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Modified recipes help diabetics face holidays

For many of us, desserts -- and sweets, in general -- go hand in hand with the holidays. Family get-togethers are a time to linger at the table, catching up on news while enjoying a freshly baked holiday pie, pretty Christmas cookies or even a piece or two of decadent homemade candy.

But for a growing number of Oklahomans with diabetes, the holidays pose a dilemma -- how to enjoy the great-tasting foods of the season and keep dietary goals in check.

For diabetics who, on the advice of their physician and/or registered dietitian, are able to have sweets occasionally, it's important to keep in mind the portion size and whether the food item fits into your overall meal plan. Those guidelines are practical not only for diabetics but anyone wishing to eat well year-round.

Diabetics must balance carbohydrate food choices according to a personal meal plan, keep total fat and saturated fat in check and eat adequate amounts of whole grains and fiber as well as fruits and vegetables. That's key to a balanced diet for anyone, diabetic or not.

Today's recipes for Eggnog, Angel Lush, Trifle and Apple Crisp are better-for-you holiday alternatives created by Kraft Foods culinary experts in conjunction with registered dietitians and diabetes health professionals and educators. They selected fat-free milk, low-fat evaporated milk, angel food cake, Neufchatel cheese and low-fat yogurt to keep calorie and fat numbers down.

The Cranberry Jewel Cake, with a pound-cakelike texture, is included in "1,001 Delicious Desserts for People With Diabetes" by Sue Spitler; Linda Eugene, a registered dietitian and certified diabetes educator; and registered dietitian Linda R. Yoakam.

The Peppermint Cheesecake is from "Every Day's a Holiday Diabetic Cookbook" from Mr. Food, published by the American Diabetes Association.

Book publishers are turning out a variety of cookbooks for diabetics, especially in the past year or two. Dianne Brown, with the ediba Diabetes Center of Excellence in Oklahoma, suggested one thing to look for with any book containing recipes.

"Many cookbooks will be appropriate for people with or without diabetes. I encourage people to look at the ingredients in a recipe to see how many fall in the 'top half' of the Food Guide Pyramid (meat/protein, milk/dairy, fats, sweets and alcohol). Those are the ingredients that may need to be modified or reduced in portions."

Karen Massey, a community dietitian with Integris Baptist Medical Center, cautioned diabetics about some recipes touted as being sugar-free.

"Just because you may be using a 'sugar- free' recipe, that doesn't necessarily mean it's calorie-free. In the end, it's all a matter of moderation, whether you are using recipes from a diabetic cookbook or from Betty Crocker."

For more diabetic recipe suggestions and meal plans, go online to http:// web.kraftfoods.com/diabetic. The meal plans and recipes on that Web site should be used in conjunction with advice from your diabetes health care professionals.

Angel Lush 2002-12-18

1 package (4 serving size) vanilla flavor fat-free sugar-free instant reduced-calorie pudding and pie filling

1 can (20 ounces) crushed pineapple in juice, undrained

1 cup frozen light nondairy whipped topping, thawed

1 package (8-1/2 ounces) angel food cake

Mix pudding mix and pineapple in medium bowl. Gently stir in whipped topping.

Cut angel food cake horizontally into 3 layers. Place bottom cake layer, cut side up, on serving plate. Spread 1 cups of the pudding mixture onto cake layer; cover with middle cake layer.

Spread 1 cup of the pudding mixture onto middle cake layer; top with remaining cake layer. Spread with remaining pudding mixture. Refrigerate at least 1 hour or until ready to serve. Makes 10 servings.

To cut angel food cake: Use a serrated knife and a gentle sawing motion to easily cut cake.

Nutrition facts per serving: 120 calories, 1 gram total fat (1 gram saturated fat), 0 milligrams cholesterol, 310 milligrams sodium, 27 grams carbohdyrate, less than 1 gram dietary fiber, 23 grams sugars and 2 grams protein. Exchanges: 1/2 fruit and 1 carbohydrate.

Apple Crisp 2002-12-18

1 medium apple, sliced

1/4 cup prepared low-calorie soft drink mix, any flavor

1/4 cup GrapeNuts cereal

1/2 teaspoon sugar

1/8 teaspoon ground cinnamon

1/4 cup low-fat vanilla yogurt

Place apples in small microwaveable bowl. Pour prepared drink mix over apple. Cover with microwaveable plastic wrap; vent. Microwave on High 2 minutes or until apples are just tender; stir.

Mix cereal, sugar and cinnamon; sprinkle over apple mixture. Top with yogurt. Serve immediately. Makes 1 serving.

Nutrition information per serving: 250 calories, 2 grams total fat (0.5 gram saturated fat), less than 5 milligrams cholesterol, 210 milligrams sodium, 56 grams carbohydrate, 6 grams dietary fiber, 32 grams sugars and 6 grams protein. Exchanges: 2-1/2 starch and 1 fruit.

Cranberry Jewel Cake 2002-12-18

1-1/2 cups packed light brown sugar

3/4 cup fat-free milk

3 tablespoons vegetable oil

2 teaspoons grated orange rind

1/2 teaspoon orange extract

2-1/4 cups cake flour

1/2 cup fat-free dry milk powder

2 teaspoons baking powder

1/2 teaspoon salt

1 cup fresh or frozen cranberries, halved or coarsely chopped

4 large egg whites

CRANBERRY GLAZE

1 cup granulated sugar

1/4 cup water

2 cups fresh or frozen cranberries

Beat brown sugar, milk, oil, orange rind and orange extract in large bowl until smooth. Add combined flour, milk powder, baking powder and salt, stirring just until combined; mix in cranberries.

