The Big Book of Diabetic Desserts (2 page)

Cookie Scoop

If you bake a lot of cookies, a scoop will make the job quicker and easier. Finding one that's small enough for suitable portion control is not easy—most of the ones typically found in baking supply shops make saucer-sized cookies. Look for a two-teaspoon stainless steel scoop (called a #100 size).

Tips and Techniques for Perfection Every Time

Creating low-sugar, low-fat desserts is not that much different than making regular desserts, but there are a few pointers to keep in mind before you head for the kitchen.

Testing for Doneness

You can't count on the same timing and visual cues with low-sugar baking as with traditional baking. With less sugar, baking times are shorter, and because there is not as much browning, you can't always depend on the brownness of a cake or muffin to tell when it's done. Check baked goods 5 minutes before the indicated bake time in the recipe and insert a wooden toothpick into the center; when it comes out clean, with no clinging batter, the cake, loaf bread, or muffin is done. Try not to over-bake in order to retain as much moisture as possible.

A Perfect Pie Crust

The flavor and flakiness of the basic pastry crust used in pies and tarts in this book is excellent, but because it's made with less fat, you'll find it more delicate to work with than a crust made with an abundance of shortening or butter. Here's the simple secret to working with a low-fat crust: when rolling it out, place it between 2 sheets of waxed paper and rotate the paper often as you roll to create an even circle. Peel off the top piece of paper, invert the crust into the pie plate, and then gently peel away the top piece of wax paper.

Storing Baked Goods

Baked goods made with sugar substitutes lose moisture faster than those made with regular sugar, so they stale faster. A cake that might last a week made with sugar will only last a couple of days when made with a blend of sugar and granular no-calorie sweetener.

Plan on freezing extra muffins and quick breads that you don't intend to serve right away. Freezing will slow moisture loss better than room temperature storage. Also, muffins and cupcakes will stay fresh longer if they are baked in paper muffin liners coated with cooking spray. The paper liner helps keep the moisture in and protects them against staling.

 

The desserts in this book were created to be a part of moments that make your life special. Whether it's a weekend brunch with family, a quick breakfast muffin with your spouse, or a birthday celebration for a friend, you'll find delicious treats here to share with friends and family that they will enjoy just as much as you do.

Great Cakes

Lemon–Spice Carrot Cake with Cream Cheese Frosting

Chocolate-Drizzled Peanut Butter Cake

Blueberry–Lemon Buttermilk Cake

Mocha Fudge Sheet Cake

Havana Banana Cake

Cranberry Brunch Cake

Raspberry–Yogurt Cake

Old-Fashioned Apple Spice Cake

Almond Cake with Roasted Peaches

Orange–Polenta Cake

Walnut Spice Cake with Maple Sauce

Flourless Hazelnut–Orange Cake

Orange-Glazed Pumpkin Bundt Cake

Date Spice Cake

Orange–Carrot Picnic Cake

Gingery Gingerbread Cake

Charming Chocolate Bundt Cake

Lemon–Poppy Seed Angel Food Cake

Brown Sugar Angel Food Cake with Caramel Sauce

Strawberry Jelly Roll Cake

Fruit-Filled Layer Cake with White Chocolate Frosting

Chocolate Soufflés

Chocolate Spoon Cake

Lemon–Spice Carrot Cake with Cream Cheese Frosting

Makes 24 servings • Serving size: 1 (3 × 1 1/2-inch) piece

Fresh lemon gives this classic sheet cake, shown on the front cover, a flavorful lift. It's easy to make, too—no mixer required.

Lemon-Spice Carrot Cake

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
3/4 cup granulated sugar
3/4 cup granular no-calorie sweetener
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 (6-ounce) containers plain fat-free yogurt
1/4 cup canola oil
2 large eggs
1 tablespoon fresh grated lemon zest
2 cups finely shredded carrots (about 4 medium carrots)

Cream Cheese Frosting

1 cup granulated sugar
1 cup granular no-calorie sweetener
2/3 cup all-purpose flour
1 cup fat-free milk
6 ounces reduced-fat cream cheese, cut into cubes
3 tablespoons fresh lemon juice

Garnish

Thin strips lemon peel (optional)

Make Cake

1. Preheat the oven to 350°F. Coat a 13 × 9-inch baking pan with cooking spray and set aside.

2. Combine the all-purpose flour, whole wheat flour, sugar, no-calorie sweetener, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a large bowl and whisk to mix well. Set aside.

