Todays Diabetic Recipe: Apple Cinnamon Oatmeal

Todays diabetic recipe is a winter time favorite, Apple Cinnamon Oatmeal.

Did you know that Canada produces more oats than the United States, Canada is number three worldwide and the U.S. is number four.

Poll:

What area of the world is the number one oat producer?

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Choose one: Russia or European Union.

Now for todays diabetic recipe.

APPLE  CINNAMON  OATMEAL

1 1/2 c. water

1/4 tsp. salt

2/3 c. quick cooking oatmeal

1 med. apple, peeled and grated

1 tsp. cinnamon

2 tbsp. raisins

Sugar substitute to taste

Bring water and salt to boil in saucepan.  Stir in oatmeal, apple, cinnamon and raisins.  Reduce heat and cook 1 minutes until water is absorbed.  Serve hot with sugar substitute.  Yields 3 servings.  Amount 1/2 cup.

Exchange: 1 bread and 1 fruit.

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Here are two bonus diabetic recipes for you today, that I'm sure will have you yearning for more.

BERRY  PUDDING

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

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

1 pkg.

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

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.