On Tue, 31 May 2005 08:43:10 -0500, "None Given"
> wrote:

>"Karen Sexton" > wrote in message
.. .
>>
>> There is Type II onset diabetes in my family (grandfather) - but so
>> far my mother (76) and uncle (93) haven't had it. I don't feel good
>> when I eat sugar, just sluggish, mostly.
>
>You should get a meter and test after you do that, it may tell you why you
>feel that way. That feeling usually means my BG went too high. That too
>high figure for me is still far below the diagnosis criteria.
>
>If you just want to cut back the amount of sugar you could use the Splenda
>or the Splenda blend in regular recipes, or even cut the blend with more
>straight Splenda. I find substituting straight Splenda for sugar one to one
>leaves an aftertaste so I use a little less than the recipe calls for. You
>can also use Splenda mixed with another sweetener like Diabetisweet, not
>sure of the spelling but it is a sugar alcohol and available in the pharmacy
>section of Wal-Mart. You should also google for low carb or diabetic
>recipes, that's where you will find the ones that cut down on the sugar.
>There was a recipe that uses tofu on one of these groups, I don't remember
>who posted it but here it is. I haven't tried it yet.
>
>SUGAR-FREE TOFU MOUSSE
>
> 1 pound pack silken tofu
> 4 ounces bitter baking chocolate
> 1/4 - 1/3 cup unsweetened cocoa powder
> Water to dissolve the cocoa powder in (Add by tablespoonfuls.)
> Artificial sweetener to taste (Start with 25 packs.)
> 1-2 teaspoons vanilla extract (optional but good)
> 1 -2 egg whites from "Just Whites," beaten stiff (but not
> dry)(Optional)
>
>Beat the tofu until all liquidy, preferably in a food processor. Mix the
>cocoa powder with cold water until it is dissolved but thick (paste like,
>not cocoa drink- like). Melt the baking chocolate. Add chocolate,
>sweetener, cocoa and vanilla to the tofu and mix until well blended. Fold
>in egg whites if using. Serve at room temperature in small portions as it
>is quite overwhelming.
>
>It keeps pretty well in the fridge for several days. It would keep longer
>without the egg whites.
>+++++++++++++
> I got this one from the low carb show on the food network, I may try it
>with almond flour instead of soy next time. I thank the soy tastes a
>little flat. I didn't bother with the frosting because I've never used a
>frosting on brownies.
>
>Low Carb Double Chocolate Walnut Brownies
>Yield: 25 servings
>
>1 1/2 tablespoons wheat bran, or oat bran
>1 1/4 cups plus 1/2 tablespoon soy flour
>4 ounces unsweetened baking chocolate
>1/2 cup unsalted butter
>2 cups sugar substitute (recommended: Splenda)
>1/2 cup heavy cream
>5 large eggs
>1 tablespoon no sugar added vanilla extract
>2 teaspoons baking powder
>1/2 cup chopped walnuts
>Low Carb Chocolate Frosting, recipe follows
>
>Special Equipment: 8-inch square baking pan
>
>Preheat oven to 325 degrees F.
>
>Spray pan with nonstick vegetable oil cooking spray.
>Set aside. Mix wheat bran and 1/2 tablespoon soy flour
>together and sprinkle evenly over the inside of the
>greased pan, also coating the sides.
>
>Place the unsweetened chocolate and butter in a steel
>bowl and melt over a saucepan of simmering water. Whisk
>in 1 cup sugar substitute and 1/4 cup heavy cream. Once
>thoroughly blended, turn off heat and keep warm until
>needed.
>
>With an electric mixer on high, beat the eggs, 1 cup
>sugar substitute and the vanilla extract just until
>blended. Reduce to low speed and then blend in the
>chocolate mixture.
>
>With a wooden spoon, mix in the baking powder,
>1 1/4 cups soy flour, walnuts, and 1/4 cup heavy cream.
>Spread evenly into the prepared pan and bake on the
>center rack for 35 to 40 minutes, or until a toothpick
>inserted in the center comes out clean. (Do not over-
>bake or brownies will be dry and hard.) Cool completely
>before frosting with low carb chocolate frosting. Cut
>into 5 rows by 5 rows to make 25 pieces.
>
>Low Carb Chocolate Frosting:
>3 tablespoons unsalted butter, softened (not melted)
>5 tablespoons unsweetened cocoa powder
>1 cup sugar substitute (recommended: Splenda)
>1/3 cup heavy cream
>1 teaspoon no sugar added vanilla extract
>Few drops hot water, as needed, to thin consistency
>
>Place all ingredients in a medium bowl and whisk until
>well combined. Use to frost brownies, but make sure
>brownies are completely cooled, or the butter in the
>frosting will melt.
>
>Nutrition Information
>Nutritional Analysis per Serving Calories 152
>Total Fat 14 grams Saturated Fat 7 grams
>Carbohydrates 6 grams Net Carbohydrates 4 grams
>Fiber 2 grams
>
>Episode#: LL1A13
>Copyright © 2003 Television Food Network, G.P., All
>ights Reserved



Hey, thanks alot- I'm going to try the brownies. I just need a
chocolate fix without too much sugar!

About my BG level- I've had so many glucose tolerance tests (the 7
hour one) and it always comes out ok. Just once they said it was low,
but not low enough to be considered hypoglycemic.

I just think that since I've been dieting, I got my system used to not
having sugar, and now it bothers me in some way.

Karen