The American Diabetes Association offers some pointers for substituting sugar for sweetener when baking over the holidays. It advises that baked goods may lack a brown color that real sugar provides as it bakes and caramelizes. You may find that cookies have a different texture and the volume of cakes may be less. The sweet taste may be a bit different, as well. But being diabetic doesn't mean you can't enjoy holiday sweets.
Cranberry Apple Crisp
For the filling, combine 2 cups of fresh or thawed cranberries with 3 cups of peeled and sliced apples and 1 cup of Equal sweetener. Place in an ungreased oven-proof dish, such as a pie plate. For the topping mix together 1/3 cup of all-purpose flour, 1/4 cup of chopped pecans or walnuts, 1/2 cup of Equal sweetener and 1/4 cup of melted butter or margarine. Topping should be crumbly.
Spread topping over filling and bake in a 350 degree Fahrenheit oven for 55 to 65 minutes or until done. Serve warm.
Diabetic Gourmet magazine gives the nutritional information as follows: 145 calories, 1g protein; 67mg sodium 67; 0mg cholesterol; 8g fat; 18g carbohydrates; 1 fruit and 1-1/2 fat exchange.
Sugar Cookies
With an electric beater, mix 1/4 cup of soft butter or margarine and 1/2 cup of Equal sweetener. Add 1 tsp. of baking powder and 1/4 tsp. of salt. Scrape the sides of the bowl if necessary. Add 1/4 of cup oil, 1 egg and 1 tsp. of vanilla. With a wooden spoon, mix in 2-1/2 cups of flour. Refrigerate for about an hour. For colorful cookies, divide recipe in thirds and mix in a different food color to each third before refrigerating.
On a lightly floured countertop, roll out dough to 1/8-inch thickness. Cut into favorite shapes and transfer to an ungreased cookie sheet. Bake at 375 degrees Fahrenheit for six to eight minutes. Makes about four dozen cookies.
Nutritional facts provided by Diabetic Living are per cookie: 44 calories; 2g fat; 3mg cholesterol; 26mg sodium; 0g carbohydrate; 1g protein; 5g fat exchange.
Carrot Cake
Preheat your oven to 325 degrees Fahrenheit. Grease and line an 8-inch by 4-inch loaf pan. Combine 1-1/4 cups of whole-wheat flour, a pinch of salt, 2-1/2 tsp. of baking powder and 1 tsp. each of cinnamon and ground ginger. Add 1/2 cup brown sugar, 3/4 cup raisins that have been soaked overnight in 1/2 cup unsweetened orange juice -- include the juice, too -- 4 medium grated carrots and 1 tbsp. of oil. Beat the whites from two eggs until soft peaks form, then fold into mixture.
Pour into loaf pan and bake for 1-1/4 hours or until an inserted toothpick comes out clean. Let the cake sit in the pan for 10 minutes, then turn it out on a wire rack to cool.
To ice, beat 3-1/2 oz. of softened, low-fat cream cheese with 2 tsp. of confectioners sugar. Spread over loaf when cooled.
Diabetic Gourmet magazine lists the nutritional information for 1/12 of the cake as follows: 137 calories; 4g protein; 154mg sodium; 5mg cholesterol; 3g fat; 3g fiber; 26g carbohydrates; 1 starch, 2/3 fruit, 1/2 fat exchange.