3. Combine the yogurt, oil, eggs, and lemon zest in a medium bowl and whisk until smooth. Add the oil mixture to the flour mixture and stir just until moistened. Stir in the carrots. (Batter will be very thick.)

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.

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.

Make Frosting

1. Combine the sugar, no-calorie sweetener, flour, and milk in a saucepan and whisk until smooth. Cook over medium-high heat, whisking constantly, for 5 minutes until the mixture comes to a boil and becomes extremely thick.

2. Remove from the heat and add the cream cheese, stirring until the cream cheese melts. Spoon the frosting into a medium bowl and cover the surface with plastic wrap. Cool to room temperature and stir in the lemon juice.

3. Spread the frosting over the top of the cake. Garnish each serving with thin strips of lemon peel, if desired. The cake can be covered in an airtight container and stored in the refrigerator up to 3 days.

Exchanges: 2 Carbohydrate • 1/2 Fat

Calories 165, Calories from Fat 40, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 25 mg, Sodium 165 mg, Total Carbohydrate 27 g, Dietary Fiber 2 g, Sugars 12 g, Protein 5 g.

Chocolate-Drizzled Peanut Butter Cake

Makes 9 servings • Serving size: 1 (2 1/2-inch) square

For a lunch box, an after school treat, a bake sale, or a coffee break, this cake is a pleasing sweet for peanut butter lovers of all ages.

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup natural peanut butter
3 tablespoons canola oil
1/3 cup granular no-calorie sweetener
1/3 cup light brown sugar
1 large egg
3/4 cup low-fat buttermilk
1 teaspoon vanilla extract
1/2 ounce semisweet chocolate baking bar, chopped

1. Preheat the oven to 350°F. Coat an 8 × 8-inch baking 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 peanut butter and oil in a medium bowl and beat at medium speed until smooth. Beat in the no-calorie sweetener and brown sugar. Beat in the egg. Add the flour mixture and buttermilk alternately to the peanut butter mixture, beginning and ending with the flour mixture, beating well after each addition. Beat in the vanilla.

4. Spoon the batter into the prepared pan and smooth the top. Bake 20 to 25 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 10 minutes. Remove from the pan and cool completely on the rack.

5. Place the chocolate in a small resealable zip-top bag and seal. Place the bag in a saucepan of hot water. Let stand 5 minutes or until the chocolate melts. Snip a tiny corner from bag and drizzle chocolate over the cake. The cake can be covered in an airtight container and stored at room temperature up to 3 days.

Exchanges: 1 1/2 Carbohydrate • 2 Fat

Calories 193, Calories from Fat 86, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 24 mg, Sodium 204 mg, Total Carbohydrate 23 g, Dietary Fiber 1 g, Sugars 11 g, Protein 5 g.

Blueberry–Lemon Buttermilk Cake

Makes 8 servings • Serving size: 1 slice

Wonderfully moist and so easy to make, this yummy cake makes a nice dessert choice for brunch, tea, or a weeknight supper.

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup low-fat buttermilk
1/2 cup granulated sugar
1/4 cup granular no-calorie sweetener
1/4 cup canola oil
1 large egg
1 tablespoon fresh grated lemon zest
1 cup fresh blueberries, or frozen unthawed blueberries
1 teaspoon confectioners' sugar

1. Preheat the oven to 350°F. Line an 8-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, baking soda, and salt in a medium bowl and whisk to mix well. Set aside.

3. Combine the buttermilk, sugar, no-calorie sweetener, oil, egg, and lemon zest in a medium bowl and whisk until smooth. Add the buttermilk mixture to the flour mixture, whisking until a smooth batter forms. Gently stir in the blueberries.

4. 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. Cool the cake in the pan on a wire rack for 10 minutes. Run a knife around the edge of the cake, remove from the pan, discarding parchment paper, and cool completely on the wire rack. Just before serving, place 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 1/2 Carbohydrate • 1 Fat

Calories 230, Calories from Fat 70, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 25 mg, Sodium 230 mg, Total Carbohydrate 35 g, Dietary Fiber 1 g, Sugars 17 g, Protein 4 g.

Mocha Fudge Sheet Cake

Makes 24 servings • Serving size: 1 (3 × 1 1/2-inch) piece

For a bake sale, a casual supper, or a family reunion, nothing beats a great chocolate cake. The frosting goes on while it's warm, so make it while the cake bakes and you'll have a welcome treat that's complete in less than an hour.

