I cannot tolerate sweetners (Splenda, Equal, etc.) but I have a friend
who is diabetic that I would like to bake the following lemon cake for
as a surprise. I have googled without success, as well as written to
the recipe's website to learn if I can replace the sugar with a
sweetner . No answers yet. I've not paid attention at the grocer to
see what sweetners are there, though I do remember seeing they at
least have Splenda, Equal and Truvia(?) in granulated form. Can
anyone here give me advice on which to use and in what proportion? Is
it always measure for measure, or do you use less or more of a
sweetner when substituting?
Following is a paste of the recipe....Picky

Lemon-Glazed Pound Cake
The sunny taste of citrus highlights this buttery pound cake.

Cake
3/4 cup plus 2 tablespoons (1 3/4 sticks, 7 ounces) unsalted butter
1 (3-ounce) package cream cheese
1/2 teaspoon salt
1 1/2 cups (10 1/2 ounces) sugar
1 3/4 cups (7 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
2 teaspoons vanilla extract
1/2 teaspoon lemon oil OR 1/4 teaspoon Fiori di Sicilia Flavor
5 large eggs

Glaze
1/4 cup (2 ounces) fresh lemon juice
1/2 cup (3 1/2 ounces) Baker's Special sugar or granulated sugar

Cake: Preheat your oven to 350°F and grease two 8 1/2 x 4 1/2-inch
loaf pans or one tube or bundt-style pan. In a medium-sized mixing
bowl, beat together the butter and cream cheese until soft and fluffy.
Add the salt, sugar, flour and baking powder, and beat for 5 minutes;
the batter will be stiff.

Add the vanilla and lemon oil, and 1 egg. Beat well. Continue to add
the eggs, one at a time, beating well and scraping the sides and
bottom of the bowl after each addition. When done, the batter will be
very fluffy. Spoon the batter into the prepared pan(s).

Bake the cake for 55 to 60 minutes (for the tube or bundt-style pans)
or 35 to 40 minutes (for the two loaf pans), or until a cake tester
inserted into the center comes out clean.

Glaze: Just before the cake is done, combine the lemon juice and sugar
and heat over low heat (or in the microwave) till the sugar is
dissolved; don't let the mixture boil.

Remove the cake from the oven; allow it to cool for 10 minutes in the
pan. Turn it out onto a wire rack or serving platter. Poke the top all
over with a cake tester or toothpick, and gradually drizzle the glaze
over it, pausing occasionally to let it sink in. Allow the cake to
cool for several hours before slicing. Yield: about 16 servings.

This recipe is from The Baker's Catalogue, Spring through Summer
2001.

In article
>,
PickyJaz > wrote:

> I cannot tolerate sweetners (Splenda, Equal, etc.) but I have a friend
> who is diabetic that I would like to bake the following lemon cake for
> as a surprise. I have googled without success, as well as written to
> the recipe's website to learn if I can replace the sugar with a
> sweetner . No answers yet. I've not paid attention at the grocer to
> see what sweetners are there, though I do remember seeing they at
> least have Splenda, Equal and Truvia(?) in granulated form. Can
> anyone here give me advice on which to use and in what proportion? Is
> it always measure for measure, or do you use less or more of a
> sweetner when substituting?
> Following is a paste of the recipe....Picky

Splenda granulated is supposed to be equal to sugar for measurement.

I sometimes use sweet and low at 1/2 the amount recommended.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

"PickyJaz" > wrote in message
...
I cannot tolerate sweetners (Splenda, Equal, etc.) but I have a friend
who is diabetic that I would like to bake the following lemon cake for
as a surprise. I have googled without success, as well as written to
the recipe's website to learn if I can replace the sugar with a
sweetner . No answers yet. I've not paid attention at the grocer to
see what sweetners are there, though I do remember seeing they at
least have Splenda, Equal and Truvia(?) in granulated form. Can
anyone here give me advice on which to use and in what proportion? Is
it always measure for measure, or do you use less or more of a
sweetner when substituting?
Following is a paste of the recipe....Picky

Lemon-Glazed Pound Cake
The sunny taste of citrus highlights this buttery pound cake.

