Dessert Recipes

Godrob asked:


We’ve all heard it before, avoiding exercise and eating lots of fats and sugar as well as being overweight can cause type 2 diabetes. The good news however is that if you act now you can prevent this form of diabetes from occurring, or reduce and even cure the condition if you’ve been recently diagnosed.

As type 2 diabetes is usually in direct relation to your lifestyle it’s important to make changes to the way you live your life to see improvements. Now this isn’t as bad as it sounds and in most cases you can continue eating the foods you like; you just need to be more selective.

One of the ways to follow a diabetic diet is to consume foods from all of the four food groups, as well as limiting your intake of alcohol, fat, and sugars. You can incorporate a wide variety of nutritious foods into a diabetic diet plan and combined with regular exercise will help you control your condition.

Now don’t think that desserts and snacks are out of the question. In most cases they’re not. If you’ve got a sweet tooth then check out these delicious diabetic desserts.

DIABETIC PEANUT BUTTER COOKIES

1/3 c. plain flour

1/4 tsp. baking soda

1/4 tsp. baking powder

Pinch of salt

2 tbsp. shortening

2 tbsp. peanut butter

1 tsp. Sweet ‘n Low

1 egg, beaten

Mix and stir all ingredients in order (flour, baking soda, baking powder, salt, shortening, peanut butter and Sweet ‘n Low). Add beaten egg and mix well. Drop by large teaspoon on greased cookie sheet. Bake at 350 degrees for 10 minutes.

DIABETIC FUDGE

1 14 1/2 oz. evaporated milk

3 tbsp. cocoa

1/4 c. oleo

Liquid Sweetner to equal 1/2 c. sugar

1/4 tsp. salt

1 tsp. vanilla

2 1/2 c. graham cracker crumbs

1/4 c. nuts

Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetner, salt. Bring to boil. Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill.

These recipes look delicious don’t they? Believe me, they taste even better too. So by combining sensible eating with regular exercise you can control and even beat your type 2 diabetes for good. It just goes to show that with a little research you can still eat the delicious types of foods and snacks that you did before.



Kris

Indian food has been popular worldwide because of its uniqueness and diversity. Particularly, Indian sweets and desserts are becoming more and more popular because of their delightful taste. Sweets are part of the life of the Indians and play an important role in their cuisine.

An Indian meal is always incomplete without sweet dish like kulfi or gulab jamun or jalebi. These sweets, which are also known as mithai in India, are created from assorted ingredients ranging from vegetables to fruits, from grains to milk. Below are some of the mouth watering Indian sweets and desserts that you must try out.

Parwal Ki Mithai is an Indian dry mithai that is most popular in the region of Bihar. Its outer covering is parwal (a popular vegetable in Indian) while its inside consists sweets mixed with milk products. Khaja is another sweet popular in Bihar. It dates back from 2000 years ago and is also a dry sweet stuffed with liquid sweets inside. This fantastic mithai easily melts in the mouth.

Another Indian mithai, probably the most well known is the rasagolla, or cheeseball in sugar syrup. This mithai can be found  in almost all parts of India and is considered to be a national mithai. It is most popular in Orissa situated in the east coast of India, the place where the recipe for this sweet originated. Rosogolla is made from paneer boiled in sugar syrup and set to dry.

Apart from the sweets just mentioned, there are a whole lot more sweets that are well known in India and other parts of the world. The next set of Indian sweets that we will be mentioning have recipes that call for milk and milk products, something that is unique in the Indian cuisine.

First in the list is the Rasa Malai, a sweet that is usually served chilled and immersed in sweetened, thickened milk flavored with spices such as pistachio, almond, saffron strands and cardamom. This Bengali sweet resembles a dumpling made from cottage cheese and is a highly popular sweet among all Diwali sweets and also one of the easiest to make. Another dumpling like sweet is the Gulab Jamun considered the king of all Indian mithai usually served at festivals or major celebrations, such as marriages and Diwali and most often served after dinner. It is made of a dough consisting mainly of thickened milk and soaked in a sugary syrup flavored with cardamom and, depending on the recipe, saffron or rosewater. This very sweet and rich mithai derived its name from the word Gulab meaning rose from the rose flavored sugar syrup and Jamun meaning blueberry from the dark color when it’s cooked. Unlike the Rasa Malai, this sweet is served warm or at room temperatureand is usually eaten with ice cream. For best result, immerse the gulab jamoons in syrup overnight. Chum Chum, on the other hand, are sweets intended for loved ones and are commonly called Pleasure Boats.

Mentioned above are just some of the hundreds of mithai varieties that could be found in India. There are many more to discover and try. A list of other traditional sweets are Chiroti, Mitha Kajha, Jalebi, Badam Seera, Badusha, Sweet Kachori, Dal Seera and Boondi. Other sweets served occasionally or during special days are laddus , burfis and halwas. Burfees include Mysore Pak, Kaju(Cashewnut) Burfi, Dates and Dryfruits Burfi and Milk and Coconut Burfi. Halwas and Laddus include Boondi Laddoo, Rava ladoo, Coconut Ladoo, Chickoo Halwa, and  Dryfruits halwa.



