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| nin1952 |
Posted - Jun 28 2011 : 10:40:17 AM
I am diabetic. And, I have been reading all of the postings for delicious recipes for cakes, cookies, jams and jellies. Does anyone have any great and delicious recipes for these? All of my recipes are bland or leave a bitter taste afterwards. I would also love some recipes for diabetic jams and jellies. Help!
Donna
Donna Farmgirl Sister #1487
Wheather therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God. 1 Corinthians 10:31
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| 2 L A T E S T R E P L I E S (Newest First) |
| Dusky Beauty |
Posted - Jul 07 2011 : 7:54:54 PM
We had a discussion a little while ago about canning jams and how you CAN'T replace splenda for sugar to can, instead most substitutions are with honey.
"The greatness of a nation and it's moral progress can be judged by the way it's animals are treated." ~Gandhi
http://silvermoonfarm.blogspot.com/
"After eating an entire bull, a mountain lion felt so good he started roaring. He kept it up until a hunter came along and shot him. The moral: When you're full of bull, keep your mouth shut.” ~Will Rogers |
| HollyG |
Posted - Jun 29 2011 : 7:23:15 PM
I don't have any great recipes just yet - I'm experimenting as I go. I know what you mean about that icky taste. The best thing I've found is agave nectar. It is lower on the glycemic index, so it doesn't cause sugar spikes. I make a pecan pie substituting it measure for measure for the corn syrup. You can't tell the difference. I also add it to plain yogurt for a bit of a boost, to oatmeal, and anywhere I'd need syrup - like with lo-carb pancakes (see Bob's Red Mill lo-carb baking mix.) As far as splenda or the other stuff, I just have to use a lot less. If the recipe calls for 1 cup, I use 1/4. This way, it's still sweet without the horrible after-taste. I hope you get more responses! I can use some good recipes too!
HollyG
Farmgirl #2513
www.mydeepwoodslife.com |
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