The Big Book of Diabetic Desserts

I'm not diabetic (yet - have had one pre-diabetic reading in the past), and bought this book looking for recipes that would allow the two of us to eat sensibly while still enjoying good desserts. What I particularly like about the book is the number of recipes for SMALL cakes, made in a single 8-inch layer pan. We do like to treat ourselves to cake once in a while - which I have to bake myself because I'm on a gluten-free diet. (I just substitute my own flours with a little xanthan gum, and the results have been fine.) When I make a cake of normal size, the two of us eat way too much, but a single 8-inch layer of cake will give us a dessert for 3 or 4 days without tempting us to overdo it. To me, the recipes for the Havana Banana Cake (a banana upside-down cake), the Charming Chocolate Bundt Cake, and the Blueberry-Lemon Buttermilk Cake are worth buying the book, and there are other ones that look good that I haven't tried yet (e.g., the Chocolate-Drizzled Peanut Butter Cake). One of the ways that these cakes cut down on sugar is by not having conventional frostings - and being delicious without them. I've learned a lot from this cookbook and am adapting other recipes we love to smaller sizes and healthier ingredients.

I have just been diagnosed with type II diabetes and this book gives me just what I need for those nights when I want something to nosh on.

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. Pie crusts can be a real sticking point in terms of fat and carb content, and Mills neatly sidestepped this by creating a stunning, quick, delicious crust out of phyllo dough and cooking spray. The coconut filling is ultra-smooth, creamy, flavorful, and delicious despite being low in fat. I have no doubt that if I didn't dislike Splenda, the low-sugar version of this pie would have me dancing in the aisles at my good fortune. The recipes are neatly laid out with reasonably large type and easy to read. Direction steps are neatly numbered and separated. Each recipe includes exchange counts as well as full nutrition information. I wouldn't hesitate to recommend this book to anyone looking to make healthier desserts.

What more could one ask than for an "easy to digest" compilation of cleverly created recipes? Ms. Mills' book provides a new venue for those who are diabetic yet long for the sweet stuff. The book itself is a great value that enriches the palate with decadent desserts. The recipes are simple to follow, and the explanations from Ms. Mills make one feel as though she is guiding each step of the baking process. For value, ease of instruction, and variety of dessert choices, this book is a wonderful buy.