Coconut Raspberry Or Strawberry Italian Soda Diabetic Recipes

Steps:

• Fill a tall glass with ice (I crush it a bit).
• Pour soda over ice and add syrups.
• Add half and half and stir gently to mix.
• Serve with a long straw.

Steps:

• Start with the crust.
• Preheat oven to 350 degrees.
• Pulse the grahams in a food processor until finely ground.
• Combine crumbs, oats, brown sugar, vanilla, salt and melted butter in a bowl. Stir until mixture is thoroughly moistened.
• Press evenly into a 7" pie pan and bake for 10 minutes.
• Let cool before filling.
• Add a raspberry layer.
• Puree berries in a blender or food processor.
• Strain the pureed berries into a small saucepan to remove the seeds.
• Add the jam, sugar, lemon zest, lemon juice, and cornstarch to the saucepan and heat on medium until it bubbles and thickens.
• Transfer the sauce to a bowl and let cool.
• Spread the cooled raspberry mixture onto the pie crust.
• Finish with coconut custard.
• Using an electric mixer, whisk pudding and milk together until thoroughly combined.
• Stir in shredded coconut and coconut extract.
• Gently fold in the Cool Whip.
• Spread into the pie pan and garnish with berries and toasted coconut.
• Chill for 4 hours to set.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Mix flour, baking soda, salt, baking powder, and coconut together in a bowl. Set aside. Beat the margarine, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time. Beat in the vanilla extract and water with the last egg. Mix in the flour mixture until just incorporated. Add more flour if the dough becomes too sticky.
• Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Make an indentation in each cookie using a 1/2 teaspoon size measuring spoon. Fill each cookie with the raspberry jam.
• Bake in the preheated oven until slightly golden, 10 to 12 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.