The Big Book of Diabetic Desserts (18 page)
Makes 16 servings ⢠Serving size: 1 (2-inch) brownie
Rich, moist, and fudgy, these brownies are a real indulgence.
1/2 cup unsweetened cocoa
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup 67% vegetable oil butter-flavored spread, at room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1. Preheat the oven to 350°F. Coat an 8 à 8-inch baking pan with cooking spray and set aside.
2. Combine the cocoa, flour, baking powder, and salt in a small bowl and whisk to mix well. Set aside.
3. Place the butter-flavored spread in a medium bowl and beat at medium speed until fluffy. Gradually beat in the sugar. Beat in the eggs, one at a time. Beat in the vanilla. Add the cocoa mixture and beat at low speed until moistened.
4. Spoon the batter into the prepared pan, smooth the top, and bake for 20 to 25 minutes or until a wooden toothpick inserted in the center of the brownies comes out clean.
5. Cool completely in the pan on a wire rack. Cut into 16 (2 Ã 2-inch) bars. The brownies can be covered in an airtight container and stored at room temperature up to 3 days.
Exchanges: 1 Carbohydrate ⢠1/2 Fat
Calories 102, Calories from Fat 37, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 26 mg, Sodium 87 mg, Total Carbohydrate 16 g, Dietary Fiber 1 g, Sugars 13 g, Protein 2 g.
Makes 16 servings ⢠Serving size: 1 (2-inch) bar
Tangy raspberry preserves top a rich-tasting almond shortbread crust. Make these with your favorite flavor of fruit preserves for variety.
1 1/2 cups all-purpose flour
1/3 cup confectioners' sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup plus 2 tablespoons 67% vegetable oil butter-flavored spread, at room temperature
1 tablespoon canola oil
1/2 teaspoon almond extract
3/4 cup sugar-free red raspberry preserves
1/2 cup sliced almonds
1. Preheat the oven to 375°F. Line an 8 à 8-inch baking pan with aluminum foil, leaving a 3-inch overhang on two opposite sides. Coat the foil with cooking spray and set aside.
2. Combine the flour, confectioners' sugar, baking soda, and salt in a medium bowl and whisk to mix well. Set aside.
3. Place the butter-flavored spread, oil, and almond extract in a medium bowl and beat at medium speed until fluffy. Add the flour mixture and beat at low speed until a crumbly dough forms. Press the dough into bottom and 1/4 inch up the sides of the prepared pan. Spread the preserves evenly over the crust and sprinkle the almonds evenly over the preserves. Bake 20 to 25 minutes or until the edges are very lightly browned.
4. Cool in the pan on a wire rack. Lift from the pan using the overhanging foil and cut into 16 (2 Ã 2-inch) bars. The bars are best on the day they are made.
Exchanges: 1 Carbohydrate ⢠1 Fat
Calories 120, Calories from Fat 65, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 135 mg, Total Carbohydrate 14 g, Dietary Fiber 1 g, Sugars 3 g, Protein 2 g.
Makes 16 servings ⢠Serving size: 1 (2-inch) bar
Once you've tried this heartier and tastier version of fig newtons, you'll never go back to the store-bought ones.
8 ounces dried figs (about 10 figs), stemmed and chopped
1 cup orange juice
1 1/2 cups all-purpose flour
1 cup quick-cooking oats
2/3 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup canola oil
1 large egg
1. Preheat the oven to 350°F. Coat an 8 à 8-inch baking pan with cooking spray and set aside.
2. Combine the figs and the orange juice in a medium saucepan and bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, 15 to 20 minutes or until the figs are very tender and most of liquid is absorbed. Cool the fig mixture, place in a food processor, and puree.
3. Combine the flour, oats, brown sugar, cinnamon, and salt in a food processor and process until the oats are finely ground. Add the oil and egg and pulse until well combined. Press half of the flour mixture in the bottom of the prepared pan. Spread the fig mixture evenly over the flour mixture and top with the remaining flour mixture, pressing gently into the fig layer. Bake for 25 to 30 minutes or until very lightly browed on the edges.
4. Cool in the pan on a wire rack. Cut into 16 (2 Ã 2-inch) bars. The bars can be covered in an airtight container and stored at room temperature up to 1 day.
Exchanges: 2 Carbohydrate ⢠1 1/2 Fat
Calories 204, Calories from Fat 69, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 13 mg, Sodium 46 mg, Total Carbohydrate 32 g, Dietary Fiber 2 g, Sugars 18 g, Protein 3 g.
