The Big Book of Diabetic Desserts by Jackie Mills Page B
Authors: Jackie Mills
Tags: Ebook
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the crust with egg white and sprinkle with the remaining 1/2 tablespoon of sugar.
5. Bake for 25 to 30 minutes or until the crust is lightly browned and the fruit is bubbly. Cool in the pan on a wire rack. Serve warm or at room temperature.
Exchanges: 2 Carbohydrate ⢠2 Fat
Calories 232, Calories from Fat 91, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 292 mg, Total Carbohydrate 32 g, Dietary Fiber 2 g, Sugars 14 g, Protein 4 g.
Sugar-and-Spice Pear Crostata
Makes 6 servings ⢠Serving size: 1 slice
This quick and easy pleated-edged pie is good anytime you need a delicious, informal fall dessert.
Filling
2 tablespoons granulated sugar, divided use
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
2 large ripe but firm pears (about 1 pound), peeled and sliced (about 2 1/2 cups)
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, lightly beaten
Make Filling
1. Preheat the oven to 400°F.
2. Combine 1 1/2 tablespoons of the sugar, the flour, and cinnamon in a large bowl and stir to mix well. Add the pears 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 the crust with egg white and sprinkle with the remaining 1/2 tablespoon of sugar.
5. Bake for 25 to 30 minutes or until the crust is lightly browned and the fruit is bubbly. Cool in the pan on a wire rack. Serve warm or at room temperature.
Exchanges: 2 Carbohydrate ⢠2 Fat
Calories 231, Calories from Fat 90, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 293 mg, Total Carbohydrate 33 g, Dietary Fiber 3 g, Sugars 12 g, Protein 4 g.
Fruit Orchard Pot Pies
Makes 8 servings ⢠Serving size: 1 pot pie
When rustling fall leaves bring on a craving for the fruits of the seasonâs harvest, make these juicy bowls of goodness. You can use all apples or all pears if you wish, and dried cranberries or raisins can stand in for the dried cherries.
Filling
2 tablespoons light brown sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground nutmeg
2 medium ripe but firm pears, peeled and chopped
2 medium Granny Smith apples, peeled and chopped
1/4 cup dried cherries
8 tablespoons unsweetened apple juice, divided use
Topping
3/4 cup all-purpose flour
2 tablespoons granulated sugar
2 tablespoons granular no-calorie sweetener
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons 67% vegetable oil butter-flavored spread, chilled
1/4 cup low-fat buttermilk
Make Filling
1. Preheat the oven to 350°F. Coat 8 (1-cup) custard cups or ovenproof bowls with cooking spray and set aside.
2. Combine brown sugar, flour, and nutmeg in a large bowl and stir to mix well. Add pears, apples, and cherries and toss to coat. Spoon about 1/2 cup of fruit mixture into each of the prepared custard cups. Drizzle each one with 1 tablespoon of the apple juice.
Make Topping
1. Combine the flour, sugar, no-calorie sweetener, baking powder, baking soda, and salt in a large bowl. Add the butter-flavored spread and blend into dry ingredients using a pastry blender or your fingertips until the spread is uniformly incorporated. Add the buttermilk and stir just until
5. Bake for 25 to 30 minutes or until the crust is lightly browned and the fruit is bubbly. Cool in the pan on a wire rack. Serve warm or at room temperature.
Exchanges: 2 Carbohydrate ⢠2 Fat
Calories 232, Calories from Fat 91, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 292 mg, Total Carbohydrate 32 g, Dietary Fiber 2 g, Sugars 14 g, Protein 4 g.
Sugar-and-Spice Pear Crostata
Makes 6 servings ⢠Serving size: 1 slice
This quick and easy pleated-edged pie is good anytime you need a delicious, informal fall dessert.
Filling
2 tablespoons granulated sugar, divided use
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
2 large ripe but firm pears (about 1 pound), peeled and sliced (about 2 1/2 cups)
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, lightly beaten
Make Filling
1. Preheat the oven to 400°F.
2. Combine 1 1/2 tablespoons of the sugar, the flour, and cinnamon in a large bowl and stir to mix well. Add the pears 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 the crust with egg white and sprinkle with the remaining 1/2 tablespoon of sugar.
5. Bake for 25 to 30 minutes or until the crust is lightly browned and the fruit is bubbly. Cool in the pan on a wire rack. Serve warm or at room temperature.
Exchanges: 2 Carbohydrate ⢠2 Fat
Calories 231, Calories from Fat 90, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 293 mg, Total Carbohydrate 33 g, Dietary Fiber 3 g, Sugars 12 g, Protein 4 g.
Fruit Orchard Pot Pies
Makes 8 servings ⢠Serving size: 1 pot pie
When rustling fall leaves bring on a craving for the fruits of the seasonâs harvest, make these juicy bowls of goodness. You can use all apples or all pears if you wish, and dried cranberries or raisins can stand in for the dried cherries.
Filling
2 tablespoons light brown sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground nutmeg
2 medium ripe but firm pears, peeled and chopped
2 medium Granny Smith apples, peeled and chopped
1/4 cup dried cherries
8 tablespoons unsweetened apple juice, divided use
Topping
3/4 cup all-purpose flour
2 tablespoons granulated sugar
2 tablespoons granular no-calorie sweetener
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons 67% vegetable oil butter-flavored spread, chilled
1/4 cup low-fat buttermilk
Make Filling
1. Preheat the oven to 350°F. Coat 8 (1-cup) custard cups or ovenproof bowls with cooking spray and set aside.
2. Combine brown sugar, flour, and nutmeg in a large bowl and stir to mix well. Add pears, apples, and cherries and toss to coat. Spoon about 1/2 cup of fruit mixture into each of the prepared custard cups. Drizzle each one with 1 tablespoon of the apple juice.
Make Topping
1. Combine the flour, sugar, no-calorie sweetener, baking powder, baking soda, and salt in a large bowl. Add the butter-flavored spread and blend into dry ingredients using a pastry blender or your fingertips until the spread is uniformly incorporated. Add the buttermilk and stir just until
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