think we all like. It also makes the cookies last a little longer when eating them, which makes it seem as if we are eating more.

Almond Spice Cookies


1/2 cup butter, softened
3/4 cup sugar
1/4 cup egg substitute (2 lg. eggs beaten)
1/2 teaspoon almond extract
1 + 1/4 cups all-purpose flour
1/4 teaspoon each ground cinnamon, nutmeg and cloves
1/4 teaspoon baking powder
Pinch salt
1/2 cup chopped almonds


In a bowl, cream butter and sugar; add egg substitute and extract. Combine dry ingredients; add to the creamed mixture. Stir in almonds. Drop by rounded teaspoonfuls onto baking sheets coated with cooking spray. Bake at 350° for 9-11 minutes or until edges are golden brown. Remove to wire racks to cool. Yield: 5 dozen.

Nutrition Facts: One serving (2 cookies)
85 calories,
4 .g fat (0 saturated fat),
trace cholesterol,
62 mg. sodium,
10 g. carbohydrate,
0 fiber,
1 g. protein.

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