Free The Big Book of Diabetic Desserts by Jackie Mills Page A

Carbohydrate
    Calories 150, Calories from Fat 8, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 18 mg, Sodium 195 mg, Total Carbohydrate 34 g, Dietary Fiber 3 g, Sugars 18 g, Protein 4 g.
    Tropical Blueberry Muffins
    Makes 12 servings • Serving size: 1 muffin
    Loaded with flavor from fresh lime zest and ground ginger, these blueberry muffins will make supermarket versions taste humdrum in comparison. And blueberries are packed with disease-fighting antioxidants—as if you needed another reason to try these!
    2 cups all-purpose flour
1/4 cup granulated sugar
1/4 cup granular no-calorie sweetener
1 teaspoon baking powder
3/4 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups low-fat buttermilk
1/4 cup canola oil
1 large egg
1 tablespoon fresh grated lime zest
1 cup fresh blueberries or frozen unthawed blueberries
    1. Preheat the oven to 350°F. Line 12 muffin cups with paper liners and coat the liners with cooking spray. Set aside.
    2. Combine the flour, sugar, no-calorie sweetener, baking powder, ginger, baking soda, and salt in a large bowl and whisk to mix well.
    3. Combine the buttermilk, oil, egg, and lime zest in a medium bowl and whisk to mix well. Add the buttermilk mixture to the flour mixture and stir just until moistened. Gently stir in the blueberries. Spoon the batter evenly into the prepared muffin liners and bake 15 to 18 minutes or until the tops of the muffins are lightly browned.
    4. Cool the muffins in the pan on a wire rack for 5 minutes. Remove from the pan and cool completely on the wire rack. Serve the muffins warm or at room temperature. The muffins can be covered in an airtight container and stored at room temperature up to 2 days.
    Exchanges: 1 1/2 Carbohydrate • 1 Fat
    Calories 158, Calories from Fat 49, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 19 mg, Sodium 164 mg, Total Carbohydrate 24 g, Dietary Fiber 1 g, Sugars 7 g, Protein 4 g.
    Cornmeal–Zucchini Muffins
    Makes 12 servings • Serving size: 1 muffin
    Shredded zucchini keeps these muffins moist and cornmeal gives them a hearty texture. They’re not too sweet, so enjoy them at brunch, for an afternoon snack, or served with a bowl of soup for lunch.
    1 cup all-purpose flour
1 cup yellow cornmeal (not cornmeal mix)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
1/4 cup canola oil
1/4 cup honey
1 large egg
1 cup shredded zucchini
    1. Preheat the oven to 350°F. Line 12 muffin cups with paper liners and coat the liners with cooking spray. Set aside.
    2. Combine the flour, cornmeal, baking powder, baking soda, and salt in a large bowl and whisk to mix well.
    3. Combine the buttermilk, oil, honey, and egg in a medium bowl and whisk to mix well. Stir in the zucchini. Add the buttermilk mixture to the flour mixture and stir just until moistened. Spoon the batter evenly into the prepared muffin liners and bake 15 to 18 minutes or until the tops of the muffins are lightly browned.
    4. Cool the muffins in the pan on a wire rack for 5 minutes. Remove from the pan and cool on the wire rack. Serve the muffins warm or at room temperature. The muffins can be covered in an airtight container and stored at room temperature up to 2 days.
    Exchanges: 1 1/2 Carbohydrate • 1 Fat
    Calories 158, Calories from Fat 49, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 18 mg, Sodium 160 mg, Total Carbohydrate 24 g, Dietary Fiber 1 g, Sugars 7 g, Protein 3 g.

    Peach Melba Shortcakes
    Makes 8 servings • Serving size: 1 biscuit with 1/4 cup peaches and 2 tablespoons sauce
    A variation on the traditional strawberry shortcake, this is an easy version to make. Shape the dough into rounds with your hands and you don’t even have to get out the rolling pin. Try them with strawberries instead of peaches, too.
    Biscuits
    1/3 cup low-fat buttermilk
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 1/2 tablespoons granulated sugar, divided use
1 teaspoon baking