Diabetic Berry Pudding and Biscuits Recipe

BERRY  PUDDING

Ingredients:

3 c. fresh or frozen unsweetened berries
3 tbsp. cornstarch
1/8 tsp. salt
1/8 tsp. cinnamon
1 c. water
1/2 tsp. vanilla or almond extract
Sugar substitute to equal 1 c. sugar

Directions:

Combine 1 cup berries, cornstarch, salt, cinnamon, and water in saucepan.  Cook over medium heat until mixture thickens, stirring constantly.  Add vanilla or almond extract, remaining 2 cups berries, and sugar substitute; mix well.  Cool and serve.  6 servings.  Amount 1/2 cup.  Exchange: 1 fruit.

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BISCUITS

Ingredients:

1 pkg. dry yeast
2 tbsp. warm water (105-115 degrees)
2 c. buttermilk
5 c. all purpose flour
Sugar substitute to equal 1/4 c. sugar
1 tbsp. baking powder
1 tsp. soda
1 tsp. salt
1 c. shortening

Directions:

Combine yeast and water; let stand 5 minutes or until bubbly.  Add buttermilk to yeast mixture and set aside.  Combine dry ingredients in large bowl; cut in shortening until mixture resembles coarse crumbs.  Add buttermilk mixture to dry mixture, stirring with fork until dry ingredients are moistened.  Turn dough out on floured surface and knead lightly about 3-4 times.  Roll dough to 1/2 inch thickness; cut into 36 rounds with a 2 inch cutter and place on non- stick baking sheets.  Bake at 400 degrees for 10-12 minutes.  Makes 36 biscuits.  Serving 1 biscuit.  Exchange: 1 bread and 1 fat.

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