Makes 16 servings ⢠Serving size: 1 (2-inch) square
Tangy lemon filling tops a sweet shortbread base, making a perfect flavor combination. Dress these up with fresh berries for a dinner party dessert, or serve them plain for an afternoon treat.
Crust
1 1/2 cups all-purpose flour
1/3 cup confectioners' sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup plus 2 tablespoons 67% vegetable oil butter-flavored spread, at room temperature
1 tablespoon canola oil
1 teaspoon vanilla extract
Filling
1 cup granular no-calorie sweetener
2 tablespoons all-purpose flour
1 cup fresh lemon juice
1 large egg
1 egg white
1 tablespoon fresh grated lemon zest
Make Crust
1. Preheat the oven to 350°F. Line an 8 à 8-inch baking pan with aluminum foil, leaving a 3-inch overhang on two opposite sides. Coat the foil with cooking spray and set pan aside.
2. Combine the flour, confectioners' sugar, baking soda, and salt in a medium bowl and whisk to mix well. Set aside.
3. Combine the butter-flavored spread and oil in a medium bowl and beat at medium speed until mixture is fluffy. Beat in the vanilla. Add the flour mixture and beat at low speed until a crumbly dough forms. Press the dough in the bottom and 1/4 inch up the sides of prepared pan. Bake 15 to 20 minutes or until crust is lightly browned.
Make Filling
1. Combine the no-calorie sweetener, flour, lemon juice, egg, egg white, and lemon zest in a medium bowl and whisk until smooth.
2. Remove the crust from oven and pour no-calorie sweetener mixture over the hot crust. Bake 15 to 20 minutes longer or until the filling is set.
3. Cool in the pan on a wire rack. Lift from the pan using the overhanging foil and cut into 16 (2 Ã 2-inch) bars. The bars can be covered in an airtight container and stored at room temperature up to 2 days.
Exchanges: 1 Carbohydrate ⢠1/2 Fat
Calories 110, Calories from Fat 55, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 15 mg, Sodium 150 mg, Total Carbohydrate 12 g, Dietary Fiber 0 g, Sugars 2 g, Protein 2 g.
Chilly Chocolate, Strawberry, and Vanilla Pie
Frozen Strawberry Swirl Angel Pie
ChocolateâPeppermint Ice Cream Cake
Chilly Chocolate, Strawberry, and Vanilla Pie
Makes 8 servings ⢠Serving size: 1 slice with 1 tablespoon strawberry topping
Reminiscent of Neapolitan ice cream with its three distinctive flavors, this pie is as colorful as it is delicious.
9 chocolate graham crackers, crumbled (use 9 whole rectangles)
2 tablespoons 67% vegetable oil butter-flavored spread, melted and cooled
1 egg white
2 pints no-sugar-added fat-free vanilla ice cream, softened
8 tablespoons sugar-free strawberry ice cream topping
1. Preheat the oven to 350°F. Coat a 9-inch glass pie plate with cooking spray and set aside.
2. Place crumbled graham crackers in a food processor and process until finely ground. Transfer to a medium bowl and stir in the butter-flavored spread and egg white. Coat your hands lightly with cooking spray and press mixture into the bottom and up the sides of the prepared pie plate.
3. Bake 8 to 10 minutes or until the crust is lightly browned (small cracks may appear). Cool completely on a wire rack.
4. Place the ice cream in a large bowl, stirring until smooth. Spoon the ice cream into the center of the prepared crust. Working quickly and using an offset spatula, gently spread the ice cream mixture to the edges of the crust. Cover and freeze overnight. Drizzle each slice with 1 tablespoon strawberry topping.
Exchanges: 2 1/2 Carbohydrate
Calories 180, Calories from Fat 35, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 235 mg, Total Carbohydrate 35 g, Dietary Fiber 6 g, Sugars 10 g, Protein 6 g.
Makes 8 servings ⢠Serving size: 1 slice with 1 tablespoon chocolate syrup
The peanut butter crust in this pie is a great way to make a little peanut butter go a long way. With the addition of chopped roasted peanuts in the ice cream, the peanutty flavor really comes through.
1/4 cup natural creamy peanut butter
2 tablespoons orange juice
9 low-fat graham crackers, crumbled (use 9 whole rectangles)
2 pints no-sugar-added fat-free chocolate ice cream, softened
1/4 cup chopped dry roasted peanuts
8 tablespoons sugar-free chocolate syrup
1. Coat a 9-inch glass pie plate with cooking spray and set aside.
2. Combine the peanut butter and orange juice in a medium bowl and whisk until smooth. Set aside. Place the crumbled graham crackers in a food processor and process until finely ground. Add the cracker crumbs to the peanut butter mixture, stirring until moistened. Coat your hands lightly with cooking spray and press the mixture into the bottom and up the sides of the prepared pie plate.
