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Diabetic Dream Desserts Recipes & Review by Marilyn Helton
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Biscuit-Topped Blackberry Cobbler Fudge Cake With Raspberry Sauce
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Most of us who have already lived through a diagnosis of diabetes probably
remember that one of our first thoughts (which probably came with the diagnosis) was,
"Well, there go my desserts!" For most diabetics, this is the hardest part of
adjusting to a new way of eating. What better opportunity to slip in a good word for
Sandra Woodruff's recipes than a recommendation for her recently revised and updated Diabetic
Dream Desserts, ©1997,2004. Diabetic Dream Desserts contains more than 130 low and reduced sugar dessert recipes for cakes, pies, puddings, cookies, dessert breads, and other sweet treats. You'll find dozens of useful tips for creating and converting your own favorite recipes into more healthful versions, and you'll learn just how using sugar and other nutrients can affect your diabetes. Knowing how a wise diet can contribute to your overall good health will help you keep your symptoms under control. Each recipe in Diabetic Dream Desserts has a complete (per serving) nutritional analysis and Diabetic Exchanges. Included are the secrets to making such tasty delights as Fudge Cake with Raspberry Sauce, Cherry-Cheese Kugel, Molasses Oatmeal Cookies, Berries and Cream Cake, Biscuit-Topped Blackberry Cobbler, Zucchini-Spice Bread and more. Whatever your sweet tooth dictates, Diabetic Dream Desserts probably has the recipe or something close to it. This sweets cookbook gets a healthy recommendation for having your cake and eating it too! Ed. Note: The Exchanges used in the recipes below were taken from the cookbook and were calculated for those who use the Carb-counting system.
FUDGE CAKE WITH RASPBERRY SAUCE Sauce: 1/4 cup white grape or orange juice Cake: 1/2 cup unbleached flour To make the sauce: Place the juice and raspberries in a 1-quart pot and place over medium heat. Cover and cook for several minutes or until the berries are thawed and begin to break down. Dissolve the cornstarch in one tablespoon of water and add to the pot. Cook for another minute or two, until the sauce thickens. Remove the pot from the heat and stir in the sugar substitute. Cover and chill until ready to serve. Preheat oven to 350°F. Coat a 9-inch round pan with cooking spray and set aside. To make the cake: Place the flours, sugar, cocoa powder, sugar substitute, baking soda, and salt in a medium bowl and stir to mix well. Add the water or coffee, oil, and vanilla and stir with a wire whisk until smooth. Pour the batter into the prepared pan. Bake for about 16 to 18 minutes, or until the top springs when lightly touched and a wooden toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan. When ready to serve, cut the cake into 8 wedges and top each wedge with 2 tablespoons of the sauce. If desired, garnish each serving with some light whipped topping and a sprinkling of chopped walnuts or sliced almonds. Makes 8 Servings. Per Serving (w/o optional garnishes): 166 Cal; 6 g Total Fat (<1 g Sat Fat); 27 g Carb; 00 mg Cholesterol; 152 mg Sodium; 14 mg Calcium; 3 g Protein; 3 g Fiber. Exchanges: 2 Carb; 1 Fat.
CHERRY-CHEESE
KUGEL 4 ounces medium or wide no-yolk egg
noodles Topping: 1 Tbsp sugar Preheat oven to 350°F. Coat an 8- x 8-inch (2-quart) casserole dish with cooking spray and set aside. Cook the noodles until tender, according to package directions. Drain, rinse with cool water, and drain again. Set aside. Place the cream cheese, sugar and sugar substitute in a large bowl and beat with an electric mixer until smooth. Beat in the cottage cheese, egg substitute, and vanilla extract. Stir in the noodles and then the halved cherries. Spread the noodle mixture in the prepared dish. Combine the sugar and ground almonds or pecans and sprinkle over the top. Spray the top lightly with butter-flavored cooking spray. Cover the dish loosely with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until bubbly around the edges and lightly browned on top. Let cool for at least 40 minutes before cutting into squares for serving. Serve warm or at room temperature, refrigerating any leftovers. Makes 9 Servings. Per Serving: 163 Cal; 1 g Total Fat (Trace Sat Fat); 25 g Carb; 4 mg Cholesterol; 261 mg Sodium; 111 mg Calcium; 9 g Protein; 1 g Fiber. Exchanges: 1-1/2 Carb.
