The Big Book of Diabetic Desserts (4 page)

Makes 10 servings • Serving size: 1 slice

When you tire of eating pumpkin pie in the autumn, try this lightly spiced, orange-glazed cake. It's nice and moist, so you can make it a day ahead if you need a jump start on getting ready for company.

1 cup all-purpose flour
1/2 cup whole wheat flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup 67% vegetable oil butter-flavored spread, at room temperature
1/2 cup granular no-calorie sweetener
1/2 cup light brown sugar
1 cup solid-pack pumpkin (not pumpkin pie filling)
1 large egg
1/2 cup low-fat buttermilk
2 teaspoons vanilla extract
1/3 cup confectioners' sugar
2 to 3 teaspoons orange juice

1. Preheat the oven to 350°F. Coat a 6-cup Bundt pan with cooking spray and set aside.

2. Combine the all-purpose flour, whole wheat flour, pumpkin pie spice, baking powder, baking soda, and salt in a medium bowl and whisk to mix well. Set aside.

3. Combine the butter-flavored spread, no-calorie sweetener, and brown sugar in a large bowl and beat at medium speed until well mixed. Beat in the pumpkin and egg. Reduce speed to low and beat in the flour mixture. Beat in the buttermilk and vanilla, just until moistened.

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. Remove the cake from the pan and cool completely on the wire rack.

5. Combine the confectioners' sugar and 2 teaspoons of the orange juice in a small bowl, stirring until well mixed. Stir in additional orange juice, a few drops at a time, until the desired drizzling consistency is reached. Drizzle over the cooled cake. The cake can be covered in an airtight container and stored at room temperature up to 2 days.

Exchanges: 2 Carbohydrate • 1 Fat

Calories 186, Calories from Fat 42, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 22 mg, Sodium 220 mg, Total Carbohydrate 33 g, Dietary Fiber 2 g, Sugars 17 g, Protein 3 g.

Date Spice Cake

Makes 16 servings • Serving size: 1 (1/2-inch) slice

When this cake is in the oven, the house is filled with the comforting aroma of spices. It's a thoughtful holiday gift or a welcome treat on a brisk fall afternoon.

1 1/4 cups all-purpose flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/3 cup 67% vegetable oil butter-flavored spread, at room temperature
1/2 cup granular no-calorie sweetener
1/2 cup light brown sugar
2 large eggs
1 cup low-fat buttermilk
1 teaspoon vanilla extract
3/4 cup pitted dates, chopped

1. Preheat the oven to 350°F. Coat an 8 × 4-inch loaf pan with cooking spray. Set aside.

2. Combine the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a medium bowl and whisk to mix well. Set aside.

3. Combine the butter-flavored spread, no-calorie sweetener, and brown sugar in a large bowl and beat at medium speed until fluffy. Beat in the eggs one a time.

4. Add the flour mixture and buttermilk alternately to the butter-flavored spread mixture, beginning and ending with the flour mixture, beating well after each addition. Beat in the vanilla. Stir in the dates. Spoon the batter into the prepared pan and smooth the top. Bake 35 to 40 minutes or until a wooden toothpick inserted in the center of the cake comes out clean.

5. Cool in the pan on a wire rack for 10 minutes. Remove from the pan. Cool completely on the rack. The cake can be stored in an airtight container at room temperature for up to 3 days.

Exchanges: 2 Carbohydrate

Calories 152, Calories from Fat 37, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 27 mg, Sodium 219 mg, Total Carbohydrate 26 g, Dietary Fiber 2 g, Sugars 14 g, Protein 3 g.

Orange–Carrot Picnic Cake

Makes 16 servings • Serving size: 1 slice

If you've got a shredding attachment on your food processor, this recipe is a snap. If not, think of shredding the carrots as an exercise in building upper body strength! It's a fantastically moist cake, flavored with fragrant spices and fresh orange zest—a definite keeper.

