The Big Book of Diabetic Desserts (5 page)
Don't be intimidated by making a jelly rollâthe trick is to roll it up while it's hot. After you fill it and reroll it, the cake won't crack and it stays rolled. Don't tell your guests how easy it is to make!
2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, separated
1/2 cup granulated sugar, divided use
1/3 cup granular no-calorie sweetener
1 tablespoon canola oil
1 teaspoon vanilla extract
1 tablespoon plus 1 teaspoon confectioners' sugar
1 (12-ounce) jar strawberry reduced-sugar preserves, at room temperature
2 1/2 cups sliced fresh strawberries
1. Preheat the oven to 350°F. Line the bottom of a 15 à 10-inch jelly roll pan with parchment paper. Coat the paper and sides of pan with cooking spray. Set aside.
2. Combine the flour, baking powder, and salt in a small bowl and whisk to mix well. Set aside.
3. Place the egg yolks in a large bowl and beat at medium speed until thickened. Gradually beat in 1/4 cup of the sugar and the no-calorie sweetener. Beat in the oil and vanilla. Set aside.
4. Beat the egg whites at high speed until foamy. Gradually beat in the remaining 1/4 cup sugar, beating until stiff peaks form. Gently fold the egg white mixture into the egg yolk mixture. Add the flour mixture to the egg mixture and stir until smooth.
5. Spread the batter evenly into the prepared pan. Bake 10 minutes or until the cake is lightly browned.
6. While the cake bakes, spread a large thin linen or cotton cloth dish towel (not terrycloth) onto the work surface. Sift 1 tablespoon of the confectioners' sugar evenly onto the dish towel.
7. Run a knife along the edge of the cake and turn out onto the sugar-coated dish towel. Remove and discard the parchment paper. Immediately roll up the cake and towel together, starting from the narrow end. Place the rolled cake on a rack, seam side down, and cool completely.
8. Unroll the cake and spread the preserves evenly over the top of the cake. Reroll the cake. Just before serving, place the remaining 1 teaspoon confectioners' sugar in a small fine-mesh sieve and sprinkle over the cake. Serve with berries. The cake is best on the day it is made.
Exchanges: 2 Carbohydrate ⢠1/2 Fat
Calories 182, Calories from Fat 33, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 85 mg, Sodium 123 mg, Total Carbohydrate 33 g, Dietary Fiber 1 g, Sugars 14 g, Protein 4 g.
Fruit-Filled Layer Cake with White Chocolate Frosting
Makes 12 servings ⢠Serving size: 1 slice
Garnish this lovely layer cake with fresh berries for a special dinner, or add some candles for a birthday celebration. Make the frosting before you make the cake, since it has to chill before spreading.
Layer Cake
2 cups cake flour
2 teaspoons 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 tablespoon vanilla extract
1/2 cup raspberry or strawberry reduced-sugar preserves, at room temperature
White Chocolate Frosting
1/3 cup granulated sugar
1/3 cup granular no-calorie sweetener
1/3 cup all-purpose flour
1 cup fat-free milk
1 1/2 ounces white baking chocolate, chopped
1 teaspoon vanilla extract
Garnish
Fresh raspberries or strawberries (optional)
Make Cake
1. Preheat the oven to 350°F. Coat 2 (8-inch) round cake pans 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 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 vanilla.
4. Spoon the batter into the prepared pans, smooth the tops, and bake for 15 to 18 minutes or until a wooden toothpick inserted in the center of the cakes comes out clean. Cool the cakes in the pans on wire racks for 10 minutes. Remove the cakes from the pans and cool completely on wire racks.
Make Frosting
1. Combine the sugar, no-calorie sweetener, flour, and milk in a medium saucepan and whisk until the mixture is smooth. Cook over medium heat, whisking constantly, for about 6 minutes or until the mixture comes to a boil and thickens.
2. Remove from the heat and add the chocolate, stirring until the chocolate melts. Spoon the frosting into a medium bowl. Cover and refrigerate 1 hour, stirring occasionally, until cooled and thickened. Stir in the vanilla.
3. Spread the jam between the cake layers. Spread frosting over the top and sides of the cake. Garnish with berries, if desired. The cake can be stored in an airtight container in the refrigerator up to 1 day.
