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Delightful desserts for diabetics. (Special Section).

At one time, living with diabetes meant giving up the taste of sweetness. Sugar was forbidden. However, that rule has been relaxed. The American Diabetes Association has changed its nutritional recommendations, saying: "Scientific evidence has shown that the use of sugar (sucrose) as part of the meal plan does not impair blood glucose control in individuals with Type 1 or Type 2 diabetes." But experts caution that if you use sugar, use only a limited amount (substituting it for other carbohydrates) and work it into the meal plan you have arranged with a dietitian.

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
COPYRIGHT 2003 Johnson Publishing Co.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2003 Gale, Cengage Learning. All rights reserved.

 
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Publication:Ebony
Date:Mar 1, 2003
Words:827
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