Jackie Mills M.S - The big book of diabetic desserts

Director, Book Publishing, Robert Anthony; Managing Editor, Book Publishing, Abe Ogden; Editor, Laurie Guffey; Production Manager, Melissa Sprott; Composition, American Diabetes Association; Cover Design, pixiedesign, llc; Photography, Taran Z, Printer, Transcontinental Printing.

2007 by Jackie Mills. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including duplication, recording, or any information storage and retrieval system, without the prior written permission of the American Diabetes Association.

Printed in Canada
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The suggestions and information contained in this publication are generally consistent with the Clinical Practice Recommendations and other policies of the American Diabetes Association, but they do not represent the policy or position of the Association or any of its boards or committees. Reasonable steps have been taken to ensure the accuracy of the information presented. However, the American Diabetes Association cannot ensure the safety or efficacy of any product or service described in this publication. Individuals are advised to consult a physician or other appropriate health care professional before undertaking any diet or exercise program or taking any medication referred to in this publication. Professionals must use and apply their own professional judgment, experience, and training and should not rely solely on the information contained in this publication before prescribing any diet, exercise, or medication. The American Diabetes Associationits officers, directors, employees, volunteers, and membersassumes no responsibility or liability for personal or other injury, loss, or damage that may result from the suggestions or information in this publication.

The paper in this publication meets the requirements of the ANSI Standard Z39.48-1992 (permanence of paper).

ADA titles may be purchased for business or promotional use or for special sales. To purchase more than 50 copies of this book at a discount, or for custom editions of this book with your logo, contact Lee Romano Sequeira, Special Sales & Promotions, at the address below, or at LRomano@diabetes.org or 703-299-2046.

For all other inquiries, please call 1-800-DIABETES.

American Diabetes Association
1701 North Beauregard Street
Alexandria, Virginia 22311

Library of CongressCataloging-in-Publication Data
Mills, Jackie, 1961
The big book of diabetic desserts / Jackie Mills.
p. cm.
Includes index.
ISBN 978-1-58040-274-3 (alk. paper)
1. DiabetesDiet therapyRecipes. 2. Desserts. I. Title.
RC662.M55 2007
641.56314dc22
2007018183
eISBN: 978-1-58040-615-4

On the cover:

This book is dedicated to
the loving memory of my parents,
Taylor and Creasie Mills.

Contents

Writing a cookbook is a group effort, and this one was made possible only because of the many generous people who supported and helped me along the way.

Thanks to Rob Anthony, who got the ball rolling and had the confidence that I could write a great dessert cookbook for people with diabetes.

Deepest gratitude to my sister Carol Lundy and my dear friends Dina Cheney, Judy Feagin, Jan Fitzpatrick, and Julia Rutland, who inspired and encouraged me even when my cookies crumbled.

Thanks to Joyce Hendley, Nancy Hughes, Dana Jacobi, and Robyn Webb, who gave me invaluable advice and answered hundreds of questions (I owe you all!).

Special appreciation to my agent, Beth Shepard, for her capable and intelligent guidance.

Thanks to Laurie Guffey for her editorial expertise, and to Lyn Wheeler for her exactitude in doing the nutrition analysisof the recipes.

And gratitude to all the fine people behind the scenes at the American Diabetes Association who work to prevent and cure diabetes and improve the lives of those affected by diabetes.

And finally, I give exceptional thanks to my husband, Nick Rutyna, for being the love of my life and for loading the dishwasher every night.

Isnt it always the case that you crave more of what youre supposed to have less of? Using the recipes in this book, you can manage your menus to include the sweets you yearn for, yet stay within the carb and calorie targets of your eating plan.

The recipes found here are delicious compromises between often disappointing sugar-free, fat-free desserts and sugar-laden, high-calorie sweets that should only be a very rare treat. Most often these recipes use a combination of granulated sugar, brown sugar, honey, or molasses along with the granular no-calorie sweetener sucralose (Splenda). Because most of the recipes use less sugar instead of no sugar, youll find that the desserts are mouth-watering and enjoyable, but with carb counts that make it possible for them to fit into a balanced meal plan. Best of all, the portion sizes, though not super-sized, are large enough to please the hungriest sweet tooth.

You can and should enjoy desserts without feeling that youre having something second rate or that tastes good for you. These desserts are so satisfying and delicious, youll be happy to share them with others whether or not they are living with diabetes.

Budgeting for Brownies

If you are newly diagnosed with diabetes or youve lived with it for years, you undoubtedly know from your diabetes educator or dietitian how many grams of carb you should have each day. Figuring out how to incorporate dessert into a healthy menu is a matter of simple math.

In controlling blood sugar levels, the number of grams of carb you eat or drink is more important than the source of the carb. (Although, for good nutrition, it always helps if the carb grams are from whole grains, vegetables, and fruits.) For example, if you would like a for lunch tomorrow, you can easily fit one into your carb budget. Lets say that your eating plan allows you to have 45 grams of carb at lunch and youre planning on a menu of a turkey sandwich and a small apple. The apple and two slices of whole wheat bread for the sandwich add up to about 45 grams of carb. But, if you make the sandwich open face, with only one slice of bread, youll have about 15 carbs leftjust enough to fit in a brownie. The carbs from desserts must be substituted fornot added tothe number of carbs allowed on your eating plan.

Of course, you cant give up eating nutrient and fiber-rich breads, grains, starchy vegetables, and fruits so that you can have a brownie at every meal! Moderation, variety, and calorie and fat budgeting are always important to ensure your health and well-being. Go ahead and treat yourself on occasion. Just know that desserts dont contain the vitamins, minerals, and fiber that grains and vegetables have, and in the majority of cases, sweets have more calories and fat than a grain or vegetable serving with the same amount of carbohydrate.

Because weight loss or weight control is a major goal for many people with diabetes, remember to budget not only carbs, but calories, too. Note the number of servings and the serving size listed with each recipe. Train your eye and your appetite that a 9-inch pie serves 8 people, not 4, and an ample serving of pudding is 1/2 cup, not 1 cup.

Heres one thing you dont have to think about with these yummy desserts: all of them are have less than 1.5 grams of saturated fat per serving and virtually no trans fat. People who have diabetes are more likely to have heart disease, and a major risk factor for heart disease is high blood cholesterol. Saturated fat and trans fat raise blood cholesterol and should be kept at an absolute minimum.