3. Place the ice cream in a large bowl, stirring until smooth. Stir in the peanuts. Spoon the ice cream mixture into the center of the prepared crust. Working quickly and using an offset spatula, gently spread the ice cream mixture to the edges of the crust. Cover and freeze overnight. Drizzle each slice with 1 tablespoon chocolate syrup.
Exchanges: 2 1/2 Carbohydrate ⢠1 Fat
Calories 228, Calories from Fat 67, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 4 mg, Sodium 233 mg, Total Carbohydrate 37 g, Dietary Fiber 5 g, Sugars 13 g, Protein 8 g.
Frozen Strawberry Swirl Angel Pie
Makes 10 servings ⢠Serving size: 1 slice
Try this recipe with other soft fruits such as peaches, mangos, or raspberries. You only need about 1 cup of sliced fruit to flavor 3 cups of ice cream. Garnish the pie with whatever fruit you use for the filling.
Crust
2 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/4 cup granulated sugar
Filling
1 cup sliced strawberries
3 cups no-sugar-added fat-free vanilla ice cream, softened
Garnish
Fresh whole strawberries (optional)
Make Crust
1. Preheat the oven to 225°F. Coat a 9-inch glass pie plate with cooking spray and set aside.
2. Combine the egg whites and cream of tartar in a medium bowl and beat at medium speed until foamy. Beat in the vanilla. Gradually add the sugar and beat at high speed until stiff peaks form. Spread into the prepared pie plate, sloping the edges to form a shell. Bake 1 hour to 1 hour 15 minutes or until the meringue is dry. Cool in the pan on a wire rack.
Make Filling
1. Place the strawberries in a food processor and process until pureed.
2. Place the ice cream in a large bowl, stirring until smooth. Add the strawberry puree and gently swirl together without mixing completely. Spoon into the cooled meringue crust. Cover and freeze overnight.
3. Let stand at room temperature 10 minutes before slicing. Garnish with fresh strawberries, if desired.
Exchanges: 1 Carbohydrate
Calories 77, Calories from Fat 0, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 2 mg, Sodium 53 mg, Total Carbohydrate 18 g, Dietary Fiber 3 g, Sugars 9 g, Protein 3 g.
Makes 24 servings ⢠Serving size: 1 (3 à 1 1/2-inch) piece
Layers of lemon sorbet and vanilla ice cream make a sweetâtart topping for lemon cake.
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup canola oil
1 large egg
1/3 cup granulated sugar
1/3 cup granular no-calorie sweetener
1 1/3 cups low-fat buttermilk
1 teaspoon lemon extract
1 tablespoon fresh grated lemon zest
2 cups lemon sorbet, softened
2 cups no-sugar-added fat-free vanilla ice cream, softened
1. Preheat the oven to 350°F. Coat a 13 à 9-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 oil and egg in a large bowl and beat at medium speed until well mixed. Gradually add the sugar and no-calorie sweetener and beat until the mixture is smooth. Add the flour mixture and the buttermilk alternately to the oil mixture, beginning and ending with the flour mixture, beating well after each addition. Beat in the lemon extract. Stir in the lemon zest.
4. Spoon the batter into the prepared pan, smooth the top, and bake for 15 to 18 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Cool the cake completely in the pan on a wire rack.
5. Place the sorbet in a medium bowl, stirring until smooth. Working quickly and using an offset spatula, spread the sorbet evenly over the cake layer. Cover and freeze 2 hours or until firm.
6. Place the ice cream in a medium bowl, stirring until smooth. Working quickly and using an offset spatula, spread ice cream evenly over sorbet. Cover and freeze overnight. Let the cake stand at room temperature 10 minutes before slicing.
Exchanges: 1 1/2 Carbohydrate
Calories 115, Calories from Fat 20, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 10 mg, Sodium 125 mg, Total Carbohydrate 21 g, Dietary Fiber 1 g, Sugars 9 g, Protein 2 g.
ChocolateâPeppermint Ice Cream Cake
Makes 16 servings ⢠Serving size: 1 (2-inch) piece
Serve squares of this festive ice cream cake during the holidays, or anytime you crave a perfect pairing of chocolate and mint.