Variation
To use the cake recipe to make Cupcakes with White Chocolate Frosting, line 15 muffin cups with paper liners and coat the liners with cooking spray. Spoon the batter into the prepared cups and bake at 350°F for 12 to 15 minutes or until a wooden toothpick inserted into one of the cupcakes comes out clean. Spread White Chocolate Frosting evenly over the cooled cupcakes.
Exchanges: 2 1/2 Carbohydrate ⢠1 Fat
Calories 248, Calories from Fat 60, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 20 mg, Sodium 262 mg, Total Carbohydrate 42 g, Dietary Fiber 0 g, Sugars 20 g, Protein 5 g.
Makes 8 servings ⢠Serving size: 1 soufflé
You can make this batter a day ahead, so it's easy to serve these delicious soufflés at your next dinner party.
1/2 cup granulated sugar, divided use
1/2 cup unsweetened cocoa
1/4 cup granular no-calorie sweetener
2 tablespoons all-purpose flour
Pinch of salt
1/2 cup fat-free milk
2 egg yolks
2 teaspoons vanilla extract
4 egg whites
1/8 teaspoon cream of tartar
2 teaspoons confectioners' sugar
1. Combine 1/4 cup of the sugar, the cocoa, no-calorie sweetener, flour, salt, and milk in a medium saucepan and whisk until the mixture is smooth. Cook over medium heat, 3 to 4 minutes, whisking constantly, until the mixture comes to a boil and becomes very thick.
2. Transfer the mixture to a bowl and let stand 5 minutes to cool slightly. Whisk in the egg yolks and vanilla. Cool to room temperature. (You can prepare the recipe up to this point a day ahead and cover and refrigerate the batter. Bring the batter to room temperature before proceeding with the recipe.)
3. Preheat the oven to 350°F. Coat 8 (6-ounce) ramekins or custard cups with cooking spray and set aside.
4. Combine the egg whites and cream of tartar in a large bowl. Beat at high speed until foamy. Gradually beat in the remaining 1/4 cup sugar and beat until stiff peaks form. Fold the egg whites into the chocolate mixture in three additions, mixing until no white streaks remain.
5. Spoon the batter evenly into the prepared ramekins (about 1/3 cup each) and place the ramekins on a baking sheet. Bake 12 to 15 minutes or until the soufflés are puffed and set. Place the confectioners' sugar in a small fine-mesh sieve and sprinkle over the soufflés. Serve immediately.
Exchanges: 1 Carbohydrate ⢠1/2 Fat
Calories 105, Calories from Fat 18, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 54 mg, Sodium 56 mg, Total Carbohydrate 19 g, Dietary Fiber 2 g, Sugars 15 g, Protein 4 g.
Makes 9 servings ⢠Serving size: 1/3 cup cake and sauce
Versions of this cake that makes its own sauce abound. This one is a little less sweet and lot lower in calories, but still ooey-gooey good. Make it when there are enough people around to eat it as soon as it comes out of the ovenâwhen the cake cools, it's not nearly as tasty.
1 cup all-purpose flour
1/2 cup plus 3 tablespoons granulated sugar, divided use
1/2 cup granular no-calorie sweetener
1/3 cup plus 3 tablespoons unsweetened cocoa, divided use
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 1% low-fat milk
3 tablespoons 67% vegetable oil butter-flavored spread, melted and cooled
2 teaspoons vanilla extract
1 1/2 cups boiling water
1. Preheat the oven to 375°F.
2. Combine the flour, 1/2 cup of the sugar, the no-calorie sweetener, 1/3 cup of the cocoa, the baking powder, and salt in a medium bowl and whisk to mix well. Set aside. Combine the milk, butter-flavored spread, and vanilla in a small bowl and stir to mix well. Add the milk mixture to the flour mixture and stir until smooth. Spread the mixture into an ungreased 1 1/2-quart baking dish.
3. Combine the remaining 3 tablespoons sugar and remaining 3 tablespoons cocoa in a small bowl and stir to mix well. Sprinkle the mixture over the batter in the baking dish. Pour boiling water over the batter (do not stir).
