The Big Book of Diabetic Desserts (13 page)

Pineapple–Mango Gingersnap Crisp

Makes 8 servings • Serving size: 1/2 cup

Fresh lime zest and grated ginger give this simple crumble amazing flavor, and gingersnap pieces add crunch. Serve it as a dessert for a Mexican or Caribbean-themed dinner.

3 cups fresh pineapple cubes (1-inch cubes)
2 cups fresh mango cubes (1-inch cubes)
1 tablespoon fresh grated lime zest
1 tablespoon fresh lime juice
2 teaspoons grated fresh ginger
3 tablespoons all-purpose flour
2 tablespoons light brown sugar
8 gingersnap cookies, finely crushed (about 1/2 cup)
2 tablespoons 67% vegetable oil butter-flavored spread, chilled

1. Preheat the oven to 350°F. Coat an 8 × 8-inch glass baking dish with cooking spray and set aside.

2. Combine the pineapple, mango, lime zest, lime juice, and ginger in a large bowl and toss to combine. Combine the flour and the brown sugar in a small bowl and stir to mix well. Add the flour mixture to the pineapple mixture and toss to mix well. Spoon into the prepared dish.

3. Combine the crushed gingersnaps and the butter-flavored spread in a medium bowl. Blend together using a pastry blender or your fingertips until the butter-flavored spread is uniformly incorporated. Sprinkle evenly over the pineapple mixture.

4. Bake 35 to 40 minutes or until the topping is lightly browned and the fruit is bubbly around the edges. Let stand 10 minutes before serving. Serve warm.

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

Calories 132, Calories from Fat 29, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 71 mg, Total Carbohydrate 26 g, Dietary Fiber 2 g, Sugars 17 g, Protein 1 g.

Strawberry–Rhubarb Crisp with Almond Crunch Topping

Makes 6 servings • Serving size: 1/2 cup

If you've never tried rhubarb, this recipe is a delicious introduction. Be sure to remove any green leaves from the top of the rhubarb—they contain oxalic acid, which can be toxic.

Filling

1/2 cup granular no-calorie sweetener
2 tablespoons all-purpose flour
2 teaspoons fresh grated orange zest
1 pound fresh rhubarb, cut into 1/2-inch slices (about 3 cups)
1 pint fresh strawberries, halved

Topping

1/4 cup light brown sugar
1/4 cup old-fashioned (not quick-cooking) oats
1/2 teaspoon ground nutmeg
1 1/2 tablespoons 67% vegetable oil butter-flavored spread, at room temperature
1/4 cup slivered almonds

Make Filling

1. Preheat the oven to 350°F. Coat an 8 × 8-inch glass baking dish with cooking spray and set aside.

2. Combine the no-calorie sweetener, flour, and orange zest in a medium bowl and stir to mix well. Add the rhubarb and strawberries and toss to coat. Spoon into the prepared dish.

Make Topping

1. Combine the brown sugar, oats, and nutmeg in a medium bowl. Add the butter-flavored spread and blend into dry ingredients using a pastry blender or your fingertips until the spread is uniformly incorporated. Stir in the almonds and sprinkle over the fruit mixture.

2. Bake 25 to 30 minutes or until the topping is lightly browned and the fruit is bubbly around the edges. Let stand 10 minutes before serving. Serve warm.

Exchanges: 1 1/2 Carbohydrate • 1 Fat

Calories 146, Calories from Fat 52, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 29 mg, Total Carbohydrate 22 g, Dietary Fiber 3 g, Sugars 14 g, Protein 3 g.

Granny Bartlett Bran Betty

Makes 8 servings • Serving size: 1/2 cup

Lightly spiced slices of sweet apples and pears are layered with a wholesome blend of bran and whole wheat bread crumbs. Use purchased whole wheat crumbs or make your own.

Filling

3 medium Granny Smith apples (about 1 1/4 pounds), peeled, cored, and sliced into 1/4-inch-thick slices
2 medium ripe Bartlett pears (about 1 1/4 pounds), peeled, cored, and sliced into 1/4-inch-thick slices
1 tablespoon fresh lemon juice
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Topping

1/4 cup unprocessed wheat bran
1/4 cup whole wheat bread crumbs
2 tablespoons light brown sugar
2 tablespoons 67% vegetable oil butter-flavored spread, chilled

Make Filling

1. Preheat the oven to 350°F. Coat an 8 × 8-inch glass baking dish with cooking spray and set aside.

2. Combine the apples, pears, and lemon juice in a large bowl and toss to coat. Combine the brown sugar, cinnamon, nutmeg, and salt in a small bowl and stir to mix well. Add the brown sugar mixture to the apple mixture and toss to combine. Set aside.

