Customer Reviews

Diabetic Candy, Cookie & Dessert Cookbook

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This is a good Diabetic Cookbook, but remember it was written quite a while back. Artificial Sweeteners have changed and you will have to adjust your amount of sweetener to the recipe.

Also, if you've baked with any of the artificial sweeteners, you know that the density of the finished product is quite different from sugar (with the exception of some baked breads) I've found that in most dessert recipes, I have to add a little more egg and sweetener, than what's called for in the recipe books. I cook with a lot of Dark Chocolate. To compensate for the bitterness, I add about 1/3 more sweetener than called for (with sweeteners that are supposed to measure equally with sugar)

The difference between sugar sweetened baked goods and artificially sweetened, is that you could have brownies that turn to dust when you try to bite into them or your cookies and brownies come out heavy as rocks. Sugar BINDS molecules together, where the no calorie or low calorie sweeteners do not. How do you compensate? Pureed fruits help, as does sugar free JELLO & unflavored jello. Try to always keep unsweetened jelatin on hand. Many people don't know, but it works well in Baked goods too. Besides, the flavored jelatin really kicks up the taste of some desserts.

The recipies are not that hard to do if you have all the ingredients. Most likely you will have to get your sweet stuff from a health food store.