4. Bake 25 to 30 minutes or until the top of the cake develops a cracked surface and the edges are bubbly. Cool in the dish on a wire rack 10 minutes before serving. Serve the cake warm.
Exchanges: 2 Carbohydrate ⢠1/2 Fat
Calories 164, Calories from Fat 37, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 1 mg, Sodium 185 mg, Total Carbohydrate 31 g, Dietary Fiber 2 g, Sugars 18 g, Protein 3 g.
Lemon-Glazed BlueberryâCornmeal Coffee Cake
RaspberryâBrown Sugar Crumb Cake
Maple-Glazed PumpkinâWalnut Muffins
Makes 16 servings ⢠Serving size: 1 (1/2-inch) slice
Chocolate chips make this moist bread even more appealing. If chocolate and banana is not your favorite flavor combination, use chopped pecans or walnuts instead of the chocolate.
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup granular no-calorie sweetener
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups mashed ripe banana (about 4 medium bananas)
1/2 cup unsweetened applesauce
1/3 cup miniature chocolate chips
1/3 cup canola oil
1/4 cup low-fat buttermilk
1 large egg
1 teaspoon vanilla extract
1. Preheat the oven to 350°F. Coat an 8 à 4-inch loaf pan with cooking spray. Set aside.
2. Combine the all-purpose flour, whole wheat flour, no-calorie sweetener, baking powder, baking soda, and salt in a large bowl and whisk to mix well. Set aside.
3. Combine the banana, applesauce, chocolate chips, oil, buttermilk, egg, and vanilla in a medium bowl and stir to mix well. Add the banana mixture to the flour mixture and stir just until moistened.
4. Spoon the batter into the prepared pan, smooth the top, and bake for 45 to 50 minutes or until a wooden toothpick inserted in the center of the loaf comes out clean.
5. Cool the bread in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on the wire rack before slicing. The bread can be covered in an airtight container and stored at room temperature up to 3 days.
Exchanges: 1 1/2 Carbohydrate ⢠1 Fat
Calories 149, Calories from Fat 56, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 13 mg, Sodium 131 mg, Total Carbohydrate 22 g, Dietary Fiber 2 g, Sugars 7 g, Protein 3 g.
Makes 16 servings ⢠Serving size: 1 (1/2-inch) slice
This bright red-speckled bread will make a well-appreciated holiday gift or addition to a brunch menu. Slice any leftovers and warm them in the microwave or toaster oven for a taste as fresh as the day they were baked. If you use frozen cranberries, do not thaw them before chopping.
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup 67% vegetable oil butter-flavored spread, chilled
1 1/2 cups fresh cranberries or frozen unthawed cranberries
1 cup low-fat buttermilk
1 large egg
1 tablespoon fresh grated orange zest
1. Preheat the oven to 350°F. Coat an 8 à 4-inch loaf pan with cooking spray and set aside.
2. Place the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, and butter-flavored spread in a food processor and pulse until spread is uniformly incorporated into the dry ingredients. Transfer the mixture to a large bowl. Do not clean the food processor.
3. Place the cranberries in the food processor and pulse until coarsely chopped, then transfer to a medium bowl. Add the buttermilk, egg, and orange zest to the cranberries and stir until well combined. Add the cranberry mixture to the flour mixture and stir just until moistened.
4. Spoon into the prepared pan, smooth the top of the batter, and bake 35 to 40 minutes or until a wooden toothpick inserted in the center of the loaf comes out clean.
5. Cool the bread in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on the wire rack before slicing. The bread can be covered in an airtight container and stored at room temperature up to 3 days or frozen up to 2 months.
Exchanges: 1 1/2 Carbohydrate ⢠1/2 Fat
Calories 135, Calories from Fat 34, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 14 mg, Sodium 197 mg, Total Carbohydrate 23 g, Dietary Fiber 1 g, Sugars 11 g, Protein 3 g.
Makes 16 servings ⢠Serving size: 1 (1/2-inch) slice
Moist and lightly spiced, this loaf is like having a slice of fall on your plate. Enjoy it on a picnic or with a cup of tea in the backyard.
