Delicious Individual Apple Crisps Carb Diabetic Friendly Food

DELICIOUS INDIVIDUAL APPLE CRISPS (CARB & DIABETIC FRIENDLY)

Steps:

• Preheat oven to 350 degrees F.
• For the Filling:.
• Mix all the ingredients together. Place into 6 small ceramic ramekins.
• For topping:.
• Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture with a fork until it forms pea size lumps. Sprinkle over filling equally.
• Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving. These taste great with a scoop of vanilla ice cream on top! (We use Dreyer's French Vanilla Sugar-Free Ice Cream).

LOW GI "APPLE" CRISP

Steps:

• Preheat oven to 350 degrees.
• Bring a pot of water to a boil.
• Peel an drain zucchini.
• Slice it lengthwise into quarters.
• Cut all the seeds out.
• Slice the zucchini into slices that resemble apple slices.
• You should have about 6 cups.
• Boil the zucchini in the boiling water for 3 minutes.
• Drain well.
• Mix together the 1 cup of fructose, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 2 tablespoons flour.
• Sprinkle over the zucchini slices and toss to coat evenly.
• Place zucchini slices into a greased 8 or 9 inch square baking pan.
• Mix the remaining ingredients together to make the crumb topping.
• Distribute it evenly it evenly over the zucchini.
• Bake for 45 minutes, until topping is browned and crispy.
• May be served warm, cold or at room temperature.
• Yield: 6-8 servings.

QUICK & EASY APPLE CRISP

Steps:

• Toss apples with lemon juice, sugar, and cinnamon; turn into an 8x8" baking pan that has been lightly coated with no-stick cooking spray; dot with butter.
• Cut together flour, brown sugar, and butter until crumbly; sprinkle evenly over apples.
• Bake at 350° for 30-40 minutes until apples are tender; serve warm with vanilla ice cream or fresh whipped cream.
• VARIATION: This recipe can be made diabetic-friendly by substituting Splenda for the granulated sugar and substituting 1/2 cup Splenda for 1/2 cup of the brown sugar - the remaining 1/2 cup of brown sugar is still used.

YUMMY LOW CARB GINGERSNAPS-DIABETIC FRIENDLY!!!

Steps:

• Cream butter, Splenda, molasses and vinegar together until blended.
• Beat in eggs.
• In separate bowl mix all dry ingredients and blend into butter/sugar mixture.
• Will be a very firm dough.
• Break off pieces and roll into 3/4 inch balls and place on greased cookie sheet.
• Flatten to disk size 1/2 inch thick.
• Bake at 350 for 8 minutes only.
• They will not darken so don't overbake.
• Remove from cookie sheet immediately to prevent further cooking.
• Enjoy while still warm!