Cake
1 1/2 cups (10 1/2 ounces) sugar


Do some reading about it here
http://www.splenda.com/page.jhtml?id...aking/main.inc
http://www.splenda.com/page.jhtml?id...nocal_tips.inc

I don't know if the sugar blend would be suitable for your friend. Some
diabetics do use some sugar, but that is their choice, certainly not mine to
say what works.

Sadly, the end result is just not as good as using sugar, but it is better
than eating a piece of celery for a treat.

PickyJaz wrote:
> I cannot tolerate sweetners (Splenda, Equal, etc.) but I have a friend
> who is diabetic that I would like to bake the following lemon cake for
> as a surprise. I have googled without success, as well as written to
> the recipe's website to learn if I can replace the sugar with a
> sweetner . No answers yet. I've not paid attention at the grocer to
> see what sweetners are there, though I do remember seeing they at
> least have Splenda, Equal and Truvia(?) in granulated form. Can
> anyone here give me advice on which to use and in what proportion? Is
> it always measure for measure, or do you use less or more of a
> sweetner when substituting?
> Following is a paste of the recipe....Picky
>
> Lemon-Glazed Pound Cake
> The sunny taste of citrus highlights this buttery pound cake.
>
> Cake
> 3/4 cup plus 2 tablespoons (1 3/4 sticks, 7 ounces) unsalted butter
> 1 (3-ounce) package cream cheese
> 1/2 teaspoon salt
> 1 1/2 cups (10 1/2 ounces) sugar
> 1 3/4 cups (7 1/2 ounces) King Arthur Unbleached All-Purpose Flour
> 1 teaspoon baking powder
> 2 teaspoons vanilla extract
> 1/2 teaspoon lemon oil OR 1/4 teaspoon Fiori di Sicilia Flavor
> 5 large eggs
>
> Glaze
> 1/4 cup (2 ounces) fresh lemon juice
> 1/2 cup (3 1/2 ounces) Baker's Special sugar or granulated sugar
>
> Cake: Preheat your oven to 350°F and grease two 8 1/2 x 4 1/2-inch
> loaf pans or one tube or bundt-style pan. In a medium-sized mixing
> bowl, beat together the butter and cream cheese until soft and fluffy.
> Add the salt, sugar, flour and baking powder, and beat for 5 minutes;
> the batter will be stiff.
>
> Add the vanilla and lemon oil, and 1 egg. Beat well. Continue to add
> the eggs, one at a time, beating well and scraping the sides and
> bottom of the bowl after each addition. When done, the batter will be
> very fluffy. Spoon the batter into the prepared pan(s).
>
> Bake the cake for 55 to 60 minutes (for the tube or bundt-style pans)
> or 35 to 40 minutes (for the two loaf pans), or until a cake tester
> inserted into the center comes out clean.
>
> Glaze: Just before the cake is done, combine the lemon juice and sugar
> and heat over low heat (or in the microwave) till the sugar is
> dissolved; don't let the mixture boil.
>
> Remove the cake from the oven; allow it to cool for 10 minutes in the
> pan. Turn it out onto a wire rack or serving platter. Poke the top all
> over with a cake tester or toothpick, and gradually drizzle the glaze
> over it, pausing occasionally to let it sink in. Allow the cake to
> cool for several hours before slicing. Yield: about 16 servings.
>
> This recipe is from The Baker's Catalogue, Spring through Summer
> 2001.

The best advice is to spare your poor diabetic friend all those
carbohydrates. Flour is just as bad as sugar so substituting artificial
sweeteners for sugar saves a few carbs, but a serving of cake, even with
artificial sweetener is more carbohydrates than a conscientious diabetic
needs in their diet. JMHO.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Omelet wrote:
> In article
> >,
> PickyJaz > wrote:
>
>> I cannot tolerate sweetners (Splenda, Equal, etc.) but I have a friend
>> who is diabetic that I would like to bake the following lemon cake for
>> as a surprise. I have googled without success, as well as written to
>> the recipe's website to learn if I can replace the sugar with a
>> sweetner . No answers yet. I've not paid attention at the grocer to
>> see what sweetners are there, though I do remember seeing they at
>> least have Splenda, Equal and Truvia(?) in granulated form. Can
>> anyone here give me advice on which to use and in what proportion? Is
>> it always measure for measure, or do you use less or more of a
>> sweetner when substituting?
>> Following is a paste of the recipe....Picky
>
> Splenda granulated is supposed to be equal to sugar for measurement.
>
> I sometimes use sweet and low at 1/2 the amount recommended.

