The Big Book of Diabetic Desserts (8 page)
2 cups all-purpose flour
4 tablespoons granulated sugar, divided use
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons 67% vegetable oil butter-flavored spread, chilled
2/3 cup low-fat buttermilk
1 large egg
1 teaspoon vanilla extract
1 tablespoon fresh grated orange zest
1. Preheat the oven to 375°F. Coat a baking sheet with cooking spray and set aside.
2. Combine the flour, 3 tablespoons of the sugar, baking powder, baking soda, salt, and butter-flavored spread in a food processor and pulse until spread is uniformly incorporated into the dry ingredients. Transfer the mixture to a large bowl and set aside.
3. Combine the buttermilk, egg, and vanilla in a small bowl and whisk to mix well. Stir in the orange zest. Add the buttermilk mixture to the flour mixture and stir just until moistened.
4. Transfer the dough to a lightly floured surface, sprinkle lightly with flour, and using floured hands, shape the dough into a 9-inch square. Cut the dough into 9 squares and transfer to the prepared pan, spacing about 1/2-inch apart. Sprinkle evenly with the remaining 1 tablespoon sugar. Bake 12 to 14 minutes, or until the tops of the scones are lightly browned. Serve immediately.
Exchanges: 2 Carbohydrate ⢠1/2 Fat
Calories 169, Calories from Fat 37, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 24 mg, Sodium 273 mg, Total Carbohydrate 28 g, Dietary Fiber 1 g, Sugars 7 g, Protein 4 g.
Makes 8 servings ⢠Serving size: 1 scone
Make fast work of chopping dried apples by cutting them with kitchen shears instead of a knife. Enjoy these on a fall or winter day with a cup of hot tea or apple cider.
1/3 cup walnut pieces
1/4 cup unsweetened apple juice
1/4 cup dried apple slices, chopped
1 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup light brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 tablespoons 67% vegetable oil butter-flavored spread, chilled
1/3 cup low-fat buttermilk
1 large egg
1. Preheat the oven to 350°F. Place the nuts in a small baking pan. Bake, stirring once, 5 to 8 minutes or until nuts are lightly toasted. Set aside to cool. Finely chop cooled nuts. Increase the oven temperature to 375°F.
2. Place the apple juice in a small saucepan and heat over medium heat until hot, but not boiling. Remove from the heat and add the apples. Cover and let stand 10 minutes or until most of the juice is absorbed. Drain the apples and set aside.
3. Coat a baking pan with cooking spray and set aside.
4. Combine the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, cinnamon, and butter-flavored spread in a food processor and pulse until the spread is uniformly incorporated into the dry ingredients. Transfer the mixture to a large bowl and set aside.
5. Combine the buttermilk and egg in a small bowl and whisk until well mixed. Add the buttermilk mixture, walnuts, and apples to the flour mixture and stir just until moistened.
6. Transfer the dough to a lightly floured surface, sprinkle lightly with flour, and using floured hands, shape the dough into an 8-inch circle. Cut into 8 wedges. Transfer the wedges to the prepared pan, spacing about 1/2 inch apart. Bake 12 to 14 minutes or until the tops of the scones are lightly browned. Serve immediately.
Exchanges: 1 1/2 Carbohydrate ⢠1 1/2 Fat
Calories 174, Calories from Fat 59, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 27 mg, Sodium 206 mg, Total Carbohydrate 26 g, Dietary Fiber 2 g, Sugars 10 g, Protein 4 g.
Apple Pie with Cinnamon Crunch Topping
Fresh CranberryâWalnut Pie with Sour Cream Topping
Apple Pie with Cinnamon Crunch Topping
Makes 8 servings ⢠Serving size: 1 slice
Cereal adds a nice crunch to this simple, yet wonderful, pie. Don't worry about the seemingly large amount of apples used hereâthey'll cook down as the pie bakes.
Filling
6 medium Granny Smith apples (about 2 1/4 pounds), peeled, cored, and sliced into 1/4-inch-thick slices (about 7 cups)
2 teaspoons fresh grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup granular no-calorie sweetener
2 tablespoons all-purpose flour
1/4 teaspoon salt
Cereal Topping
1/4 cup nut-like whole grain wheat and barley cereal
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 1/2 tablespoons 67% vegetable oil butter-flavored spread, at room temperature
Crust
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup canola oil
3 tablespoons reduced-fat sour cream
Make Filling
1. Preheat the oven to 375°F.
2. Combine the apples, lemon zest, and lemon juice in a large bowl and toss to coat.
3. Combine the no-calorie sweetener, flour, and salt in a small bowl and whisk to mix well. Sprinkle over the apples and toss to coat. Set aside.
Make Topping
1. Combine the cereal, brown sugar, and cinnamon in a medium bowl and stir to mix well.
2. Add the butter-flavored spread and blend into dry ingredients using a pastry blender or your fingertips until the spread is uniformly incorporated. Set aside.
Make Crust
1. Coat a 9-inch glass pie plate with cooking spray and set aside.
2. Combine the flour, salt, baking powder, and baking soda in a medium bowl. Combine the oil and sour cream in a small bowl and whisk until well mixed. Add the oil mixture to the flour mixture and stir until a stiff dough forms. Shape the dough into a disk and place between 2 sheets of waxed paper.
