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Even for diabetics, holidays can be sweet
Compiled from Times wires Although the number of Americans diagnosed with diabetes has reached a record high, it doesn't mean that their holiday desserts must begin and end with sugar-free cookies and candy. A recent spate of cookbooks shows that diabetics, like everyone else, can look forward to gourmet treats. The recipes make use of fat-free sour cream, no-sugar-added ice creams, reduced-fat cream cheese, egg substitute, artificial sweeteners, the natural sweetness in fruits, and even moderate amounts of sugar. "Even with all the help that is out there, however, portion control and sensible eating are still the keys to good health," says Terri Thompson, clinical nutrition manager at St. Anthony's Medical Center in St. Louis. These recipes can help people with diabetes -- and everyone else trying to eat right -- enjoy a special sweet. Cranberry Jewel Cake
To prepare cake: Preheat oven to 350 degrees. Grease a 9-inch springform pan. Combine brown sugar, milk, oil, orange zest and extract in a large bowl; beat until smooth. In another large bowl, combine flour, dry milk, baking powder and salt. Add to brown sugar mixture, stirring just until combined. Stir in cranberries. Set aside. With clean beaters, beat egg whites to stiff peaks in large, clean bowl. Fold half the whites into batter, then fold remaining whites into batter. Pour batter into pan. Bake until cake springs back when touched, 45 to 50 minutes. Let cool on wire rack 10 minutes, then remove side of pan and let cool completely. While cake is baking, prepare glaze: Combine sugar and water in medium saucepan. Bring to a boil, stirring until sugar is dissolved. Boil without stirring until sugar is a deep caramel color, about 10 minutes. (Watch carefully; caramel can burn easily.) Add cranberries to caramel, cooking until berries "pop" and stirring until caramel is smooth, 1 to 2 minutes. Place cake on serving plate. Pour warm cranberry glaze over top of cake, spreading evenly. Let stand at least 1 hour. Serves 16. Source: Adapted from 1,001 Delicious Desserts for People With Diabetes (Surrey Books, $19.95). Chai Rice Pudding
Place rice and water in a medium saucepan. Bring to a boil over medium heat, then lower heat, cover and cook gently for 10 minutes or until rice absorbs the water. Meanwhile, combine cornstarch and sugar in a small bowl. Whisk in 1 cup milk. Add cornstarch-milk mixture to cooked rice along with remaining 4 cups milk. Slowly bring to a boil. Add cinnamon stick, cardamom, lemon zest and nutmeg. Reduce heat; cover and cook gently on medium-low or low heat, 45 minutes to 1 hour or longer, until the rice is creamy and the pudding has thickened. Stir in vanilla. Remove cinnamon sticks and cardamom pods, or alert your guests that the whole spices are not to be eaten. Divide among 8 ramekins or dessert bowls. Sprinkle each serving with cinnamon. Serve warm or cold. Source: Adapted from The Joslin Diabetes Great Chefs Cook Healthy Cookbook by Frances Towner Giedt and Bonnie Sanders Polin. The Great Grape Crumble
Preheat oven to 375 degrees. Coat a 9- by 13-inch baking dish with cooking spray. In a large bowl, combine grapes, 1/4 cup sugar, 1/4 cup melted butter, 2 tablespoons flour, orange zest and nutmeg; mix well. Pour into baking dish; set aside. In a medium bowl, combine the remaining 2 tablespoons sugar, the remaining 1/4 cup melted butter, the remaining 1 cup flour, sour cream, egg and baking powder; mix well. Spoon evenly over grape mixture. Bake for 45 minutes or until the crust is golden and the juices are thickened. Let cool slightly, then serve warm. Makes 12 servings. Source: Adapted from Mr. Food: Every Day's a Holiday Diabetic Cookbook by Art Ginsburg (American Diabetic Association, $16.95).
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From the Times Taste section From the features wire |
