2 1/2 c Watermelon

1/2 c -Crushed ice

——————————–FOR
GARNISH——————————–
Rose geranium leaves; opt
Seed, and coarsely chop the watermelon in a bowl, and save all the
juices.
Drop into a blender with crushed ice.
Blend until crushed.
Pour into 2 tall glasses.
Garnish with rose geranium leaves, if you
wish and serve immediately with long spoons.
Nutrients for 1
serving: Calories: 64 Exchange: 1 fruit g mg Carbohydrate: 14
potassium: 232 Protein: 1 sodium: 4 fat: negligible cholestrol: 0
fiber: 2

SERVES: 2 SOURCE: _Diabetic Cooking From Around the World_ by
Vilma Liacouras Chantiles

1 c Sugar

1 c Water

1/2 sm Evenly-shaped watermelon

1/4 c Brandy

1 cn (12 oz) lemon-lime soda

Ice cubes 1 ts Shelled pine nuts

In a saucepan, bring sugar and water to a boil; cool.
Scoop
watermelon with a melon baller; discard seeds.
Pour sugar syrup
over watermelon balls.
Scoop remaining watermelon; squeeze in a
clean cloth to extract juice.
Combine watermelon balls, watermelon
juice, and brandy; chill.
Cut the upper edge of the watermelon
shell in a saw-tooth design and use as a punch bowl.
Just before
serving, add watermelon mixture, soda, and ice cubes to watermelon
shell.
Sprinkle with nuts.
Makes 10 to 12 servings.
Demonstrated by
EXECUTIVE CHEF ON JIN KIM of Hanatei Bistro KOREAN RECIPES - AUGUST
1995 Reprinted with permission from: The Electric Kitchen &
Hawaiian Electric Company, Inc.
[Meal-Master compatible format by
Karen Mintzias]

1 c Milk

1/2 c Nestle’s Quik

3 c Softened ice cream

-in fridge 1 hour Put in blender: Then blenderize.
From: Donahue
Show with Gloria Pitzer Posted by: Norma Conklin (VXBD11A) -
Prodigy Reposted by: Debbie Carlson - Cooking Echo

1 c Skim milk

1 3/4 oz Frozen raspberries *

2 tb Ice cream, low fat

2 ts Sweetener

* unsweetened.
Any other fruit or berry could be used if frozen
and not in so large pieces.
Put all ingredients in a mixer, you may
put away some raspberries for garnishing.
Mix until smooth, pour in
a large glass and enjoy! This is a Weight Watchers recipe 1 M + 1/2
F + 25 BK Annica Lindgren, F-Intercook

2 c Self-rising flour

1/4 ts Ground cinnamon

1/4 ts Ground ginger

1/4 ts Ground cloves

1/4 ts Ground mace

1/4 ts Ground coriander

1/2 c Solid vegetable shortening,

-cut in chunks 3/4 c Superfine sugar

1/4 c Raisins (plumped)

1/3 c Pitted dates, quartered

1/4 c Milk (about)

1 Egg yolk, beaten

1 tb Packed light brown sugar

Butter Rich and spicy, the scone is baked in one piece.
Preheat
oven to 400F (205C).
Grease a large baking sheet; set aside.
Sift
flour, cinnamon, ginger, cloves, mace and coriander unto a large
bowl.
With your fingers, rub in shortening until mixture is
crumbly.
Add sugar, raisins, and dates; mix well.
Turn out onto
baking sheet and pat with your hands to make an 8-inch round about
3/4-inch thick.
With a sharp knife, score top in 8 wedges.
Brush
with egg yolk and sprinkle with brown sugar.
Bake about 20 minutes
or until golden brown.
Transfer to wire rack and cool about 5
minutes.
Serve warm with butter.

3 1/2 c Milk

1/4 c Instant coffee

1/4 c Brown sugar

1 ds Salt

Bring milk just to boiling.
Pour over coffee, brown sugar, and
salt, stirring to dissolve.
Serve in mugs.
Makes between 4 and
servings.