3. Roll the dough to a 12-inch diameter circle. Remove the top layer of waxed paper and place the dough, with waxed paper facing up, into the prepared pie plate. Starting from the edge of the dough, gently remove the waxed paper. Fit the dough into the prepared pie plate, folding the edges under. Place the apple mixture in the crust. Sprinkle the topping over the apples.
4. Bake 30 to 35 minutes or until the crust is well browned. Remove the pie from the oven and cover loosely with foil. Return to the oven and bake 10 to 15 minutes longer or until the apples are tender. Cool completely on a wire rack.
Exchanges: 2 1/2 Carbohydrate ⢠1 1/2 Fat
Calories 248, Calories from Fat 87, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 323 mg, Total Carbohydrate 40 g, Dietary Fiber 3 g, Sugars 21 g, Protein 3 g.
Makes 8 servings ⢠Serving size: 1 slice
This delicious pie makes the effort of pitting fresh cherries worth it.Tie on an apron to protect your clothing from the juices and prepare for a treat!
Filling
1/2 cup granular no-calorie sweetener
1/4 cup cornstarch
Pinch of salt
2 pounds (about 6 cups) fresh sweet cherries, pitted or 6 cups unsweetened frozen cherries, thawed
1/2 teaspoon almond extract
Crust
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup canola oil
3 tablespoons reduced-fat sour cream
Topping
2 tablespoons slivered almonds
Make Filling
1. Preheat the oven to 400°F.
2. Combine the no-calorie sweetener, cornstarch, and salt in a large bowl and stir to mix well. Add the cherries and toss to coat. Sprinkle the cherry mixture with the extract and toss to coat. Set aside.
Make Crust
1. Coat a 9-inch glass pie plate with cooking spray and set aside.
2. Combine the flour, salt, baking powder, and baking soda in a medium bowl. Combine the oil and sour cream in a small bowl and whisk until well mixed. Add the oil mixture to the flour mixture and stir until a stiff dough forms. Shape the dough into a disk and place between 2 sheets of waxed paper.
3. Roll the dough to a 12-inch diameter circle. Remove the top layer of waxed paper and place the dough, with waxed paper facing up, into the prepared pie plate. Starting from the edge of the dough, gently remove the waxed paper. Fit the dough into the prepared pie plate, folding the edges under.
4. Spoon the cherry mixture into crust and bake 20 minutes. Remove the pie from the oven and reduce the oven temperature to 350°F. Cover pie loosely with foil and immediately return to the oven. Bake 25 to 30 minutes longer or until the fruit is bubbly. Maintain oven temperature.
Make Topping
1. Place the almonds in a small baking pan and bake at 350°F until lightly toasted, 6 to 8 minutes. Set the almonds aside to cool.
2. Cool the pie 1 hour on a wire rack before slicing. Sprinkle with almonds just before serving. Serve slightly warm or at room temperature.
Exchanges: 2 1/2 Carbohydrate ⢠1 1/2 Fat
Calories 232, Calories from Fat 85, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 231 mg, Total Carbohydrate 35 g, Dietary Fiber 3 g, Sugars 17 g, Protein 4 g.
Fresh CranberryâWalnut Pie with Sour Cream Topping
Makes 8 servings ⢠Serving size: 1 slice with 2 tablespoons topping
The cranberry filling of this pie is tart on its own, but paired with the maple syrup-sweetened crust and the sour cream topping, it's perfect. The topping is a wonderful faux whipped cream; use it to accompany fresh fruit, garnish pies or brownies, or dress up a slice of plain cake. It's quick and easy to prepare, but lasts only a couple of hours in the refrigerator, so don't make it too far in advance.
Crust
9 low-fat graham crackers, crumbled (use 9 whole rectangles)
1/4 cup maple syrup
Filling
4 cups fresh cranberries, divided use
1/2 cup granular no-calorie sweetener
1/4 cup light brown sugar
1/4 cup maple syrup
Pinch of salt
2 teaspoons fresh grated orange zest
1/2 cup chopped walnuts
1 teaspoon vanilla extract
Topping
1/4 cup reduced-fat sour cream
2 tablespoons granular no-calorie sweetener
1/2 teaspoon vanilla extract
2 tablespoons cold water
1/2 tablespoon 100% dried egg whites or meringue powder
2 tablespoons granulated sugar
Make Crust
1. Preheat the oven to 350°F. Coat a 9-inch glass pie plate with cooking spray and set aside.
2. Place crumbled graham crackers in a food processor and process until finely ground. Transfer to a medium bowl and stir in maple syrup. Coat your hands lightly with cooking spray and press the mixture into the bottom and up the sides of the prepared pie plate.
3. Bake 10 to 12 minutes or until the crust is lightly browned. Cool completely on a wire rack.
Make Filling
1. Combine 3 cups of the cranberries, the no-calorie sweetener, brown sugar, maple syrup, and salt in a medium saucepan and cook over medium heat, stirring often, 8 to 10 minutes or until the cranberries pop. Remove from the heat and stir in the orange zest. Transfer to a medium bowl and cool completely.