1 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup light brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup apple cider or unsweetened apple juice
1/3 cup canola oil
1 large egg
2 medium Granny Smith apples, peeled and coarsely shredded (about 1 1/2 cups)
1/2 cup chopped walnuts
1. Preheat the oven to 350°F. Coat an 8 à 4-inch loaf pan with cooking spray and set aside.
2. Combine the all-purpose flour, whole wheat flour, brown sugar, cinnamon, baking powder, and salt in a large bowl and whisk to mix well. Set aside.
3. Combine the apple cider, oil, and egg in a medium bowl and whisk to mix well. Stir in the apples and walnuts. Add the apple cider mixture to the flour mixture and stir just until moistened. (Batter will be very thick.)
4. Spoon the batter into the prepared pan, smooth the top, and bake for 45 to 50 minutes or until a wooden toothpick inserted in the center of the loaf comes out clean.
5. Cool the bread in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on the wire rack before slicing. The bread can be covered in an airtight container and stored at room temperature up to 3 days.
Exchanges: 1 1/2 Carbohydrate ⢠1 1/2 Fat
Calories 167, Calories from Fat 67, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 13 mg, Sodium 68 mg, Total Carbohydrate 24 g, Dietary Fiber 2 g, Sugars 13 g, Protein 3 g.
Makes 16 servings ⢠Serving size: 1 (1/2-inch) slice
For the best flavor, make sure your pear is ripe: it should yield to gentle pressure at the base of the neck and have a fragrant aroma. Dried apricot and fresh pear makes an unusual, but incredibly tasty, pairing in this fruity bread.
1/3 cup walnut pieces
1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup light brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup canola oil
1/4 cup low-fat buttermilk
2 large eggs
1 cup dried apricots, chopped
1 ripe pear, peeled and coarsely shredded (about 3/4 cup)
1. Preheat the oven to 350°F. Place the nuts in a small baking pan. Bake, stirring once, 5 to 8 minutes or until the nuts are lightly toasted. Maintain the oven temperature. Set the nuts aside to cool. Finely chop the cooled nuts.
2. Coat an 8 Ã 4-inch loaf pan with cooking spray. Set aside.
3. Combine the all-purpose flour, whole wheat flour, brown sugar, baking powder, cinnamon, nutmeg, baking soda, and salt in a large bowl and whisk to mix well.
4. Combine the canola oil, buttermilk, and eggs in a medium bowl and whisk to mix well. Add the oil mixture to the flour mixture and stir just until moistened. Gently stir in the apricots, pear, and walnuts.
5. Spoon the batter into the prepared pan, smooth the top, and bake 35 to 40 minutes or until a wooden toothpick inserted in the center of the loaf comes out clean.
6. Cool the bread in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on the wire rack before slicing. The bread can be stored in an airtight container at room temperature up to 3 days or frozen up to 2 months.
Exchanges: 2 Carbohydrate ⢠1 Fat
Calories 181, Calories from Fat 63, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 27 mg, Sodium 119 mg, Total Carbohydrate 28 g, Dietary Fiber 2 g, Sugars 16 g, Protein 3 g.
Makes 16 servings ⢠Serving size: 1 (1/2-inch) slice
Pumpkin pie spice adds unexpected flavor to this colorful, healthy loaf. Don't be tempted to skip the extra step of pressing the zucchini between layers of paper towels, or the bread will be soggy.
1 1/2 cups coarsely shredded zucchini
1 1/2 cups coarsely shredded carrot
1/3 cup canola oil
1/4 cup low-fat buttermilk
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup light brown sugar
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1. Preheat the oven to 350°F. Coat an 8 à 4-inch loaf pan with cooking spray and set aside.
2. Spread the zucchini onto several thicknesses of paper towels, cover with additional layers of paper towels, roll up jellyroll fashion, and press to remove excess liquid. Let stand 5 minutes, pressing occasionally. Place the zucchini and carrot in a medium bowl.
3. Combine the oil, buttermilk, eggs, and vanilla in a small bowl, whisk until smooth, and stir into the zucchini mixture. Set aside.
