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New Diabetic Cookbook, Fifth Edition : More Than 200 Delicious Recipes for a Low-Fat, Low-Sugar, Low-Cholesterol, Low-Salt, High-Fiber Diet
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Diabetes Recipes and Low-Calorie Cooking
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by: Mabel Cavaiani
Topics include: been greased with margarine, chopped fresh green peppers, lightly floured working surface, serve hot using, nutritive information, liquid sugar substitute, serve one slice, tablespoons dry buttermilk, tablespoons instant nonfat dry milk, moderate heat until thickened, cup liquid egg substitute, cup dry buttermilk, resilient dough, cooked dressing, omit salt, muffin tins half, cup instant nonfat dry milk, been sprayed with cooking spray, oat bran mix, line with paper liners, trace trace trace, food exchanges, one fat exchange, carbohydrate information, using dough hook
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This newly revised, updated fourth edition of a classic packs in over 200 recipes low in salt, sugar and fat, following the latest guidelines of the American Diabetes Association and including plenty of information on nutrition. This is not sugar-free cooking: many dessert dishes call for real sugar rather than substitutes. But it does outline the basic principles of diabetic exchange cooking. --This text refers to an out of print or unavailable edition of this title.
Book Description
With more than 250,000 copies sold so far in its previous editions, The New Diabetic Cookbook is a must-have cooking classic for people with diabetes! Newly revised and updated, it contains more than 200 healthful and delicious recipes, as well as the most recent food exchange lists, greatly expanded nutritive tables, and concise information on saturated fat, fiber, and cholesterol. Also new to this fifth edition is a chapter explaining how you can prepare your own mixes for a quick batch of cupcakes, cookies, cakes, or bread.
From the Back Cover
"A welcome addition to the kitchen library of anyone interested in healthy eating."--Journal of the American Dietetic Association
More than 250,000 copies sold and better than ever!
Having diabetes doesn't mean having to say good-bye to tasty meals and hello to a lifetime of eating bland food. The New Diabetic Cookbook is full of delicious recipes that are tailored to your special nutritional needs. These time-tested recipes are full of fiber and low in cholesterol, salt, sugar, and saturated fat, yet not short on taste. This fifth edition has been updated with the most recent food exchange lists from the American Diabetes Association, greatly expanded nutrition tables, and concise information on saturated fat, fiber, and cholesterol. The New Diabetic Cookbook also provides tips on meal planning, canning, and freezing. Bestselling author Mabel Cavaiani has added a new chapter explaining how you can prepare your own mixes for a quick, healthy batch of cupcakes, cookies, cakes, or bread, all safe for a diabetic diet. With all of its tasty recipes and invaluable information, The New Diabetic Cookbook is a must-have for your kitchen library.
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