Make Topping

1. Combine the bran, bread crumbs, and brown sugar in a medium bowl. Add the butter-flavored spread and blend into dry ingredients using a pastry blender or your fingertips until the spread is uniformly incorporated.

2. Place half of the fruit mixture in the prepared baking dish. Top with half of the bran mixture. Place the remaining fruit mixture over the bran mixture. Sprinkle with the remaining bran mixture.

3. Bake 35 to 40 minutes or until the topping is lightly browned and the fruit is bubbly around the edges. Let stand 10 minutes before serving. Serve warm.

Exchanges: 2 Carbohydrate

Calories 137, Calories from Fat 26, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 123 mg, Total Carbohydrate 30 g, Dietary Fiber 4 g, Sugars 21 g, Protein 1 g.

Honey Roasted Nectarines with Yogurt Cream

Makes 8 servings • Serving size: 2 nectarine halves with 2 tablespoons yogurt mixture

The Yogurt Cream served with these simply roasted nectarines is endlessly versatile for topping fresh fruit, a plain cake, or a fruit pie. Experiment with flavorings other than honey. Try adding 1/4 cup granular no-calorie sweetener and 1 teaspoon vanilla extract, 1/4 cup no-sugar-added fruit preserves, or 1/4 cup mashed raspberries or blackberries to 1 cup of drained yogurt.

2 cups plain low-fat yogurt
8 medium ripe nectarines (about 1 1/2 pounds), halved and pitted
3 tablespoons honey, divided use

1. Line a sieve or a colander with several thicknesses of cheesecloth or with a coffee filter and set over a bowl. Spoon the yogurt into the sieve, cover, and refrigerate overnight.

2. Preheat the oven to 375°F. Coat a roasting pan with cooking spray and set aside.

3. Combine the nectarines and 1 tablespoon of the honey in a large bowl and toss to coat. Place the nectarines cut side down in a single layer in prepared pan. Bake 12 to 15 minutes or until nectarines are softened.

4. Combine the drained yogurt and the remaining 2 tablespoons honey in a medium bowl and stir to mix well. Serve the Yogurt Cream with the warm nectarines.

Exchanges: 1 Carbohydrate

Calories 89, Calories from Fat 9, Total Fat 1 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 34 mg, Total Carbohydrate 18 g, Dietary Fiber 1 g, Sugars 14 g, Protein 4 g.

Warm Summer Fruits with Sour Cream and Brown Sugar

Makes 6 servings • Serving size: 1/2 cup

Broiling the fruits gives off their juices, which mix with the sour cream to make a luscious, creamy sauce. Substituting nectarines or apricots for the peaches and blackberries or raspberries for the blueberries gives equally delicious results.

4 medium ripe peaches, peeled, pitted, and sliced, or 3 cups frozen unsweetened peach slices, thawed
1 cup fresh blueberries or frozen unsweetened blueberries, thawed
1/4 cup reduced-fat sour cream
1 tablespoon fat-free milk
1 teaspoon vanilla extract
2 tablespoons light brown sugar

1. Place the broiler rack 4 inches from the heat source. Preheat the broiler.

2. Place the peaches and blueberries in a 2-quart flameproof (not glass) baking dish and toss to combine.

3. Combine the sour cream, milk, and vanilla in a small bowl and stir to mix well. Spoon the sour cream mixture over the fruit and sprinkle with brown sugar.

4. Broil, carefully turning pan if necessary, for 4 to 5 minutes or until the fruit is warmed and the sugar is lightly browned. Serve immediately.

Exchanges: 1 Carbohydrate

Calories 86, Calories from Fat 10, Total Fat 1 g, Saturated Fat 1 g, Cholesterol 4 mg, Sodium 12 mg, Total Carbohydrate 18 g, Dietary Fiber 2 g, Sugars 16 g, Protein 2 g.

Wine and Spice Soaked Figs

Makes 10 servings • Serving size: 2 figs with 1 teaspoon glaze

Serve these accompanied with simple drained yogurt, or dress them up with crumbled blue cheese and toasted walnuts. Cellophane-wrapped boxes tend to flatten dried figs. If yours are less than perfect, gently press them back into teardrop shapes before baking.

