For some of the best guidance on nutrition, refer to Chapter 12 on Food Management and Diabetes in the 11th edition of Understanding Diabetes by Dr. H. Peter Chase. This chapter has been changed to meet the new American Diabetes Association position statement:
"There is no 'diabetic' diet or 'ADA' diet. The recommended food program can only be defined as a dietary prescription based on nutrition assessment and treatment goals. Medical nutrition therapy for people with diabetes should be individualized, with consideration given to usual eating habits and other lifestyle changes."
Dr. Chase notes on page 96 that although this was a new statement for the ADA in 1994, it has always been the philosophy of this book over the past 26 years. He also notes that a surprising amount of information was learned about carbohydrate intake as a result of the Diabetes Control and Complications Trial (DCCT).
Carbohydrate counting is now also discussed in some detail (a relatively new concept in the United States for food management.)

French Strawberry Pie - Gail Benson

1 nine inch pie crust, baked

Glaze Mixture:
4 cups fresh strawberries, washed and hulled
3/4 cup water
1/3 cup honey
dash of salt
2 tablespoons cornstarch
1 1/2 tablespoons water (approximately)

Cream Mixture:
4 ounces nonfat cream cheese
1 tablespoon honey
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
dash of salt
1 cup whipped topping

Glaze Mixture: Pick out 2 cups of best berries and set aside. Place remaining berries in saucepan and chop. Add 3/4 cup water, honey and salt. Bring to a boil and boil hard for two minutes. Strain. Make a paste with cornstarch and water; add to strained juice. Return to heat and cook until thickened. Set aside to cool slightly.
Cream Mixture: Mix all ingredients together. Turn into baked crust. Place 2 cups reserved strawberries on top of cream cheese mixture. Pour cooled glaze carefully over berries. Garnish with whipped topping.

Nutrition Information:
Number of Servings 8: Serving Size 1/8 th of pie
Calories: 200; Carbohydrate: 30 grams; Protein :2 grams; Fat: 7 grams.

Strawberry Yogurt Pops

1 cup fresh strawberries (blended)
1 cup nonfat no-sugar-added strawberry yogurt
2 tablespoons "lite" whipped topping
Equal to taste

Combine blended strawberries, yogurt, and Equal (R) until thoroughly mixed. Divide mixture into four 5 ounce paper cups. Cover each cup with a square of foil. Insert popsicle stick in center of foil and into yogurt mixture. Keep frozen until ready to eat. Remove foil and cup and enjoy.

Nutrition Information:
Number of Servings 4; Serving Size 1 pop
Per Serving: Calories: 70; Carbohydrate: 5 grams; Protein: 2 grams; Fat: 0 grams.

Party Mix

Preheat Oven to 250 degrees.

5 tablespoons margarine
1 teaspoon seasoned salt
2-1/2 teaspoons soy sauce
1/4 teaspoon garlic powder
1 cup pretzels
1 cup peanuts
2 cups each Corn Chex, Wheat Chex and Rice Chex

Melt margarine and add salt, soy sauce and garlic powder. Toss with remaining ingredients. Place in roaster pan in 250 degree oven for 15-20 minutes, stirring occasionally to mix.

Nutritional Information:
Serving Size: 1 cup
Per Serving: Calories: 135, Carbohydrate: 15 grams, Fat: 5 grams

Taco in a Bag

This recipe is higher in fat, but is lots of fun for kids - and no clean-up, just toss the bag!

Individual 1 oz. bags of Fritos (R), Doritos (R), or similar corn chip product
Extra-lean ground beef - browned, rinsed, and seasoned with taco seasoning
Grated Cheddar cheese
Lettuce, finely shredded
Tomatoes, chopped and seeds discarded
Salsa

Open individual bags of chips. Add one tablespoon each of the listed ingredients to the bag of chips. Close bag and hold securely while shaking to mix ingredients. Eat out of bag with plastic forks.
NO DISHES!

Nutrition Information:
Serving Size: 1 Taco in a Bag
Per Serving: Carbohydrate: 15 grams ; Protein: 8 grams ; Fat: 10 grams.

Spread the surface of the pizza crust with layer of peanut butter. Top with your choice of two or three toppings. Topping ideas: pineapple tidbits, banana slices, thin apple wedges, raisins (or other dried fruit pieces), coconut, mini-chocolate chips, fruit spread, maraschino cherry slices.

Bunnie Salad

1 can pear halves, drained
lettuce leaves
raisins or craisins
apple wedges
mini-marshmallows

Place lettuce leaf on salad plate. Nest one pear half, flat side down, on lettuce leaf. Add raisins or craisins for eyes and nose, small apple wedges for ears and one mini-marshmallow for tail.

No Egg Nog

1 package (four serving size) sugar free instant vanilla pudding mix
4 packets Equal®
7 cups skim milk
1/2 teaspoon nutmeg
1 12-oz. can evaporated skim milk
2 teaspoons imitation rum flavor extract

In half gallon pitcher or large deep bowl, combine pudding mix, Equal® and 2 cups milk. With wire wisk or electric mixer, mix completely for approximately one minute.
Add 3 more cups of milk and continue to mix.
Add nutmeg, evaporated milk, rum flavor extract and remaining milk. Mix again and chill several hours.

For a complete copy of the newly revised edition of Kid's Cupboard -- Chock Full Of Treats for all ages, please call the number below or visit the Children's Diabetes Foundation Web site for information on these and other publications.