The Big Book of Diabetic Desserts (6 page)

Dainty Dried Fruit Loaves

Makes 28 servings • Serving size: 1 (3/4-inch) slice

Slice these adorable little loaves and serve with tea, or give them as an especially nice holiday gift.

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon fresh grated orange zest
1 1/4 cups fresh-squeezed orange juice
3/4 cup granulated sugar
1/3 cup canola oil
1 large egg
1 teaspoon vanilla extract
1/2 cup golden raisins
1/2 cup dried cranberries
1/2 cup chopped pecans
1/4 cup dried currants

1. Preheat the oven to 350°F. Coat 4 (5 1/2 × 3-inch) loaf pans with cooking spray and set aside.

2. Combine the flour, baking powder, baking soda, and salt in a medium bowl, whisk to mix well, and set aside. Combine the orange zest and orange juice in a small bowl and set aside.

3. Combine the sugar, oil, and egg in a large bowl and beat at medium speed for 1 minute or until mixture is pale in color. Add the flour mixture and orange juice mixture alternately to the sugar mixture, beginning and ending with the flour mixture, beating well after each addition. Beat in the vanilla. Stir in the raisins, cranberries, pecans, and currants.

4. Spoon the batter evenly into the prepared pans and bake 25 to 30 minutes or until a wooden toothpick inserted in the centers of the loaves comes out clean.

5. Cool the loaves in the pans on a wire rack for 5 minutes. Remove from the pans and cool completely on the wire rack. The loaves can be covered in an airtight container and stored at room temperature up to 3 days.

Exchanges: 1 1/2 Carbohydrate • 1/2 Fat

Calories 126, Calories from Fat 40, Total Fat 4 g, Saturated Fat 0 g, Cholesterol 8 mg, Sodium 82 mg, Total Carbohydrate 20 g, Dietary Fiber 1 g, Sugars 11 g, Protein 2 g.

Jeweled Soda Bread

Makes 12 servings • Serving size: 1 slice

How can a few simple ingredients create such a delicious bread? A colorful mix of dried fruits plays off the hearty whole grains for an unbeatable flavor.

1/2 cup orange juice
1/2 cup golden raisins
1/2 cup chopped dried apricots
1/4 cup dried currants
2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 cup unprocessed wheat bran
1/4 cup fat-free instant dry milk
1 tablespoon light brown sugar
1 1/2 teaspoons salt
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 cup 67% vegetable oil butter-flavored spread, chilled
2 cups low-fat buttermilk

1. Preheat the oven to 375°F. Coat a 9-inch round cake pan with cooking spray and set aside.

2. Place the orange juice in a small saucepan and heat over medium heat until hot but not boiling. Remove from the heat and add the raisins, apricots, and currants. Cover and let stand 10 minutes or until most of the juice is absorbed.

3. Combine the whole wheat flour, all-purpose flour, bran, fat-free dry milk, brown sugar, salt, baking soda, and cream of tartar in a large bowl. Add the butter-flavored spread and blend into dry ingredients using a pastry blender or your fingertips until the spread is uniformly incorporated.

4. Add the buttermilk and the reserved fruit mixture and stir until a sticky dough forms. Transfer the dough to a lightly floured surface, sprinkle lightly with flour, and using floured hands, knead 2 minutes until the dough is smooth.

5. Place the dough in the prepared pan and bake 30 to 35 minutes or until the top is lightly browned and the loaf sounds hollow when tapped.

6. Cool the loaf in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on the wire rack before slicing. The bread can be covered in an airtight container and stored at room temperature up to 3 days.

Exchanges: 3 Carbohydrate • 1/2 Fat

Calories 246, Calories from Fat 39, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 481 mg, Total Carbohydrate 48 g, Dietary Fiber 6 g, Sugars 17 g, Protein 8 g.

Orange–Almond Tea Cake

Makes 8 servings • Serving size: 1 slice

Take care to process the almonds until they are very finely ground so the cake will have a delicate texture. Serve slices with fresh berries for an understated, yet elegant, dessert.

3/4 cup slivered almonds
1/2 cup granulated sugar
1/4 cup granular no-calorie sweetener
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/3 cup canola oil
1 tablespoon fresh grated orange zest
1 cup fresh-squeezed orange juice
1 teaspoon almond extract
6 egg whites
1 teaspoon confectioners' sugar

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

2. Combine the almonds, sugar, and no-calorie sweetener in a food processor and process for 1 minute or until nuts are finely ground. Transfer the mixture to a large bowl and stir in the flour and salt.

3. Combine the oil, orange zest, orange juice, and almond extract in a medium bowl and stir to mix well. Add the oil mixture to the almond mixture and stir to mix well.

4. Place the egg whites in a large bowl and beat at high speed until stiff peaks form. Add the egg whites to the almond mixture in two additions, mixing until no white streaks remain. Pour the batter into the prepared pan and bake 30 to 35 minutes or until a wooden toothpick inserted in the center of the cake comes out clean and the edge of the cake is very lightly browned.

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.

6. Just before serving, place the confectioners' sugar in a small fine-mesh sieve and sprinkle over the cake. The cake can be stored in an airtight container at room temperature up to 2 days.

Exchanges: 2 1/2 Carbohydrate • 2 1/2 Fat

Calories 310, Calories from Fat 134, Total Fat 15 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 114 mg, Total Carbohydrate 37 g, Dietary Fiber 2 g, Sugars 18 g, Protein 8 g.

