By Sandy Kapoor
How one can organize and luxuriate in pleasant cakes in case you have diabetesPeople with diabetes frequently think that they can't take pleasure in wealthy, delicious-tasting cooking--such as cakes. Professor, chef, and dietitian Sandy Kapoor proves them flawed, exhibiting those that be afflicted by diabetes how they could healthy cakes right into a fit plan of consuming. featuring over two hundred mouth-watering recipes that any one will take pleasure in, Kapoor teaches the reader to exploit fit dessert cooking ideas and elements to remodel high-fat, high-cholesterol, and high-sugar muffins into delicious fit versions.Sandy Kapoor, PhD, RD, FADA (San Marino, CA), is a expert chef from the Culinary Institute of the US, a registered dietitian, and a Fellow of the yankee Dietetic organization. She is the writer fit Cooking (Wiley: 0-471-53839-6) and fit and Delicious:400 specialist Recipes (Wiley: 0-471-31877-9).
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Additional info for Delicious Desserts When You Have Diabetes: Over 200 Recipes
Cut round melon balls by pressing large end of a melon baller deep into ﬂesh, twisting, and removing. Place balls in a storage container. Combine Pernod and lime juice in a small bowl. Mix until blended. Pour over melon balls, turning to coat. Cover and refrigerate. Marinate fruit, turning occasionally, until honeydew is permeated with anise ﬂavor, or about 3 hours. Spoon into 12 chilled stemmed glasses or dessert dishes. Sprinkle with lime zest and serve. qxd 1/15/03 12:53 PM Page 22 22 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 S 41 R Delicious Desserts When You Have Diabetes Honey-Sweetened Medley of Fresh Fruit This fruit medley is as good to eat as it is to look at.
Set aside. Combine pineapple juice, vinegar, juice concentrates, cinnamon stick, cloves, cardamom, allspice, and red pepper ﬂakes in a small saucepan. Heat to boiling, then reduce heat to low. Cover and simmer for 15 minutes. Ladle spicy fruit juice over pineapple cubes. Cool. Cover tightly and refrigerate for at least 24 hours. Spoon into 6 dessert dishes and serve, or offer as a topping for angel food cake or vanilla reduced-fat ice cream. qxd 1/15/03 12:54 PM Page 47 cooked fruit desserts and gelatins 47 Meringue-Topped Blueberry Stuffed Poached Peach Halves Fat- and cholesterol-free egg white meringue transforms these peach halves stuffed with ripe and juicy blueberries into an elegant dessert.
To select a ripe pineapple, choose one that is large, plump, and fresh looking with crisp, uniformly green leaves and a sweet fragrance. Don’t rely on the color of the fruit’s shell to indicate ripeness. It may vary from green to golden. Contrary to popular belief, pulling a leaf from the fruit’s crown and thumping won’t tell you if it’s ripe. y i e l d : 1 pineapple s e r v i n g s i z e : one-eighth pineapple Ripe pineapple, chilled Ripe cantaloupe, chilled Ripe honeydew, chilled servings: 8 weight measure 5 lb as purchased 12 oz as purchased 12 oz as purchased 1 large one-fourth 3-lb melon one-eighth 6-lb melon Cut pineapple lengthwise into 8 wedges with a heavy knife, cutting evenly through leaves and core.
Delicious Desserts When You Have Diabetes: Over 200 Recipes by Sandy Kapoor