Diabetic Recipe of the Week: Vanilla Pound Cake With Black Cherry Sauce

Makes: 16 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients
Cake
Nonstick baking spray with flour
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 large eggs, at room temperature
2 large egg whites, at room temperature
1/2 cup fat-free or low fat (1%) buttermilk
1 4 oz. jar pear baby food
1 vanilla bean split lengthwise, seed scraped, or 1 tsp. vanilla extract
3 Tbsp. unsalted butter, at room temperature
2 Tbsp. canola oil
1 cup sugar
Black Cherry Sauce
1 12 oz. package frozen pitted dark sweet cherries, thawed
1/2 cup water
2 Tbsp. sugar
1 Tbsp. cornstarch
Grated zest of 1 lime
Preparation
1. To make the cake, preheat the oven to 325 degrees. Spray a 10 cup Bundt pan with nonstick baking spray with flour.
2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Whisk the eggs and egg whites in another medium bowl until frothy. Whisk in the buttermilk, pear baby food, and vanilla until blended.
3. With an electric mixer on medium speed, beat the butter and oil in a large bowl until blended, about 1 minute. Gradually add the sugar and beat until fluffy, about 2 minutes.
4. Reduce the speed to low. Alternately add the flour mixture and the egg mixture, beginning and ending with the flour mixture and beating just until blended.
5. Scrape the batter into the pan; spread evenly. Bake until a tootpick inserted into the center comes out clean, 30-35 minutes. Let cool in the pan on a rack 10 minutes.
6. Remove the cake from the pan and let cool completely on the rack.
7. Meanwhile, to make the cherry sauce, bring the cherries, water, sugar, cornstarch, and lime zest to a boil in a medium saucepan. Reduce the heat and simmer, stirring constantly, until the sauce bubbles and thickens, about 1 minute. Transfer the sauce to a bowl (makes 2 cups). Serve with the cake.
This recipe appeared in the Fall 2012 issue of Diabetes & You from Walgreens.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Diabetic Recipe of the Week: Zabaglione

Makes: 4
Serving Size: 1/4 cup
Preparation Time: 2 minutes
Cooking Time: 5 minutes
Ingredients
4 egg yolks
4 Tbsp. sugar
Pulp from 1 vanilla bean pod
4 Tbsp. marsala wine
1 strawberry or mint sprig
Preparation
1. Fill a double boiler or large saucepan halfway with water. Heat the water to a simmer. In the top of the double boiler or a bowl that fits over the saucepan, beat the egg yolks with the sugar and vanilla until creamy.
2. Set the egg yolk mixture over the simmering water (making sure no water touches the underside of the top portion of the double boiler). Beat the mixture well with a wire whisk for 2 minutes, taking care not to let the mixture come to a boil. Remove the top of the double boiler from the heat, and whisk in the marsala. Return the top of the double boiler to the heat, and whisk for 3 to 5 minutes, until the mixture becomes light and fluffy. Spoon into small dessert dishes and serve immediately. If desired, garnish each dish with a strawberry and a mint sprig.
This recipe is from Diabetes Forecast.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Diabetic Recipe of the Week: Tea-Infused Warm Pear-Fig Compote

Makes: 5 servings
Serving Size: 1/2 cup
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Ingredients
2 cups water
1 Earl Grey tea bag
3 cups peeled, thinly sliced firm, ripe pears (such as D'Anjou)
1/2 cup sliced dried figs
3 Tbsp. currants
2 tsp. honey
1 strip lemon peel (about 1/2 inch by 2 inches long)
1 small cinnamon stick
Preparation
1. In a medium saucepan, bring the water to boiling. Remove the pan from the heat, add the tea bag, and steep for 5 minutes. Remove and discard the tea bag.
2. Add the pears, figs, currants, honey, lemon peel, and cinnamon stick, and bring to boiling. Reduce the heat to low and simmer, uncovered, for about 15 to 20 minutes until the pears are tender. Remove the lemon peel and cinnamon before eating.
This recipe is from Diabetes Forecast.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Diabetic Recipe of the Week: Gingery Pumpkin Mousse

6 servings
Serving Size: 1/2 cup
Preparation Time: 10 minutes
Chilling Time: 1 hour
Ingredients
1 (1 oz.) package sugar-free, fat-free vanilla pudding mix (try also French vanilla or banana)

1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1 1/2 cups cold 1% milk
1 cup pumpkin puree (not pumpkin pie filling)
1 cup fat-free whipped topping
3 gingersnap cookies, crushed into crumbs
2 Tbsp. finely chopped crystallized ginger
Preparation
1. In a large bowl, whisk together the dry vanilla pudding mix with the cinnamon, ginger, and nutmeg. Slowly whisk in the milk, whisking for two minutes. Add in the pumpkin, and continue to whisk until the mixture begins to set. Fold in the whipped topping. Cover and refrigerate for one hour.
2. For each serving, put 1/4 cup of the pumpkin mousse in a dessert cup or dish. Add a layer of gingersnap crumbs. Add another 1/4 cup of the mousse on top of the crumbs. Sprinkle the top of each with 1 tsp. chopped crystallized ginger.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Diabetic Recipe of the Week: Pear and Cranberry Crisps

Serves: 6
Serving Size: 1/2 cup (1/3 of one skillet)
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Ingredients
Crumb Topping

1/4 cup all-purpose flour
2 Tbsp. granulated sugar
2 Tbsp. light brown sugar
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
Pinch of salt
2 Tbsp. nonhydrogenated margarine (such as Promise or Canoleo)
1 Tbsp. chilled unsalted butter, cut into small bit
Pear and Cranberry Filling
4 small (about 5 oz. each) Bosc or D'Anjou pears, peeled and chopped (about 3 cups)
1/4 cup dried cranberries
1/2 Tbsp. sugar
2 tsp. fresh lemon juice
1 tsp. fresh lemon zest
2 Tbsp. slivered almonds
Preparation
1. Preheat the oven to 375 degrees. Coat two 6 1/2 inch cast iron skillets with cooking spray. Set aside.
2. Prepare the topping: In a medium bowl, whisk together the flour, sugar, brown sugar, cinnamon, ginger, nutmeg, and salt. With a pastry blender or two knives, cut in the margarine and butter until coarse crumbs are formed. Set aside. You should have about 3/4 cup of topping.
3. For the pear and cranberry filling, mix together all the ingredients in a bowl. Divide the pear-cranberry mixture between the two cast iron skillets, using about 1 1/2 cups of the mixture per skillet. Top the mixture evenly between the two skillets.
4. Put the skillets directly onto the oven rack, and bake uncovered for 20 minutes. Sprinkle the top of each crisp with the slivered almonds. Raise the heat to 400 degrees. Continue to bake the crisps for 5 minutes, or until the topping is light brown and crisp. Remove the crisps from the oven. You can serve directly from the skillets if desired.
This recipe is from Diabetes Forecast.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.