Yabbut... Splenda does not have the same properties when you are
cooking. It may measure the same, but it doesn't provide the
bulk. I'd use at least half erythritol in the cake part, and half
something else. For the glaze, you are not going to get the same
thickening/glazing even with erythritol. Maybe someone knows
whether NotSugar (not even sure of the name) would fix that. You
definitely want to combine sweeteners for the glaze though. (I,
anyway, think the results are rather flat-tasting if you use only
1 sweetener with something like lemons.)

--
Jean B.

Janet Wilder wrote:
> PickyJaz wrote:
>> I cannot tolerate sweetners (Splenda, Equal, etc.) but I have a friend
>> who is diabetic that I would like to bake the following lemon cake for
>> as a surprise. I have googled without success, as well as written to
>> the recipe's website to learn if I can replace the sugar with a
>> sweetner . No answers yet. I've not paid attention at the grocer to
>> see what sweetners are there, though I do remember seeing they at
>> least have Splenda, Equal and Truvia(?) in granulated form. Can
>> anyone here give me advice on which to use and in what proportion? Is
>> it always measure for measure, or do you use less or more of a
>> sweetner when substituting?
>> Following is a paste of the recipe....Picky
>>
>> Lemon-Glazed Pound Cake
>> The sunny taste of citrus highlights this buttery pound cake.
>>
>> Cake
>> 3/4 cup plus 2 tablespoons (1 3/4 sticks, 7 ounces) unsalted butter
>> 1 (3-ounce) package cream cheese
>> 1/2 teaspoon salt
>> 1 1/2 cups (10 1/2 ounces) sugar
>> 1 3/4 cups (7 1/2 ounces) King Arthur Unbleached All-Purpose Flour
>> 1 teaspoon baking powder
>> 2 teaspoons vanilla extract
>> 1/2 teaspoon lemon oil OR 1/4 teaspoon Fiori di Sicilia Flavor
>> 5 large eggs
>>
>> Glaze
>> 1/4 cup (2 ounces) fresh lemon juice
>> 1/2 cup (3 1/2 ounces) Baker's Special sugar or granulated sugar
>>
>> Cake: Preheat your oven to 350°F and grease two 8 1/2 x 4 1/2-inch
>> loaf pans or one tube or bundt-style pan. In a medium-sized mixing
>> bowl, beat together the butter and cream cheese until soft and fluffy.
>> Add the salt, sugar, flour and baking powder, and beat for 5 minutes;
>> the batter will be stiff.
>>
>> Add the vanilla and lemon oil, and 1 egg. Beat well. Continue to add
>> the eggs, one at a time, beating well and scraping the sides and
>> bottom of the bowl after each addition. When done, the batter will be
>> very fluffy. Spoon the batter into the prepared pan(s).
>>
>> Bake the cake for 55 to 60 minutes (for the tube or bundt-style pans)
>> or 35 to 40 minutes (for the two loaf pans), or until a cake tester
>> inserted into the center comes out clean.
>>
>> Glaze: Just before the cake is done, combine the lemon juice and sugar
>> and heat over low heat (or in the microwave) till the sugar is
>> dissolved; don't let the mixture boil.
>>
>> Remove the cake from the oven; allow it to cool for 10 minutes in the
>> pan. Turn it out onto a wire rack or serving platter. Poke the top all
>> over with a cake tester or toothpick, and gradually drizzle the glaze
>> over it, pausing occasionally to let it sink in. Allow the cake to
>> cool for several hours before slicing. Yield: about 16 servings.
>>
>> This recipe is from The Baker's Catalogue, Spring through Summer
>> 2001.
>
> The best advice is to spare your poor diabetic friend all those
> carbohydrates. Flour is just as bad as sugar so substituting artificial
> sweeteners for sugar saves a few carbs, but a serving of cake, even with
> artificial sweetener is more carbohydrates than a conscientious diabetic
> needs in their diet. JMHO.
>

I would at least ask the recipient if they wanted cake. I'm a long-term
diabetic and I can eat many sweet things if I do it in moderation and
take it into consideration in my use of insulin. It's best not to get in
a habit though.

