Desert recipes

Robert JG
By Robert JG Latest Reply 2011-02-24 15:56:46 -0600
Started 2011-02-23 17:19:34 -0600

It appears there is a lot of sugar used in making deserts on this site? Are these recipes standard or for diabetic consumtion? Ex: Nestle Toll House Cookies,Vicky Choc. Brownie Pie.
Thanks ,

6 replies

GabbyPA 2011-02-24 05:57:41 -0600 Report

Sometimes sugar is the best ingredient for the recipe. It just means you eat a smaller bit of it. Actually, sugar substitutes only cover the carbs in the sugar. It does nothing to reduce the carbs of the flour or other ingredients that may be in it. Substitution takes experimenting and a lot of times I will take a traditional recipe and use substitutes and then share them on the recipe post so others can try the different ingredients.

Harlen 2011-02-23 19:10:15 -0600 Report

i know what you meen it kills me I can not have any of it lol
best wishes

re1ndeer 2011-02-23 18:52:00 -0600 Report

It depends on your carbohydrate ratio, how much sugar you can consume.

Check on the web site for your Toll house cookies, etc. there should be a listing of carbs for the recipe. If there is not a listing for carbs, I would be very carefull in making a recipe with out the information needed to keep my sugars in check.

Sugar is O.K. for diabetics as long as you don't over do it. Not all diabetics can "stomach" artificial sweetners, I am one of them.

I have listed some desserts on this site with both artificial and regular sugar, but I have listed the carbs in the recipe.