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Raisin Cake 1 cup water 3/4 cup dark raisins 1/2 cup reduced fat margarine, softened (25% less fat and calories) 1/2 cup egg substitute 1/2 teaspoon vanilla extract 1 cup Splenda Granular 1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 cup fresh or reconstituted orange juice Preheat oven to 350*F (175*C). Spray an 8 x 8 x 2-inch square metal baking pan with vegetable cooking spray. Set aside. In a small bowl, pour 1 cup boiling water over raisins. Let sit for 5 minutes. Drain. In a large bowl, beat margarine with an electric mixer on high speed until margarine is light and fluffy, about 1 minute. Add egg substitute and vanilla to margarine and beat on high speed for 30 seconds. Mixture will be separated and liquid. Add Splenda Granular and beat at medium speed until smooth, about 1 1/2 minutes. In a medium bowl, stir together flour, baking soda, baking powder, and cinnamon. Add flour mixture to the margarine/egg/Splenda Granular mixture and beat on low speed for 1 minute. Add orange juice and beat on medium speed until blended, about 30 seconds. Stir in raisins. Spread evenly into prepared pan. Bake 30 to 35 minutes or until wooden pick comes out clean when inserted into the center of cake. Cool on wire rack to room temperature. Makes 16 servings. Nutrition Information Per Serving: Serving Size 1.6 ounces (46g), Calories 100, Carbohydrates 14 g, Protein 2 g, Dietary Fiber 1 g, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 180 mg. Enjoy!

I was diagnosed a diabetic a few years ago. Here are a couple of recipes that a friend gave me a few years ago. Please jus remember that she gave me these recipes a few years ago so i'm not sure if the information is still accurate.I hope that you find these useful. Mock Mashed Potatoes Cooked cauliflower processed with sour cream. Garnish with grated cheese and fresh minced chives. 2 cups cauliflower, finely chopped 1 tablespoon sour cream, or more to taste 1 tablespoon butter Salt and pepper to taste Directions: Steam or microwave cauliflower until very soft. Put cauliflower in blender or food processor with butter and sour cream, blend. Add salt and pepper to taste. Serve hot. Notes: Frozen cauliflower works very well. Grated cheese, minced chives and/or parsley are nice variations to add. Hand mix these in after blending the cauliflower. Recipe makes two servings. Nutrition Facts per Serving: Calories 91, Total Fat 7g, Cholesterol 19mg, Protein 2g, Total Carbohydrate 6g, Dietary Fiber 3g, Sodium 92mg BLT Cukes Ingredients: 3 slices crisp-cooked bacon, chopped 1/2cup finely chopped lettuce 1/2cup finely chopped baby spinach 1/4cup diced tomato 1-1/2tablespoons nonfat mayonnaise Pinch salt 1/4teaspoon black pepper 1large cucumber Minced parsley or green onion (optional) Preparation: 1.Combine bacon, lettuce, spinach, tomato and mayonnaise. Season with salt and pepper; set aside. 2.Peel cucumber. Trim off ends and slice in half lengthwise. Use spoon to scoop out seeds; discard seeds. Divide BLT mixture between cucumber halves, mounding in hollowed areas. Garnish with parsley. Cut into 2-inch pieces. Note: Make these snacks when cucumbers are plentiful and large enough to easily hollow out with a spoon. You may make these up to 12 hours ahead of time and chill until serving. Nutritional Information:Serving Size: 1 piece, Sodium 72 mg, Protein 2 g, Fiber

Sugar-Free Russian Tea SUBMITTED BY: Kim Marie Van Rheenen "Relates Mendota, Illinois field editor Kim Marie Van Rheenen, 'My mother always had Russian tea mix on hand for a quick warm-up. Our son has diabetes, so I carry on the tradition using this delicious sugar-free alternative.'" INGREDIENTS 4 1/2 teaspoons sugar-free orange drink mix 3 1/2 teaspoons sugar-free lemonade mix Artificial sweetener equivalent to 16 teaspoons sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves DIRECTIONS Combine all ingredients; mix well. Store in an airtight container. To prepare one serving, add 1/4 teaspoon of mix to 3/4 cup of hot water; stir well. Parmesan Zucchini Spears SUBMITTED BY: Judy Harris "This fast-and-fresh side dish is courtesy of Judy Harris of Brainerd, Minnesota." INGREDIENTS 3 small zucchinis 1 teaspoon olive oil 1/2 teaspoon grated lemon peel 1/8 teaspoon salt 1/8 teaspoon pepper 1 tablespoon grated Parmesan cheese DIRECTIONS Cut zucchini lengthwise into quarters, then cut in half crosswise. In a large nonstick skillet, cook and stir zucchini in oil over medium heat for 4 minutes. Sprinkle with lemon peel, salt and pepper. Cook and stir 4-5 minutes longer or until zucchini is crisp-tender. Remove from the heat; sprinkle with Parmesan cheese. Serve immediately.