George Shirley wrote:
> Janet Wilder wrote:

>> The best advice is to spare your poor diabetic friend all those
>> carbohydrates. Flour is just as bad as sugar so substituting
>> artificial sweeteners for sugar saves a few carbs, but a serving of
>> cake, even with artificial sweetener is more carbohydrates than a
>> conscientious diabetic needs in their diet. JMHO.
>>
>
> I would at least ask the recipient if they wanted cake. I'm a long-term
> diabetic and I can eat many sweet things if I do it in moderation and
> take it into consideration in my use of insulin. It's best not to get in
> a habit though.

One can find sugar-free sorbets which make a much more sensible dessert
than starchy things like cake. Mixed fresh fruit with fresh berries in
it is also good. Starch is not.

My DH, who is on the pump, can cheat a bit, too, but he reserves his
cheating for potatoes. He doesn't have much of a sweet tooth. If he is
intrigued by something, I'll order it and we'll each have a taste. One
bite won't hurt him and one bite is all I can taste.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Sep 12, 9:58*am, "Ed Pawlowski" > wrote:
> "PickyJaz" > wrote in message
>
> ...
> I cannot tolerate sweetners (Splenda, Equal, etc.) but I have a friend
> who is diabetic that I would like to bake the following lemon cake for
> as a surprise. *I have googled without success, as well as written to
> the recipe's website to learn if I can replace the sugar with a
> sweetner . *No answers yet. *I've not paid attention at the grocer to
> see what sweetners are there, though I do remember seeing they at
> least have Splenda, Equal and Truvia(?) in granulated form. *Can
> anyone here give me advice on which to use and in what proportion? *Is
> it always measure for measure, or do you use less or more of a
> sweetner when substituting?
> Following is a paste of the recipe....Picky
>
> Lemon-Glazed Pound Cake
> The sunny taste of citrus highlights this buttery pound cake.
>
> Cake
> 1 1/2 cups (10 1/2 ounces) sugar
>
> * Do some reading about it herehttp://www.splenda.com/page.jhtml?id=splenda/cookingbaking/main.inchttp://www.splenda.com/page.jhtml?id=splenda/cookingbaking/nocal_tips...
>
> I don't know if the sugar blend would be suitable for your friend. Some
> diabetics do use some sugar, but that is their choice, certainly not mine to
> say what works.
> Sadly, the end result is just not as good as using sugar, but it is better
> than eating a piece of celery for a treat.
Thank you so. The link you posted gives me very good information. My
friend regularly asks me to bake for her, usually something very lemon
tasting and moist. This will be my first time using a sweetner instead
of real sugar, as she has seemed to limit her sugar intake well and
never asks for a sweetner as replacement. I imagine this recipe will
become a favorite.
....Picky

In article >,
Janet Wilder > wrote:

> PickyJaz wrote:
> > I cannot tolerate sweetners (Splenda, Equal, etc.) but I have a friend
> > who is diabetic that I would like to bake the following lemon cake for
> > as a surprise. I have googled without success, as well as written to
> > the recipe's website to learn if I can replace the sugar with a
> > sweetner . No answers yet. I've not paid attention at the grocer to
> > see what sweetners are there, though I do remember seeing they at
> > least have Splenda, Equal and Truvia(?) in granulated form. Can
> > anyone here give me advice on which to use and in what proportion? Is
> > it always measure for measure, or do you use less or more of a
> > sweetner when substituting?

> > Lemon-Glazed Pound Cake
> > The sunny taste of citrus highlights this buttery pound cake.

