A few weeks ago I received an email asking me to review a cook book. I got a free cookbook out of the deal, so of course I said yes.
It is entitled The Big Book of Diabetic Desserts: Decadent and Delicious Recipes Perfect for People with Diabetes.
I've read through it and find it to be quite useful. I am all for a cookbook that gives you the carb count of the food you're preparing. It sure beats guessing, or trying to add everything up yourself. I also like it because it uses healthier ingredients.
The first recipe I will probably try for myself is Apple Pie with Cinnamon Crunch Topping. (40g carbs per serving)
Below is the description that was sent to me along with a recipe from the book.
FROM CHOCOLATE SOUFFLES TO BLACKBERRY-PECAN TARTS, NEW COOKBOOK OFFERS DOZENS OF SUMPTUOUS DESSERTS THAT ARE LOW IN SUGAR AND FAT
Whatever treat one's sweet tooth craves -- cakes, pies, cookies, puddings --decadent desserts are often the hardest thing to give up when on a diet.Whether someone is watching calories and fat, or is living with diabetes,limiting sweets has long been the rule -- and those who seek to substitute with sugar-free, fat-free versions of their favorite desserts are often sorely disappointed. This no longer need be the case.
THE BIG BOOK OF DIABETIC DESSERTS: Decadent And Delicious Recipes Perfect For People With Diabetes by dietitian and former Redbook food editor Jackie Mills, MS, RD(American Diabetes Association, November 2007) offers dozens of delicious concoctions -- all developed to be lower in carbohydrates, calories, and fat.
From Mocha Fudge Sheet Cake to Banana Meringue Pie and from Cappuccino Crème Brûlée to Crispy Oatmeal-Raisin Cookies, most of the recipes in THE BIG BOOK OF DIABETIC DESSERTS use a combination of granulated sugar, brown sugar,honey, or molasses along with the no-calorie sweetener sucralose (Splenda®).The limited amount of sugar makes the desserts mouth-watering and enjoyable,but with carb counts that enable them to fit into a balanced meal plan. In addition, all the choices in the new book contain less than 1.5 grams of saturated fat per serving and virtually no trans fat.
In THE BIG BOOK OF DIABETIC DESSERTS, Mills explains precisely how sugar functions in baked goods and in frozen treats, and offers tips for indulging one's sweet tooth in healthier ways -- such as brushing molasses, real maple syrup, or honey on the tops of warm muffins, loaf breads, or cakes;sprinkling a tiny bit of ordinary confectioners¹ sugar on a cake or batch of muffins; and using in-season, ripe fruit to accompany desserts, especially in place of high-fat and high-sugar frostings. She also includes advice for making the most of small servings of nuts and chocolate and for using spices to add wonderful flavors and aromas to desserts.
Among the tasty treats included in THE BIG BOOK OF DIABETIC DESSERTS is:
CHOCOLATE-DRIZZLED PEANUT BUTTER CAKE
Makes 9 servings € Serving size: 1 (2 1/2 inch) square For a lunch box, an after school treat, a bake sale, or a coffee break, this cake is a pleasing sweet for peanut butter lovers of all ages.
1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1/4 cup natural peanut butter 3 tablespoons canola oil 1/3 cup granular no-calorie sweetener 1/3 cup light brown sugar 1 large egg 3/4 cup low-fat buttermilk 1 teaspoon vanilla extract 1/2 ounce semisweet chocolate baking bar, chopped
1. Preheat the oven to 350ºF. Coat an 8 x 8-inch baking pan with cooking spray and set aside. 2. Combine the flour, baking powder, baking soda, and salt in a medium bowl and whisk to mix well. Set aside.
3. Combine the peanut butter and oil in a medium bowl and beat at medium speed until smooth. Beat in the no-calorie sweetener and brown sugar. Beat in the egg. Add the flour mixture and buttermilk alternately to the peanut butter mixture, beginning and ending with the flour mixture, beating well after each addition. Beat in the vanilla.
4. Spoon the batter into the prepared pan and smooth the top. Bake 20 to25 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes.Remove from the pan and cool completely on the rack.
5. Place the chocolate in a small resealable zip-top bag and seal. Place the bag in a saucepan of hot water. Let stand 5 minutes or until the chocolate melts. Snip a tiny corner from bag and drizzle chocolate over the cake.
The cake can be covered in an airtight container and stored at room temperature up to 3 days.
Exchanges 1 1/2 Carbohydrate € 2 Fat Calories 193, Calories from Fat 86, Total Fat 10 g, Saturated Fat 1 g,Cholesterol 24 mg, Sodium 204 mg, Total Carbohydrate 23 g, Dietary Fiber 1g, Sugars 11 g, Protein 5 g
In addition to the dozens of mouth-watering recipes, Mills offers helpful guidelines for better baking -- advising buying the proper pans(shiny-surfaced, heavy-gauge aluminum), using parchment paper, and stocking one¹s kitchen with pastry brushes, offset spatulas, and a cookie scoop. She also offers pointers for creating low-sugar, low-fat desserts, including tips on: how to test for doneness (the same timing and visual cues don't work with low-sugar baking as they do with traditional baking); how to work with a more delicate, low-fat pie crust; and how to store baked goods made with sugar substitutes (they stale faster).³You can and should enjoy desserts without feeling that you're having something second rate or that tastes Œgood for you,¹² writes Mills.
THE BIG BOOK OF DIABETIC DESSERTS offers desserts so satisfying and delicious, they are ideal for anyone craving a sugary indulgence -- whether or not they need to watch their carbohydrates, calories, and fat.
# # #ABOUT THE AUTHOR JACKIE MILLS, MS, RD contributes to many national magazines, including Cooking Light, Family Circle, Cottage Living, and Coastal Living. She was the recipe developer for the American Medical Association Type 2 Diabetes Cookbook and has contributed to Weight Watchers cookbooks and Christmas with Southern Living annual cookbooks. Mills is the former food editor at Redbook magazine and worked as an associate food editor at Southern Living magazine. She lives in New York City.