Average Reviews:
(More customer reviews)I've owned a copy of this book for 2 years, and it is not an exaggeration to say I consult it at least once a week. The recipes produce sumptuous goodies, not one of which has that peculiar "diet" flavor, so often found in homemade diabetic desserts. These desserts are sweetened with a variety of sweeteners including aspartame, acesulfame-K, saccharin, brown sugar substitue, regular sugar and brown sugar; used both alone and in combination. Many old favorites are found within the covers of this unassuming book, including a genuine Plain Yellow Cake, which is easier than some diabetic mixes. Fudgy Brownies, tangy Lemon Bars, Rich Sour Cream and Raisin Pie, and my personal favorite, Monster Cookies, are all provided in an easy to follow format, which always produces the results you expect. These recipes simply don't fail. Each recipe contains exchange information, and most include variations to reduce the cholesterol and sodium as well. Several recipes include whole grains, like whole wheat flour or oatmeal. Most can be prepared simply with the items already found in the cupboard, adding built in convience. Best of all, almost all of the goodies are reduced in fat, and all include a calorie count.
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People with diabetes don't have to miss out on scrumptious desserts-thanks to this unique collection of recipes for everything from chocolate chip cookies to banana cream pie. Each seemingly sinful dessert is suitable for a diabetic diet. This revised edition includes new recipes as well as: € Updated and current food exchange lists from the American Dietetic Association € A complete nutritional breakdown of each dessert € Recipe adaptations for low-sodium and low-cholesterol diets € Helpful hints on dessert ingredients and preparation
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