Read The Big Book of Diabetic Desserts for Free Online Page A

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    Exchanges: 2 Carbohydrate • 1 Fat
    Calories 195, Calories from Fat 69, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 26 mg, Sodium 254 mg, Total Carbohydrate 30 g, Dietary Fiber 1 g, Sugars 16 g, Protein 2 g.
    Charming Chocolate Bundt Cake
    Makes 10 servings • Serving size: 1 slice
    Baked in a small Bundt pan and drizzled with glossy chocolate syrup, this cake is almost too cute to eat. Almost.
    1 cup all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup canola oil
3 large eggs
1/2 cup granulated sugar
1/2 cup granular no-calorie sweetener
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
2 tablespoons sugar-free chocolate syrup
    1. Preheat the oven to 350°F. Coat a 6-cup Bundt pan with cooking spray. Set aside.
    2. Combine the flour, cocoa, baking powder, baking soda, and salt in a medium bowl and whisk to mix well. Set aside.
    3. Combine the oil and eggs in a large bowl and beat at medium speed until well mixed. Gradually beat in the sugar and no-calorie sweetener. Add the flour mixture and beat at low speed until smooth. Beat in the buttermilk and vanilla.
    4. Spoon the batter into the prepared pan. Bake 25 to 30 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Remove the cake from the pan and drizzle the warm cake with syrup. Serve warm or at room temperature. The cake can be stored in an airtight container at room temperature up to 2 days.
    Exchanges: 2 Carbohydrate • 1 Fat
    Calories 185, Calories from Fat 70, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 64 mg, Sodium 195 mg, Total Carbohydrate 26 g, Dietary Fiber 2 g, Sugars 14 g, Protein 4 g.
    Lemon–Poppy Seed Angel Food Cake
    Makes 12 servings • Serving size: 1 slice
    If you like classic angel food cake, leave out the poppy seeds and the lemon zest and substitute vanilla extract for the lemon extract. Any way you make it, angel food cake is just the thing to pair with spring and summer fruits for an easy, elegant finish to any meal.
    1 cup cake flour
3/4 cup granular no-calorie sweetener
1/4 cup cornstarch
1 tablespoon poppy seeds
2 teaspoons fresh grated lemon zest
12 large egg whites
1/2 teaspoon cream of tartar
1 teaspoon lemon extract
3/4 cup granulated sugar
    1. Preheat the oven to 350°F.
    2. Sift together the flour, no-calorie sweetener, and cornstarch. Stir in the poppy seeds and lemon zest and set aside.
    3. Combine the egg whites and cream of tartar in a large bowl. Beat at medium speed until foamy. Beat in the lemon extract. Beat in the sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form.
    4. Spoon the flour mixture over the egg white mixture in four additions, gently folding in after each addition. Pour the batter into an ungreased 10-inch tube pan.
    5. Bake 20 to 25 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Invert the cake pan and cool the cake completely. Loosen the cake from the sides of the pan with a thin metal spatula. Invert the cake onto a serving platter. The cake can be stored in an airtight container at room temperature up to 2 days.
    Exchanges: 1 1/2 Carbohydrate
    Calories 127, Calories from Fat 0, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 55 mg, Total Carbohydrate 26 g, Dietary Fiber 0 g, Sugars 14 g, Protein 5 g.
    Brown Sugar Angel Food Cake with Caramel Sauce
    Makes 12 servings • Serving size: 1 slice cake with 2 tablespoons sauce
    A sprinkling of spices and brown sugar make this angel food cake an ideal treat for fall and winter. For variety, serve it with the Maple–Cider Fruit Compote instead of the Caramel Sauce.
    Brown Sugar Angel Food Cake
    1 cup cake flour
3/4 cup granular no-calorie sweetener
1/2 cup dark brown sugar
1/4 cup cornstarch
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground