The Diabetic Pastry Chef

Sweet and Sugarfree

For those who prefer unprocessed sugar, there is a good cookbook entitled, “Sweet and Sugarfree,” by Karen E. Barkie. I’m not sure if it’s still in print, but I’m sure it can be ordered from Amazon or Half Priced Books on the web. Her desserts use fruits and fruit juices such as mashed bananas, orange juice, applesauce, etc. as the sweetener. She does use white flour in a lot of her baked desserts, but you could substitute other flours if you prefer.