2. Place the remaining 1 cup cranberries in a food processor and pulse until coarsely chopped. Stir the cranberries, walnuts, and vanilla into the cooled filling mixture.
3. Spoon into the prepared crust, cover, and refrigerate 4 hours or overnight. Serve each slice with 2 tablespoons topping.
Make Topping
1. Combine the sour cream, no-calorie sweetener, and vanilla in a medium bowl and stir to mix well. Set aside.
2. Combine the water and dried egg whites in a medium bowl and beat at high speed for 5 minutes or until foamy. Gradually beat in the sugar, beating 5 minutes longer or until stiff, glossy, and bright white.
3. Gently fold the meringue mixture into the sour cream mixture in four additions, mixing well after each addition. Cover and refrigerate up to 2 hours.
Exchanges: 3 Carbohydrate ⢠1 Fat
Calories 253, Calories from Fat 61, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 141 mg, Total Carbohydrate 47 g, Dietary Fiber 3 g, Sugars 33 g, Protein 3 g.
Makes 8 servings ⢠Serving size: 1 slice
A crown of airy meringue tops off a tangy citrus filling that's as good as the classic, yet high-fat, version of lemon meringue pie. Don't be concerned about the thin consistency of the filling; it thickens and slices perfectly after chilling.
Crust
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup canola oil
3 tablespoons reduced-fat sour cream
Filling
1/2 cup granulated sugar
1/2 cup granular no-calorie sweetener
1/4 cup cornstarch
1 3/4 cups water
2 egg yolks
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
2 teaspoons fresh grated lemon zest
2 teaspoons fresh grated lime zest
Meringue
4 egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/4 cup granulated sugar
Make Crust
1. Preheat the oven to 375°F. Coat a 9-inch glass pie plate with cooking spray and set aside.
2. Combine the flour, salt, baking powder, and baking soda in a medium bowl. Combine the oil and sour cream in a small bowl and whisk until well mixed. Add the oil mixture to the flour mixture and stir until a stiff dough forms. Shape dough into a disk and place between 2 sheets of waxed paper.
3. Roll dough to a 12-inch diameter circle. Remove the top layer of waxed paper and place the dough, with waxed paper facing up, into the prepared pie plate. Starting from the edge of the dough, gently remove the waxed paper. Fit the dough into the prepared pie plate, folding the edges under. Prick the bottom all over with a fork. Bake 10 to 12 minutes or until the crust is lightly browned. Reduce the oven temperature to 350°F.
Make Filling
1. Combine the sugar, no-calorie sweetener, cornstarch, water, and egg yolks in a medium heavy-bottomed saucepan and whisk until the cornstarch dissolves.
2. Cook over medium heat, whisking constantly, about 6 minutes or until the mixture comes to a boil and thickens. Remove the filling from the heat and stir in the lemon juice, lime juice, lemon zest, and lime zest. Pour into the hot crust.
Make Meringue
1. Combine the egg whites and cream of tartar in a large bowl and beat at high speed until foamy. Beat in the vanilla. Gradually add the sugar and beat at high speed until stiff peaks form.
2. Carefully spread the meringue evenly over the hot filling, mounding in the center and spreading to the edges of the filling. Bake 15 minutes. Cool completely on a wire rack. Loosely cover and refrigerate 4 hours or until firm.
Exchanges: 2 1/2 Carbohydrate ⢠1 1/2 Fat
Calories 245, Calories from Fat 79, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 55 mg, Sodium 244 mg, Total Carbohydrate 37 g, Dietary Fiber 1 g, Sugars 21 g, Protein 4 g.
Makes: 8 servings ⢠Serving size: 1 slice
Fat-free meringue stands in for the more typical (and high-fat) whipped cream topping on a classic banana cream pie. This version is just as good, but with much less fat. Make the crust and the filling a day ahead, but top the pie with meringue no more than a couple of hours before serving.
Crust
9 low-fat graham crackers, crumbled (use 9 whole rectangles)
2 tablespoons 67% vegetable oil butter-flavored spread, melted and cooled
1 egg white
Filling
3 cups fat-free milk
1 large egg
1/2 cup granular no-calorie sweetener
1/3 cup cornstarch
1/4 cup granulated sugar
Pinch of salt
2 teaspoons vanilla extract
1 1/2 cups sliced bananas
Meringue
1/4 cup cold water
1 tablespoon 100% dried egg whites or meringue powder
1/2 teaspoon vanilla extract
2 tablespoons granulated sugar
Make Crust
1. Preheat the oven to 350°F. Coat a 9-inch glass pie plate with cooking spray and set aside.
2. Place crumbled graham crackers in a food processor and process until finely ground. Transfer to a medium bowl and stir in butter-flavored spread and egg white. Coat your hands lightly with cooking spray and press mixture into the bottom and up the sides of the prepared pie plate.
3. Bake 8 to 10 minutes or until the crust is lightly browned (small cracks may appear). Cool completely on a wire rack.