By: Silvia Blach

About the Author:

Leonard

willyboy asked:


The large array of content that is now available on the internet is amazing not only does it give people something to read for endless hours it helps us people with diabetes to shop, buy and educate ourselves with vital information for our illness.

This article takes a look at diabetic dessert recipes and how they differ from regular recipes whilst they may look the same. From taking a quick glimpse if you read over the information carefully you will realise that diabetic recipes include very accurate and in depth information on the carbohydrates, fats, proteins, vitamins and minerals that are contained with in each ingredient. Many sites don’t just include recipes they include guides on how to cope with diabetes whether its type 1 or type 2, there are all sorts of guides and articles that both express peoples own experiences of suffering from diabetes to others who merely advise diabetics on what to eat what not to eat, how to create a diabetic meal plan, how to not let diabetes affect your life too much.

However there are few sites or guides which include everything you need to know about diabetes in my earlier days of suffering from diabetes I found my self surfing the internet daily to find some information that was vital to me, although I come across some really good guides and articles I never was able to find one guide with all the knowledge on diabetes that I needed. However one day I did find this and it has now helped me to educate others on diabetes.

Here is a great recipe for making chocolate chip cookies

1/4 c. margarine

1 tbsp. granulated fructose

1 egg

1 tsp. vanilla extract

3/4 c. flour

1/4 tsp. salt

1/2 c. mini semi-sweet chocolate chips

Cream together margarine and fructose, beat in egg, water and vanilla. Combine flour, baking soda and salt in sifter. Sift dry ingredients into creamed mixture, stirring to blend thoroughly. Stir in chocolate chips. Drop by teaspoonsful onto lightly greased cookie sheet about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. Makes 30 cookies.

I have found lots more recipes for making all sorts of diabetic recipes, which i will be soon offering on my site.



Sellers

Chef Shelley R. Pogue asked:


Ingredients:

9 ounces unsalted butter, diced

9 ounces of dark chocolate (approx. 50% cocoa solids), broken into pieces

5 medium eggs, separated, whites from the yolks

9 ounces of sugar

1 Tablespoon of water

Glaze or Ganash:

5.25 ounces of dark chocolate, broken into pieces

2 Ounces of Heavy Cream

2 Tablespoons brandy

Garnish:

4 Ounces of powdered sugar and a sifter for dusting , and a doily to use as the mold for dusting a design on top of the cake

1 Sprig of Mint for the top as garnish

Directions for making the no bake chocolate cake recipe:

Preheat the oven to 325 for a gas oven, and 350 for an electric oven. You will need a 9” cake pan with a removable base, to add the cake mixture to before baking. In a pan over a double boiler you will melt the chocolate, and the butter, stirring often, and be careful not to burn. Once it is totaly melted remove from the double boiler, and wait to add the rest of the mixtures below as follows.

In a separate bowl you will whisk the egg yolks with half of the sugar for a few minutes until the egg yolk and sugar mixture is a pale yellow. This is done to make sure that the egg yolks are cooked, and the sugar is melted.

In a separate bowl you will whisk the egg whites with the other half of the sugar until they reach stiff peaks. When you have finished whisking you should have what is called a meringue, and it should be stiff and shiny.

You will then start to fold in the semi cool chocolate, and butter, into the yolks egg mixture, then the egg whites, you will do this in 1/3’s on each mixture. Make sure to fold in and not mix. You do not want to overwork, if you do the cake will be very dense instead of light and fluffy. Pour the mixture into the prepared tin and bake for 25-30 minutes, or until done, when a tooth pick is inserted in the center, and comes out clear.

When the cake is cooked until done, you will remove the cake from the oven. You will then take a knife and insert it, and run it on the inside of the cake mold, and the outside of the cake. You are clearing the sides from the ring mold, and leave it to cool in the tin, on a wire rack. The wire rack will help air to circulate on the bottom so it will cool evenly, and it will cool somewhat faster. It will also help eliminate a soggy bottom, or center. The sides of the cake may shrink in some, or maybe even quite a bit that will be okay. You can trim the cake if you like, if the appearance is not an issue, that is all good, too.

While the cake is cooling melt the ganash, or glaze over a double boiler. You will do this with the chocolate, and the heavy cream stirring over a low to medium heat until all is melted. You will then add your Brandy and stir. You will then remove the cake ring or cake collar while leaving the cake on the base, place it on a plate or cake board. Trickle the icing over the top and edges, allowing it to run over. You will set the cake in a cool place or on a cooling rack for several hours for the icing to set.

Before you are ready for service you will use your doily at this time to make a pattern that you desire, and dust lightly over it, to make a design on the top of your cake. Do not touch the doily to the top of the cake just place about an inch or two above the top of the cake. Add your mint spring atop of the cake for the finishing touches. This cake can be served several hours after it has totally cooled, or you can chill it in the fridge and serve the next day if you so desire. Enjoy



Kristofer