The Diabetic Pastry Chef

1 c white flour
1 c graham or whole wheat flour
1/4 tsp salt
4 T baking powder
1/4 c honey or brown sugar
2 eggs, well beaten
3 T canola oil
1 c milk
1/2 c raisins, optional

In medium-sized bowl, sift together the flours, salt and baking powder.

In separate bowl, blend together the honey or brown sugar, eggs, canola oil and milk.

Make a well in the center of the dry ingredients, and add the blended wet ingredients. Stir until just blended being careful not to overmix. Add to greased muffin tins, filling each two-thirds full. Bake at 375 degrees for 15 to 20 minutes. Yield 12 muffins.

1 1/2 c peanut butter, divided
3 c cold milk, divided
1 pkg (3.9-oz) sugar-free instant chocolate pudding mix
2 c frozen whipped topping, thawed
1 pkg (3.4-oz) sugar-free instant vanilla pudding mix
32 whole graham crackers

Line two 13-inch x 9-inch x 2-inch pans with aluminum foil, and set aside.

In a mixing bowl, combine 3/4 cup of the peanut butter, and 1 1/2 cups milk until smooth. Slowly beat in the chocolate pudding mix until well blended. Fold in 1 cup of the whipped topping. Pour into one of the prepared pans. Freeze until firm.

Repeat with the vanilla pudding and remaining peanut butter, milk and whipped topping. Pour into the second pan. Freeze until firm.

Cut or break graham crackers into squares. Cut the frozen pudding mixtures into 32 squares, about 2 1/2-inch x 2 1/4-inches. Place each square between two crackers. Place each in a sealed plastic sandwich bag and freeze overnight. Yield: 32 sandwiches.

Recipe adapted from a Taste of Home magazine recipe.

3 eggs, slightly beaten
3 c milk
1 tsp vanilla
1/3 c sugar
1/3 c Splenda
3 T melted butter
1/2 c raisins or dried cranberries
1 c cooked brown rice
1/2 tsp cinnamon
ground nutmeg

Blend together all ingredients except nutmeg, mixing well. Pour into casserole dish. Sprinkle top with ground nutmeg.

Place casserole dish in larger pan, and add hot water to about halfway up to pudding pan. Place in oven. Bake at 400 degrees for 35 to 40 minutes, or until knife inserted in center comes out clean. Can be served warm or cold. Refrigerate any leftover.

Be very careful handling the hot water. It is best to use long cooking mits when handling.

2 3/4 pints vanilla, no sugar added ice cream, softened slightly*
1/2 c peanut butter
2 ozs semi-sweet or sugar-free chocolate chips
1 graham cracker pie crust
sugar-free chocolate sauce*
sweetened whipped cream*
peanuts

By hand, stir together ice cream, peanut butter and semi-sweet chocolate chips. Spoon into graham cracker crust. Freeze immediately until solid, about 2 hours or overnight. Serve with chocolate sauce and whipped cream. Garnish with peanuts.

*Chocolate sauce and sweetened whipped cream recipes are both found on this site in the recipe categories.

*I use Healthy Choice lowfat, no sugar added ice cream to make this recipe.

Recipe adapted from Reese’s Peanut Butter Pie recipe

1 egg, lightly beaten
1 1/2 c rolled oats
1/2 c Splenda
1/2 c milk
1/4 c canola oil
1/4 c chopped pecans, walnuts or sliced almonds
1/4 c raisins or dried cranberries
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon

Combine well all ingredients and spread in a greased 8-inch square baking dish. Bake at 350 degrees for 25 to 30 minutes. The baked oatmeal will be firm but moist; it is not meant to be crispy. Cut into squares, or scoop or spoon into bowls or small custard dishes. Serve hot with milk, a dab of canola butter, and a bit of additional Splenda. Refrigerate and reheat in the microwave any leftovers.

I sometimes add a chopped apple to the mix before baking. I especially like this dish with dried cranberries and sliced almonds!

 Adapted from a Taste of Home magazine recipe.

1/4 c soy milk
2 T Splenda
1 tsp cornstarch
1/2 tsp vanilla
1/2 c canola oil

In blender, blend together all ingredients except canola oil. With motor running, slowly drizzle in the canola oil. Blend until smooth and creamy. Chill at least 1 hour before serving. Yield 3/4 cup.  One tablespoon contains 9g fat.

Recipe adapted from Veggie Life magazine.

Plain yogurt can be substituted for an equal amount of sour cream in most of your baked goods. You can also substitute plain yogurt for the oil and eggs in packaged brownie mixes, to save 119 grams of fat and 424 milligrams of cholesterol per batch. Add 1/2 c plain yogurt and the amount of water as shown on mix. Bake approximately 30 minutes at 350 degrees.

If you substitute unsweetened applesauce for an equal amount of oil in your yellow or white packaged cake mixes, you will save 73 grams of fat and 642 calories. Simply follow package directions. The cake will keep best in the refrigerator. You can also do this with breads and muffins. One half cup of unsweetened applesauce only has 9 grams of sugar.

An excellent guide to traditional sugar substitutes is found here at About.com:

http://homecooking.about.com/library/weekly/bl010598b.htm?terms=artificial+sweeteners

This are very delicious, light-colored bran muffins.  You’ll love this recipe!

1 1/4 c whole wheat flour
1/3 c brown sugar
1/2 tsp salt
2 1/2 tsp baking powder
3/4 to 1 c bran
1 egg, beaten
3/4 c milk
1/4 c canola oil
1 c unsweetened applesauce
1/2 c raisins
1/2 c walnuts, chopped

Stir together flour, brown sugar, salt, baking powder and bran. In separate bowl, combine egg, milk, canola oil and applesauce. Make a well in the middle of the dry ingredients, and add the liquid ingredients all at once. Stir only until moistened. Do not overmix. Fill 12 muffin cups each 2/3 full. Bake at 400 degrees about 20 minutes, or until lightly browned, and toothpick inserted in center comes out clean.