1,001 DELICIOUS RECIPES FOR PEOPLE WITH DIABETES; edited by Sue Spitler; Linda Eugene, R.D., C.D.E.; and Linda R. Yoakam, R.D., M.S; Surrey Books, Chicago, 2001, $19.95.

Take one part best-selling cookbook author, one part diabetes specialist and one part nutrition expert; blend thoroughly and you have the new cookbook “1,001 Delicious Recipes for People with Diabetes.” As a certified diabetes educator and nutritionist, I often am asked to recommend cookbooks for family members or other people dealing with a new diagnosis of diabetes. Few specialty cookbooks I have used match this one for balanced nutrition and flavorful recipes that can be used over and over again.

Since more than 16 million people in the United States have diabetes, it is no wonder that Sue Spitler chose the disease as the topic of her fifth cookbook with a 1,001-recipe theme: 1,001 Low-Fat Recipes; 1,001 Low-Fat Soups and Stews; 1,001 Low-Fat Vegetarian Recipes; and 1,001Low-Fat Desserts.

Co-author Linda Eugene, a diabetes specialist with the Endocrinology Clinic at the University of Chicago’s department of medicine, incorporates ideas based on a decade of counseling people with diabetes. Linda R. Yoakam provides the nutrient analysis for each of the recipes. Nutritional data and diabetic exchanges at the end of each recipe assure the reader of information necessary to formulate healthy menus required for good diabetes control.

After a concise introduction on the changes from the “diabetes diet” to the more flexible “healthy” meal plan based on nutritional balance and moderation, the authors provide some guidelines regarding daily allowances of carbohydrates, protein and fat for different calorie levels. However, they stress that the sample guidelines based on the “exchange” system and “carbohydrate counting” do not take the place of an individualized meal plan with a registered dietitian. Diabetes educators known that neither of these concepts are easy for people to grasp unless they have some previous experience with diabetes meal planning.

The authors have done an exemplary job of incorporating the highest nutritional standards set by the U. S. Department of Agriculture for optimum health, not an easy task considering the number of recipes included in one cookbook. Most good cooks would agree that it is easy to prepare meals that use unlimited fats. It is far more difficult to prepare tasty food while sticking to standards of low fat, limited carbohydrates, low salt, high fiber and high nutrients, but this valuable book provides 1,001 ways to do it.

This is a plain, simple cookbook – there are no photos – that contains easy-to-follow recipes offering good nutrition without sacrificing flavor. Healthy, satisfying meals should be the goal of the entire family. People with diabetes no longer need to eat differently than everyone else. They do have to be sure to eat regularly and to eat about the same amount each day, especially carbohydrate-containing foods. By using the nutrient analysis at the end of each recipe, the meal can fit individualized carbohydrate, protein, and fat limits.

The following recipes passed the taste test and stayed within the carbohydrate limit for an average meal – including dessert!

Marcia Kyle is a certified diabetes educator and nutritionist who lives in Rockport.

Chicken Breasts with Rosemary

1 tablespoon olive oil, divided

11/2 teaspoons balsamic vinegar

1 teaspoon minced garlic

1 tablespoon grated lemon rind

1/4 teaspoon salt

? teaspoon pepper

4 boneless, skinless chicken breast halves (4 ounces each)

? cup dry white wine or reduced-sodium chicken broth

1 teaspoon finely chopped fresh or 1/2 teaspoon dried, crumbled rosemary leaves

1/2 cup diced, peeled fresh tomato

Whisk 11/2 teaspoons olive oil, vinegar, garlic, lemon rind, salt, and pepper in medium bowl; add chicken and let stand 10 minutes. Drain, reserving marinade.

Cook chicken in remaining 11/2 teaspoons olive oil in large skillet over medium-high heat until browned on all sides, adding any remaining marinade after browning. Add wine and rosemary to skillet and heat to boiling; reduce heat and simmer, covered, 10 minutes. Add tomato and simmer, uncovered, until chicken is cooked through, about 6 minutes.

Makes 4 servings.

Microwave Risotto

1 cup arborio rice

3? cups reduced-sodium fat-free chicken broth, divided

1/4 teaspoon white pepper

? cup grated Parmesan cheese

Combine rice and 3 tablespoons broth in 3-quart microwave-safe casserole. Microwave, uncovered, on high power 60 seconds; stir well. Add remaining broth and white pepper and stir well. Microwave on high power, covered, 98 minutes; stir well.

Microwave on high power, uncovered, 12 to 15 minutes until rice is tender but still al dente. Let stand 2 to 3 minutes for rice to absorb any remaining liquid. Stir in Parmesan cheese.

Makes 4 servings

Broccoli Rabe Sauteed with Garlic

Garlic-flavored vegetable cooking spray

1 pound broccoli rabe, cooked until crisp-tender

4 cloves garlic, minced

salt and pepper to taste

Spray large skillet with cooking spray; heat over medium heat until hot. Add broccoli rabe and garlic; spray lightly with cooking spray. Saute over medium to medium-low heat until broccoli is beginning to brown, 4 to 5 minutes. Season to taste with salt and pepper.

Makes 4 to 6 servings

Rich Chocolate

Cheesecake

11/4 cups graham cracker crumbs

4-5 tablespoons margarine, melted

6 1/2 teaspoons Equal for Recipes or 21 packets Equal sweetener, divided

2 packages (8 ounces each) fat-free cream cheese, softened

1 package (8 ounces) reduced-fat cream cheese, softened

2 eggs

2 egg whites

2 tablespoons cornstarch

1 cup fat-free sour cream

? cup Dutch process cocoa

1 teaspoon vanilla

1 cup light whipped topping

Unsweetened chocolate shavings, as garnish

Mix graham cracker crumbs, margarine, and 1 teaspoon Equal for Recipes in 9-inch springform pan; pat evenly on bottom and 1/2 inch up side of pan.

Beat cream cheese and remaining 51/2 teaspoons Equal for Recipes until fluffy in large bowl; beat in eggs, egg whites, and cornstarch. Beat in sour cream, cocoa, and vanilla, blending well; pour into crust.

Bake cheesecake at 300 degrees just until set in the center, 45 to 50 minutes. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.

Remove side of pan; place cheesecake on serving plate. Spread light whipped topping over top and garnish with chocolate shavings.

Makes 16 servings