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Summer treats for diabetics

Wednesday, July 20, 2005

Recently in this Recipe Swap column we had a request for diabetic recipes from Hollyann Hoernig of Benton, Mo. She wanted to put some diabetic recipes together for a family member. All of the recipes today have been sent in for her to pass on to her family. Even if you are not diabetic, you may be watching carbohydrates and sugar intake, and these recipes would be perfect for you, too. Hope you enjoy.

Peach Skewers

2 medium peaches

1/4 teaspoon ground allspice

Sugar substitute equivalent to 2 teaspoons

2 skewers

Preheat grill or broiler. Slice peaches in half and remove pit. Cut each half into 3 large slices. Mix allspice and sugar substitute together and toss peach slices in mixture, making sure all of the slices are coated. Place slices on skewers and grill or broil 3 minutes, turn fruit over, and grill or broil. Serve warm.

Diabetic Brownies

2/3 cup all-purpose flour

1/2 cup Dutch-process cocoa

2 teaspoons instant espresso powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 ounces bittersweet chocolate, finely chopped

2 tablespoons canola oil

1/3 cup unsweetened applesauce

1/4 cup firmly packed dark brown sugar

1/4 cup granulated sugar

2 tablespoons dark corn syrup

2 teaspoon vanilla extract

2 egg whites

Preheat oven to 325 degrees. Spray an 8-by-8-inch baking pan with nonstick cooking spray. In a small bowl, whisk together the flour, cocoa, espresso powder, baking soda and salt; set aside. In a heavy, medium saucepan, combine the bittersweet chocolate and the oil; cook over low heat, stirring constantly, until the chocolate is completely melted, about two minutes. Remove from heat. Stir in the applesauce, sugars, corn syrup and vanilla; beat until smooth, about one minute. Add the egg whites and continue beating until the sugar is dissolved, one minute more. Add the reserved flour mixture and stir gently until smooth, about two minutes. Spread evenly in the prepared pan and bake until a toothpick inserted into the center comes out nearly clean, with a few fudgy crumbs, about 15 to 20 minutes. Cool completely on a rack before cutting.

Cinnamon Layer Cake

Note: To toast almonds, spread on a baking sheet and bake in a 300-degree oven for five to 10 minutes.

For cake:

1/2 cup (1 stick) butter, at room temperature

1/3 cup granulated sugar

1 egg

1 1/2 cups flour

1 1/2 teaspoon cinnamon

For filling:

1 cup heavy cream

2 tablespoons cinnamon-flavored liqueur or cr?me de cacao

2 tablespoons powdered sugar

For icing:

4 ounces semisweet chocolate

2 teaspoons butter

1 tablespoons hot water

1/2 cup slivered almonds, toasted

To make cake: butter bottom and sides of 3 (8-inch) round cake pans and line bottoms with parchment paper. Butter paper and dust sides and bottom with flour. Preheat oven to 425 degrees. In bowl of an electric mixer on medium speed, cream butter and granulated sugar until light. Beat in egg until mixture is fluffy. Blend in flour and cinnamon. Divide mixture evenly among prepared pans, smoothing top of batter. Layers will be thin. Bake for eight to 10 minutes until golden. Remove from pans while hot and cool completely on wire racks before filling and icing.

To make filling: whip cream until stiff. Whip in liqueur and powdered sugar. Divide cream between two layers, stacking them (top layer will be iced). Place cake in freezer for 30 minutes while preparing icing.

To make icing: in top of double boiler, melt chocolate. Whisk in butter and hot water. Remove cake from freezer. Pour icing over top layer, smoothing it out and allowing it to drip down sides of cake. Decorate with almonds. Refrigerate until ready to serve.

Baked Lemon Pudding

This pudding bakes into two layers, a cake-like top with a soft lemon custard underneath.

1 1/2 cup sugar, divided

1/2 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3 eggs, separated

2 teaspoon grated lemon zest

1/4 cup fresh lemon juice

2 tablespoons butter, melted

1 1/2 cups milk

1 cup heavy cream

Preheat oven to 350 degrees. Butter bottom and sides of a two-quart soufflZ dish. In a large bowl, combine one cup of sugar with flour, baking powder and salt. In bowl of an electric mixer on medium speed, beat egg yolks with lemon rind and lemon juice, butter and milk until foamy. Blend in flour mixture and beat until smooth. In another bowl, using electric mixer (with clean beaters) on medium-high speed, whip egg whites until stiff. Add remaining half cup sugar, one tablespoon at a time. Fold stiff meringue-like mixture into egg yolk mixture. Turn into prepared soufflZ dish. Set dish inside another pan filled with about one inch hot water. Bake for 45 minutes, until set. Remove from oven to a wire rack to cool. Refrigerate one hour or more. Before serving, whip cream until stiff and spread over top of pudding.

Blueberry Oat Muffins

1-1/4 cups all-purpose flour

1 cup quick cooking oats

1/2 cup sugar or equivalent of sugar substitute

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 egg whites

1/2 cup water

1/3 cup vegetable oil

1 cup frozen blueberries (not thawed) or can use fresh

Topping:

2 tablespoons sugar

1/4 teaspoon ground cinnamon

In a bowl, combine first six ingredients. In another bowl, beat egg whites, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries. Fill paper-lined or cooking spray coated muffin cups 3/4 full. Combine sugar and cinnamon, sprinkle over muffins. Bake at 400 degrees for 18 to 22 minutes or until toothpick comes out clean. Cool five minutes before removing to wire rack.

Pepperoni Pizza Salad

3/4 cup refrigerated Garden Vegetable Pasta Sauce

1 tablespoon olive oil

1/2 teaspoon dried Italian seasoning

1 cup (4 ounces) Mozzarella cheese, shredded

1/3 cup (1-3/4 ounces) small pepperoni slices, halved

1 cup fresh mushrooms, sliced

1 cup green bell pepper, chopped

1/4 cup black olives, sliced

1 tomato, chopped

Cook rotini to desired doneness as directed on package, omitting salt. Drain; rinse with cold water. Meanwhile, combine pasta sauce, oil and Italian seasoning in a large bowl; blend well. Add cooked rotini and remaining ingredients to pasta sauce mixture; toss gently to coat. Refrigerate until serving time.

I'm all out of room for this week. Be sure to read this column next week as I will have easy summer seafood recipes for you, all original recipes made up by an area cook. You won't want to miss it.

Until next time, have a great week and happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699; Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by the Southeast Missourian staff.


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