Portion size, that is. If you’ve ever found yourself baking a cake or pie and devouring it all in a few sittings this tip is for you. Think portion size. Don’t bake a cake, bake cupcakes or bake your pound cake batter in mini cake pans. Eat one and freeze the remainder of the individual portions. Don’t bake a pie, bake small tarts. Portion puddings and ice cream into ramekins. One or two cookies is a portion size. Freeze the rest. Once you’ve had your portion for the day, thats it.
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!
