Sugar-Free Sweetened Condensed Milk
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.
The Diabetic Pastry Chef
Because Everyone Deserves Sweets!
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!
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September 7th, 2007 at 8:16 pm
Love this site! I’m from Argentina, and we simmer condensed milk in a pot (covered with at least 2 inches of water ) for 2 hours; after letting the can cool in the water, we get DULCE DE LECHE. I’ve prepared it this way for 30 years without a problem; but now that I’m a diabetic, I can’t have this delicious dulce. I’ll try your way. Did you have a recipe in mind when you came up with your condensed milk recipe? I’d love to know. Thanks for your ideas! Olga
September 9th, 2007 at 3:47 pm
Hi Olga,
Thanks for your comment. I also love Dulce de Leche! Regarding the condensed milk recipe, I believe I got it from the Splenda web site.
Let me know how you like the recipe!