> > 1 1/2 cups (10 1/2 ounces) sugar
> > 1 3/4 cups (7 1/2 ounces) King Arthur Unbleached All-Purpose Flour

> > 1/2 cup (3 1/2 ounces) Baker's Special sugar or granulated sugar

> The best advice is to spare your poor diabetic friend all those
> carbohydrates. Flour is just as bad as sugar so substituting artificial
> sweeteners for sugar saves a few carbs, but a serving of cake, even with
> artificial sweetener is more carbohydrates than a conscientious diabetic
> needs in their diet. JMHO.

I was going to say something similar. The advice I have been given for
the last few years is that carbs are carbs. Sugar is no better or worse
than potatoes, rice and regular white bread. They are all carbs.

It depends a lot on how bad the friend's diabetes is. Also note,
though, that the sugar in the recipe has twice the weight of the flour,
so it has twice the carbs.

I would suggest making this cake, with the sugar, and take it to your
friend. Ask her to take how much she wants and tell her you will take
whatever is left down to your "boys". They can handle it.

--
Dan Abel
Petaluma, California USA

On Mon, 14 Sep 2009 18:47:22 -0700, Dan Abel wrote:

> In article >,
> Janet Wilder > wrote:
>
>> PickyJaz wrote:
>>> I cannot tolerate sweetners (Splenda, Equal, etc.) but I have a friend
>>> who is diabetic that I would like to bake the following lemon cake for
>>> as a surprise. I have googled without success, as well as written to
>>> the recipe's website to learn if I can replace the sugar with a
>>> sweetner . No answers yet. I've not paid attention at the grocer to
>>> see what sweetners are there, though I do remember seeing they at
>>> least have Splenda, Equal and Truvia(?) in granulated form. Can
>>> anyone here give me advice on which to use and in what proportion? Is
>>> it always measure for measure, or do you use less or more of a
>>> sweetner when substituting?
>
>>> Lemon-Glazed Pound Cake
>>> The sunny taste of citrus highlights this buttery pound cake.
>
>>> 1 1/2 cups (10 1/2 ounces) sugar
>>> 1 3/4 cups (7 1/2 ounces) King Arthur Unbleached All-Purpose Flour
>
>>> 1/2 cup (3 1/2 ounces) Baker's Special sugar or granulated sugar
>
>> The best advice is to spare your poor diabetic friend all those
>> carbohydrates. Flour is just as bad as sugar so substituting artificial
>> sweeteners for sugar saves a few carbs, but a serving of cake, even with
>> artificial sweetener is more carbohydrates than a conscientious diabetic
>> needs in their diet. JMHO.
>
> I was going to say something similar. The advice I have been given for
> the last few years is that carbs are carbs. Sugar is no better or worse
> than potatoes, rice and regular white bread. They are all carbs.
>
> It depends a lot on how bad the friend's diabetes is. Also note,
> though, that the sugar in the recipe has twice the weight of the flour,
> so it has twice the carbs.
>

but you can't deny that people with meters (who have an obvious interest in
the subject) have clocked differing reactions to different forms of carbs.
individual metabolisms are notoriously idiosyncratic.

your pal,
blake

In article >,
blake murphy > wrote:

> On Mon, 14 Sep 2009 18:47:22 -0700, Dan Abel wrote:
>
> > In article >,
> > Janet Wilder > wrote:

> >> The best advice is to spare your poor diabetic friend all those
> >> carbohydrates. Flour is just as bad as sugar so substituting artificial
> >> sweeteners for sugar saves a few carbs, but a serving of cake, even with
> >> artificial sweetener is more carbohydrates than a conscientious diabetic
> >> needs in their diet. JMHO.
> >
> > I was going to say something similar. The advice I have been given for
> > the last few years is that carbs are carbs. Sugar is no better or worse
> > than potatoes, rice and regular white bread. They are all carbs.
> >
> > It depends a lot on how bad the friend's diabetes is. Also note,
> > though, that the sugar in the recipe has twice the weight of the flour,
> > so it has twice the carbs.
> >
>
> but you can't deny that people with meters (who have an obvious interest in
> the subject) have clocked differing reactions to different forms of carbs.
> individual metabolisms are notoriously idiosyncratic.

