The Diabetic Pastry Chef

Convert butter, shortening and margarine from your favorite recipes into canola oil, by using the following chart. This will make most of your baked goods moist with a soft texture, therefore if you want to make a cookie with a crisp texture, do not convert.

1 cup solid fat = 3/4 cup canola oil

3/4 cup solid fat = 2/3 cup canola oil

1/2 cup solid fat = 1/3 cup canola oil

1/4 cup solid fat = 3 Tablespoons canola oil

Other desserts besides pastries I enjoy are:

- Sugar-free Jello with whipped cream
- Sugar-free puddings with whipped cream
- No sugar added ice cream with chocolate sauce (see recipe below)

Chocolate Sauce

1 c Hershey’s cocoa (unsweetened)
2 c Splenda
1 1/4 c hot water
dash of salt
2 tsps vanilla

In saucepan, combine first four ingredients. Bring to boil and boil for 3 minutes until thickened. Add vanilla and stir. Serve warm over ice cream. Store in refrigerator.

I like to serve the chocolate sauce warm over ice cream topped with nuts and whipped cream.

Here’s a heads-up…

1.  Pillsbury’s reduced-sugar cake mix
I was just in my local supermarket and noticed that Pillsbury has both a yellow and chocolate cake mix with half the sugar of their regular cake mixes! The cake mixes contain Splenda.

2.  Sugar-Free frosting recipe
AllRecipes.com has a sugar-free frosting recipe that contains cream cheese and a box of sugar-free pudding as the sweetener. I haven’t tried the recipe yet, but it has received excellent ratings! Here’s the link: Sugar-Free Frosting

Serve with sugar-free ice cream and enjoy. 

Below is a link for another tasty frosting recipe that can be made diabetic-friendly by modifiying the recipe a bit.  Just substitute sugar-free pudding in the recipe for the regular vanilla pudding. I use regular whipped topping, as it has very little sugar.  Here’s the recipe:

Cool Whipped Frosting  (Be sure to read the reviews!)

This is scrumptious topped with sliced almonds!