The Big Book of Diabetic Desserts (11 page)
2. To serve, arrange peaches cut side down on the tart filling using a slotted spoon. Cook the liquid remaining in the skillet over medium high heat for 3 to 5 minutes or until reduced to 1 tablespoon. Drizzle the liquid over the tart, sprinkle with the almonds, and serve immediately.
Exchanges: 2 1/2 Carbohydrate ⢠1 Fat
Calories 212, Calories from Fat 55, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 24 mg, Sodium 150 mg, Total Carbohydrate 36 g, Dietary Fiber 2 g, Sugars 24 g, Protein 5 g.
Makes 10 servings ⢠Serving size: 1 slice
What better way to celebrate the start of summer than with this fabulously flavorful tart made with the season's first apricots? Make it in the afternoon before an outdoor dinner party and serve slices of summer magic under the stars.
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
Filling
1/3 cup unsweetened applesauce
2 teaspoons fresh grated ginger
12 small ripe apricots (about 1 1/4 pounds), halved and pitted
3 tablespoons granulated sugar
Make Crust
1. Preheat the oven to 350°F. Coat a 9-inch tart pan with removable bottom with cooking spray 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 prepared tart pan. Starting from the edge of the dough, gently remove the waxed paper. Trim the edges of the crust.
Make Filling
1. Combine the applesauce and ginger in a small bowl and stir to mix well. Spread evenly over the bottom of the crust.
2. Arrange the apricots, cut side up, in a single layer in the crust. Sprinkle the apricots with sugar. Place the tart pan on a foil-lined baking sheet. Bake 1 hour to 1 hour and 10 minutes or until the edge of the crust is browned and the apricots are soft. Cool on a wire rack. Serve slightly warm or at room temperature.
Exchanges: 1 1/2 Carbohydrate ⢠1 Fat
Calories 143, Calories from Fat 55, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 171 mg, Total Carbohydrate 20 g, Dietary Fiber 2 g, Sugars 10 g, Protein 2 g.
Makes 10 servings ⢠Serving size: 1 slice
This is the recipe to use if you can't get enough of the short season of fresh figs. A touch of orange in the filling is a nice counterpoint to the sweet figs.
Filling
1/4 cup granulated sugar
1/4 cup granular no-calorie sweetener
1 tablespoon all-purpose flour
1 tablespoon fresh grated orange zest
1 1/2 pounds small ripe fresh figs, stemmed and quartered (about 35 figs)
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
Make Filling
1. Combine the sugar, no-calorie sweetener, flour, and orange zest in a large bowl and stir to mix well.
2. Add the figs and toss to coat. Set aside.
Make Crust
1. Preheat the oven to 350°F. Coat a 9-inch tart pan with removable bottom with cooking spray 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 smooth. 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 prepared tart pan. Starting from the edge of the dough, gently remove the waxed paper. Trim the edges of the crust.
4. Arrange the figs in the prepared crust. Place the tart pan on a foil-lined baking sheet. Bake 55 to 60 minutes or until the edge of the crust is browned and the figs are soft. Cool on a wire rack. Serve slightly warm or at room temperature.
Exchanges: 2 Carbohydrate ⢠1 Fat
Calories 175, Calories from Fat 55, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 171 mg, Total Carbohydrate 29 g, Dietary Fiber 3 g, Sugars 11 g, Protein 2 g.
Makes 10 servings ⢠Serving size: 1 slice
Grape juice makes a jewel-toned complement to succulent blackberries in this stunning tart. Use only fresh berries, as frozen ones won't hold their shape.
Crust
9 low-fat graham crackers, crumbled (use 9 whole rectangles)
1/3 cup chopped pecans
2 tablespoons 67% vegetable oil butter-flavored spread, melted and cooled
1 egg white
Filling
2 cups unsweetened purple grape juice
1/4 cup granular no-calorie sweetener
3 tablespoons cornstarch
2 tablespoons granulated sugar
2 cups fresh blackberries
Make Crust
1. Preheat the oven to 350°F. Coat a 9-inch tart pan with removable bottom with cooking spray and set aside.
2. Place the crumbled graham crackers and pecans 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 pan.
3. Place the tart pan on a baking sheet and 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. Combine the grape juice, no-calorie sweetener, cornstarch, and sugar in a medium heavy-bottomed saucepan and stir until the cornstarch dissolves. Cook over medium heat, stirring constantly, about 6 minutes or until the mixture comes to a boil and thickens.
2. Transfer to a large bowl and cover the surface of the filling with plastic wrap to prevent a skin from forming. Let stand 45 minutes or until almost cool. Add the blackberries and stir gently to combine.
3. Pour the filling into the crust, place a sheet of plastic wrap on the surface of the filling, and refrigerate 2 hours or until firm.
Exchanges: 2 Carbohydrate ⢠1/2 Fat
Calories 166, Calories from Fat 51, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 111 mg, Total Carbohydrate 28 g, Dietary Fiber 2 g, Sugars 16 g, Protein 2 g.
Makes 10 servings ⢠Serving size: 1 slice
This tart's so elegant and easy, you'll make it all summer long.
