RECIPE: why do diabetic desserts have all that sugar?
aprilwhirlwind
18 years ago
Featured Answer
Comments (17)
gandbb
18 years agoaprilwhirlwind
18 years agoRelated Discussions
T & T Diabetic Pumpkin Roll Recipe?
Comments (17)Most publications and on-line information say to use 25% less agave nectar than sugar called for (3/4 c. agave nectar for each 1 c. sugar), but I've found I can use much less than that in most cases. It depends on other ingredients and what part (food science) the sweetener plays in the type of food. If there are sweet ingredients or spices, you can often use less agave nectar than 25%. In this wholegrain banana bread recipe - I use 1/4 c. agave nectar. BANANA-POPPY SEED BREAD 1 c. mashed banana 1/4 c. agave nectar (OR 1/2 c. sugar) 1/2 c. milk (I use homemade kefir) 3 T. vegetable oil 1 egg, lightly beaten 1 c. all-purpose flour (I use wholegrain spelt flour) 1 c. whole wheat flour 2 t. baking powder 2 T. poppy seeds (I substitute whole amaranth for an additional whole grain that is high in protein. They look like golden poppy seeds in the bread.) 1/2 t. baking soda 1/2 t. salt 1/2 t. cinnamon vegetable cooking spray Combine the bananas and agave nectar (or sugar) in a small bowl; stir well. Let stand 10 minutes, stirring occasionally. Stir in milk, oil, and egg; set the mixture aside. Combine flours and next 6 ingredients in a large bowl and stir well. Make a well in center of mixture; add banana mixture to dry ingredients, stirring until moistened. Spoon into 8-1/2x4-1/2x3-inch loaf pan (NOT a 9x5-inch pan usually used for quick breads) coated with cooking spray. Bake at 350°F for 1 hour or until a pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan, and cool on a rack. Grainlady Note: I like to bake quick breads in a Danish Loaf pan (aka Tea Loaf Pan - see link below). It's longer and more narrow (12" x 4" x 2 1/2" pan holds the equivalent of a 9" x 5" loaf pan) with playing-card sized servings. It's easier to slice very thin slices from this type pan - important when control portion sizes. Plus, it bakes 25% faster than a 9x5 pan. -------------------- WACKY CAKE (a frosting-free snack cake) 1-1/2 c. whole wheat flour (soft wheat, or whole wheat pastry flour OR 1-1/2 c. + 2 T. spelt flour) 1 t. soda 1/2 t. salt 3 T. cocoa powder (can eliminate) 1 T. vinegar 2 t. vanilla 5 T. butter, melted 2/3 c. agave nectar 1/3 c. cold water Mix ingredients in an 8-inch square pan in this order: -Combine all dry ingredients and mix well. -Make 3 holes evenly spaced apart in dry ingredients. -In first hole, put vinegar. In second hole, the vanilla. In third hole, melted butter. Mix water and agave nectar together and pour over all the cake ingredients. Stir well, using a dinner fork or spatula (be sure no dry ingredients remain in corners). Bake at 325°F for 30-35 minutes. One serving - 1/16 of cake (cut the cake into 16 pieces). For spice cake: Omit the cocoa and add 1/2 t. Penzeys Cake Spice (www.penzeys.com). A mixture of: China cinnamon, star anise, nutmeg, allspice, ginger, cloves. -------------------------------- Other agave nectar goodies (my original recipes): COCONUT ALMOND CANDY Melt: 2 T. butter in a frying pan Add: 1/2 c. long-shred UNsweetened coconut 1/2 c. chopped raw almonds Over medium heat, cook until the ingredients begin to brown. CAUTION - this will burn easily. Remove from heat. Add: 2-3 T. agave nectar 1 t. almond flavoring Stir well. Place in small paper candy cups. (I use a 100 size portion scoop for this - approx. 1 teaspoon.) Cool in a refrigerator at least 1/2 hour to set. Yield: approx. 