MOLASSES OATMEAL COOKIES 1/2 cup margarine or butter, room
temperature for easier Place the margarine and brown sugar in a medium bowl and beat until smooth. Beat in the molasses and egg substitute. In a separate bowl, combine the oats, flour, lemon rind, cinnamon or ginger, and baking soda and stir to mix. Add the flour mixture to the margarine mixture and beat to mix well. Place the dough in the freezer for about 20 minutes or until firm enough to handle. Roll the dough into 1-inch balls and place 1-1/2-inches apart on a nonstick baking sheet. Flatten the cookies to 1/4-inch thickness with the bottom of a glass. (Tip: Dip the bottom of the glass lightly in sugar or in finely ground walnuts or pecans between cookies to prevent sticking). Bake in preheated 350°F oven for about 10 to 12 minutes, or until golden brown. Cool on the pan for a couple of minutes before transferring to wire racks to cool completely. Store in an airtight container. Makes 48 Cookies. Per Cookie: 49 Cal; 2 g Total Fat (1/2 g Sat Fat); 8 g Carb; 00 mg Cholesterol; 39 mg Sodium; 8 mg Calcium; 1 g Protein; <1 g Dietary Fiber. Exchanges: 1/2 Carb; 1/3 Fat.
BERRIES AND CREAM CAKE 1 angel food cake (about 14 ounces) Using a serrated knife, cut a 1-1/2-inch-deep channel in the top of the cake, leaving 3/8-inch of the cake intact on either side of the channel. (Reserve the cut-out cake for another use). Spoon the softened ice cream evenly into the hollowed-out section of the cake. Wrap the cake in plastic wrap and freeze for at least 2 hours, or until ready to serve. When ready to serve, remove the cake from the freezer and unwrap. Place the cake in the center of a 12-inch round serving platter. Toss the berries together and arrange 1-1/2 cups of the mixture over the top of the cake, covering the channel. Arrange the remaining fruit around the base of the cake. Slice and serve immediately. Makes 12 Servings. Per Serving: 139 Cal; 1 g Total Fat (1/2 g Sat Fat); 29 g Carb; 5 mg Cholesterol; 223 mg Sodium; 3 g Protein; 2 g Fiber; 93 mg Calcium. Exchanges: 2 Carb.
BISCUIT-TOPPED BLACKBERRY COBBLER 5 cups fresh or partially thawed
blackberries, undrained Topping: 3/4 cup unbleached flour Preheat oven to 375°F. Coat a shallow 2-quart casserole dish or a 9-inch deep-dish pie pan with cooking spray and set aside. Place the berries, cornstarch, sugar substitute, and juice in a large bowl and toss to mix well. Spread the berry mixture evenly in prepared dish. Cover the dish with aluminum foil and bake for about 30 minutes, or until the mixture is hot and bubbly. While the berry mixture is cooking, place the flour, oat bran, sugar, and baking soda in a medium bowl and stir to mix well. Add the buttermilk and oil and stir to mix well. Drop rounded tablespoons of the topping mixture over the hot berry mixture to make 8 biscuits. Bake, uncovered, for about 15 minutes or until the biscuits are lightly browned. Let the cobbler sit for about 20 minutes before serving warm. Makes 8 Servings. Per Serving: 166 Cal; 4 g Total Fat (<1/2 g Sat Fat); 32 g Carb; 00 mg Cholesterol; 56 mg Sodium; 3 g Protein; 6 g Fiber; 49 mg Calcium. Exchanges: 2 Carb; 1 Fat.
1-1/2 cups whole-wheat pastry flour Preheat oven to 350°F. Coat the bottom only of an 8- x 4-inch pan with cooking spray and set aside. Place the flour, cinnamon, nutmeg, lemon rind, baking powder, baking soda and salt in a medium bowl and stir to mix well. Add the brown sugar and sugar substitute and stir to mix well. Use the back of a wooden spoon to press out the lumps in the brown sugar. Add the oil, egg substitute, zucchini and milk to the flour mixture and stir to mix. Fold in the nuts. Spread the batter evenly in the prepared pan. Bake for 40 to 45 minutes, or just until a wooden toothpick inserted in the center of the loaf comes out clean. Let the cake cool in the pan for 10 minutes then turn onto a wire rack and cool to room temperature. Wrap and store overnight before slicing and serving. Makes 16 (one-slice) Servings. Per Slice: 128 Cal; 6 g Total Fat (<1/2 g Sat Fat); 17 g Carb; 00 mg Cholesterol; 95 mg Sodium; 3 g Protein; 2 g Fiber; 14 mg Calcium. Exchanges: 1 Carb; 1 Fat.
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