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Thread: Low Sodium and Sugar Free Recipes

  1. #1
    Super Member Kitsapquilter's Avatar
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    I am looking for recipes that are low sodium and also sugar-free. Otherwise good for a high blood pressure and diabetic diet.
    Really would like good veggie recipes and some dessert recipes. Simple, easy to make is good, too!
    I have already enjoyed some of the recipes sent in on here. And they have all been good. It is funny how most quilters are also good cooks!!
    Thanks for your help.....Linda

  2. #2
    Super Member Kitsapquilter's Avatar
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    Quote Originally Posted by Kitsapquilter
    I am looking for recipes that are low sodium and also sugar-free. Otherwise good for a high blood pressure and diabetic diet.
    Really would like good veggie recipes and some dessert recipes. Simple, easy to make is good, too!
    I have already enjoyed some of the recipes sent in on here. And they have all been good. It is funny how most quilters are also good cooks!!
    Thanks for your help.....Linda
    Oh yes....crock pot recipes would be great too for meat and veggies or just about anything low sodium and not much sugar.

  3. #3
    Power Poster QuiltE's Avatar
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    If you're wanting to keep to low sodium ... use the basics/staples as your ingredients.

    The more processed ingredients, the higher the sodium will soar.
    i.e. items that are bagged, boxed, canned, bottled, etc. ... pre-mades!

  4. #4
    Super Member Jo M's Avatar
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    Amen to this.

    Here's a sugar-free recipe I posted awhile ago. It's heart smart & sugar-free (it sure doesn't taste sugar-free!) Enjoy.

    ANGEL FOOD RASPBERRY JELLO CAKE

    1 - 13 oz. sugar-free angel food cake
    2 small packages sugar-free raspberry Jello
    2 small packages sugar-free instant vanilla pudding mix
    2 cups 2% milk
    2 - 10 oz. packages frozen raspberries (no sugar added)
    1 - 8 oz. container sugar-free Cool Whip

    Slice angel food cake and place in a 9 x 13 inch pan. Overlap if necessary and press down a little to make it fit in the pan. Dissolve Jello in 2 cups boiling water, mix well; add frozen raspberries and chill until almost set. Mix 2 cups milk with pudding and beat until thick and creamy. Add Cool Whip and blend thoroughly. Spread pudding mixture evenly over cake; spread Jello mixture on top and chill. (Keep raspberries frozen until ready to add to Jello)

    Quote Originally Posted by QuiltE
    If you're wanting to keep to low sodium ... use the basics/staples as your ingredients.

    The more processed ingredients, the higher the sodium will soar.
    i.e. items that are bagged, boxed, canned, bottled, etc. ... pre-mades!

  5. #5
    Super Member BrendaY's Avatar
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    Thanks so much for this delicious sounding recipe...

  6. #6
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    I did not know you could buy sugar free cool whip. This would be a great dessert, not too heavy either. Thanks for sharing. ((and another thing I did not realize you could get sugar free angel food cake, either!) See you learn something new everyday.

  7. #7
    Super Member Kitsapquilter's Avatar
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    This recipe sounds great. Will be trying it for sure. Have to look for a sugar free cake though.

  8. #8
    Super Member Kitsapquilter's Avatar
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    Quote Originally Posted by QuiltE
    If you're wanting to keep to low sodium ... use the basics/staples as your ingredients.

    The more processed ingredients, the higher the sodium will soar.
    i.e. items that are bagged, boxed, canned, bottled, etc. ... pre-mades!
    Thanks for this info. I do know that using fresh or frozen is a way to cut down on lots of sodium. I have to change alot of cooking habits...and read labels a way better. I know it is easy to cut back but one has to watch carefully! It will be worth it in the long run.

  9. #9
    Power Poster QuiltE's Avatar
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    Quote Originally Posted by Kitsapquilter
    Quote Originally Posted by QuiltE
    If you're wanting to keep to low sodium ... use the basics/staples as your ingredients.

    The more processed ingredients, the higher the sodium will soar.
    i.e. items that are bagged, boxed, canned, bottled, etc. ... pre-mades!
    Thanks for this info. I do know that using fresh or frozen is a way to cut down on lots of sodium. I have to change alot of cooking habits...and read labels a way better. I know it is easy to cut back but one has to watch carefully! It will be worth it in the long run.
    Fresh yes ... but frozen not necessarily so. You still really need to read the labels on frozen as there's often lots of sodium added in. Even something as basic as chicken breasts can have higher sodium as they may be "seasoned" ... and that basically means soaked in brine aka salt, in order to add flavour and help tenderize and moisturize the meat.

  10. #10
    Senior Member Grammie Sharon's Avatar
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    www.Splenda.com has lots of recipes that are good

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