The Diabetic Pastry Chef

1/2 square unsweetened chocolate
2 tsps Splenda
1/4 tsp ground cinnamon
1 c milk

Place all ingredients in top of double boiler and heat until chocolate melts. Whip vigorously untl a good foam forms on top. Top with whipped cream and an additional sprinkle of cinnamon.

In baking, you may use a heaping Tablespoon of soy flour and a Tablespoon of water to equal one egg. Once baked, there is no texture or taste difference.

1 large egg = 1 1/2 large egg whites

1 large egg = 3 Tablespoons egg substitute

1 large egg white = 2 Tablespoons egg substitute

1 large egg white plus 2 teaspoons canola oil = 1 egg (to reduce the cholesterol)

I will occasionally substitute “some” of the whole eggs in a recipe with soy flour or egg whites.  I consider this when a recipe calls for more than 2 eggs.

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, that’s it!

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.

For those of you who have an interest in nutrition information and would like to count the carbs in recipes and foods, here are a couple of useful links:

www.BellaOnline.com/subjects/4486.asp

www.ntwrks.com/~mikev/chart5a.htm

They are excellent resources!

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.

I sometimes make the following drinks when I tire of water, diet sodas and diet iced teas:

Spritzer
To make a Spritzer, take a tall glass and fill it with ice, add half a glass of fruit juice or apple cider, and half a glass of diet Sprite, diet 7-Up or diet ginger ale, and stir.

Frappuccino
1 c strong coffee
1 c milk
3 T Splenda or other sugar-free sweetener
3 T sugar-free chocolate syrup (optional)
2 c ice cubes
Blend all ingredients in blender until smooth and frothy.

Ahhh!

1 (12 oz) can evaporated skim milk
1 1/2 c nonfat dry milk powder
1/2 c Splenda

In large bowl, combine all igredients throroughly. Refrigerate. Will keep for up to one week. Yield: 3.5 cups.