Customer Reviews

Desserts for Diabetics (Revised and Updated)

5 star:		(2)
4 star:		(1)
3 star:		(0)
2 star:		(1)
1 star:		(2)

 

 

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.

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.

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 Also, the book is outdated and calls for ingredients that are no longer available.

This is a great book for anyone watching their sugar or fat intake !

This book is surely NOT for diabetics. Every single recipe calls for sugar, sugar, sugar! I returned the book.

This recipe books represents the worst of both worlds--sugar in every recipe, but the resulting products are completely tasteless. My first attempt, the double chocolate cake, looked like a flattened elephant dropping after baking, and probably didn't taste much better--I threw it away. I tried a second recipe, replaced the full cup of sugar with Splenda, and still had to add more Splenda plus a bit of regular sugar to make it remotely edible (but still bad). I've had many ready-made sugar-free products that taste vastly better than anything in this book. If I could give this zero stars, I would. Ugh!