Cakes and Sweet Baked Goods -

Review www.achefshelp.com on alexa.com

Follow A Chefs Help on Twitter

Share

Home > Special Diets > Diabetes Recipes > Cakes and Sweet Baked Goods

Cakes and Sweet Baked Goods

Recipes

Apple-Pear Tart
FOR THE PASTRY: ¾ cup (175 ml/100 g) flour 1 tsp (5 ml) sugar ⅓ cup (75 ml/70 g) butter 1 egg yolk Salt FOR THE FILLING: 1 large apple 1 pear 1 egg yolk FOR THE
Apple-Rice Tart
FOR THE PASTRY: 1¼ cup (300 ml/150 g) all-purpose flour 2 tbsp (30 ml) sugar Pinch salt 1 egg ¼ cup (50 ml/50 g) butter FOR THE FILLING: 1 vanilla bean 2 cups (500 ml) milk Pinch
Apricot Cheesecake
½ cup (125 ml/100 g) soft butter 2 eggs ¼ cup (50 ml) sugar Seeds of ½ vanilla bean ½ tsp (2 ml) grated orange zest 1 tbsp (15 ml) rum 2 cups (500 ml/500 g) low-fat quark or puréed cottage
Apricot Galette
FOR THE BASE: 1 (¼ oz/7 g/2¼ tsp) envelope active dry yeast 2 tbsp (30 ml) sugar ¼ cup (50 ml) lukewarm milk ¾ cup (175 ml/75 g) pastry flour 1 tbsp (15 ml) soft butter Pinch cinnamon
Berry Cake With Vanilla Whipped Cream
4 eggs, separated 3 tbsp (45 ml) sugar 3 tbsp (45 ml) rum 7 tbsp (100 ml/100 g) melted cooled butter Salt 1¼ cups (300 ml/150 g) all-purpose flour Pinch baking powder 3¼ cups (800 ml/500 g)
Berry-Buttermilk Tarts
FOR 6 TARTS: FOR THE PASTRY: 1 cup (250 ml/125 g) coarsely ground whole wheat flour ⅓ cup (75 ml/65 g) cold margarine 1 small egg yolk 1 tbsp (15 ml) icing (confectioner's) sugar
Blueberry Muffins
⅓ cup (75 ml/75 g) margarine ¼ cup (50 ml/50 g) sugar Liquid sweetener 2 small eggs ½ tsp (2 ml) vanilla Pinch salt 1¾ cups (425 ml/220 g) coarsely ground whole wheat flour 2 tsp (10
Blueberry-Semolina Cake
1¼ cups (300 ml) low-fat milk 5 whole cloves ½ cup (125 ml/75 g) durum wheat semolina 2 tbsp (30 ml) butter 3 tbsp (45 ml) sugar 1 tsp (5 ml) vanilla sugar 2 eggs, separated Zest and juice
Buckwheat Torte With Red Currants
FOR THE CAKE: 3 eggs, separated Salt 4 tbsp (60 ml/50 g) sugar Zest and juice of ½ lemon ½ cup (125 ml/60 g) buckwheat flour FOR THE FILLING AND TOPPING: 1½ (¼ oz/7 g/1 tbsp)
Carrot-Nut Muffins
3 small eggs, separated 2 large carrots ½ cup (125 ml/90 g) sugar 3 tbsp (45 ml) warm water Pinch ground cloves Pinch ground cinnamon 1 cup (250 ml/75 g) ground hazelnuts 1 tsp (5 ml)
Carrot-Potato Cake
1 small cooked potato 1 carrot ¾ cup (175 ml/100 g) coarsely ground whole wheat flour 1 tsp (5 ml) baking powder 2 tbsp (30 ml/15 g) raisins 2 eggs, separated 2 tbsp (30 ml/30 g) butter 3
Cherry-Quark Strudel
¾ cup (175 ml/175 g) low-fat quark or puréed cottage cheese 1 egg yolk ½ tsp (2 ml) vanilla sugar Sweetener 14-oz (398 ml) can water-packed sour cherries 1½ tbsp (22 ml/20 g) butter 3½-oz
Choux Ring With Tropical Fruit
½ cup (125 ml) water Scant 2 tbsp (25 ml/25 g) butter Salt 1 tsp (5 ml) sugar ⅔ cup (150 ml/75 g) flour 2 eggs 1 ripe papaya 1 small banana 1 small orange 1 star fruit Lemon
Dark Pound Cake
