It's a sobering statistic - roughly 1.5 million people in the U.S. are diagnosed with diabetes each year. For most of those people, the first thought is of dietary changes and eliminating favorite foods. But carbs are not the enemy, and getting the proper amounts of the right kinds of carbs is vital. How do you achieve the right balance?

The American Diabetes Association has published The Healthy Carb Diabetes Cookbook, written by Chef Jennifer Bucko and Registered Dietician Lara Rondinelli to give carb lovers tasty alternatives for their favorite foods. With options like Cuban Pork Tenderloin and Pineapple Upside-Down Cake, the cookbook presents recipes that contain the right balance of carbohydrates, lean protein, and heart-healthy fats.

Every recipe in The Healthy Carb Diabetes Cookbook has been designed to meet the nutritional guidelines of the American Diabetes Association, to help improve blood glucose management. Yes, even the Banana Bread Pudding! One of the ADA's goals is to encourage diabetics to eat a balanced diet, including whole-grain products and fiber-rich foods, frehs fruit, low-fat dairy products and lean proteins.

There are 199 recipes in The Healthy Carb Diabetes Cookbook that meet these guidelines. The recipes feature easy-to-find ingredients available at your local grocery store, instead of expensive specialty ingredients, that make it easy to create high-fiber, low-fat meals. And the food is not only easy and healthy, but delicious.
Complete nutritional information is provided for each recipe, and the book includes cooking tips with suggestions for substitutions. They're approved for diabetics, but equally enjoyable (and healthy) for non-diabetics. The Healthy Carb Diabetes Cookbook is a great addition to any cook's bookshelf.
Penne with Pear and Gorgonzola Alfredo
From The Healthy Carb Diabetes Cookbook
5 servings, 1 cups each
8 oz whole-wheat penne pasta, uncooked
2 tsp. olive oil
2 medium pears, peeled, cored & diced
2 cloves garlic, minced
1/4 cup dry white wine
1 pint fat-free half-and-half
1/3 cup gorgonzola cheese, crumbled
1/2 tsp. salt (optional)
1/8 tsp. ground black pepper
Cook pasta according to package directions, omitting salt. Drain.
In a medium saute pan, heat oil over medium-high heat. Add pears and saute 7 minutes or until they begin to soften.
Add garlic and saute another minute. Add white wine and cook until wine is almost completely reduced.
Heat fat-free half-and-half in the microwave for 1 1/2 minutes. Pour over pears and bring to a low simmer. Do not boil. Simmer for 5-6 minutes. Using the back of a large spoon or plastic spatula, mash pears roughly in the sauce.
Stir in cheese, salt (optional), and pepper, and simmer 1 more minute or until cheese is melted. Toss with cooked pasta.
Cooking tip: If you can't find gorgonzola cheese, substitute regular bleu cheese.
Exchanges/Choices: 2 Starch, 1 Fruit, 1/2 Fat-Free Milk, 1 Fat
Proceeds from the sale of the book also help support the ADA's dual missions of finding a cure and improving the lives of people with diabetes.