Mocha Fudge Cake

3 cups all-purpose flour
1 cup granulated sugar
3/4 cup granular no-calorie sweetener
1 cup unsweetened cocoa
2 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 cups strong brewed coffee, cooled
1/2 cup canola oil
2 teaspoons vanilla extract

Chocolate Frosting

1/2 cup granulated sugar
1/2 cup granular no-calorie sweetener
1/3 cup all-purpose flour
3/4 cup fat-free milk
2 (1-ounce) squares unsweetened chocolate, chopped
1 1/2 teaspoons vanilla extract

Make Cake

1. Preheat the oven to 325°F. Coat a 13 × 9-inch baking pan with cooking spray and set aside.

2. Combine the flour, sugar, no-calorie sweetener, cocoa, baking powder, baking soda, and salt in a large bowl and whisk to mix well. Set aside.

3. Combine the coffee, oil, and vanilla in a medium bowl. Add the coffee mixture to the flour mixture and stir just until moistened.

4. Spoon the batter into the prepared pan and smooth the top. Bake for 25 to 28 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Cool in a pan on a wire rack for 20 minutes.

5. Spread Chocolate Frosting over the warm cake. Cool completely in the pan on the wire rack. The cake can be covered in an airtight container and stored in the refrigerator up to 3 days.

Make Frosting

1. Combine the sugar, no-calorie sweetener, flour, and milk in a saucepan and whisk until smooth. Cook over medium-high heat, whisking constantly, for 5 minutes until the mixture comes to a boil and thickens to pudding consistency.

2. Remove from the heat and add the chocolate, stirring until the chocolate melts. Spoon the frosting into a medium bowl and let stand 10 to 15 minutes to cool and thicken slightly. Stir in the vanilla and spoon onto the cake while warm.

Variation

To use the cake recipe to make Mocha Fudge Cupcakes, line 30 muffin cups with paper liners and coat the liners with cooking spray. Spoon the batter into 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 Chocolate Frosting evenly over warm cupcakes.

Exchanges: 2 Carbohydrate • 1 Fat

Calories 182, Calories from Fat 58, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 166 mg, Total Carbohydrate 30 g, Dietary Fiber 2 g, Sugars 15 g, Protein 3 g.

Havana Banana Cake

Makes 8 servings • Serving size: 1 slice

This update on upside-down cake makes a striking presentation with the caramelized bananas on top of the cake. A splash of rum adds a taste of the tropics.

2 tablespoons 67% vegetable oil butter-flavored spread, melted
2 tablespoons light brown sugar
1 medium ripe banana, thinly sliced on the diagonal
1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup mashed ripe banana (about 1 medium banana)
1/2 cup low-fat buttermilk
2 tablespoons canola oil
2 tablespoons dark rum or 1 teaspoon rum extract
1 large egg

1. Preheat the oven to 350°F.

2. Coat the sides of an 8-inch round cake pan with cooking spray. Pour the butter-flavored spread into the pan, tilting to coat the bottom. Sprinkle the brown sugar evenly in the pan and arrange the banana slices in a single layer over the sugar.

3. Combine the flour, granulated sugar, baking powder, baking soda, cinnamon, and salt in a large bowl and whisk to mix well. Set aside. Combine the mashed banana, buttermilk, oil, rum, and egg in a medium bowl and whisk until the mixture is smooth. Add the banana mixture to the flour mixture and stir until moistened.

4. Spoon the batter over the sliced bananas. Bake 30 to 35 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Immediately invert the cake onto a serving plate. Let cool 10 minutes before slicing. Serve warm or at room temperature. The cake is best on the day it is made.

Exchanges: 2 1/2 Carbohydrate • 1 Fat

Calories 214, Calories from Fat 62, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 27 mg, Sodium 246 mg, Total Carbohydrate 36 g, Dietary Fiber 1 g, Sugars 20 g, Protein 3 g.

Cranberry Brunch Cake

Makes 8 servings • Serving size: 1 slice

This moist, berry-studded cake gets extra flavor and tenderness from a generous portion of yogurt. Serve it at brunch or to finish a casual winter meal. If you use frozen cranberries, you don't have to thaw them first.

1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup granulated sugar
1/3 cup granular no-calorie sweetener
2 tablespoons 67% vegetable oil butter-flavored spread, at room temperature
1 large egg
1 cup plain fat-free yogurt
1 teaspoon vanilla extract
1 cup fresh cranberries or frozen cranberries, unthawed
1 teaspoon confectioners' sugar

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

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