How To Live With Diabetes

Ingredients:

• 1 cup mashed very ripe banana (about 3 small)
• 7-1/4 teaspoons Equal® for Recipes
  or 24 packets Equal® sweetener
  or 1 cup Equal® Spoonful™
• 1/2 cup plain fat-free yogurt
• 4 tablespoons margarine, melted
• 1 egg
• 1 egg white
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 to 1/2 cup walnut pieces (optional)

Directions:

1. Beat banana, Equal®, yogurt, margarine, egg, egg white, and vanilla at medium speed in large bowl until blended; beat at high speed 1 minute. Add combined flour, baking powder, baking soda, and salt, mixing just until ingredients are moistened. Stir in walnuts, if desired.
2. Pour batter into one 8-1/2 x 4-inch greased and floured loaf pan, or three 5-5/8 x 3-1/4-inch loaf pans. Bake at 350°F until bread is golden and toothpick inserted in center comes out clean, 55 to 65 minutes for large loaf, 35 to 40 minutes for the small loaves. Cool 10 minutes in pans on a wire rack; remove from pan, and cool.

Tip: Recipe can be doubled to make 2 large or 6 small loaves.

Yield: Makes 1 loaf (8-1/2 x 4-inches) 14 slices or 3 loaves (5-5/8 x 3-1/4-inch).

Source: With permission from Merisant/Equal Company. Equal® sweetener is a registered trademark of the Merisant Company.

Ingredients:

• 1 cup Quaker® Oats (quick or old fashioned, uncooked)
• 1/2 cup fat-free milk
• 1 cup mashed very ripe bananas (about 3 medium)
• 1/2 cup liquid egg substitute or 4 egg whites, lightly beaten
• 1/2 cup vegetable oil
• 2 cups all-purpose flour
• 1/4 cup granulated sugar or fructose or heat-stable sugar substitute equal to 1/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (optional)
• 1/2 teaspoon ground nutmeg

Quaker® Oats products can be substituted with any other oats cereal products. Sweet One® products can be substituted with any other heat-stable sweetener products. Nutrition contents might be different from those listed below. Listing of any brand name products in this recipe does not represent an endorsement by Lifeclinic.

Directions:

1. Heat oven to 350°F. Lightly spray bottom only of 9 x 5-inch loaf pan with cooking spray.
2. In medium bowl, combine oats and milk; mix well. Let stand 10 minutes. Stir in bananas, egg substitute and oil until blended.
3. In large bowl, combine flour, sugar or sweetener, baking powder, cinnamon, baking soda, salt and nutmeg; mix well. Add oat mixture to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour batter into pan.
4. Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely. Store tightly wrapped.

Yield: 1 Loaf (16 Servings)

Ingredients:

• 1/4 cup margarine, softened
• 10-3/4 teaspoons Equal(r) for Recipes
  or 36 packets Equal® sweetener
  or 1-1/2 cups Equal® Spoonful™
• 1 egg
• 2 egg whites
• 1/2 – 3/4 teaspoon orange extract
• 1 cup canned pumpkin
• 1-1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup raisins
• 1/3 cup chopped pecans
• 3 tablespoons apricot spreadable fruit
• Pecan halves or chopped pecans (optional)

Directions:

1. Beat margarine and Equal® until blended in mixer bowl; beat in egg, egg whites, orange extract, and pumpkin. Mix in combined flour, baking powder, baking soda, salt, and spices; mix in raisins and chopped pecans.
2. Spread batter evenly in greased loaf pan, 8-1/2 x 4-1/2 x 2-1/2 inches. Bake bread in preheated 350oF oven until browned and toothpick inserted in center comes out clean, 50 to 60 minutes. Cool bread in pan 5 minutes; remove from pan and cool on wire rack.
3. Heat spreadable fruit until melted in small saucepan; brush on bread and garnish with pecans.

Yield: Makes 1 loaf (about 16 slices).

Ingredients:

• 1 cup Quaker® Oats (quick or old fashioned, uncooked)
• 1 cup low-fat buttermilk
• 1/4 cup egg substitute or 2 egg whites, lightly beaten
• 2 tablespoons margarine, melted
• 1 cup all-purpose flour
• 1/3 cup finely chopped dried apricots
• 1/4 cup chopped nuts (optional)
• 3 tablespoons granulated sugar or 2 tablespoons fructose or heat-stable sugar substitute equal to 3 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt (optional)

Quaker® Oats products can be substituted with any other oats cereal products. Sweet One® products can be substituted with any other heat-stable sweetener products. Nutrition contents might be different from those listed below. Listing of any brand name products in this recipe does not represent an endorsement by Lifeclinic.

Directions:

1. Heat oven to 400°F. Lightly spray twelve medium muffin cups with cooking spray.
2. In medium bowl, combine oats and buttermilk; mix well. Let stand 10 minutes. Stir in egg substitute and margarine until blended.
3. In large bowl, combine flour, apricots, nuts, sugar or sweetener, baking powder, baking soda and salt; mix well. Add oat mixture all at once; stir just until dry ingredients are moistened. (Do not overmix.) Fill muffin cups almost full.
4. Bake 20 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.

Yield: 1 Dozen

Cook’s Tip: To toast nuts for extra flavor, spread evenly in shallow baking pan. Bake at 400°F for 5 to 7 minutes or until light golden brown, stirring occasionally. Cool completely before using.