The Diabetic Dessert Cookbook

The Diabetic Dessert Cookbook

by Coleen Howard
     
 

Hungry for cakes, pies, cookies, and candies but can’t deal with the sugar? Nutrition consultant Coleen Howard has specially created this culinary treasury of sweet delights for diabetics and those who need to limit their sugar intake. The Diabetic Dessert Cookbook features recipes for more than 100 delicious, healthful treats that anyone can enjoy,

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Overview

Hungry for cakes, pies, cookies, and candies but can’t deal with the sugar? Nutrition consultant Coleen Howard has specially created this culinary treasury of sweet delights for diabetics and those who need to limit their sugar intake. The Diabetic Dessert Cookbook features recipes for more than 100 delicious, healthful treats that anyone can enjoy, from bonbons to cherry cheesecake to chocolate soufflés and more!

Editorial Reviews

Internet Book Watch
Over a hundred sweet treats for diabetics use no sugar or fructose, relying on recommended sugar substitutes instead. An introduction on the pros and cons of various 'sugar substitutes' would have been nice; many of the recipes call for this generic substitute without mentioning brand names - or the fact that sucrose turns bitter under heat. Still, the recipes provide a range of options and with a little extra research, diabetics will find them easy to work with.
—Internet Book Watch

Product Details

ISBN-13:
9780062109101
Publisher:
HarperCollins Publishers
Publication date:
12/27/2011
Edition description:
Reprint
Pages:
432
Sales rank:
253,595
Product dimensions:
4.10(w) x 6.70(h) x 1.40(d)

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CANDY-MAKING TIPS

All recipes in this book are original recipes by Coleen Howard. Each recipe has been tested to perfection.

ARTIFICIAL SWEETNER Artificial sweetener used in these reci pes is in liquid form. Granulated artificial sweeteners are acceptable. Use the same amount as noted for the liquid form. It is advisable to use granulated artificial sweeteners when used as a coating for the finished product.

CAROB: Carob is the replacement for chocolate. Melt carob as you would chocolate. Use your double boiler with hot, not boiling, water. If you do not have a double boiler, a metal bowl placed over a bowl of hot water will suffice. When carob is melted, it may form a soft ball. Cool to the point of handling the carob. Then knead in the remaining ingredients. This will not change the texture of your fin ished product. When the carob has melted, add the artificial sweet ener. Your desserts, including truffles, wiU have the flavor of chocolate. If you prefer a more liquid form of melted carob, add polyunsaturated oil (one tablespoon per cup of melted carob). Add until desired liquidity is reached. Remember to change the nutritional values to include the additional oil.

You can purchase a presweetened carob. If you prefer to use pre sweetened carob, note any change in nutritional values. Most pre sweetened carob uses non-nutritional sweeteners. The recipes in this book use unsweetened carob.

COOKING STAGES: If you use a candy thermometer, cook your candy as follows:

Equivalent Candy
ColdWater Stage Thermometer Temperature
"Soft ball" 230-2400
"Hard ball" 250-2690
"Crack" or "Soft crack" 270-2900
"Hard crack" or "Brittle" 300 3100

When using a candy thermometer, cook your candy to the exact temperature as noted above. If you are cooking in altitudes over 3,000 feet (especially for creamy candies), subtract two to four degrees.

If you are using the cold water method for testing candy, drop l/2 teaspoon of the cooking candy mixture into one cup of cold water. Be sure water is very cold. Let stand for approximately one minute and then check the firmness of the cooled candy with your fingers.

DIETETIC: This refers to items that can be purchased in the grocery store in the diet section. These items include canned fruits and vege tables packed in water rather than heavy sugary syrups. If you cannot find these items, then purchase the regular fruits and place them in a colander. Run cold water over the fruit to remove the sugary syrup.

EXTRACTS: Do not use artificial extracts in these recipes. They may prevent the candy from setting properly and may also alter the taste.

FRUIT: The fruits noted in the recipes are fresh fruit unless specified as dried fruit.

GRAININESS: Once a spoon is used to mix and dissolve the candy, rinse the spoon and dry. Do this often to remove any granules. Do not scrape your cooking pot. The grains will adhere to the sides of the pot. Leave them in the pot-not in your candy!

GRANOLA: Check the nutritional values on the package of granola. Some granola contains sugar. The granola in these recipes does not contain sugar.

INGREDIENTS: The ingredients for the recipes in this book are readily available in your local grocery stores and health food stores. Isomalt. (sugar substitute and hardening agent) is listed below for purchase by mail. Wherever possible, ingredients that do not contain sugar are used.

ISOMALT.: Isomalt. is a sugar substitute for specific recipes. It is a hardening agent. The remaining recipes use any liquid or granulated non-nutritional sweeteners on the market.

To make powdered Isomalt., place the Isomalt. in a blender. Blend on highest speed until Isomalt. becomes a powder. Store in an air tight container. Use the powdered Isomalt. in all recipes calling for "powdered Isomalt.." Use Isomalt. in its original form in all other recipes.

Isomalt. may be purchased from Palatini, Inc. U.S.A., c/o Material Trans Action, Inc., 2741 N. Foundation Drive, South Bend, Indiana 46634. At the time of this publication the product was not available in retail stores.

MAPLE SYRUP Some recipes call for "sugarless maple syrup." Check the labels carefully when purchasing sugarless maple syrup. Maple syrup is a sugar unto itself.

MARGARINE: The margarine used in these recipes is unsalted. Where salt is indicated in a recipe, a salt substitute may be used.

MEASURMENTS: Carob is measured by placing small pieces (about the size of chocolate chips) in the measuring cup. This is for all carob (for chocolate flavor) recipes. Other items such as shredded coconut and nuts are all measured as the recipe indicates. The shred ded coconut is measured after shredding a whole coconut or purchas ing coconut that is already shredded. Measure chopped nuts and fruits after the chopping process.

1/4 teaspoon = 1 milliliter
1/2 teaspoon = 2 milliliters
1 teaspoon = 5 milliliters
2 teaspoons = 10 milliliters
1/2 ounce = 1 tablespoon, or 3 teaspoons, or 15 milliliters
1 ounce = 2 tablespoons, or 6 teaspoons, or 30 milliliters
8 ounces = 1 cup, or 16 tablespoons, or 48 teaspoons or 250 milliliters
2.2 pounds = 1 kilogram

MOLDS: Candy molds may be used in place of pans or cookie sheets. There are many interesting and fun shapes available. You may also use candy cutters and cookie cutters for other interesting shapes.

CITRUS CANDY

2 cups orange, lemon, lime or grapefruit rind, cut in 1" square pieces
6 cups cold water
1/8 teaspoon artificial sweetener
1 cup powdered Isomalt.

Wash the rind well. Cut away white inner skin from rind. Cut rind in 1" squares. Put rind, water and sweetener in a 2-quart saucepan. Bring to a boil. Cook until water and sugar substitute are completely absorbed by rind. Once absorbed, remove from pan and place the cooked rind on waxed paper to cool and dry. When cool enough to handle, roll pieces in powdered Isomalt.. Return coated pieces to waxed paper. Let the rind dry for approximately 24 hours. Wrap individual pieces in plastic wrap. Store in refrigerator or freezer. Yield: 24 pieces. Size: 1" square x l/2" deep per piece.

Nutritional Values (per piece)
Calories: 3.33
Carbohydrates: 1 g
Cholesterol: 0 mg
Fat: .008 g
Fiber: .136 g
Protein: .061 g
Sodium: .12 mg

Copyright ) 1997 by Colleen Howard

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