Desserts for Diabetics [Paperback]

Mabel Caviani (Author)

Book Description

Publication Date: July 17, 1992

A collection of recipes for cakes, cookies, bars, pies, pastries, puddings, sweet beads, and muffins for diabetics. Includes current food exchange lists from the American Diabetes and the American Dietetic Associations, calorie counts and contents, recipe adaptations for low-cholesterol and low-sodium diets, and more.

Editorial Reviews

About the Author

Mabel Cavaiani, a registered dietitian, is the author of Desserts for Diabetics, The New Diabetic Cookbook and The High Fiber Cookbook for Diabetics.

Anne K. Blockeris an RD/LD, with a B.S. in Medical-Community Dietetics. She is a medical nutrition therapist and a member of the diabetes self-management education team for the Veterans Memorial Hospital in Waukon, IA. Anne is also the Director of Nutrition.

--This text refers to the Mass Market Paperback edition.

Product Details

• Paperback: 176 pages
• Publisher: Perigee Trade; Later Printing edition (July 17, 1992)
• Language: English
• ISBN-10: 0399517340
• ISBN-13: 978-0399517341
• Product Dimensions: 8.3 x 5.3 x 0.5 inches
• Shipping Weight: 4.8 ounces
• Average Customer Review: 3.0 out of 5 stars  See all reviews (6 customer reviews)
• Amazon Best Sellers Rank: #3,602,663 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

54 of 54 people found the following review helpful:

5.0 out of 5 stars Best Diabetic Cookbook Ever published, April 22, 2000

By 

Miss Maggie (VA, United States) - See all my reviews

Amazon Verified Purchase

This review is from: Desserts for Diabetics (Paperback)

I've owned a copy of this book for 2 years, and it is not an exaggeration to say I consult it at least once a week. The recipes produce sumptuous goodies, not one of which has that peculiar "diet" flavor, so often found in homemade diabetic desserts. These desserts are sweetened with a variety of sweeteners including aspartame, acesulfame-K, saccharin, brown sugar substitue, regular sugar and brown sugar; used both alone and in combination. Many old favorites are found within the covers of this unassuming book, including a genuine Plain Yellow Cake, which is easier than some diabetic mixes. Fudgy Brownies, tangy Lemon Bars, Rich Sour Cream and Raisin Pie, and my personal favorite, Monster Cookies, are all provided in an easy to follow format, which always produces the results you expect. These recipes simply don't fail. Each recipe contains exchange information, and most include variations to reduce the cholesterol and sodium as well. Several recipes include whole grains, like whole wheat flour or oatmeal. Most can be prepared simply with the items already found in the cupboard, adding built in convience. Best of all, almost all of the goodies are reduced in fat, and all include a calorie count.

2 of 2 people found the following review helpful:

4.0 out of 5 stars Great book, January 9, 2007

By 

Barbara Good (Ft. Riley Kansas) - See all my reviews
(REAL NAME)   

This review is from: Desserts for Diabetics (Revised and Updated) (Mass Market Paperback)

I like this book and the recipes were really easy to follow. My mom is a diabetic and I could fix things for her the she would eat. I reccomend this book for anyone who is or knows someone who is a diabetic.

4 of 5 people found the following review helpful:

2.0 out of 5 stars Too much sugar, April 19, 2007

By 

Mary L. Jacobsen "DOOL fan" (chicago, il) - See all my reviews
(REAL NAME)   

This review is from: Desserts for Diabetics (Paperback)

This is supposed to be a diabetic cookbook. There is too much sugar in the recipes. Also, the book is outdated and calls for ingredients that are no longer available.