1 1/4 cups all-purpose flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
3/4 cup granulated sugar
3/4 cup granular no-calorie sweetener
1/2 cup canola oil
1/2 cup reduced-fat mayonnaise
2 large eggs
3 cups finely shredded carrots (about 6 medium carrots)
1/2 cup chopped pecans
2 teaspoons fresh grated orange zest

1. Preheat the oven to 350°F. Coat a 10- or 12-cup Bundt pan with cooking spray and set aside.

2. Combine the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt in a large bowl and whisk to mix well. Set aside.

3. Combine the sugar, no-calorie sweetener, oil, mayonnaise, and eggs in a medium bowl and whisk until smooth. Add the sugar mixture to the flour mixture and stir until the mixture is smooth. Stir in the carrots, pecans, and orange zest.

4. Spoon the batter into the prepared pan and smooth the top. Bake 35 to 40 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on the wire rack. The cake can be stored in an airtight container at room temperature up to 2 days.

Exchanges: 2 Carbohydrate • 2 Fat

Calories 226, Calories from Fat 115, Total Fat 13 g, Saturated Fat 1 g, Cholesterol 29 mg, Sodium 254 mg, Total Carbohydrate 26 g, Dietary Fiber 2 g, Sugars 12 g, Protein 3 g.

Gingery Gingerbread Cake

Makes 16 servings • Serving size: 1 slice

Ginger ale, crystallized ginger, and ground ginger give this cake a triple punch of flavor.

1 cup diet ginger ale, at room temperature
1/4 cup molasses
2 teaspoons baking soda
2 cups all-purpose flour
1/2 cup minced crystallized ginger
1 tablespoon ground ginger
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup granular no-calorie sweetener
1/4 cup granulated sugar
1/4 cup light brown sugar
1/2 cup canola oil
2 large eggs
1/4 cup confectioners' sugar
2 to 3 teaspoons fresh lemon juice

1. Preheat the oven to 350°F. Coat a 10- or 12-cup Bundt pan with cooking spray and set aside.

2. Combine the ginger ale, molasses, and baking soda in a medium bowl and stir to mix well. Set aside. Combine the flour, crystallized ginger, ground ginger, baking powder, cinnamon, nutmeg, cloves, and salt in a large bowl and whisk to mix well. Set aside.

3. Combine the no-calorie sweetener, granulated sugar, brown sugar, oil, and eggs in a medium bowl and whisk to mix well. Slowly whisk the ginger ale mixture into the no-calorie sweetener mixture. Add the ginger ale mixture to the flour mixture, stirring until a smooth batter forms.

4. Spoon the batter into the prepared pan. Bake 30 to 35 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 the cake from the pan and cool completely on the wire rack.

5. Combine the confectioners' sugar and 2 teaspoons of the lemon juice in a small bowl, stirring until well mixed. Stir in additional lemon juice, a few drops at a time, until the desired drizzling consistency is reached. Drizzle the mixture over the cooled cake. The cake can be covered in an airtight container and stored at room temperature up to 2 days.

Exchanges: 2 Carbohydrate • 1 Fat

Calories 195, Calories from Fat 69, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 26 mg, Sodium 254 mg, Total Carbohydrate 30 g, Dietary Fiber 1 g, Sugars 16 g, Protein 2 g.

Charming Chocolate Bundt Cake

Makes 10 servings • Serving size: 1 slice

Baked in a small Bundt pan and drizzled with glossy chocolate syrup, this cake is almost too cute to eat. Almost.

1 cup all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup canola oil
3 large eggs
1/2 cup granulated sugar
1/2 cup granular no-calorie sweetener
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
2 tablespoons sugar-free chocolate syrup

1. Preheat the oven to 350°F. Coat a 6-cup Bundt pan with cooking spray. Set aside.

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

3. Combine the oil and eggs in a large bowl and beat at medium speed until well mixed. Gradually beat in the sugar and no-calorie sweetener. Add the flour mixture and beat at low speed until smooth. Beat in the buttermilk and vanilla.

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. Remove the cake from the pan and drizzle the warm cake with syrup. Serve warm or at room temperature. The cake can be stored in an airtight container at room temperature up to 2 days.

Exchanges: 2 Carbohydrate • 1 Fat

Calories 185, Calories from Fat 70, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 64 mg, Sodium 195 mg, Total Carbohydrate 26 g, Dietary Fiber 2 g, Sugars 14 g, Protein 4 g.

