The Big Book Of Diabetic Desserts By Jackie Mills Is Really Yummy!

I was sent a new diabetic dessert cookbook and it has some yummy, yummy recipes. It is The Big Book of Diabetic Desserts by Jackie Mills, MS, RD and is accredited by the American Diabetes Association. Now, I have to warn you, you need to sift through the recipes to find one that might fit YOUR particular diet restrictions. There are some very delicious looking goodies that are very high in carbohydrates in my opinion. I would not personally splurge on 35 carbs and 21 grams of sugar, nor do I think most diabetics would. However, I did find a few recipes that would make a great ending to a special evening.

I like to save these type of desserts to a minimum and I choose to allow myself to eat only a handful of these every few months. Special occasions… but there is one recipe that would make the perfect ending to a great evening. By the way, with having 3 little girls my type of dessert is usually sugar free Jello with whipped cream or a sugar free Popsicle so let me know if you try this beauty out!

Here is the recipe (you know yourself, if this is too high in carb and sugar content then eat a half of serving or skip it all together!). Toasted Almond Napolean with Berries

Makes 8 servings: serving size 1 inch slice

Do not assemble ahead of time, the cake will get spongy

2 cups plain low fat yogurt, 1 1/4 cup slivered almonds, 1 tbsp flour, 4 egg whites, 1/4 tsp cream of tarter, 1/8 tsp salt, 1 1/2 tsp vanilla extract, 3/4 cup granular no calorie sweetener, 2 cups fresh raspberries or blueberries, 1/2 tsp confectioners sugar.

Line a colander with a coffee filter over a bowel and set in fridge overnight, Preheat oven to 350 and bake the almonds 8 minutes, Line a 13×9 pan with parchment and leave a 3 inch overhang, coat the exposed paper with cooking spray, grind almonds in food processor and mix with flour, place egg whites, cream of tarter, and salt in bowl and mix until foamy, beat in half of vanilla and slowly beat in half of the no calorie sweetener until stiff peaks, spoon almond mixture over egg white in four additions, mixing until no white streaks remain, spoon batter into pan, bake 10 minutes, immediately remove cake by using parchment paper and cool on wire rack 5 minutes, remove parchment paper and cut cake into 3 (12×3 inch) rectangles, lift each piece of cake on wire rack and cool completely, carefully using spatula, combine the drained yogurt, remaining no calorie sweetener and vanilla in bowl and mix, to assemble place cake on plate and spread yogurt mixture on, repeating with layers of cake and mixture till cake on top and sprinkle top with your confectioners sugar.

Exchanges: 1 carb, 2 1/2 fat, calories 189, fat 12g, carb 14g, fiber 4g, sugar 7g, protein 9g.

Proceeds from this book go further the mission of the Diabetes Association.