"Karen" > wrote in message news:<ibgub.31783$Dw6.155154@attbi_s02>...
> "PatyD" > wrote in message
> om...
> > My daughter and I would like to make holiday treats for my mom whose
> > diabetic, but loves desserts -- does anyone have a receipe (cookies,
> > cakes or loafs) with or w/o frosting.
> >
> > Please advise.
> >
> > Thanks!
>
> I was diagnosed with Type 2 diabetes last year, and one of the things I
> learned was this: Nothing is off-limits to diabetics; the key is
> moderation. It was once thought that sugar was *the* main problem for
> diabetics. It's not - it's carbohydrates that affect our blood glucose
> levels, and sugar is just one type of carb. A baked potato has the same
> effect on our blood sugar as a brownie, and fruit can spike our blood sugar
> as much as a candy bar can. That being said, the American Diabetes
> Association revised its guidelines in 1994 to allow sugar in diabetic meal
> plans, as long as it's factored into the carb count for the meal plan. For
> example, if someone is allowed 30 grams of carbohydrate per meal, they could
> have a teaspoon of sugar, which is 4 carbs, in their coffee or tea if they
> wanted. That would leave them 26 carbs for the rest of their meal.
>
> Baked goods, even if sugar-free, are usually high in carbohydrates because
> the flour alone is a major source of carbs. So the key here is small
> servings, worked into an individual's meal plan.
>
> There are many diabetic and low-carb recipe sites; you can use a search
> engine to find them. Here are a couple you can check out:
> http://www.lowcarbeating.com/recipe_..._name=Desserts
>
> http://www.splenda.com/page.jhtml;js...es/library.inc
> (scroll down to "Desserts" category)
>
> If your mother likes cheesecake, here's a recipe I've had great success
> with:
>
> CHEESECAKE
>
> 1 cup Splenda granular (or 24 packets) (do not use Equal or other aspartame
> sweetener, as the sweetness breaks down and becomes bitter in the baking
> process)
> 2 tablespoons sifted cornstarch
> 4 8-oz. packages Philadelphia fat-free cream cheese, softened (do not use
> store brand, as the taste and texture are inferior)
> 1 large egg
> 1/2 cup fat-free half and half
> 1 teaspoon vanilla extract
>
> 1. Preheat the oven to 350°. Generously butter the bottom and sides of a 8-
> or 9-inch springform pan.
>
> 2. In a large bowl, combine the Splenda and the cornstarch. Beat in the
> cream cheese. Beat in the egg. Slowly drizzle in the half and half, beating
> constantly. Add the vanilla and stir well. Pour (spread) the mixture into
> the prepared pan. Bake until the top is golden, 45 to 55 min. (Top will
> crack, but this doesn't affect taste or texture.) Cool in the pan on a wire
> rack for 3 hrs. Remove springform collar; refrigerate.
>
> Serves 8 very generously.
>
> 144 calories and 12 grams of carbohydrate per serving.
>
> I hope this is helpful to you.
>
> Karen


Happy Thanksgiving Karen!

And thank you for sharing your informative message and receipe! We
didn't get a change to try the cheesecake yesterday -- but will for
Christmas. The ingredients works for everyone!!!

Pat