Shake Ingredients:
2 1/2 c no sugar-added, fat-free vanilla ice cream
1/2 c milk
2 T Smucker’s sugar-free chocolate sundae syrup
2 T graham cracker crumbs
Garnish:
whipped cream
graham cracker crumbs
Directions:
Place all ingredients for shake in blender and blend until smooth.
Pour into 2 12-oz glasses. Garnish each with a dollop of whipped cream and a sprinkle of graham cracker crumbs. Serve with a straw.
Here are some important guidelines to remember when drinking alcohol, according to the American Diabetes Association (ADA):
http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/alcohol.html
1/2 c Splenda
1/2 c orange juice
1/2 c lemon juice
3 c burgundy wine or white wine
3/4 c club soda or sparkling water
3 or more types of fresh (or canned) fruit
(orange slices, lemon slices, lime slices,
banana slices, fresh or frozen berries, peach
slices, apple slices, pear slices, plum slices,
cherries).
Mix Splenda and fruit juices together. At serving time, add wine and club soda or sparkling water. Pour over fruit and ice. Yield: 10 servings.
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 July, 2008.
