For many people the holiday season is more than a holiday of giving, it is a season of parties and feasting. Where there is a celebration there is food. For those of us with medical conditions that are controlled in part by diet, it is a season to learn to prepare and share so that you can fully participate the neighborhood gathering or the Christmas dinner.
Everyone loves dessert! Desserts are often the course that hosts will invite guests to share in the preparation. Put on your kitchen apron and whip up something that everyone will enjoy and no one would ever guess as a diabetic menu item. Do you like ginger and pumpkin flavors? If you do then you have to try Ginger Pumpkin Pudding cakes. This recipe can be made in individual cakes or one large bundt pan. The cake is so good that it doesn’t need a topping. Although the recipe calls for a homemade whipped cream you can choose a substitute sweetener or just leave it off all together – it’s that good. This recipe, from Martha Stewart.com, does contain molasses so don’t overindulge.
Ginger Pumpkin Pudding Cake
- 4 tablespoons unsalted butter, room temperature, plus more for the pans
- 2 ounces fresh ginger, peeled, sliced into 1/2-inch pieces
- 1/2 cup dark molasses
- 1/2 teaspoon baking soda
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- Pinch of ground cloves
- 1 1/2 teaspoons baking powder
- 1/2 cup packed light-brown sugar
- 1 large egg
- 3/4 cup Pumpkin Purée
- Whipped cream, for serving
- Fresh mint, for garnish (optional)
Directions
- Heat oven to 350 degrees. Using a pastry brush, butter the interiors of six mini Bundt pans. Set aside.
- Place fresh ginger and 3/4 cup hot water in small saucepan; bring to a boil. Reduce heat to low; simmer until reduced to 1/2 cup, 10 to 15 minutes. Remove from heat; strain into a bowl; discard ginger. Add molasses and baking soda to liquid. Set aside.
- Sift together flour, salt, ground ginger, cinnamon, ground cloves, and baking powder. Set the mixture aside.
- In an electric mixer fitted with the paddle attachment and set on medium-high speed, beat remaining 4 tablespoons butter and brown sugar together until light and creamy, about 5 minutes. Add egg, and beat until fluffy, about 5 minutes. Reduce to low speed, and add pumpkin purée, mixing until just incorporated. Alternately add one quarter of dry ingredients and one third of molasses mixture, ending with dry ingredients. Mix on low speed, scraping bowl after each addition, until incorporated. Transfer mixture to Bundt pans, filling halfway. Bake, uncovered, until golden brown and firm to the touch, about 20 minutes.
- Invert Bundt pans onto a sheet pan; tap firmly several times on hard back surface of Bundt pans to release cakes.
Baked apples with raisins! Dessert making doesn’t get any easier than this and it hits the table with just 10 carbs.
Baked Apples with Raisins
- 2 apples
- 1 tbsp raisins
- Orange juice
- Pinch ground cinnamon
Directions
- Peel and core the apples. Coat with the orange juice on the outer surface. Stuff with the raisins. Sprinkle on the cinnamon.
- Place in Pyrex baking cups. Bake in a 350 F oven for 25-30 minutes, or until fork pierces surface easily. Serve warm or cold.
- If you don’t have time to bake then browse your local food market for fresh berries. You can arrange them on a platter or on kabob sticks. Choose lots of raspberries and blackberries as those are lowest on the glycemic index.
How about sugar free Cranberry Chutney? Chutney can be served with everything from prime rib to turkey. And, a little chutney goes a long way in terms of flavor. This recipe receives rave reviews.
Don’t miss out on the flavors of the holiday!
Don’t forget to keep a close eye on your glucose levels during the holidays! BEK Medical has plenty of options for diabetic supplies. Check our website or stop into our El Paso, Texas location today.