Lemon–Poppy Seed Angel Food Cake

Makes 12 servings • Serving size: 1 slice

If you like classic angel food cake, leave out the poppy seeds and the lemon zest and substitute vanilla extract for the lemon extract. Any way you make it, angel food cake is just the thing to pair with spring and summer fruits for an easy, elegant finish to any meal.

1 cup cake flour
3/4 cup granular no-calorie sweetener
1/4 cup cornstarch
1 tablespoon poppy seeds
2 teaspoons fresh grated lemon zest
12 large egg whites
1/2 teaspoon cream of tartar
1 teaspoon lemon extract
3/4 cup granulated sugar

1. Preheat the oven to 350°F.

2. Sift together the flour, no-calorie sweetener, and cornstarch. Stir in the poppy seeds and lemon zest and set aside.

3. Combine the egg whites and cream of tartar in a large bowl. Beat at medium speed until foamy. Beat in the lemon extract. Beat in the sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form.

4. Spoon the flour mixture over the egg white mixture in four additions, gently folding in after each addition. Pour the batter into an ungreased 10-inch tube pan.

5. Bake 20 to 25 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Invert the cake pan and cool the cake completely. Loosen the cake from the sides of the pan with a thin metal spatula. Invert the cake onto a serving platter. The cake can be stored in an airtight container at room temperature up to 2 days.

Exchanges: 1 1/2 Carbohydrate

Calories 127, Calories from Fat 0, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 55 mg, Total Carbohydrate 26 g, Dietary Fiber 0 g, Sugars 14 g, Protein 5 g.

Brown Sugar Angel Food Cake with Caramel Sauce

Makes 12 servings • Serving size: 1 slice cake with 2 tablespoons sauce

A sprinkling of spices and brown sugar make this angel food cake an ideal treat for fall and winter. For variety, serve it with the
Maple–Cider Fruit Compote
instead of the Caramel Sauce.

Brown Sugar Angel Food Cake

1 cup cake flour
3/4 cup granular no-calorie sweetener
1/2 cup dark brown sugar
1/4 cup cornstarch
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
12 egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon almond extract

Caramel Sauce

1 egg yolk
1 1/2 cups 1% low-fat milk
1/4 cup dark brown sugar
1 tablespoon cornstarch
Pinch of salt
1/2 teaspoon vanilla extract

Make Cake

1. Preheat the oven to 350°F.

2. Sift together the flour, no-calorie sweetener, brown sugar, cornstarch, nutmeg, cinnamon, allspice, and cloves and set aside.

3. Combine the egg whites and cream of tartar in a large bowl. Beat at medium speed until foamy. Beat in the almond extract and beat at high speed until stiff peaks form.

4. Spoon the flour mixture over the egg white mixture in four additions, gently folding in after each addition. Pour the batter into an ungreased 10-inch tube pan.

5. Bake 20 to 25 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Invert the cake pan and cool the cake completely.

6. Loosen the cake from sides of pan with a thin metal spatula. Invert the cake onto a serving platter and serve with the Caramel Sauce. The cake can be covered in an airtight container and stored at room temperature up to 2 days.

Make Sauce

1. Place the egg yolk in a medium bowl and set aside.

2. Combine the milk, brown sugar, cornstarch, and salt in a medium saucepan and whisk until smooth. Cook over medium heat until bubbles form around edge of milk mixture.

3. Slowly whisk about 1/3 cup of milk mixture into the egg yolk. Whisk the egg yolk mixture into the milk mixture remaining in the saucepan and cook, stirring constantly (do not whisk) until mixture comes to a boil and thickens. Remove from heat and strain through a fine wire mesh strainer into a bowl. Cool and stir in vanilla.

4. The Caramel Sauce can be covered in an airtight container and stored refrigerated up to 2 days. Bring to room temperature before serving.

Exchanges: 2 Carbohydrate

Calories 149, Calories from Fat 8, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 20 mg, Sodium 89 mg, Total Carbohydrate 29 g, Dietary Fiber 0 g, Sugars 17 g, Protein 6 g.

Strawberry Jelly Roll Cake

Makes 10 servings • Serving size: 1 (1-inch) slice cake with 1/4 cup strawberries