Fine dry bread crumbs ½ cup (125 ml/125 g) butter 2 tbsp (30 ml) sugar 2 eggs 1¼ cups (300 ml/150 g) flour 2 tsp (10 ml) baking powder ⅓ cup (75 ml/100 g) whole-berry cranberry sauce,
English Teacake
⅓ cup (75 ml/70 g) butter ¼ cup (50 ml) sugar 2 eggs Juice and zest of ½ lemon ¾ cup (175 ml/75 g) coarsely ground whole wheat flour ½ cup (125 ml/50 g) cornstarch ¾ cup (175 ml/100 g)
Fruit Tarts
FOR 4 TARTS: FOR THE PASTRY: 1¼ cups (300 ml/150 g) coarsely ground whole wheat flour 3 tablespoons (45 ml) unsweetened flaked or shredded coconut 2 tablespoons (30 ml) sugar Pinch salt 2½
Gooseberry Galette
FOR THE CRUST: 1⅔ cups (400 ml/200 g) coarsely ground whole wheat flour 2 tbsp (30 ml/30 g) butter 1 egg 3 tbsp (45 ml) sugar Pinch salt ½ tsp (2 ml) grated lemon zest ¼ cup (50
Grape Cheesecake
FOR THE CRUST: 1 cup (250 ml/100 g) pastry flour ⅔ cup (150 ml/50 g) blanched ground almonds 1 tbsp (15 ml) sugar Pinch salt ¼ cup (50 ml/50 g) butter 1 small egg FOR THE
Lime-Almond Flan
FOR THE CRUST: 1¼ cups (300 ml/150 g) coarsely ground whole wheat flour ¼ cup (50 ml/50 g) sugar Salt 1 egg yolk 7 tbsp (100 ml/100 g) cold margarine ½ cup (125 ml/60 g) ground almonds
Mandarin Cheesecake
FOR THE CRUST AND THE TOP: 1 cup (250 ml/100 g) pastry flour 1¼ cup (300 ml/100 g) blanched ground almonds 3 tbsp (45 ml) sugar Salt ½ tsp (2 ml) grated orange zest ¼ cup (50 ml/50 g)
Nectarine-Strawberry Yogurt Flan
FOR THE CRUST: 1 cup (250 ml/125 g) pastry flour Pinch baking powder Pinch salt Seeds of ½ vanilla bean 3 tbsp (45 ml) sugar ¼ tsp (1 ml) grated orange zest ¼ cup (50 ml/50 g) butter 1
Orange-Rice Flan
FOR THE CRUST: ⅓ cup (75 ml/80 g) cold margarine 1¼ cups (300 ml/150 g) coarsely ground whole wheat flour Sugar FOR THE FILLING: 2 cups (500 ml) milk Salt 1 tsp (5 ml)
Pear Tarte Tatin
FOR THE PASTRY: 1⅓ cups (325 ml/150 g) pastry flour Salt ¼ cup (50 ml/50 g) butter 1 egg 2 to 3 tbsp (30 to 45 ml) milk 2 tbsp (30 ml) sugar Seeds of ½ vanilla bean FOR THE
Pear-Nut Pie
FOR THE PASTRY: 1 cup (250 ml/125 g) pastry flour 1⅓ cups (325 ml/125 g) ground hazelnuts 1 tsp (5 ml) baking powder 3 tbsp (45 ml) sugar Pinch salt 1 tsp (5 ml) grated orange zest
Raisin Scones
2 cups (500 ml/250 g) coarsely ground whole wheat flour 1 tsp (5 ml) baking powder 1 tbsp (15 ml) sugar Salt ¼ cup (50 ml/50 g) margarine ½ cup (125 ml) cold low-fat milk 3 tbsp (45 ml/20 g)
Rhubarb Flan
FOR THE CRUST: 2 cups (500 ml/250 g) coarsely ground whole wheat flour ½ tsp (2 ml) baking powder 3 tbsp (45 ml) sugar Pinch salt ½ cup (125 ml/125 g) margarine ½ tsp (2 ml) grated lemon
Spelt Brioches
FOR 2 BRIOCHES: 1¼ cups (300 ml/160 g) spelt flour ½ tsp (2 ml) salt 1 tsp (5 ml) sugar 7 tbsp (100 ml) lukewarm water 1 (¼ oz/7 g/2¼ tsp) envelope active dry yeast 1 tbsp (15 ml) olive
Yogurt Cake With Fresh Figs
1 cup (250 ml/250 g) yogurt 2 eggs ¼ cup (50 ml) sugar 1 vanilla bean Salt 1 tsp (5 ml) grated orange zest 1 tbsp (15 ml) rum ¼ cup (50 ml/60 g) melted cooled butter 1⅓ cups (325

Get Chitika | Premium

A Chefs Help Menu

Ab Workouts