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup granular no-calorie sweetener
1/3 cup low-fat buttermilk
3 tablespoons canola oil
2 large eggs
3/4 teaspoon peppermint extract
1/2 teaspoon vanilla extract
2 pints no-sugar-added fat-free vanilla ice cream, softened
8 sugar-free hard peppermint candies, crushed (about 1/4 cup)
16 tablespoons sugar-free chocolate syrup
1. Preheat the oven to 350°F. Coat an 8 à 8-inch baking pan with cooking spray and set aside.
2. Combine the flour, cocoa, baking powder, baking soda, and salt in a medium bowl and whisk to mix well. Set aside.
3. Combine the sugar, no-calorie sweetener, buttermilk, oil, and eggs in a large bowl. Beat at medium speed for about 2 minutes or until the mixture is smooth and pale yellow in color. Beat in the peppermint and vanilla extracts. Add the flour mixture and beat at low speed just until blended.
4. Pour the batter into the prepared pan. Bake 15 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on the wire rack.
5. Line an 8 Ã 8-inch baking pan with aluminum foil, leaving a 4-inch overhang on each side. Using a long serrated knife, cut the cake in half horizontally. Place the bottom layer of the cake in the prepared pan.
6. Place the ice cream in a large bowl, stirring until smooth. Stir in the candies. Working quickly and using an offset spatula, spread the ice cream mixture evenly over the cake. Place the top cake layer on the ice cream. Cover and freeze overnight. Drizzle each serving with 1 tablespoon chocolate syrup.
Exchanges: 2 Carbohydrate
Calories 142, Calories from Fat 33, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 29 mg, Sodium 148 mg, Total Carbohydrate 27 g, Dietary Fiber 4 g, Sugars 12 g, Protein 4 g.
Makes 8 servings ⢠Serving size: soufflé with 1/4 cup orange segments
Cool and refreshing, these soufflés are terrific to serve after a summer barbecue. They are completely make-ahead, and you can serve them with any seasonal fruit instead of the oranges.
2 cups fresh-squeezed orange juice
1/4 cup granulated sugar
1/4 cup granular no-calorie sweetener
1 large egg
3 tablespoons cornstarch
Pinch of salt
1 tablespoon fresh grated orange zest
1 cup cold fat-free milk
3 large navel oranges
1. Combine the orange juice, sugar, no-calorie sweetener, egg, cornstarch, and salt in a medium heavy-bottomed saucepan and whisk until smooth. Cook over medium heat, whisking constantly, about 6 minutes or until the mixture comes to a boil and thickens. Remove from the heat and stir in the orange zest. Transfer to a medium bowl and cover the surface with plastic wrap to prevent a skin from forming. Cool to room temperature.
2. Place the fat-free milk in a medium bowl and beat at high speed until tripled in volume and soft peaks form. Working quickly, fold the whipped fat-free milk into the orange juice mixture in three additions, mixing until no white streaks remain. Spoon mixture into 8 (6-ounce) custard cups. Cover and freeze overnight.
3. Cut a thin slice from the top and bottom of each of the oranges, exposing the flesh. Stand each orange upright, and using a sharp knife, thickly cut off the peel, following the contour of the fruit and removing all the white pith and membrane. Holding the orange over a medium bowl, carefully cut along both sides of each section to free it from the membrane. Discard any seeds and let the sections fall into the bowl.
4. To serve, run a thin knife around the edge of each soufflé and unmold onto shallow serving bowls. Arrange the orange segments evenly around each soufflé. Serve immediately.
Exchanges: 1 1/2 Carbohydrate
Calories 120, Calories from Fat 7, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 27 mg, Sodium 44 mg, Total Carbohydrate 26 g, Dietary Fiber 2 g, Sugars 21 g, Protein 3 g.
Makes 16 servings ⢠Serving size: 1 slice
This layered bombe makes a stunning presentation. Use your imagination and choose different sorbet or ice cream flavors for variety.
2 pints raspberry sorbet, softened
1 pint mango sorbet, softened
1 pint low-fat chocolate sorbet, softened
Fresh raspberries or sliced mango (optional)
1. Place a 2 to 2 1/2-quart mold or round-bottomed bowl in the freezer for 1 hour. Remove the mold or bowl from freezer and, if using a bowl, line it with plastic wrap, leaving a 4 inch overhang on the side.
2. Place the raspberry sorbet in a large bowl, stirring until smooth. Working quickly and using an offset spatula, spread sorbet evenly in the bottom and up the sides of the mold or bowl. Return to the freezer and freeze 1 hour or until firm.
3. Place the mango sorbet in a medium bowl, stirring until smooth. Working quickly and using an offset spatula, spread the mango sorbet evenly over the raspberry sorbet. Return to the freezer and freeze 1 hour or until firm.
4. Place the chocolate sorbet in a medium bowl, stirring until smooth. Working quickly and using an offset spatula, fill the remaining space with chocolate sorbet. Cover and freeze overnight.