1 pound whole dried Calimyrna figs
Peel from one large lemon, yellow part only, removed with a vegetable peeler in strips
Peel from one large orange, orange part only, removed with a vegetable peeler in strips
1 (3-inch) cinnamon stick
1 1/2 cups dry red wine
1/3 cup granulated sugar

1. Preheat the oven to 350°F.

2. Place the figs, lemon peel, orange peel, and cinnamon stick in a single layer in an 11 × 7-inch glass baking dish.

3. Combine the wine and sugar in a small saucepan and heat to boiling. Pour over the figs. Cover and bake 1 hour and 15 minutes to 1 hour and 30 minutes or until the figs are plumped and the sauce is thickened.

4. Cool the figs in the cooking liquid. The figs may be kept in an airtight container and stored in the refrigerator for 4 days. Bring to room temperature and remove the cinnamon stick before serving.

Exchanges: 2 1/2 Carbohydrate

Calories 146, Calories from Fat 0, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 5 mg, Total Carbohydrate 36 g, Dietary Fiber 5 g, Sugars 28 g, Protein 2 g.

Baked Apples with Pomegranate Glaze

Makes 6 servings • Serving size: 1 apple with 1/4 cup glaze

Lightly sweetened pomegranate juice thickens while the apples bake, making a luxurious ruby sauce for these cinnamony baked apples.

6 medium Granny Smith or Rome apples (about 2 1/4 pounds)
2 cups pomegranate juice
1/4 cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons fresh grated orange zest
1/2 teaspoon ground cinnamon

1. Preheat the oven to 350°F. Coat an 11 × 7-inch baking dish with cooking spray and set aside.

2. Core the apples and pare 1 inch of the peel from the tops. Place in the prepared dish. Combine the pomegranate juice, sugar, flour, orange zest, and cinnamon in a medium bowl and whisk until smooth. Pour the pomegranate juice mixture over the apples.

3. Bake, uncovered, 40 to 45 minutes or until the apples are tender, basting twice. Check the apples carefully during the last 10 minutes of baking to prevent overcooking and bursting of the skins. Serve the warm apples in shallow bowls drizzled with the glaze.

Exchanges: 3 Carbohydrate

Calories 178, Calories from Fat 0, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 5 mg, Total Carbohydrate 46 g, Dietary Fiber 4 g, Sugars 36 g, Protein 1 g.

Ginger Poached Apricots

Makes 6 servings • Serving size: 2 apricot halves with 1 tablespoon syrup

A generous amount of fresh ginger gives these apricots real zing. Cut the amount in half if you prefer a milder flavor. Use the syrup for poaching nectarines or peaches, too.

1/2 cup water
1/4 cup granulated sugar
1/4 cup chopped fresh ginger
2 teaspoons fresh grated lime zest
6 medium apricots (about 3/4 pound), halved and pitted

1. Combine the water, sugar, ginger, and lime zest in a small saucepan and bring to a boil. Reduce the heat to low, cover, and simmer 5 minutes. Cool to room temperature.

2. Strain the sugar mixture through a fine wire mesh sieve into a medium skillet, discarding the solids. Add the apricots to the skillet and bring to a boil. Reduce the heat to low, cover, and simmer until the apricots are tender, 3 to 4 minutes.

3. To serve, spoon the apricots into individual dessert bowls. Drizzle the syrup evenly over the apricots.

Exchanges: 1 Carbohydrate

Calories 61, Calories from Fat 0, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 1 mg, Total Carbohydrate 15 g, Dietary Fiber 1 g, Sugars 13 g, Protein 1 g.

Maple–Cider Fruit Compote

Makes 8 servings • Serving size: 1/2 cup

Black pepper provides a bit of heat to this spiced compote. Serve it with a thin slice of plain cake or a simple cookie for an understated dessert. Or, you can serve it as a sweet side dish with roast pork.

2 cups apple cider
1/4 cup maple syrup
6 whole cloves, crushed
1 (3-inch) cinnamon stick, broken into 3 pieces
1 (2-inch) piece fresh ginger, sliced
1/2 teaspoon whole allspice, crushed
1/4 teaspoon whole black peppercorns
2 Golden Delicious apples, peeled, quartered, and cored
2 not-too-ripe Bartlett pears, peeled, quartered, and cored
1/2 cup dried apricots
1/2 cup dried dates
1/3 cup dried cranberries

1. Combine the cider, maple syrup, cloves, cinnamon, ginger, allspice, and peppercorns in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes. Strain and discard the spices.