Diabetic sweets recipes

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Date Joined Jun 2007
Total Posts : 1345
   Posted 11/2/2007 8:23 PM (GMT -6)   
Can anyone give me recipes for good diabetic cookies, and brownies, and sweets?
My Aunt is diabetic, and is looking for different recipes for sweets.  Thanks guys!
I will be checking old posts, but I figured to post my question anyway to see what others are thinking.
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Date Joined Nov 2006
Total Posts : 5303
   Posted 11/4/2007 11:56 AM (GMT -6)   
Hi Tammy, I hope you've found some recipe ideas by looking through past posts.  Jeannie wrote one about some oatmeal cookies recently, too.  One thing that I'm sure your aunt knows is that sugar and flour make blood sugar rise.  This is why it's hard to find substitute cookies, brownies, cakes, etc. for diabetics that don't raise blood sugar.  Even the sugar substitutes like Splenda when you use a lot of it can raise the blood sugar.  Diabetics who are on medication may have to adjust their dosage for even the sugar-free products.  Making "diabetic" cookies or cakes is harder than desserts like cheese cake because of the flour.  You can find recipes for pumpkin pie and cheese cake if you look through the last month or two.  Here is a recipe from Dr. Bernstein's The Diabetes Diet, p. 274.  Peanut Butter cookies:  2 eggs, 1 cup natural peanut butter (no sugar added), 4 T Da Vinci sugar free vanilla syrup, 1 t vanilla, 21 toasted peanut halves.  Beat eggs.  Add peanut butter.  Stir mixture well.  Add syrup and vanilla.  Put 1-tablespoon mounds on a greased baking sheet 2 in. apart.  Top each cookie with a peanut half.  Bake 10 minutes at 350 degrees.  Makes 21 cookies.  Makes 7 servings, 7.67 grams carbs and 1.7 oz. protein per serving.  

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following low/no carb diet, no meds

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Date Joined Nov 2007
Total Posts : 2
   Posted 11/8/2007 12:44 PM (GMT -6)   
4 egg whites
8 tbsp granular Splenda

1/2 tsp cream of tartar
1 tsp lemon grind
How To Prepare: Beat the egg whites until stiff. Add the rest of the ingredients. Place by spoonful on a greased cookie sheet. Cook in a preheated oven until light golden. Do not open the oven to check on them - you must have an oven light for these. Also, they do not keep. They should be eaten immediately after baking.
Number of Servings: 16 large meringues
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