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(18 reviews)
Author: Jackie Mills M.S.
ISBN : 1580402747
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Format: PDF, EPUB
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About the Author
Jackie Mills, MS, RD, contributes to many national magazines, including Cooking Light, Family Circle, Cottage Living, and Coastal Living. She was the recipe developer for the American Medical Association's Type 2 Diabetes Cookbook and has contributed to Weight Watchers cookbooks and Christmas with Southern Living annual cookbooks. Jackie is the former food editor at Redbook magazine and worked as an associate food editor at Southern Living magazine. She lives in New York City.
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- Paperback: 252 pages
- Publisher: American Diabetes Association; 1 edition (September 25, 2007)
- Language: English
- ISBN-10: 1580402747
- ISBN-13: 978-1580402743
- Product Dimensions: 0.5 x 8.9 x 8.3 inches
- Shipping Weight: 1.4 pounds (View shipping rates and policies)
The Big Book of Diabetic Desserts Free Download
Author Jackie Mills, MS, RD, starts off with a number of tips regarding the baking and eating of diabetic desserts. These range from the effect that some substitutions will have on diabetic desserts (baked goods made with Splenda don't retain moisture as well as those made with sugar, for example) to ways to cheat your taste buds (brushing a bit of a sweetener overtop of a muffin or similar dessert is a great way to make it taste sweeter while using less sugar than if you added it directly). Not all of these are obvious details or tricks, and they're very handy ideas to have on hand.
Mills uses a handful of methods to make these desserts healthier than normal. Some recipes are just plain less sweet than their usual counterparts. Some recipes substitute Splenda (artificial sweetener) for part of the sugar content. Some recipes use fruit as a sweetener---sliced, pureed, or diced. Recipes also try to include whole grains instead of processed grains where appropriate. All of these methods decrease the rate at which your blood sugar rises (or how much sugar you take in).
These are delicious recipes. A recipe of berry-bran muffins turned out surprisingly well, and a rice pudding was quite delicious. Since we didn't want to totally ignore the recipes made with Splenda yet I couldn't actually bring myself to try something with the artificial sweetener in it, we made a coconut cream pie from the book, making it exactly as instructed but using only real sugar (thus allowing us to see how the author's ideas for making a flavorful, low-fat cream pie would work out). Let me tell you, I was bowled over.
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