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Delicious Desserts When You Have Diabetes: Over 150 Recipes [Paperback]

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Item Description...
Overview
The author introduces dessert for diabetics in this delicious collection of two hundred healthful recipes for low-cholesterol, low-suger, low-fat treats. Original.

Publishers Description
How to prepare and enjoy delightful desserts when you have diabetes
People with diabetes often believe that they cannot enjoy rich, delicious-tasting cooking--such as desserts. Professor, chef, and dietitian Sandy Kapoor proves them wrong, showing those who suffer from diabetes how they can fit desserts into a healthy plan of eating. Presenting over 200 mouth-watering recipes that anyone will enjoy, Kapoor teaches the reader to use healthy dessert cooking techniques and ingredients to transform high-fat, high-cholesterol, and high-sugar desserts into scrumptious healthy versions.
Sandy Kapoor, PhD, RD, FADA (San Marino, CA), is a trained chef from the Culinary Institute of America, a registered dietitian, and a Fellow of the American Dietetic Association. She is the author of Professional Healthy Cooking (Wiley: 0-471-53839-6) and Healthy and Delicious:400 Professional Recipes (Wiley: 0-471-31877-9).

Item Specifications...

Pages   240
Est. Packaging Dimensions:   Length: 9.04" Width: 6.04" Height: 0.68"
Weight:   0.69 lbs.
Binding  Softcover
Release Date   Mar 17, 2003
Publisher   Wiley
ISBN  0471441961  
EAN  9780471441960  
UPC  723812238699  


Availability  0 units.


About this Author/Artist
SANDY KAPOOR, Ph.D., R.D., F.A.D.A, is a trained chef from the Culinary Institute of America, a registered dietitian, and a Fellow of the American Dietetic Association. She is a professor at the Collins School of Hospitality Management at California State Polytechnic University, Pomona, as well as the author of Professional Healthy Cooking and Healthy and Delicious: 400 Professional Recipes, both from Wiley.


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Reviews - What do our customers think?
Too high in carbs for many diabetics  May 19, 2004
This cookbook seems to focus on cutting down on fats and oils, but makes only a little attempt to cut down on carbs. (All carbs convert to sugar when digested, except for the fiber part which is not digested.) Most of these recipes would raise my blood sugar too much, especially if I had a typical meal (with moderate carbs) before dessert. Many of the recipes emphasize fruit, or use fruit for some of the sweetening, rather than all sugar. Fruit may have more vitamins that plain sugar, but fructose still raises my blood sugar. The recipes use no artifical sweeteners.
 

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