I just found this amazing cookbook, The Big Book of Diabetic Desserts: Decadent and Delicious Recipes Perfect for People with Diabetes, by Jackie Mills. Published by the American Diabetes Association, the book contains "over 150 recipes that meet the ADA nutrition guidelines for people with diabetes." From what I can tell, most of the recipes call for some amount of real sugar, sometimes combining the real thing with a sugar substitute. But the real sugar amounts are low, and complete nutritional information is provided for each recipe. I just checked this out from my local library, and I already realize I'm going to have to buy my own copy in order to have time to try everything I want. (Also, if I have my own copy, I can spill things on it to my heart's content; a clean cookbook is an unloved cookbook).
So for my first experiment, I tried the "Crispy Oatmeal-Raisin Cookies." I love love looooove Oatmeal-Raisin Cookies, and this was the first low-sugar version I've found that wasn't absurdly complicated. And I have to say, they came out pretty darn good. They were definitely more chewy than "crispy," but that's how I like them, so I really didn't mind at all.
If anyone else gives this a try, let me know how it turns out for you.
That's all for now, y'all. Happy baking!
I'm pretty interested in this big book you reference. My question is - does the finished product taste all splenda-y? cause I hate that.
ReplyDeleteHey, Tim-
ReplyDeleteNo, from what I've tried so far, there's not an overwhelming Splenda flavor. As a matter of fact, a lot of the recipes do not call for any Splenda (or other sugar substitute) at all. In the oatmeal cookies, for example, the original recipe called for real brown sugar, but I substituted the Splenda Brown Sugar Blend just because it was what I had in the kitchen...and there still wasn't a weird after-taste. If there's ever a significant Splenda taste to a recipe, I will be sure to note it in the blog post.
Thanks for reading, and let me know if you have any other questions.
Best-
Joey