The diabetic chocolate cookbook | Chocolate cookbook
1984
Finsand, Mary Jane
Abstract: Diabetics who must restrict their sugar and sweets intake generally must exclude chocolate candy, baked goods, and other chocolate desserts from their diets. This book enables diabetics to bring chocolate back into their diets with use of sugar substitutes and careful cooking. However, the diabetic is warned that these foods can be eaten only as a luxury, and not everyday. Sugar, sugar requirements and chocolate products are described in detail, and several handy tables are provided for the cook. Recipes are presented in several categories: chocolate candy, cookies, cakes, pastries, desserts, and beverages and toppings. Also included are food exchange lists, instructions on using label nutrition information for calculating exchange equivalents, and a bibliography. Metric and imperial measures are provided for each recipe, and the number of exchanges and caloric values are also included. (as).
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