I just do not know how it could get any better.
Really, I don’t.
I received the press release and a copy of The Big Book Of Diabetic Desserts by Jackie Mills, MS, RD and I could not be happier! This book is filled with absolutely decadent desserts that anyone, not just diabetics will lust over. Many diabetics find themselves eating things that are devoid of taste, at least compared to what they are used to.
Thanks to The Big Book Of Diabetic Desserts, diabetics can enjoy desserts with a real, true flavor to them. I truly wish the internet offered a scratch and sniff option! I have prepared the dessert that came with the press release, Chocolate-Drizzled Paenut Butter Cake, and friends . . . This has to be one of the very best cakes I have ever had the pleasure to enjoy.
I have to apologize, I did not take any pictures. Why? Because this cake literally did not make it to the top of the stove without having a chunk stolen! It smells that good . So, to allow you to enjoy the scent in your own home, I am sharing the recipe here. Once you try this cake, I can promise you that The Big Book Of Diabetic Desserts will be on your ‘to buy’ list.
A word of caution regarding the book.
I only noticed one issue with the book and that is that there are no table of contents. The type is large and each section does have a list of recipes, so this is not a huge downfall. I think you will enjoy the recipes too much to complain, just as I have.
Also, the recipes use real sugar in limited amounts. Jakie Mills is a Registered Dietician, so you can trust these recipes.
Chocolate-Drizzled Peanut Butter Cake
Makes 9 servings: Serving size: 1 (2 1/2 inch) square
For a lunch box, an after school treat, a bake sale, or a coffee break, this cake is a pleasing sweet for peanut butter lovers of all ages.
*1 cup all-purpose flour
*1 teaspoon baking powder
*1/2 teaspoon baking soda
*1/8 teaspoon salt
*1/4 cup natural peanut butter
*3 tablespoons canola oil
*1/3 cup granular no-calorie sweetener
*1/3 cup light brown sugar
*1 large egg
*3/4 cup low-fat buttermilk
*1 teaspoon vanilla extract
*1/2 ounce semisweet chocolate baking bar, chopped
Preheat the oven to 350ºF. Coat an 8 x 8-inch baking pan with cooking spray and set aside.
Combine the flour, baking powder, baking soda, and salt in a medium bowl and whisk to mix well. Set aside.
Combine the peanut butter and oil in a medium bowl and beat at medium speed until smooth. Beat in the no-calorie sweetener and brown sugar. Beat in the egg. Add the flour mixture and buttermilk alternately to the peanut butter mixture, beginning and ending with the flour mixture, beating well after each addition. Beat in the vanilla.
Spoon the batter into the prepared pan and smooth the top. Bake 20 to 25 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 from the pan and cool completely on the rack.
Place the chocolate in a small resealable zip-top bag and seal. Place the bag in a saucepan of hot water. Let stand 5 minutes or until the chocolate melts. Snip a tiny corner from bag and drizzle chocolate over the cake. The cake can be covered in an airtight container and stored at room temperature up to 3 days.
Exchanges 1 1/2 Carbohydrate
Calories 193, Calories from Fat 86, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 24 mg, Sodium 204 mg, Total Carbohydrate 23 g, Dietary Fiber 1 g, Sugars 11 g, Protein 5 g