The Big Book of Diabetic Desserts (3 page)

3. Combine the sugar, no-calorie sweetener, and butter-flavored spread in a large bowl and beat at medium speed until mixture resembles coarse cornmeal. Beat in the egg.

4. Add the flour mixture to the sugar mixture, alternating with the yogurt, beginning and ending with the flour mixture. Beat in the vanilla. Gently stir in the cranberries.

5. Spoon the batter into the prepared pan. Bake 25 to 30 minutes or until a wooden toothpick inserted in the center of the cake comes out clean.

6. Cool in the pan on a rack for 10 minutes. Remove from the pan and cool completely on the wire rack. Just before serving, place the confectioners' sugar in a small fine-mesh sieve and sprinkle over the cake. The cake is best on the day it is made.

Exchanges: 2 Carbohydrate • 1/2 Fat

Calories 183, Calories from Fat 29, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 29 mg, Sodium 272 mg, Total Carbohydrate 34 g, Dietary Fiber 1 g, Sugars 13 g, Protein 4 g.

Raspberry–Yogurt Cake

Makes 8 servings • Serving size: 1 slice

Yogurt gives this simple cake a wonderful tang and tenderness. Fresh raspberries make it irresistible. Try it with blueberries, too.

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
3/4 cup plain fat-free yogurt
2 tablespoons canola oil
1 large egg
2 teaspoons vanilla extract
1 cup fresh raspberries, or frozen unthawed raspberries

1. Preheat the oven to 350°F. Coat an 8-inch round cake 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 sugar, yogurt, oil, egg, and vanilla in a medium bowl and whisk until smooth. Add the sugar mixture to the flour mixture, stirring just until a moist batter forms.

4. Spoon the batter into the prepared pan and sprinkle the top evenly with raspberries. Bake 30 to 35 minutes or until the cake is lightly browned and the top springs back when lightly touched in the center. Cool the cake in the pan on a wire rack for 10 minutes before slicing. Serve the cake from the pan, warm or at room temperature. The cake is best on the day it is made.

Exchanges: 2 Carbohydrate • 1/2 Fat

Calories 167, Calories from Fat 40, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 28 mg, Sodium 221 mg, Total Carbohydrate 28 g, Dietary Fiber 1 g, Sugars 15 g, Protein 4 g.

Old-Fashioned Apple Spice Cake

Makes 8 servings • Serving size: 1 slice

Cooking the apples allows their sugars to caramelize, adding more flavor and softening them to yield a moist-textured cake. Ripe Bartlett pears make a fine substitute for the apples.

1 tablespoon plus 1/4 cup canola oil, divided use
2 large Golden Delicious apples, peeled and chopped
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 cup plain low-fat yogurt
1/2 cup granulated sugar
1/4 cup granular no-calorie sweetener
1 large egg
2 teaspoons vanilla extract

1. Preheat the oven to 350°F. Coat an 8-inch round cake pan with cooking spray. Set aside.

2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the apples and cook 5 minutes, stirring often, until softened and lightly browned. Set aside.

3. Combine the all-purpose flour, whole wheat flour, baking powder, cinnamon, baking soda, salt, and cloves in a large bowl and whisk to mix well. Combine the yogurt, sugar, no-calorie sweetener, remaining 1/4 cup oil, egg, and vanilla in a medium bowl and whisk to mix well. Add the yogurt mixture and the apples to the flour mixture and stir until well combined. (Batter will be very thick.)

4. Spoon the batter into the prepared pan, smooth the top, and bake 35 to 40 minutes, until the edge is lightly browned and a wooden toothpick inserted in the center 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 wire rack. The cake is best on the day it is made.

Exchanges: 3 Carbohydrate • 1 1/2 Fat

Calories 293, Calories from Fat 94, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 28 mg, Sodium 227 mg, Total Carbohydrate 45 g, Dietary Fiber 3 g, Sugars 21 g, Protein 6 g.

Almond Cake with Roasted Peaches

Makes 12 servings • Serving size: 1 slice cake and 1/4 peach

It's essential to have the eggs and milk at room temperature before making this cake to prevent the almond paste from forming lumps in the batter.