With clean beaters and bowl, beat egg whites to stiff peaks in large bowl. Fold half the whites into batter; fold remaining egg whites into batter.

Pour batter into greased 9-inch springform pan. Bake at 350 degrees until cake springs back when touched, 45-50 minutes. Cool on wire rack 10 minutes; remove side of pan and cool completely.

To make glaze, heat sugar and water to boiling in medium saucepan, stirring until sugar is dissolved. Boil without stirring until sugar is a deep caramel color, about 10 minutes (watch carefully as caramel can burn easily).

Add cranberries to caramel, cooking until berries pop and stirring until caramel is smooth, 1-2 minutes.

Place cake on serving plate. Pour warm glaze over top of cake, spreading evenly. Let stand at least 1 hour before serving. Makes 16 servings.

Nutrition facts per serving: 229 calories, 2.8 grams of fat (0.4 gram saturated fat), 0.6 milligrams cholesterol, 174 milligrams sodium, 3.4 grams protein and 48.6 grams carbohydrate. Exchanges: 3 bread and 1/2 fat.

Source: "1,001 Delcious Desserts for People With Diabetes" by Sue Spitler (Surrey Books, $19.95).

Holiday Eggnog 2002-12-18

7 cups fat-free milk

1 package (4 serving size) vanilla flavor fat-free sugar-free instant reduced-calorie pudding and pie filling

1 cup low-fat evaporated milk

2 teaspoons rum extract

Pour 2 cups milk into a large bowl. Add pudding mix. Beat with wire whisk 1 minute. Add remaining 5 cups milk, evaporated milk and extract. Refrigerate until ready to serve. Makes 8 servings.

For Chocolate Eggnog: Substitute chocolate flavor fat-free sugar-free pudding for the vanilla pudding and pie filling and vanilla extract for the rum extract.

Nutrition facts per serving: 120 calories, 1 gram total fat (0.5 gram saturated fat), 10 milligrams cholesterol, 310 milligrams sodium, 17 grams carbohdyrate, 0 gram dietary fiber, 13 grams sugars and 10 grams protein. Exchanges: 1 milk and 1/2 carbohydrate.

Peppermint Cheesecake 2002-12-18

2 packages (8 ounces each) 1/3-less-fat cream cheese, softened

1/2 cup sugar

2 eggs

3/4 cup low-fat sour cream

1 teaspoon vanilla extract

1 teaspoon peppermint extract

6 drops red food color

1 (9-inch) reduced-fat graham cracker pie crust

Whipped cream and mini candy canes for garnish, optional

Preheat the oven to 350 degrees. In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs and beat well. Add the sour cream and vanilla; mix well.

Place 1/2 cup of the mixture in a small bowl and stir in the peppermint extract and food color; mix well. Pour the remaining cream cheese mixture into the pie crust; smooth the top.

Drop the peppermint mixture by spoonsful into the mixture in the crust and swirl with a knife to create a marbled effect.

Bake for 30-35 minutes or until the edges are set. (The center will be slightly loose.) Allow to cool for 1 hour, then cover and chill for at least 6 hours before serving. Top each slice with a dollop of whipped cream and a mini candy cane, if desired. Makes 10 servings.

Nutrition facts per serving: 265 calories, 14 grams fat (8 grams saturated fat), 80 milligrams cholesterol, 292 milligrams sodium, 25 grams carbohydrate, 0 dietary fiber, 17 grams sugar and 8 grams protein. Exchanges: 1-1/2 carbohydrate, 1 medium-fat meat and 2 fat.

Source: "Every Day's a Holiday Diabetic Cookbook" by Mr. Food (Art Ginsburg) (American Diabetes Association, $16.95).

Trifle 2002-12-18

1 package (8 ounces) Neufchatel cheese, softened

2 cups fat-free milk

1 package (4 serving size) vanilla flavor fat-free, sugar-free instant reduced-calorie pudding and pie filling

1 carton (8 ounces) frozen fat-free nondairy whipped topping, thawed

1 can (20 ounces) crushed pineapple in juice

1 package (12 ounces) frozen raspberries without syrup, thawed

1 package (8-1/2 ounces) angel food cake, cut into 3/4-inch cubes or a sugar-free angel food cake, if available

Beat Neufchatel cheese in large bowl with electric mixer on low speed until smooth. Gradually add 1/2 cup milk, mixing until well-blended. Add remaining 1-1/2 cups milk and pudding mix. Beat on low speed 2 minutes or until well blended. Gently stir in whipped topping.

Mix pineapple and raspberries. Arrange of the cake cubes in 3-quart serving bowl; cover with layers of each of the fruit and pudding mixtures. Repeat all layers 2 more times. Refrigerate until ready to serve. Makes 12 servings.

Nutrition facts per serving: 200 calories, 5 grams total fat (4 grams saturated fat), 15 milligrams cholesterol, 370 milligrams sodium, 35 grams carbohydrate, 2 grams dietary fiber, 25 grams sugar and 5 grams protein. Exchanges: 1 fruit, 1-1/2 carbohydrate and 1 fat.

-- Anonymous, December 18, 2002

Answers

I've found that cutting out sugar has decreased my tolerance for anything sweet and, very often, desserts don't taste good any more. I don't eat artificial sweeteners, either. Fresh fruit tastes really good to me now, except pineapple is a bit too sweet.

Now if I could just do the same with fatty foods. . .

-- Anonymous, December 18, 2002