1 (12 oz) can evaporated skim milk
1 1/2 c nonfat dry milk powder
1/2 c Splenda
In large bowl, combine all igredients throroughly. Refrigerate. Will keep for up to one week. Yield: 3.5 cups.
3/4 c regular Splenda
2 T cornstarch
Place in blender and blend to a fine powder. Use in recipes calling for powdered or confectioners’ sugar.
Shortly after attending culinary school to become a pastry chef, I was diagnosed with diabetes. Mercy! I was devastated, as I absolutely loved to bake and loved to eat sweets. I experimented with a lot of artificial sweeteners and was mainly disappointed with the results. I thought, there has to be a better way to bake great tasting products from my kitchen that will be enjoyable for diabetics to eat. After all, our love of eating is what got most of us into this mess to begin with! After many experiments, I developed a formula that consistently turned out delicious confections even a non-diabetic would love. This blog contains the methods and results of my pastry creations. I am sharing my techniques in the hopes that you will experiment and perform your own culinary wizardry!
You are currently browsing the The Diabetic Pastry Chef weblog archives for September, 2007.