Almond Cake

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/3 cup granular no-calorie sweetener
1/3 cup canola oil
7 ounces almond paste, cut into small pieces
2 large eggs, at room temperature
1/4 cup 1% low-fat milk, at room temperature
2 teaspoons vanilla extract

Roasted Peaches

3 medium peaches, peeled, pitted, and quartered
1 tablespoon canola oil

Make Cake

1. Preheat the oven to 350°F. Line the bottom of a 9-inch round cake pan with parchment paper and coat the paper and sides of the pan with cooking spray. Set aside.

2. Combine the flour, baking powder, and salt in a medium bowl and whisk to mix well. Set aside.

3. Combine the sugar, no-calorie sweetener, and oil in a large bowl and beat at medium speed until well combined. Beat in the almond paste, a few pieces at a time, beating well after each addition, until mixture is smooth. Beat in the eggs, one at a time. Add the milk and beat until smooth. Beat in the vanilla. Add the flour mixture and beat at low speed just until a smooth batter forms.

4. Spoon the batter into the prepared pan and smooth the top. Bake 25 to 30 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 5 minutes. Run a knife around the edge of the cake, remove the cake from the pan, discarding parchment paper, and cool completely on the wire rack.

Make Peaches

1. Preheat the oven to 400°F. Combine the peaches and oil in a large bowl and toss to coat. Place the peaches in a single layer in a large baking pan.

2. Bake, stirring once, 15 to 20 minutes or until peaches are lightly browned and softened.

3. Serve the cake with Roasted Peaches. The cake can be covered in an airtight container and stored at room temperature up to 1 day.

Exchanges: 2 Carbohydrate • 2 1/2 Fat

Calories 262, Calories from Fat 116, Total Fat 13 g, Saturated Fat 1 g, Cholesterol 36 mg, Sodium 110 mg, Total Carbohydrate 33 g, Dietary Fiber 2 g, Sugars 19 g, Protein 5 g.

Orange–Polenta Cake

Makes 10 servings • Serving size: 1 slice with 1/4 cup orange segments

This sophisticated dessert begs for fresh fruit to balance the richness of the cake. In fall and winter, serve it with orange segments. When fresh berries are in season, use those instead.

1 cup yellow cornmeal (not cornmeal mix)
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup granular no-calorie sweetener
2/3 cup low-fat buttermilk
1/3 cup extra-virgin olive oil
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2 teaspoons vanilla extract
1 tablespoon fresh grated orange zest
4 large navel or Valencia oranges

1. Preheat the oven to 350°F. Line the bottom of an 8-inch round cake pan with parchment paper. Coat the paper and sides of the pan with cooking spray. Set aside.

2. Combine the cornmeal, flour, sugar, no-calorie sweetener, buttermilk, oil, baking soda, salt, and eggs in a large bowl and beat at medium speed for 2 to 3 minutes or until the batter is smooth. Beat in the vanilla and stir in the orange zest. Pour the batter into the prepared pan and bake 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean.

3. While the cake bakes, prepare the orange segments. 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. Cool the cake in the pan on a wire rack for 10 minutes. Remove from the pan, discard the parchment, and cool completely on the wire rack. Serve the cake with the orange segments. The cake can be covered in an airtight container and stored at room temperature up to 1 day.

Exchanges: 2 1/2 Carbohydrate • 1 1/2 Fat

Calories 250, Calories from Fat 78, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 43 mg, Sodium 153 mg, Total Carbohydrate 39 g, Dietary Fiber 3 g, Sugars 19 g, Protein 5 g.

Walnut Spice Cake with Maple Sauce

Makes 12 servings • Serving size: 1 slice cake with 2 tablespoons sauce

Finely ground walnuts enrich this cake with nutty flavor. Serve the maple sauce with other cakes, or drizzle it over fresh fruit.

Walnut Spice Cake

1/3 cup chopped walnuts
1/2 cup granulated sugar
1/2 cup granular no-calorie sweetener
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup 67% vegetable oil butter-flavored spread, at room temperature
1/4 cup maple syrup
1 large egg
1 cup low-fat buttermilk
2 teaspoons vanilla extract

Maple Sauce

1 (12-ounce) can fat-free evaporated milk
3 tablespoons all-purpose flour
2 tablespoons granular no-calorie sweetener
3 tablespoons maple syrup

Make Cake

1. Preheat the oven to 350°F. Place the walnuts in a small baking pan and bake, stirring once, 5 to 8 minutes or until lightly toasted. Set aside to cool. Maintain the oven temperature.