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
Filling
4 cups fresh raspberries
1/2 cup sugar-free red raspberry preserves
1/4 cup water
Make Crust
1. Preheat the oven to 400°F. Coat a 9-inch tart pan with removable bottom with cooking spray 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 prepared pan. Starting from the edge of the dough, gently remove the waxed paper. Trim the edges of the crust and prick the bottom all over with a fork. Bake 10 to 12 minutes or until the crust is lightly browned. Cool completely on a wire rack.
Make Filling
1. Place the raspberries in a large bowl. Place a fine mesh sieve in the bowl over the raspberries.
2. Combine the preserves and water in a small saucepan. Cook over medium heat, stirring constantly, until the preserves melt. Pour the mixture through the sieve over the raspberries, pressing with a spatula to extract all liquid. Discard the solids.
3. Gently stir the raspberries to coat with the preserves mixture. Spoon into the prepared crust. Cover and refrigerate 2 hours or until firm.
Exchanges: 1 Carbohydrate ⢠1 Fat
Calories 132, Calories from Fat 56, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 170 mg, Total Carbohydrate 18 g, Dietary Fiber 4 g, Sugars 3 g, Protein 2 g.
Makes 8 servings ⢠Serving size: 1 slice
Tarte Tatin is a classic French dessert that's baked upside downâthe apples go on the bottom and the crust on top. When inverted onto a plate for serving, the tender apples and caramelized sugar sit atop a perfectly crisp crust. Arranging the apples in concentric circles makes a pretty presentation, but if you're in a hurry, just put them in the skillet randomly.
Filling
1 tablespoon 67% vegetable oil butter-flavored spread
3 tablespoons granulated sugar, divided use
1 1/2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
Pinch of salt
4 medium Granny Smith apples (about 1 1/2 pounds) peeled, cored, and sliced into 1/4-inch-thick slices (about 5 cups)
2 tablespoons dried currants
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
Make Filling
1. Preheat the oven to 375°F.
2. Melt the butter-flavored spread in a 10-inch ovenproof skillet. Remove from the heat and coat the sides of the skillet with cooking spray. Sprinkle 2 tablespoons of the sugar evenly in the bottom of the skillet.
3. Combine the flour, cinnamon, and salt in a large bowl and stir to mix well. Add the apples and toss to coat. Arrange the apples slices in concentric circles in the bottom of the skillet. Sprinkle with the currants and remaining 1 tablespoon sugar. Set aside.
Make Crust
1. 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.
2. 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, over the apple mixture in the skillet. Starting from the edge of the dough, gently remove the waxed paper. Gently press the edge of the crust into the apple mixture. Bake 30 to 35 minutes or until the apples are bubbling and the crust is lightly browned. Immediately invert the tart onto a serving platter. Cool 10 minutes before serving. Serve warm.
Exchanges: 2 Carbohydrate ⢠1 1/2 Fat
Calories 208, Calories from Fat 80, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 242 mg, Total Carbohydrate 31 g, Dietary Fiber 2 g, Sugars 16 g, Protein 2 g.
Berry Tartlets with Honey Cream
Makes 8 servings ⢠Serving size: 1 tartlet
You can make almost endless variations of these tartlets, since the flavor of the filling depends on the variety of honey you use. And you can use almost any soft fruit instead of the berriesâtry chopped peaches, nectarines, apricots, or plums.
Crusts
8 frozen phyllo sheets, thawed (9 Ã 14 inches each)
Filling
1 1/4 cups 1% low-fat milk
1/2 cup honey
1/3 cup cornstarch
1 egg yolk
Pinch of salt
Topping
2 cups fresh blueberries or raspberries
Make Crusts
1. Preheat the oven to 375°F. Coat 8 muffin cups with cooking spray and set aside.
2. Place 1 sheet of phyllo on a work surface and lightly coat with cooking spray. Top with 3 of the remaining phyllo sheets, coating each sheet with cooking spray. Cut stacked phyllo sheets in half lengthwise, then in half crosswise, forming 4 (7 Ã 4 1/2-inch) rectangles. Fit the dough into the prepared cups, pressing the bottom and sides against the cups and ruffling overhanging edges. Repeat the procedure with the 4 remaining phyllo sheets.
3. Prick the bottom of each phyllo cup several times with a fork. Bake 8 minutes or until crusts are lightly browned.
4. Cool in the pan on a wire rack for 5 minutes. Carefully remove the crusts from the cups and cool completely on the wire rack.
Make Filling
1. Combine the milk, honey, cornstarch, egg yolk, and salt in a medium heavy-bottomed saucepan and whisk until the cornstarch dissolves. Cook over medium heat, whisking constantly, about 6 minutes or until the mixture comes to a boil and thickens.
2. Transfer to a medium bowl and cover the surface of the filling with plastic wrap to prevent a skin from forming. Cool to room temperature. Spoon 3 tablespoons of the filling into each tartlet shell and top evenly with the berries. Serve immediately.
Exchanges: 2 1/2 Carbohydrate
Calories 165, Calories from Fat 15, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 30 mg, Sodium 103 mg, Total Carbohydrate 37 g, Dietary Fiber 1 g, Sugars 23 g, Protein 3 g.