Re: Help! Need advice on sugar-free baking

Also, go to the newsgroup alt.food.diabetic

You will find advice and recipes there.

Alan

Honey is not a sugar substitute. What you need is a sugar replacer such as Splenda. If you type in the Google Splenda recipes you can come out with plenty of ideas from it. I have tried a some of the sugar free dessert recipes;they are satisfactory but I prefer the sugar based ones as I am not a diabetic anyway. Roy

I can't find this newsgroup... Jenn.

What type of diabetes does he have? His parents said he can have honey? It's odd because honey is a sugar, and has the same effect on BG's as sugar.

Here is a cake with neither sugar nor honey. It works out well because the high fiber helps to stablalize the blood glucose, so it shouldn't give him a spike.

2 c. flour 2 tsp. soda 1 3/4 c. Splenda 1 1/2 c. oil 4 eggs, beaten 2 tsp. cinnamon 3 c. grated carrots

Mix dry ingredients. Combine oil and eggs, then add to the dry ingredients. Stir in carrots. Bake in 9x13" cake pan at 350*f for 28-32 minutes, testing with toothpick for doneness (it's done hwne only small moist crumbs are on the pick after poking it into the center).

Icing:

1 (8 oz) pkg cream cheese 1/2 cup milk 1 box sugar free instant vanilla pudding (the larger box) 1 small can of crushed pineapple, drained

Whip together the cream cheese, milk and pudding, then stir in pineapple.

Or, if he's not a carrot cake fan, try this:

1 cup all purpose flour 1 tsp. baking powder 1/2 tsp. baking soda 2 tsp. cinnamon 1/2 tsp. ginger 1/2 cup butter 1/4 cup molasses 1/2 cup egg substitute 1 tsp. vanilla 1 cup Splenda 1/2 cup unsweetened applesauce

Stir together dry ingeds, and set aside. Heat oven to 350*f, and spray 8x8 pan with Pam. Beat butter and molasses for 1 min on high. Add egg substitute and vanilla, beat another 30 seconds. Add Splenda, beat until very smooth (about 90 seconds to 2 minutes). Add dry ingredients and applesauce, and beat on low speed just to combine. Spread into pan and bake approx 30 min.

OR if he is a chocolate fan, try this: Diabetic version of Hershey's Black Magic Cake:

2 cups Splenda 1-3/4 cups all-purpose flour 1 cup nonfat dry milk powder 3/4 cup HERSHEY'S Cocoa 3 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 eggs 1 cup buttermilk or sour milk* 1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water 1/2 cup vegetable oil 1 teaspoon vanilla extract

Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one

13x9x2-inch baking pan.

In a coarse sieve, stir together splenda, flour, cocoa, baking soda, baking powder, nonfat dry milk powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.

Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. 10 to 12 servings.

• To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup

Chocolate Frosting (Diabetic)

1 lb cream cheese, softened to room temp 1 cup Splenda 1/4 cup butter, softened to room temp 2 tsp vanilla (use the good stuff) 1/4 cup good cocoa powder (Valrhona or Schokinag)

Cream butter and cream cheese. Add vanilla, cocoa, and splenda. If needed, add a bit of milk to get proper spreading consistency.

Hope this helps kimberly

You'll have to ask your isp to carry it, then.

Alan

I am a Type 1 diabetic. You do not mention which type diabetic your friend's son is. The newsgroup, alt.support.diabetes.kids, has lots of great posters, with lots of great info.

For a once a year event, if the child is a type 1, I would strongly recommend a discussion with his diabetic team to determine a one-time upping of his insulin to cover a slice of REAL birthday cake with a scoop of REAL ice cream. Possibly his birthday games and running around and excitement might just cover the additional carbs anyway. Probably worth a phone call anyway.

Diabetes is all about carbs, not just sugar or not honey and not table sugar and not fat and not lazy, etc. etc. etc. Just carbs and insulin. The body's ability to produce and/or use its own insulin.

The statement that he can use honey really scares me. NO parent of any child with diabetes would, or should, ever make any such stupid statement. Someone needs to smack them up the side of their head. Soon. Please.

Judy

or just hit

and search for alt.food.diabetic .. .

Hi Mike

Yeah, probably. But, the answer still is that Type 2 diabetics still can't use honey instead of sugar. Actually, we are beekeepers, also. We have 13 hives. We often hear other beekeepers trying to sell their honey and telling type 2 diabetics that they can use honey because it is pre-digested by the bees. This is totally false. Honey is a different type of carb than sugar, but it is still a carb.

My recommendation would be to make a really, really rich cheesecake! Well, when was this birthday anyway? Many of the low carb sites have some great cheesecake recipes. They tend to taste really good, even using the substitute sweeteners. When making a regular cake, it seems to lose something in the baking. And I personally seem to feel just a bit cheated. But those cheesecakes - nothing cheating there!

Sorry if I overreacted before.

Judy