Foods

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The Diabetic Goodie Cookbook: Classic Desserts and Baked Goods to Satisfy Your Sweet Tooth
The Diabetic Goodie Cookbook

By Kathy Kochan

Published 2021

  • About
  • If your baked goods aren’t rising, check the freshness of your baking powder. Mix 1 teaspoon with ⅓ cup (80 ml) hot water. If the mixture doesn’t foam, the powder is stale and should be discarded.
  • If your brown sugar is rock hard, add a slice of soft bread to the package and close it tightly. In a few hours, the sugar will be soft again. Remove the bread and store the sugar in an airtight container.
  • To soften butter, unwrap it, cut it into pieces, place it on a plate, and microwave it on high for 10 to 15 seconds.
  • To determine if your eggs are fresh or stale, place a whole egg into a glass of cold water. A fresh egg will sit horizontally at the bottom; an egg that sits vertically is stale (unsuitable for baking), and an egg that floats should be disposed of carefully.
  • Use a small funnel to separate the yolks and whites from cold eggs. Crack the egg over the funnel; the white will run through, and the yolk will remain in the funnel.
  • When beating egg whites, separate the whites from the eggs as soon as you remove them from the refrigerator. Let them stand at room temperature for at least half an hour before attempting to beat. Be sure the beaters and bowl don’t contain any fat, which will inhibit the whites from foaming and becoming stiff. Rinse them with some white vinegar first and let air-dry. Don’t use plastic bowls, which are impossible to get completely clean once fat has touched them.
  • When using fresh fruit in a recipe, choose only ripe fruits. They will be more flavorful because of their natural sugar. The riper they are, the sweeter they usually taste. To ripen fruit, place it in a paper bag, close it loosely, and store it at room temperature. Fruit is ripe when it gives gently to pressure and smells sweet. Refrigerate until needed.
  • Don’t wash berries until just before using. Hull strawberries after they are washed and drained.
  • It’s best not to peel fruit, since fruit skins are high in natural fiber. If you prefer to peel, fruits such as peaches and apricots can be plunged into a pot of boiling water for 30 seconds, drained, and run under cold water. The peel should slide off.
  • Extra-ripe bananas can be peeled and frozen in plastic bags. Thaw them before using in baking.
  • Dried lemon and orange peels can be purchased in the spice section of the grocery store. Read the label and be sure to purchase unsweetened peels.
  • When you have time, chop walnuts, pecans, or other nuts and store them in a plastic bag or container in the refrigerator. They will keep indefinitely. Nuts can also be frozen.
  • To lower the amount of fat in traditional recipes containing nuts, decrease the amount of chopped nuts by toasting them. Toasted nuts have more flavor, so you can use less. To toast nuts, place chopped nuts in a baking pan and bake for 3 to 5 minutes in a preheated 350°F (180°C) oven. Cool before stirring into a batter. You can also toast nuts and store them in a covered container or plastic bag until ready to use.
  • Chill pie crust pastry for at least 1 hour before rolling so it can be rolled extra thin. Save excess dough in the freezer.
  • To make Yogurt Cheese: Place yogurt in two coffee filters or a triple layer of cheesecloth placed in a strainer or colander over a sturdy measuring cup or bowl, cover, and refrigerate. Allow to drain for 2 hours to achieve Greek yogurt; drain yogurt overnight for 12 hours or longer to get the consistency of a firm yogurt cheese. Save the high-protein whey (drained liquid) to use in smoothies, recipes such as the Featherweight Sponge Cake or the Nutty Maple Chiffon Cake, or other recipes that require water, such as soups or stews. Cover and store yogurt cheese in the refrigerator. The whey may continue releasing; just pour off any accumulated liquid before using.