2. Line the bottom of a 9-inch round cake pan with parchment paper. Coat the paper and sides of the pan with cooking spray and set aside.

3. Combine the walnuts, sugar, and no-calorie sweetener in a food processor and process until the nuts are finely ground. Set aside.

4. Combine the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl and whisk to mix well. Set aside.

5. Combine the butter-flavored spread and maple syrup in a large bowl and beat at medium speed until the mixture is smooth. Beat in the egg. Add the flour mixture and buttermilk alternately to the butter-flavored spread mixture, beginning and ending with the flour mixture, beating well after each addition. Beat in the vanilla. Add the walnut mixture and beat at low speed just until blended.

6. Spoon the batter into the prepared pan. Bake 30 to 35 minutes or until a wooden toothpick inserted in center of cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Remove from the pan, discard the parchment, and cool completely on the wire rack. Serve with the Maple Sauce. The cake can be covered in an airtight container and stored at room temperature up to 2 days.

Make Sauce

1. Combine the evaporated milk, flour, and no-calorie sweetener in a medium saucepan and whisk until the mixture is smooth. Cook over medium heat, 4 to 5 minutes, stirring constantly, until the mixture comes to a boil and thickens.

2. Transfer to a medium bowl and cover the surface of the sauce with plastic wrap to prevent a skin from forming. Cool to room temperature and stir in the maple syrup. The sauce can be stored in the refrigerator up to 3 days.

Exchanges: 2 1/2 Carbohydrate • 1 Fat

Calories 243, Calories from Fat 56, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 20 mg, Sodium 258 mg, Total Carbohydrate 40 g, Dietary Fiber 1 g, Sugars 22 g, Protein 7 g.

Flourless Hazelnut–Orange Cake

Makes 8 servings • Serving size: 1 slice

Serve this simple yet sophisticated cake on its own or with fresh berries, orange segments, or the
Maple–Cider Fruit Compote
.

3/4 cup hazelnuts
4 large eggs, separated
1/2 cup granulated sugar
1/2 cup granular no-calorie sweetener
1 tablespoon fresh grated orange zest
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1 teaspoon confectioners' sugar

1. Preheat the oven to 350°F.

2. Place the hazelnuts in a small bowl and cover with hot water. Let stand 1 minute, then drain. Place the hazelnuts in a small baking pan and bake 8 to 10 minutes, stirring once, until the skins begin to flake. Maintain the oven temperature.

3. Working with a few nuts at a time, place them in a kitchen towel and rub off the skins. Place the cooled hazelnuts in a food processor and process until finely ground. Set aside.

4. Line the bottom of an 8-inch round cake pan with parchment paper. Coat the paper and sides of the pan with cooking spray and set aside.

5. Combine the egg yolks, sugar, and no-calorie sweetener in a large bowl and beat at medium speed until fluffy and pale yellow in color. Stir in the hazelnuts and orange zest.

6. Place the egg whites and cream of tartar in a large bowl and beat at high speed until stiff peaks form. Fold the egg white mixture into the hazelnut mixture in four additions, mixing until no white streaks remain. Spoon the batter into the prepared pan and smooth the top. Bake 20 to 25 minutes or until the center of the cake is firm to the touch.

7. Cool the cake in the pan on a wire rack for 10 minutes. Remove from the pan, discard the parchment paper, and cool completely on the wire rack. Place the confectioners' sugar in a small fine-mesh sieve and sprinkle over the cake. The cake can be covered in an airtight container and stored at room temperature up to 1 day.

Exchanges: 1 Carbohydrate • 2 Fat

Calories 162, Calories from Fat 81, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 106 mg, Sodium 35 mg, Total Carbohydrate 17 g, Dietary Fiber 1 g, Sugars 15 g, Protein 5 g.

Orange-Glazed Pumpkin Bundt Cake