20 pieces. PROTEIN PEANUT BUTTER BALLS 1/2 c. whey powder (vanilla flavor) 1/2 c. peanut butter 2 T. agave nectar 1 t. vanilla or almond flavoring Mix thoroughly with a dinner fork. *If desired, add 1/2 to 3/4 c. crisp wholegrain rice cereal to the dough. Roll into small (3/4 to 1-inch) balls. *Toppings - Melt 1/2 c. chocolate chips and drizzle over the top. You can also dip the balls in a little agave nectar and then dip in chopped roasted almonds or toasted unsweetened coconut. ---------------------- VANILLA ICE CREAM 4 oz. EGG BEATERS (DO NOT substitute raw eggs) 1/4 c. agave nectar 1 c. Half & Half 2 c. cream 1-1/2 t. vanilla In a 4-cup measuring cup or equal-sized bowl, combine Egg Beaters, agave nectar and vanilla and stir to mix. Add cream and half and half. Chill thoroughly in the freezer (just until ice crystals start to form on the edge. Process in an ice cream maker of choice AGAVE NECTAR CHOCOLATE SYRUP 1/4 c. Hershey's Cocoa Powder 1/2 c. agave nectar 1/2 c. cold water Mix, with a whisk (it takes a bit of mixing to get it smooth). Store in refrigerator. Serving: 1/2 c. ice cream and 1 T. cocolate syrup -Grainlady...See MoreRECIPE: Jellied Fruit Dessert
Comments (17)They've recently introduced a mango cutter. Sort of like one of those apple wedging things in operation. The two blades ride around the pit, cutting off the side pieces. Then you just have that small ring of flesh to cut off the pit. All the celebrity chefs were touting it. But none of them said where it was available. :>(...See MoreDiabetic Desserts?
Comments (15)Since the one of the worse part of a pie for a diabetic is the crust we found this for thanksgiving and it's WONDERFUL!!! Pumpkin custard: 15 ounce can pumpkin (regular pumpkin, not pie filling) 1/2 cup granulated Splenda or equivalent liquid Splenda 1 tablespoon Brown Sugar Twin, optional 2 eggs (I used Egg white Egg beaters) 1/2 cup heavy cream (I used 1 cup skim milk) 1/2 cup water (I skipped the water since I used skim milk) 1 teaspoon vanilla 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon ginger Combine in a large bowl in order given; beat well. Pour into a large, buttered pie plate. Bake 350º, 45-55 minutes until a knife inserted in the center comes out clean. Chill before serving. Serve with whipped cream, if desired. With granular Splenda: Per Serving: 97 Calories; 7g Fat; 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs With liquid Splenda: Per Serving: 91 Calories; 7g Fat; 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs Vickey--MN...See MoreLOOKING for: Diabetic Desserts
Comments (1)Diabetic Peach Crumb Cobbler Ingredients 2 cups fresh peaches, sliced 1/3 cup graham cracker crumbs 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 2 teaspoons low-calorie margarine Directions Preheat oven to 350°F. Place the sliced peaches in the bottom of an 8x8x2-inch baking pan. In a small mixing bowl, combine the graham cracker crumbs, cinnamon and nutmeg; mix well. Gradually blend in margarine and sprinkle mixture over peaches. Bake uncovered for 25 to 30 minutes. Remove from the oven and let cool slightly before serving. Serving size: Yield: Exchanges: Nutrition: 1/2 cup Four servings 1 fruit 74 Calories, 15g carbohydrates (2g fiber, 9g sugars), 1g protein, 2g fat 0mg cholesterol, 57 mg sodium Here is a link that might be useful: Home Cookin' Message Board...See Moregardnpondr
17 years agoMonique_CA
17 years agocorraleno
17 years agodietforhim
12 years agobledulka
11 years agoAnn_in_Houston
11 years agovintageseller
9 years agovintageseller
9 years agovintageseller
9 years agocpartist
7 years agolovemrmewey
7 years agoAnna Michelle
7 years agolast modified: 7 years agowekick
7 years agoAnna Michelle
7 years agolast modified: 7 years ago
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