This one's good, and the cream cheese ribbon is an unexpected treat. * Exported from MasterCook * Pumpkin Ribbon Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pumpkin 1/2 cup vegetable oil 2 eggs 1 1/2 cup sugar 1/2 tsp salt (optional) 1/2 tsp cloves 1/2 tsp cinnamon 1 2/3 cup flour 1 tsp baking soda 1 cup chopped nuts (optional) Cream cheese filling ingredients: 1 pkg cream cheese -- (8 oz.) softened 1/3 cup sugar 1 TB flour 1 egg 2 tsp grated orange peel Combine pumpkin, oil & eggs; beat well. Add sugar, salt, cloves, cinnamon, flour, baking soda, and nuts, mixing to blend. Pour 1/4 of the batter in 2 greased 7 1/2 x 3 1/2" bread pans. Beat cream cheese, sugar and flour together. Add egg and mix to blend. Stir in orange peel. Carefully spread cream cheese filling mixture over batter in the pans. Cover the cream cheese filling with the remaining batter. Bake at 325 degrees for 1 hour or until bread tests done. Cool 10 minutes in pans before turning out on a rack to cool. Store in the refrigerator. Joyce's 1997 2nd place Pumpkin Bread Posted to Friendly Freezer on 10-19-02 by Angela angela@seelyworld.com Source: "http://www.geocities.com/Heartland/Meadows/6734/recipe.html" - - - - - - - - - - - - - - - - - - -

Sol, I've found through Dad's doctor that anything can be a diabetic friendly food if it's factored into their daily allowance of sugars and carbs and if portion sizes are kept realistic. That said, a jar of homemade salsa and some homemade wheat or corn tortillas, baked, is much healthier as a snack than a sweet. Dad, however, loves his sugared up, highly sweetened and super-refined food and he's not going to give it up, no matter the health ramifications. So I make things like pecan halves, tossed with a beaten egg white, then sprinkled with a mix of a teaspoonful of cinnamon and artificial sweetener to equal half a cup. I think I used about 3 cups of pecan halves, last time. A handful is a relatively healthy snack, given some other choices. He also likes carrot cake, so I make carrot cake muffins with whole wheat flour and keep the raisins to a reasonable level, no frosting. Zucchini muffins or bread are another possibility because the zucchini and spices "hide" the whole wheat a bit and the sugar can be reduced without noticing it a lot. Now, if I could get him to eat those things without a bunch of butter.... anyway, here are a couple of recipes: CHIPPETY DO DAH! 3/4 cup whole-wheat flour 1/2 cup Splenda No Calorie Sweetener (granulated) 6 tbsp. unsweetened applesauce 1/4 cup canned pure pumpkin 1/4 cup fat-free liquid egg substitute (like Egg Beaters) 2 1/2 tbsp. mini semi-sweet chocolate chips 2 tbsp. brown sugar, not packed 3/4 tsp. vanilla extract 1/4 tsp. baking soda 1/8 tsp. salt Directions: Preheat oven to 375 degrees. In a mixing bowl, combine all dry ingredients except for the chocolate chips (flour, Splenda, brown sugar, baking soda, and salt). Mix well. In a separate bowl, mix together all wet ingredients (applesauce, pumpkin, egg substitute, and vanilla extract). Add this mixture to the dry ingredients, and stir until completely blended. Then, fold in the chocolate chips. Spray a large baking pan with nonstick spray, and spoon batter into 8 evenly spaced circles. Place pan in the oven for about 10 minutes (until cookies appear done and feel firm). Remove pan from the oven and allow cookies to cool slightly. For best results, enjoy while the cookies are still warm and the chips are still melty! MAKES 8 SERVINGS Serving Size: 1 medium-sized cookie (about 1.5 oz.) Calories: 88 Fat: 1.5g Sodium: 93mg Carbs: 17g Fiber: 2g Sugars: 6g Protein: 3g Succulent Zucchini Bread (makes 2 loaves, 10 servings each) butter-flavored cooking spray 3 large eggs or 3/4 cup egg substitute 1/3 cup canola oil 7 packets DiabetiSweet 1 tablespoon natural vanilla 1 8-ounce can crushed pineapple, packed in natural juice, well drained 2 cups grated zucchini 1 1/2 cups all-purpose flour 1 1/2 cups whole wheat flour 2 teaspoons baking soda 1/2 teaspoon baking powder 1 1/2 teaspoons ground cinnamon 3/4 teaspoon ground nutmeg 1 teaspoon salt (optional) 1 cup chopped walnuts or pecans (optional) 1. Preheat the oven to 375°F. Lightly coat two 8-inch loaf pans with cooking spray. 2. In a large bowl, beat the eggs; add the oil, DiabetiSweet, vanilla, pineapple, and zucchini. 3. In a second large bowl, sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt (if using). If using, add the walnuts and toss. 4. Mix the dry ingredients into the egg mixture until just combined. Spoon into the prepared loaf pans. 5. Bake for 40 minutes or until a tester inserted near the middle comes out clean. Cool in pan for 5 minutes, then turn out and cool on wire racks. Note: This fantastic loaf freezes well. You can top it with frozen fat-free, sugar-free vanilla yogurt, if desired. Per serving (bread only): 118 calories (35% calories from fat), 3 g protein, 5 g total fat (0.6 g saturated fat), 16 g carbohydrate, 2 g dietary fiber, 32 mg cholesterol,149 mg sodium Diabetic exchanges: 1 carbohydrate (1 bread/starch), 1 fat Hmmm, where is RobinKate? We can all say whatever we want, but she LIVES with it. I'll bet she has some good recipes. Annie

Gluten-gree is THE way to go. I dropped 20 pounds in 4 weeks doing nothing but eating gluten-free. have the "Wheat Belly" book, and I've read most of it. I have tried only two recipes, the Crab Cakes and the Pizza. The Crab Cakes were heavenly, the Pizza was... passable. My grand-daughters ate it (they're 6 and 2), but if it looks like pizza, they'll eat it. In my experience, nothing that is SUPPOSED to taste like bread tastes like bread. It's not soft, not doughy and yeasty, just... not. The breads you can buy or make are great for toast, french toast, breadcrumbs for cooking, etc. But they're not good for sandwiches or pizza doughs if you want a soft crust. I just had to learn to live without. I don't even save them for "special treats" because I'd rather just lose my taste and craving for such things. In ALL other recipes that aren't breads/muffins/bagels, I just replaced wheat flour with soy flour. I can't tell a difference really, or it feels so much better in my stomach that it SEEMS to taste better.

Also you can use COOL WHIP FREE which is very good!