The Big Book of Diabetic Desserts by Jackie Mills Page A
Authors: Jackie Mills
Tags: Ebook
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butter-flavored spread, melted and cooled
1 egg white
Filling
1/2 cup 1% low-fat milk
1 envelope unflavored gelatin
1/2 cup light brown sugar, divided use
1/4 cup granular no-calorie sweetener
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 (15-ounce) can 100% pure pumpkin (not pumpkin pie filling)
1/4 cup cold water
1 tablespoon 100% dried egg whites or meringue powder
Make Crust
1. Preheat the oven to 350°F. Coat a 9-inch glass pie plate with cooking spray and set aside.
2. Place the crumbled graham crackers in a food processor and process until finely ground. Transfer to a medium bowl and stir in the butter-flavored spread and egg white. 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 8 to 10 minutes or until the crust is lightly browned (small cracks may appear). Cool completely on a wire rack.
Make Filling
1. Pour the milk into a medium saucepan, sprinkle with the gelatin, and let stand 2 minutes to soften. Add 1/4 cup of the brown sugar, the no calorie-sweetener, cinnamon, ginger, nutmeg, and salt and cook the mixture over medium heat, stirring often, about 2 minutes or until the sugar dissolves. Remove from the heat and pour the mixture into a large bowl. Whisk in the pumpkin.
2. Combine the water and dried egg whites in a large 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. Gently fold the meringue mixture into the pumpkin mixture in four additions.
3. Refrigerate the filling, stirring occasionally, 1 1/2 hours or until the filling begins to thicken. Spoon the filling into the prepared crust. Cover the surface of the pie with plastic wrap and refrigerate 4 hours or until firm.
Exchanges: 2 Carbohydrate⢠1/2 Fat
Calories 168, Calories from Fat 25, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 1 mg, Sodium 236 mg, Total Carbohydrate 34 g, Dietary Fiber 2 g, Sugars 21 g, Protein 4 g.
Rustic Plum Crostata
Makes 6 servings ⢠Serving size: 1 slice
Think of a crostata as a laid-back pie. Of Italian heritage, it is customarily baked free-form on a baking sheet instead of in a pie plate. So, donât fuss over making the crust look perfectâthe imperfections only add to its charm. If ripe plums are not available at the market, buy them a couple of days in advance and store at room temperature until the flesh gives slightly to gentle pressure.
Filling
1 pound ripe plums, pitted and sliced (about 2 3/4 cups)
1 teaspoon fresh grated lemon zest
3 tablespoons granulated sugar, divided use
1 tablespoon all-purpose flour
1/4 teaspoon ground nutmeg
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
1 egg white, beaten
Make Filling
1. Preheat the oven to 400°F.
2. Place the plums and lemon zest in a large bowl and toss to combine.
3. Combine 2 1/2 tablespoons of the sugar, the flour, and nutmeg in a small bowl and stir to mix well. Sprinkle over the plum mixture and toss to coat. Set aside.
Make Crust
1. Line a baking pan with parchment paper 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 parchment-lined pan. Starting from the edge of the dough, gently remove the waxed paper.
4. Place the filling in a mound in the center of the crust. Using the parchment paper to lift the crust, carefully fold the crust over the edge of the filling. Brush
1 egg white
Filling
1/2 cup 1% low-fat milk
1 envelope unflavored gelatin
1/2 cup light brown sugar, divided use
1/4 cup granular no-calorie sweetener
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 (15-ounce) can 100% pure pumpkin (not pumpkin pie filling)
1/4 cup cold water
1 tablespoon 100% dried egg whites or meringue powder
Make Crust
1. Preheat the oven to 350°F. Coat a 9-inch glass pie plate with cooking spray and set aside.
2. Place the crumbled graham crackers in a food processor and process until finely ground. Transfer to a medium bowl and stir in the butter-flavored spread and egg white. 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 8 to 10 minutes or until the crust is lightly browned (small cracks may appear). Cool completely on a wire rack.
Make Filling
1. Pour the milk into a medium saucepan, sprinkle with the gelatin, and let stand 2 minutes to soften. Add 1/4 cup of the brown sugar, the no calorie-sweetener, cinnamon, ginger, nutmeg, and salt and cook the mixture over medium heat, stirring often, about 2 minutes or until the sugar dissolves. Remove from the heat and pour the mixture into a large bowl. Whisk in the pumpkin.
2. Combine the water and dried egg whites in a large 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. Gently fold the meringue mixture into the pumpkin mixture in four additions.
3. Refrigerate the filling, stirring occasionally, 1 1/2 hours or until the filling begins to thicken. Spoon the filling into the prepared crust. Cover the surface of the pie with plastic wrap and refrigerate 4 hours or until firm.
Exchanges: 2 Carbohydrate⢠1/2 Fat
Calories 168, Calories from Fat 25, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 1 mg, Sodium 236 mg, Total Carbohydrate 34 g, Dietary Fiber 2 g, Sugars 21 g, Protein 4 g.
Rustic Plum Crostata
Makes 6 servings ⢠Serving size: 1 slice
Think of a crostata as a laid-back pie. Of Italian heritage, it is customarily baked free-form on a baking sheet instead of in a pie plate. So, donât fuss over making the crust look perfectâthe imperfections only add to its charm. If ripe plums are not available at the market, buy them a couple of days in advance and store at room temperature until the flesh gives slightly to gentle pressure.
Filling
1 pound ripe plums, pitted and sliced (about 2 3/4 cups)
1 teaspoon fresh grated lemon zest
3 tablespoons granulated sugar, divided use
1 tablespoon all-purpose flour
1/4 teaspoon ground nutmeg
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
1 egg white, beaten
Make Filling
1. Preheat the oven to 400°F.
2. Place the plums and lemon zest in a large bowl and toss to combine.
3. Combine 2 1/2 tablespoons of the sugar, the flour, and nutmeg in a small bowl and stir to mix well. Sprinkle over the plum mixture and toss to coat. Set aside.
Make Crust
1. Line a baking pan with parchment paper 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 parchment-lined pan. Starting from the edge of the dough, gently remove the waxed paper.
4. Place the filling in a mound in the center of the crust. Using the parchment paper to lift the crust, carefully fold the crust over the edge of the filling. Brush
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