Diabetic Desserts – Chocolate Brownies
Filed under: Art & Entertainment, Health, Help Is On The Way, Speed Cooking
In the past ice cream, cookies, and other sweets were considered off-limits to people with diabetes. In her book, The Everyday Gourmet Diabetes Cookbook, Mary Donkersloot, R.D. explains research has shown consistently shown that common table sugar and other sugars when consumed separately or as part of a meal or snack do not have a greater impact on blood glucose levels than other carbohydrates. Because physicians have a better understanding on the effects of different foods on blood glucose, sweet foods have become an acceptable part of the diabetes meal plan. She recommends diabetics eat sweets in small portions and learn what they do to their blood glucose.
Prevention Magazine Natural Diabetic Care Cookbook
Here is a great diabetic dessert recipe that is great for non-diabetics too from The Everyday Gourmet Diabetes Cookbook by Mary Donkersloot:
Viennese Brownies – Makes 16 Brownies
Mary says by substituting egg whites for whole eggs she was able to cut the fat to one-third the amount of a regular brownie.
- Vegetable oil cooking spray
2 ounces unsweetened chocolate (2 squares)
2 tablespoons canola oil
3/4 cup water (only if using powdered egg white)
2 teaspoons vanilla extract
¼ powdered egg white or 3 egg whites
1 cup sugar
½ cup all-purpose flour
1/3 cup unsweetened cocoa
¼ teaspoon baking powder
1/8 teaspoon salt
2 teaspoons sifted confectioners’ sugar
- Preheat the oven to 350 degrees F and coat an 8 inch square baking pan with vegetable oil cooking spray.Place chocolate squares in a small glass bowl with the oil and melt in the microwave (or double boiler on the stovetop). Remove from heat and add the water and vanilla.If using powdered egg white; in a separate bowl, combine powdered egg white and sugar.
And salt. Blend thoroughly. Fold in the melted chocolate mixture, stirring until just moist. If using fresh egg white, add them to the mixture and blend well.Pour batter into a prepared pan and bake for 25-30 minutes, or until a wooden pick comes out clean. Let stand to cool and sprinkle with confectioners’ sugar.Per brownie
Calories – 110
Fat (G) – 4
Calories from fat % – 31
Cholesterol (MG) 0
Carbohydrates (G) 18
Protein (G) 2
Fiber (G) 1
Sodium (MG) 35
Carbohydrate choices 1
Food exchanges per serving 1 carbohydrate, ½ Fat
Low sodium diets – acceptable
Check out our other post on this site living well-with-diabetes/
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