2 c butter, softened
1 1/2 c canola oil or olive oil
Whip butter with electric mixer. Add and beat canola oil or olive oil. Pour into container and refrigerate until hardened. Keep refrigerated.
I use this as a healthy spread for my quick breads such as biscuits, waffles and muffins; also to butter my vegetables. Use anywhere you would use butter or margarine. Works well in most recipes that call for butter, margarine or Smart Balance spread.
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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!
