——————————BASIC TEA
SCONES——————————
1 c Flour;

1 ts Baking powder;

1/4 ts Salt

1 tb Sugar Replacement;

1/4 c Margarine; cold

1 Egg

1/4 c Evaporated milk;

-freeze the rest Stir one of the following Into the flour
mixture for Tea Scones listed below
——————————–DRIED
APPLE——————————–
8 Chopped apple halves;

Food Exchange 1 STRACH/BREAD 1/4 FRUIT CAL: 44

——————————-DRIED
APRICOT——————————-
8 Chopped apricot
halves;

Food Exchange 1 STARCH/BREAD 1 1/4 FRUIT CAL: 44

———————————CRANBERRY———————————
1/4 c Cranberry; chopped

Food Exchange 1 STARCH/BREAD CAL: 34
———————————–DATES———————————–
8 Chopped dates;

Food Exchange 1 STARCH/BREAD 1/2 FRUIT CAL:54

———————————–LEMON———————————–
1 tb Lemon peel;

Food Exchange:1 STARCH/BREAD CAL: 34
———————————–ORANGE———————————–
1 1/2 tb Orange peel; grated

Food Exchange 1 STARCH/BREAD CAL: 34
——————————-DRIED
PEACHES——————————-
8 Chopped peaches
halves;

Food Exchange 1 FRUIT 1/2 STARCH/BREAD CAl: 44

———————————-RAISINS———————————-
4 tb Raisins;

Food Exchange 1 STARCH/BREAD 1/4 FRUIT CAL: 44

Sift flour, baking powder, salt and sugar replacement.
Cut in
cold margarine as for pie crust.
Beat egg and evaporated milk
together thoroughly; into flour mixture.
Knead gently on lightly
floured board.
Divide the dough in half; roll each half into a
circles.
Cut the into quarters.
Place on lightly greased cookie
sheet.
Brush tops with milk.
Bake at 450f for 15 minutes or until
done Food Exchange per serving of Basic Tea Scones: 1 STARCH/BREAD
EXCHANGE CAL: 34 Source: The Complete Diabetic Cookbook by Mary
Jane Finsand Brought to you and yours via Nancy O’Brion and her
Meal-Master

4 bananas

2 C.
oil for deep frying

Batter: 1 egg — slightly beaten

4 Tbsp.
cornstarch

5 Tbsp.
flour

6 Tbsp.
cold water

Frosting: 2/3 C.
sugar

1/3 C.
water

1/4 Tsp.
vinegar or lemon juice

1 Tsp.
oil

Cut each banana into 5 long diagonal pieces after peeling.
Sprinkle some flour on bananas until well coated.
Blend batter
ingredients well and toss bananas in batter to coat.
Heat oil and
place batter-coated bananas in oil, frying until golden brown.
Remove and drain on paper towel.
Heat 1 tablespoon oil in a small
saucepan; add sugar and water.
Stir-fry over low heat until it is
like syrup and when poured makes a thread.
Add the bananas and mix
carefully.
Serve immediately.
(The serving plate should be brushed
with some oil.) Note: To make coating extra crisp, serve with a
container of cold water.
Dip each section briefly into cold water
just before eating.

***** NONE *****

6 lb Anjou pears (each cut in

1/8 ths) — peeled, cored

1/2 c water

2/3 c pear vinegar

2/3 c sugar

2/3 c poire William or pear

: brandy Simmer pears and water in heavy large saucepan until
pears are very soft, stirring occasionally, about 40 minutes.
Puree
mixture in blender in batches until smooth.
Return to saucepan.
Mix
in vinegar and sugar.
Simmer until reduced by 1/3 and thickened to
consistency of applesauce, stirring frequently, about 40 minutes.
Mix in poire William.
(Can be prepared 2

days ahead and refrigerated.) Serve Triple Pear Puree at room
temperature.
Recipe By : Terry Pogue tpogue@idsonline.com From:
Mastercook Mac Date: Fri, 18 Oct 1996 22:08:43 -465800

2 6 oz.
Guava Yonique yogurts

3 mangos — cubed

5 kiwi fruit — cubed

1 pineapple — cubed

4 bananas — sliced

For an elegant breakfast buffet, the fruits can be arranged
beautifully on a pl atter and the yogurt sauce can be placed in a
bowl so people can serve desired amounts.
For individual servings,
arrange fruits on plates and drizzle the yogu rt on top for a light
summer dessert.