The Diabetic Pastry Chef

6 c tart green apples, sliced
1 T lemon juice
1/2 c whole wheat flour
1/3 c brown sugar or Splenda Brown Sugar Blend
1/4 c cold butter
2/3 c rolled oats
1/4 c chopped walnuts or pecans
1/2 tsp ground cinnamon

Place apples in a 8×8-inch pan. Drizzle with lemon juice. In medium bowl, add flour and butter and use a pastry blender to cut into a coarse meal. Stir in remaining ingredients. Sprinkle over the apples. Bake at 350 degrees about 45 to 50 minutes or until apples are soft.

Comfort food at its finest!

1/4 c soy milk
2 T Splenda
1 tsp cornstarch
1/2 tsp vanilla
1/2 c canola oil

In blender, blend together all ingredients except canola oil. With motor running, slowly drizzle in the canola oil. Blend until smooth and creamy. Chill at least 1 hour before serving. Yield 3/4 cup.  One tablespoon contains 9g fat.

Recipe adapted from Veggie Life magazine.

The recipes I submitted were adapted to my preferences and dietary needs. I encourage you to adapt them to yours. If you do not want to use white flour, I suggest you use the flour you are most comfortable with such as oat, soy or almond flour. You may prefer to use sour cream in place of yogurt, or Stevia in place of sugar, whole milk or lowfat milk, etc. This is all your choice. My recipes are only guidelines as to how to manipulate recipes to suit your dietary needs while retaining the most flavor.