4. Combine the all-purpose flour, whole wheat flour, brown sugar, baking powder, pumpkin pie spice, and salt in a large bowl and whisk to mix well. Add the zucchini mixture to the flour mixture and stir just until moistened. (The batter will be very thick.)
5. Spoon the batter into the prepared pan, smooth the top, and bake 45 to 50 minutes or until a wooden toothpick inserted in the center of the loaf comes out clean.
6. Cool the bread in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on the wire rack before slicing. The bread can be covered in an airtight container and stored at room temperature up to 3 days.
Exchanges: 1 1/2 Carbohydrate ⢠1 Fat
Calories 152, Calories from Fat 49, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 27 mg, Sodium 109 mg, Total Carbohydrate 24 g, Dietary Fiber 2 g, Sugars 11 g, Protein 3 g.
Makes 16 servings ⢠Serving size: 1 (1/2-inch) slice
This is the classic pineapple, banana, and pecan cake, lower in calories with less oil, nuts, and sugar, and healthier with part whole wheat flour instead of all white. You won't even miss the cream cheese frosting!
1 cup all-purpose flour
1/2 cup whole wheat flour
3/4 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 (8-ounce) can crushed pineapple in juice
1/3 cup canola oil
1 large egg
1 teaspoon vanilla extract
1 cup mashed ripe banana (about 2 medium bananas)
1/3 cup chopped pecans
1. Preheat the oven to 350°F. Coat an 8 à 4-inch loaf pan with cooking spray and set aside.
2. Combine the all-purpose flour, whole wheat flour, sugar, baking soda, cinnamon, and salt in a large bowl and whisk to mix well. Set aside.
3. Place the pineapple in a wire sieve and press with a spatula to remove as much liquid as possible. Place the pineapple in a medium bowl and add the oil, egg, and vanilla. Stir to mix well. Stir in the banana and pecans. Add the pineapple mixture to the flour mixture and stir just until moistened.
4. Spoon the batter into prepared pan, smooth the top, and bake for 40 to 45 minutes or until a wooden toothpick inserted in the center of the loaf comes out clean.
5. Cool the cake in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on the wire rack before slicing. The cake can be covered in an airtight container and stored at room temperature up to 3 days.
Exchanges: 1 1/2 Carbohydrate ⢠1 Fat
Calories 158, Calories from Fat 60, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 13 mg, Sodium 81 mg, Total Carbohydrate 23 g, Dietary Fiber 1 g, Sugars 13 g, Protein 2 g.
Makes 14 servings ⢠Serving size: 1 (3/4-inch) slice
Spread this tasty bread with jam at breakfast or snack time, or serve it with soup for a nourishing lunch. The diminutive loaves make a thoughtful gift with an accompanying jar of homemade jam. Toasted slices are delicious spread with natural peanut butter.
2 cups all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup plus 1 tablespoon old-fashioned (not quick-cooking) oats, divided use
2 cups low-fat buttermilk
2 tablespoons canola oil
2 tablespoons molasses
1. Preheat the oven to 350°F. Coat 2 (5 1/2 à 3-inch) loaf pans with cooking spray and set aside.
2. Combine the all-purpose flour, whole wheat flour, salt, baking soda, and baking powder in a large bowl and whisk to mix well. Stir in 1 cup of the oats and set aside.
3. Combine the buttermilk, canola oil, and molasses in a medium bowl and whisk until the mixture is smooth. Add the buttermilk mixture to the flour mixture and stir until a stiff dough forms.
4. Transfer the dough to a lightly floured surface, sprinkle lightly with flour, and using floured hands, knead 1 minute or until the dough is smooth.
5. Divide the dough in half and place in the prepared pans. Sprinkle the tops of the loaves evenly with the remaining 1 tablespoon oats. Bake for 30 to 35 minutes or until the tops of the loaves are lightly browned.
6. Cool the bread in the pans on a wire rack for 10 minutes. Remove from the pans and cool completely on the wire rack. Serve warm or at room temperature. The bread can be stored in an airtight container at room temperature up to 2 days.
Exchanges: 2 Starch
Calories 157, Calories from Fat 27, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 1 mg, Sodium 404 mg, Total Carbohydrate 28 g, Dietary Fiber 2 g, Sugars 4 g, Protein 5 g.
