Cookbook Review: The Diabetic Pastry Chef by Stacey Harris

Saturday, May 29, 2010 Posted by Dina N

Book Description
For the more than twenty million Americans who have diabetes, decadent desserts and other sweet luxuries are no longer off limits. Using a number of substitution techniques to lower the carbohydrate and calorie counts in her recipes, pastry chef and diabetic Stacey Harris has transformed more than two hundred desserts into delicious, diabetic-friendly delights.

My Review
You don't have to be diabetic to enjoy Stacey Harris' cookbook. While I love sweets, I am aware of the necessity to watch my family's sugar intake. The Diabetic Pastry Chef includes a wealth of desert recipes that would allow both people who have diabetes and their family and friends to enjoy sweet treats without compromising their health.

The book includes a chapter each on diabetes, flours, sugar and its substitutes, and various hints and tips. The recipes are divided in categories - breakfast and brunch, sourdough and starters, tea breads and yeast breads, cakes and tortes, cookies and bars, pies and tarts, puddings, and miscellaneous. I find it especially helpful that a detailed nutrition facts label is included with every recipe. At the end of the book, there is also a Net Carb Counter for many foods. From almond coffee cake through creme brulee to yogurt biscuits, you are certain to find a recipe you'd love to try. You can find more information about Stacey on her site, diabeticpastrychef.com.

With the publisher's permission, here are two of the scrumptious recipes included in The Diabetic Pastry Chef.


Oatmeal Cookies
1 cup Canola Butter (see index) or Smart Balance® regular spread
3⁄4 cup packed brown sugar
1 (1.5-oz.) pkg. sugar-free instant vanilla pudding mix
2 eggs
1 tsp. vanilla extract
11⁄4 cups white flour or white whole-wheat flour
1 tsp. baking soda
1 tsp. cinnamon
1⁄2 tsp. salt
21⁄2 cups rolled oats
1 cup raisins, optional

In large bowl, cream together butter and sugar until smooth. Blend in pudding mix. Add eggs and vanilla. Beat until light and fluffy.

Combine flour, baking soda, cinnamon, and salt. Add to batter. Stir in oats and raisins.

Drop by heaping teaspoonfuls onto cookie sheets lined with parchment paper, about 3 in. apart. Bake 8-12 min. in a preheated 350-degree oven, or until firm. Cool sheets on wire racks a few minutes. Remove cookies with spatula and cool completely on rack. Yield: 60 servings.

Healthy Carrot Cake
2 tbsp. canola oil
2 eggs, beaten
1 cup unsweetened applesauce
1 cup shredded carrots
11⁄2 cups white whole-wheat or whole-wheat flour
1⁄2 tsp. salt
1⁄2 tsp. baking powder
1⁄2 tsp. baking soda
11⁄2 tsp. cinnamon
1 tsp. vanilla extract
2 tbsp. chopped walnuts or pecans
4 tbsp. brown sugar
1⁄4 cup water
4 tbsp. raisins

Combine all ingredients. Pour into a greased 9-in. cake pan. Bake 30 min. in a preheated 350-degree oven.
Cool in pan 10 min. Remove from pan and cool completely on wire rack. Serve with whipped topping, if desired. Yield: 8 servings.

Disclosure / Disclaimer: No monetary compensation was provided for this post. Thanks to Bostick Communications, I received a complimentary copy of the book to facilitate this review. The opinions expressed in this review are my own and may differ from yours. Book information courtesy of Pelican Publishing Company. 

2 comments:

  1. fredamans said...

    I am Diabetic, so this sounds like a perfect cookbook for me.

  2. Jenn said...

    I have a close friend that is diabetic and would love this. Thank you for the review.

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