Devil's Food Snack Cake

Makes 9 servings • Serving size: 1 (3-inch) square

This simple, rich, and chocolaty cake calls out for a glass of cold milk. Serve it plain for an afternoon treat, or dress it up for company with frozen yogurt and a garnish of fresh fruit.

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

1. Preheat the oven to 350°F. Coat an 8 × 8-inch baking pan with cooking spray and 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 sugar, no-calorie sweetener, buttermilk, oil, and eggs in a large bowl. Beat at medium speed for 2 minutes or until mixture is smooth and light in color. Beat in the vanilla. Add the flour mixture and beat at low speed just until blended.

4. Pour the batter into the prepared pan. Bake 15 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. Just before serving, place the confectioners' sugar in a small fine-mesh sieve and sprinkle 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 • 1 Fat

Calories 162, Calories from Fat 59, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 47 mg, Sodium 156 mg, Total Carbohydrate 24 g, Dietary Fiber 2 g, Sugars 14 g, Protein 4 g.

Lemon-Glazed Blueberry–Cornmeal Coffee Cake

Makes 8 servings • Serving size: 1 slice

Cornmeal imparts a terrific texture to this cake, and buttermilk gives it melt-in-your-mouth tenderness. A drizzle of lemon glaze adds sweetness without a lot of additional sugar.

1 cup all-purpose flour
1/4 cup yellow cornmeal (not cornmeal mix)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup granulated sugar
3 tablespoons 67% vegetable oil butter-flavored spread, at room temperature
1 large egg
1 tablespoon fresh grated lemon zest
3/4 cup low-fat buttermilk
1 cup fresh blueberries or frozen unthawed blueberries
1/3 cup confectioners' sugar
2 to 3 teaspoons fresh lemon juice

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

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

3. Combine the sugar and butter-flavored spread in a large bowl and beat at medium speed until the mixture is light and fluffy. Beat in the egg and lemon zest. Add the flour mixture to the sugar mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Gently stir in the blueberries.

4. Spoon the batter into prepared pan. 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 wire rack for 10 minutes. Remove from the pan and place the cake on the wire rack. Place the rack on waxed paper.

6. 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 over the warm cake. Serve the cake warm or at room temperature. The cake is best on the day it is made.

Exchanges: 2 Carbohydrate • 1 Fat

Calories 186, Calories from Fat 42, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 27 mg, Sodium 264 mg, Total Carbohydrate 33 g, Dietary Fiber 1 g, Sugars 16 g, Protein 4 g.

Raspberry–Brown Sugar Crumb Cake

Makes 15 servings • Serving size: 1 (3 × 2 1/2-inch) piece

Perfect for a potluck, brunch, or tea, this cake is a guaranteed crowd-pleaser. It's a tangy yogurt cake, loaded with berries and sprinkled with a crunchy brown sugar topping—what's not to love!

3 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup granular no-calorie sweetener
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons 67% vegetable oil butter-flavored spread, chilled, divided use
2 tablespoons light brown sugar
2 large eggs
1 3/4 cups plain fat-free yogurt
2 teaspoons vanilla extract
3 cups fresh raspberries or blueberries or 1 (12-ounce) package frozen unthawed raspberries or blueberries

1. Preheat the oven to 375°F. Coat a 13 × 9-inch baking pan with cooking spray and set aside.

2. Combine the flour, granulated sugar, no-calorie sweetener, baking powder, baking soda, and salt in a large bowl. Add 4 tablespoons of the butter-flavored spread and blend into dry ingredients using a pastry blender or your fingertips until the spread is uniformly incorporated.

3. To make the crumb topping, transfer 1/2 cup of the flour mixture to a small bowl. Add the remaining 2 tablespoons of the butter-flavored spread and the brown sugar. Blend in using a pastry blender or your fingertips until the spread and sugar are uniformly incorporated. Set the crumb topping aside.

4. Combine the eggs, yogurt, and vanilla in a medium bowl and whisk until smooth. Add the egg mixture to the first flour mixture and stir just until combined. Gently stir in the berries.

5. Spread the batter into the prepared pan and sprinkle evenly with the crumb topping. Bake 25 minutes or until the edges of cake are browned and a wooden toothpick inserted in the center of the cake comes out clean.

6. Cool the cake completely in the pan on a wire rack before cutting. The cake is best on the day it is made.

Exchanges: 2 Carbohydrate • 1 Fat

Calories 198, Calories from Fat 44, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 30 mg, Sodium 195 mg, Total Carbohydrate 33 g, Dietary Fiber 2 g, Sugars 13 g, Protein 5 g.

Maple-Glazed Pumpkin–Walnut Muffins

Makes 12 servings • Serving size: 1 muffin

Keep a stash of these in the freezer and reheat in the microwave for breakfast on the go. Brushing the tops with real maple syrup (pancake syrup will do in a pinch) adds moisture and gives them a unique sweet flavor.

1/3 cup chopped walnuts
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup light brown sugar
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup solid-pack pumpkin (not pumpkin pie filling)
1/3 cup plain low-fat yogurt
1/4 cup canola oil
1 large egg
1 teaspoon vanilla extract
1 tablespoon maple syrup

1. Preheat the oven to 350°F. Line 12 muffin cups with paper liners and coat the liners with cooking spray. Set aside.

2. Place the walnuts in a small baking pan and bake, stirring once, until lightly toasted, 5 to 8 minutes. Set aside to cool. Maintain the oven temperature.

3. Combine the all-purpose flour, whole wheat flour, brown sugar, baking powder, pumpkin pie spice, baking soda, and salt in a large bowl and whisk to mix well.