The Diabetic Goodie Cookbook: Classic Desserts and Baked Goods to Satisfy Your Sweet Tooth

The kitchen wisdom of cooking instructor Kochan, a lifelong diabetic, is celebrated in this posthumous collection that offers an impressive array of cakes, cookies, pies, and more. Delicious as they may be, the recipes are calorie- and carb-controlled, often using half the butter or fat found in traditional dessert recipes as well as health-conscious substitutions including yogurt (in place of buttermilk), fruit juice as a natural sweetener, and reduced-fat ricotta (which is used in both cheesecakes and jellyroll cakes). A quick “whipped topping” composed of gelatin, lemon juice, nonfat milk powder, and two tablespoons of sugar takes the place of whipped cream, while a recipe for gingerbread bars contains a mere two teaspoons of oil. In lieu of individual recipe headnotes, a handy list of tips and tricks in Kochan’s friendly yet matter-of-fact tone introduces each chapter: before diving into a robust selection of muffin recipes, for instance, she reminds readers that lumpy batter is a good thing (overmixing will render them tough). She boosts flavors by toasting nuts for her one-pan date bars, cooking puddings longer for a more intense taste, and by using spices more generously than is typical. Complete with nutritional analyses and a carbohydrate conversion chart, this is a foolproof guide for both diabetics and anyone in search of a healthier approach to eating sweets. (Nov.)