5 Paula Deen Desserts Not to Try if You're Diabetic: Or, Adventures in Schaden-fried
Given Paula Deen's recent announcement about her Type 2 diabetes diagnosis and her partnership with Novo Nordisk, we thought we'd follow up our 5 Paula Deen Holiday Recipes We Don't Want To Try with a few more recipes we would suggest diabetics (and health-conscious eaters in general) stay away from. Or, try these out and satisfy an overactive sweet tooth.
The names of Deen's recipes tend to speak for themselves, and this is no exception. In this instance, Deen instructs us to bake a cheesecake (which contains 1 1/4 cups of sugar, 4 oz. of white chocolate, 3 cups of cream cheese and 7 tbsp. of butter). Let that beauty set for 8 hours, then cut it into 30 3x1-inch squares. (Note: try running a marathon or two while you're waiting for the cheesecake to be ready)
Next comes the best part: deep-frying! Paula has you place each cheesecake square in the cent of a spring roll wrapper and then sprinkle each one with chopped chocolate. Then roll up the wrapper and you are ready to drop a already fatty sugar concoction into a piping hot vat of vegetable oil. Once those are done, coat the rolls in plenty of powdered sugar.
Here's an easy recipe. Just melt 1/2 pound of Velveeta with 1 cup of butter, then throw in 1 cup of creamy peanut butter. Once those are melted together, add vanilla and any type of chopped nuts (nuts help lower your cholesterol, so this is a seriously balanced recipe). The melted mixture should then be mixed with 32 oz. -- yes, 4 cups -- of powdered sugar. At the end of the recipe, Paula acknowledges how heavy the butter and grease content may be, so she advises that we "pat top of candy with a paper towel" and watch those calories disappear.
It's a basic cake recipe, with some added marshmallow and gooey chocolate pizzazz. The cake calls for 1 cup of butter, 2 cups of sugar and 1 1/2 cups of flour. The frosting is made partly with 1/4 cup of butter, 2 cups of brown sugar and just over 10 oz. of marshmallows. Everything sounds simple enough, yet somehow the final product pictured above seems to yield a thin layer of cake, a thick layer of marshmallows and a sugar-rush-inducing river of chocolate frosting.
Bread, sugar and brandy are key components in Deen's bread pudding recipe. The bread mixture calls for 2 cups of sugar, with a separate cup of sugar going in the brandy sauce. Add another cup of brown sugar and half a stick of butter to the bread part and you're on your way. The other half of the stick of butter goes into the sauce. The sauce also calls for 1/4 cup of brandy, but we'd suggest adding more. That way, you'll forget about your sugar consumption and hopefully get a good buzz going.
This recipe may well be the icing on the cake, the cherry on top, the corn syrup on the sugar. But seriously, this is a recipe where the main ingredients are corn syrup and sugar. Not much else. Sure, Paula throws in some egg whites, pecans and a hint of vanilla, but the classic candy/confection item is in no way health-friendly. The one thing not in this recipe? Butter.
Get the Food & Drink Newsletter
Our weekly guide to Los Angeles dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.