Delightful desserts for diabetics. (Special Section).
There are many low-calorie sugar substitutes that can help to satisfy your sweet tooth. But even if you use sugar substitutes, remember that a moderate serving size is very important. The following recipes are examples of delightful desserts for diabetics.
Cherry Pie Pastry for double crust 9-inch pie 2 16-ounce packages frozen, no-sugar-added pitted cherries 42 packets sugar substitute 4 teaspoons all-purpose flour 4 teaspoons cornstarch 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 5 to 7 drops red food color Thaw cherries completely in strainer set in bowl; reserve 3/4 cup cherty juice. Mix sugar substitute, flour, cornstarch, nutmeg and cinnamon in small saucepan; stir in cherry juice and heat to boiling. Boil, stirring constantly, 1 minute. Remove from heat and stir in cherries; stir in food color. Roll half of the pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan; ease pastry into pan. Pour cherry mixture into pastry. Roll remaining, pastry on floured surface to 1/8-inch thickness; cut into 10 to 12 strips, 1/2 inch wide. Arrange pastry strips over filling and weave into lattice design. Trim ends of lattice strips; fold edge of lower crust over ends of lattice shills. Seal and flute edge. Bake in preheated 425-degree oven until pastry is browned, 35 to 40 minutes. Cool on wire rack. Yields 8 servings CALORIES 241, PROTEIN 3G, CARBOHYDRATE 37c, FAT 11G, CHOLESTEROL 10MG, SODIUM 122MG. FOOD EXCHANGES: 1 FRUIT, 1 1/2 BREAD, 2 FATS Pineapple Upside Down Cake 1 8 1/4-ounce can light pineapple slices in fruit juice, drained 1/2 cup unsweetened applesauce 18 packets sugar substitute 1 egg 1/2 teaspoon vanilla 1 cup cake flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 cup buttermilk Arrange drained pineapple slices in bottom of lightly greased 8-inch cake pan. Mix applesauce, sugar substitute, egg and vanilla until smooth in medium bowl. Mix in combined cake flour, baking powder, baking soda, cinnamon, nutmeg and salt alternately with buttermilk, beginning and ending with dry ingredients. Pour batter over pineapple slices in pan. Bake in preheated 350-degree oven until cake is browned and toothpick inserted in center comes out clean, about 20 minutes. Invert cake immediately onto serving plate. Spread Fruit Topping over warm cake. Serve warm. Fruit Topping 3 tablespoons light apricot pre serve with sugar substitute or apricot spreadable fruit 1 teaspoon lemon juice 1 teaspoon cornstarch 6 packets sugar substitute or 1/4 teaspoon maple extract Mix reserve, lemon juice and cornstarch in small saucepan; heat to boiling, stirring constantly. Remove from heat; stir in sugar substitute and maple extract CALORIE 115, PROTEIN 3G, CARBOHYDRATE 226, FAT 2G, CHOLESTEROL 27MG, SODIUM 169. FOOD EXCHANGES: 1 BREAD, 1/2 FRUIT Tangy Lemon Squares 3 cups all-purpose flour 8 packets sugar substitute 1/8 teaspoon salt 6 tablespoons butter or margarine, cut into pieces 1 teaspoon grated lemon peel 1 teaspoon vanilla 2 eggs 18 packets sugar substitute 1/4 cup lemon juice 4 tablespoons butter or margarine, melted 1 tablespoon grated lemon peel Combine flora, salt and 2 1/2 teaspoons sweetened in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Sprinkle with 1 teaspoon lemon peel and vanilla; mix with hands to form dough. Press dough evenly on bottom and 1/4-inch up sides of 8-inch square baking pan. Bake in preheated 350 degree oven 8 to 10 minutes. Cool on wire rack. Beat eggs and with remaining sugar substitute; mix in lemon juice, butter and 1 tablespoon lemon peel. Pour mixture into bake pastry. Bake until lemon filling is set, about 15 minutes. Cool completely on wire rack. Yields 16 servings CALORIES 97, PROTEIN 2G, CARBOHYDRATE 5G, FAT 8G, CHOLESTEROL 46MG, SODIUM 101MC. FOOD EXCHANGES: 1/2 STARCH, 1 1/2 FAT 2 cups cold milk 1 4-serving size package chocolate flavor fat-free, sugar-free, instant reduced-calorie pudding and pie filling 1 teaspoon rum extract 1/2 cup thawed lite whipped topping Pour cold milk medium bowl. Add pudding mix and rum extract. Beat with wire whisk 1 minute. Gently stir in whipped topping. Spoon the pudding into dessert dishes or glasses. Yields 5 servings (1/3 of the recipe) CALORIES 80 CALORIES, PROTEIN 4G, CARBOHYDRATE 13G, FAT 1.5G, CHOLESTEROL 0MG, SODIUM 300MG. FOOD EXCHANGE: 1 STARCH
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|Date:||Mar 1, 2003|
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