Diabetic Recipe – Carb-Smart Cookies
Source: Diabetic Living, Winter 2006
Apricot-Ginger Pinwheels
Ingredients:
3/4 c dried apricot halves, finely snipped
1 tbsp sugar substitute* equivalent to 1 tbsp sugar
1/4 tsp ground ginger
1/3 c butter, softened
1/3 c brown sugar-substitute blend* equivalent to 1/2 c brown sugar
1/2 tsp ground ginger
1/4 tsp baking soda
1/8 tsp salt
1 egg white
2 tbsp fat-free milk
1/2 tsp vanilla
1 c whole wheat flour
1/2 c all-purpose flour
1/3 c finely chopped pistachio nuts
nonstick cooking spray
*Sugar Substitutes: Choose from Splenda Granular, Equal Spoonful or packets, or Sweet ‘N Low Bulk or packets. Choose Splenda Brown Sugar Blend.
Directions:
Filling
In a small saucepan combine apricots, 1/4 cup water, sugar substitute, and the 1/4 teaspoon ginger. Bring to boiling; reduce heat. Cook and stir for 1 minute. Cover, cool completely.
Dough
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, the 1/2 teaspoon ginger, baking soda, and salt; beat until combined, scraping bowl occasionally. Beat in egg white, milk, and vanilla until combined. Beat in as much of the whole wheat flour and all-purpose flour as you can with the mixer. Using a wooden spoon, stir in remaining flours. Roll dough between two pieces of waxed paper or parchment paper into a 12 x 10-inch rectangle. Remove top sheet of paper. Spread dough with apricot filling, leaving a 1/2-inch border around the edges. Starting at a long side, roll up dough. Pinch edges of dough to seal. Spread nuts on a large piece of waxed paper or parchment paper. Roll dough pinwheel in the nuts to evenly coat the outside, pressing nuts in gently so they stick to the dough. Wrap dough in waxed paper or plastic wrap. Chill for 2 hours. Preheat oven to 375 degrees F. Coat a cookie sheet with nonstick cooking spray. Cut dough pinwheel into 1/4-inch-thick slices. Place slices 1 inch apart on prepared cookie sheet. Bake for 8 to 10 minutes or until edges are light brown. Transfer cookies to a wire rack; cool.
Makes About 32 Cookies.
Dietary Exchanges: 0.5 Other Carbohydrate, 0.5 Fat
Carb Choices: 0.5
Nutrients Per Serving:
57 Calories
3 g Total Fat
1 g Saturated Fat
8 g Carbohydrate
1 g Protein
5 mg Cholesterol
35 mg Sodium
1 g Fiber
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Almond Fudge Rounds
Ingredients:
1/3 c butter, softened
3/4 c brown sugar-substitute blend* equivalent to 3/4 cup brown sugar
1 tsp instant espresso coffee powder
3/4 tsp baking soda
2 egg whites
1/3 c plain low-fat yogurt
1/2 tsp almond extract
2/3 c unsweetened cocoa powder
1 1/2 c all-purpose flour or white whole wheat flour
1 oz white baking chocolate squares (with cocoa butter)
1/4 tsp shortening
36 to 40 whole almonds, toasted
*Sugar Substitute: Use Splenda Brown Sugar Blend to substitute for brown sugar.
Directions:
In a large mixing bowl, beat butter with an electric mixer or medium to high speed for 30 seconds. Add brown sugar, espresso powder, and baking soda: beat until combined, scraping sides of bowl occasionally. Add egg whites, yogurt, and almond extract, beat until combined. Beat in cocoa powder. Beat in as much of the flour as you can with the mixer. Using a spoon, stir in any remaining flour. If necessary, cover and chill dough for 1 to 2 hours or until easy to handle. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Bake for 6 to 8 minutes or just until edges are firm. Using the back of a small round measuring spoon, immediately make an indentation in the center of each warm cookie. Transfer cookies to a wire rack; cool. In a small saucepan, heat and stir white baking cholate and shortening over low heat until melted and smooth. Dip each almond halfway into chocolate mixture. Place a dipped almond into the indentation in each cookie. Let cookies stand until chocolate is set.
Makes 36 Cookies.
Dietary Exchanges: 0.5 Other Carbohydrate, 0.5 Fat
Carb Choices: 0.5
Nutrients Per Serving:
66 Calories
3 g Total Fat
1 g Saturated Fat
8 g Carbohydrate
2 g Protein
5 mg Cholesterol
44 mg Sodium
0 g Fiber
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Lemon Cardamom Meringue Cookies
Ingredients:
3 egg whites
1/4 cup sugar*
1 tbsp cornstarch
1/8 tsp ground cardamom
1/2 tsp vanilla
1/4 tsp cream of tartar
1 tsp finely shredded lemon, lime, or orange peel
*Sugar Substitutes: We don’t recommend using sugar substitute for this recipe.
Directions:
Let egg whites stand at room temperature for 30 minutes. Line a very large cookie sheet (or two smaller cookie sheets) with parchment paper or foil. In bowl, stir together sugar, cornstarch, and cardamom. Preheat oven to 300 degrees F. In a medium mixing bowl, combine egg whites, vanilla, and cream of tartar. Beat with an electric mixer on high speed until soft peaks form (tips curl). Gradually add the sugar mixture, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Fold in citrus peel. Spoon egg white mixture into a piping bag fitted with an extra-large star tip. Pipe mixture into 30 swirls on prepared cookie sheet(s), making each swirl about 2 inches in diameter and 1 1/2 inches tall, leaving a 1 1/2-inch space between swirls. (Or spoon mixture into a resealable plastic bag. Snip off one corner. Pipe into 30 mounds the same size as the swirls.) Bake for 20 minutes (if using two cookie sheets, bake at the same time on separate oven racks). Turn off oven. Let cookies dry in oven, with door closed, for 30 minutes. Remove from oven and gently peel off the parchment paper or foil.
Makes 30 Cookies.
Dietary Exchanges: Free
Carb Choices: 0
Nutrients Per Serving:
9 Calories
0 g Total Fat
0 g Saturated Fat
2 g Carbohydrate
0 g Protein
0 mg Cholesterol
6 mg Sodium
0 g Fiber