Just because you're a diabetic doesn't mean that you shouldn't be able to enjoy a sweet dessert this Thanksgiving. There are a number of recipes floating around on the Internet that will satisfy your craving, without getting your whole system out of whack. Eating Well is a great resource to check out for some tasty treats.
This recipe is best made two days ahead of time so the custard cups can sit in the refrigerator. However, you can also make it the day of if you are running low on time. Before beginning, keep in mind that you will need six 6-ounce custard cups.
4 large eggs
1 1/2 cups 1 percent milk
3/4 cup maple syrup
3/4 cup canned unsweetened pumpkin puree
1/4 cup chopped crystallized ginger
3 tablespoons whipped cream
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Preheat your oven to 325 degrees Fahrenheit, regardless of if you are cooking the custards ahead of time or day of. Heat a pot or kettle of water so that you can create a water bath. You'll also want to line your roasting pan with a kitchen towel that has been folded.
Now, heat the milk over low heat in a small saucepan. It should barely steam, without boiling. In a separate bowl, whisk the eggs and syrup together. Once smooth, carefully combine the warm milk to this mixture a little at a time – otherwise you risk cooking the egg. Then you can add the puree, cinnamon, nutmeg and salt, whisking until all is blended evenly.
Take your custard cups and distribute the mixture among them evenly. If a foam creates on the top of each dish, be sure to remove it before placing them in the roasting pan. Now, take the boiling water and carefully pour it into the pan until it is halfway up the sides of the cups. Everything will then be placed in the oven to bake uncovered for 45 to 50 minutes. The custards should appear set, while still jiggling in the center.
Once baked, remove from the oven and transfer the cups to a wire rack to cool. These should sit for about 45 minutes and can then be covered and refrigerated for at least an hour. When you're ready to serve, just top each custard with whipped cream and some ginger.
When you think of Thanksgiving, how can you not think of desserts featuring pumpkin? This recipe adds the seasonal gourd to chocolate for a satisfyingly sweet Bundt cake.
1 15-ounce can unsweetened pumpkin puree
1 cup all-purpose flour
1 cup sugar
1 cup nonfat buttermilk
3/4 cup whole-wheat pastry flour
3/4 cup unsweetened cocoa powder
3/4 cup dark brown sugar, packed
1/4 cup canola oil
1/4 cup light corn syrup
1 tablespoon vanilla extract
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 large egg, at room temperature
1 large egg white, at room temperature
Preheat the oven to 350 degrees Fahrenheit and coat your 12-cup Bundt cake pan with cooking spray.
Then, whisk the flours, sugar, cocoa, baking powder and soda, pumpkin spice and salt together in a medium-sized bowl. Use an electric mixer on low to blend the buttermilk, puree and brown sugar together. Add the eggs, beating, and then stir in the oil, corn syrup and vanilla. Now, gradually incorporate the dry ingredients. Transfer to your pan.
Bake for about 1 to 1 1/4 hours, or until a toothpick comes out clean. Allow to cool for 15 minutes before removing the cake from its pan, and then leave to cool for another 2 hours. Add a glaze by stirring together 1/2 cup of packed confectioners' sugar and 1 tablespoon of nonfat buttermilk and drizzling it over the cake.
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