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Vtla Kaliseji - Native American Diabetes Resources

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Holiday Dessert Recipes

Vtla Kaliseji would like to thank Mr. Ed Carey of Pacificare for this recipe.

Lite Pecan Pie:

1 1/4 cup of graham crackers (crushed)
1 Tbsp of light margarine
1 Tbsp of cold water

3/4 cup egg substitute
Enough brown sugar substitute to replace 1 cup of brown sugar
1/2 cup of light margarine (melted)
1 tsp vanilla
2 cups pecan pieces

Preheat oven to 350 degrees. To prepare the crust, combine crushed graham crackers, margarine, and water, and press into a 9" pie plate. Bake crust for 5 minutes. Remove crust from oven and set aside.

To prepare the filling, mix egg substitute, brown sugar substitute, and melted light margarine. Add vanilla and mix well. Add pecan pieces and mix again. Poor filling into crust and bake for 35 minutes at 350 degrees F. Let cool and serve at room temperature.

Thanks, Ed, for helping make the holidays a little brighter for all of us.

50/50 Diabetic foods also sells a pre-made graham cracker shell. Look for it at your local supermarket.

Thanks to Oxmoor Publishing for this recipe, sent in the mail.

Fudgy Cream Cheese Brownies

cup sugar
cup plus 2 tablesppons reduced calorie stick margarine, softened.
1 large egg
1 large egg white
1 tablespoon vanilla extract
cup all-purpose flour
cup unsweetened cocoa
Cooking spray
1 (8 ounce) block of less fat cream cheese (Neuchatel), softened
cup granulated sugar substitute with aspartame (Equal Spoonful, etc)
3 tablespoons 1% low fat milk.

Beat sugar and margarine at medium speed of an electric mixer until light and fluffy. Add egg, egg white and vanilla; beat well. Gradually add flour and cocoa, beating well. Pour into an 8-inch square pan coating with cooking spray.

Beat cream cheese and sugar substitute at high speed of mixer until smooth. Pour cream cheese mixture over chocolate mixture; swirl together using the tip of a knife to create a marbled effect.

Bake at 350 degrees for 30 minutes or until done. Cool completely on a wire rack.

Per Brownie:
Calories: 127. Fat: 6.7 g (saturated fat 2.8 g) Carbohydrate: 14.1 g. Exchanges: 1 starch, 1 fat.