Well, it's worse than that. I was oversimplifying. There are
scientific studies that measure glycemic index, which is how hard and
fast foods hit blood sugar. Rice, regular white bread and certain
potatoes actually are worse than sucrose (regular table sugar) as far as
their effect on blood sugar. I'm not sure how much I believe in the
glycemic index, and the diabetic professionals I have worked with have
never mentioned it. If glycemic index is a little shaky, it is still
based on scientific research. As far as I can tell, all the advice
about sugar being BAD was based on assumptions, and never tested. It's
funny, because all the tools were there, and trivial. There are
ordinary people. There is food, which ordinary people eat everyday
anyway. There is blood sugar, which has been measurable for a long
time. It's just a matter of having research subjects eat under
controlled conditions, and then measuring their blood sugar. But nobody
did that until recently. It was just assumed that starch was converted
to sugar, which was converted to sugar in the blood; and that ingested
sugar skipped that first step, so it must hit the blood more quickly.
That has been proven false.

--
Dan Abel
Petaluma, California USA

Dan Abel > wrote in
on
Sep Tue 2009 pm

> In article >,
> blake murphy > wrote:
>
>> On Mon, 14 Sep 2009 18:47:22 -0700, Dan Abel wrote:
>>
>> > In article >,
>> > Janet Wilder > wrote:
>
>> >> The best advice is to spare your poor diabetic friend all those
>> >> carbohydrates. Flour is just as bad as sugar so substituting
>> >> artificial sweeteners for sugar saves a few carbs, but a serving
>> >> of cake, even with artificial sweetener is more carbohydrates than
>> >> a conscientious diabetic needs in their diet. JMHO.
>> >
>> > I was going to say something similar. The advice I have been given
>> > for the last few years is that carbs are carbs. Sugar is no better
>> > or worse than potatoes, rice and regular white bread. They are all
>> > carbs.
>> >
>> > It depends a lot on how bad the friend's diabetes is. Also note,
>> > though, that the sugar in the recipe has twice the weight of the
>> > flour, so it has twice the carbs.
>> >
>>
>> but you can't deny that people with meters (who have an obvious
>> interest in the subject) have clocked differing reactions to
>> different forms of carbs. individual metabolisms are notoriously
>> idiosyncratic.
>
> Well, it's worse than that. I was oversimplifying. There are
> scientific studies that measure glycemic index, which is how hard and
> fast foods hit blood sugar. Rice, regular white bread and certain
> potatoes actually are worse than sucrose (regular table sugar) as far
> as their effect on blood sugar. I'm not sure how much I believe in
> the glycemic index, and the diabetic professionals I have worked with
> have never mentioned it. If glycemic index is a little shaky, it is
> still based on scientific research. As far as I can tell, all the
> advice about sugar being BAD was based on assumptions, and never
> tested. It's funny, because all the tools were there, and trivial.
> There are ordinary people. There is food, which ordinary people eat
> everyday anyway. There is blood sugar, which has been measurable for
> a long time. It's just a matter of having research subjects eat under
> controlled conditions, and then measuring their blood sugar. But
> nobody did that until recently. It was just assumed that starch was
> converted to sugar, which was converted to sugar in the blood; and
> that ingested sugar skipped that first step, so it must hit the blood
> more quickly. That has been proven false.
>

Plus getting the cake batter, which was made for the flour and sugar ratio to liquids mentioned in
the recipe, to the proper consistancy is tough using just sweetners. As the volume of sugar and
flour provides the correct thickness too the batter and a flour sweetner mix would probably be way
thinner with provided liquids such as eggs, oil and milk. Thus not allowing the cake to rise properly,
probably.

Go with this instead as it is at least diabetic freindly and real easy to make.


@@@@@ Now You're Cooking! Export Format

Alan's Dreamsicle Delight Pie

desserts, pies

1 large tub Cool Whip
1 pkg (8 oz.) fat free cream cheese; softened, cubed
1 small box sugar free vanilla pudding; dry, no liquids added
1 small box sugar-free orange gelatin(jello); dry, no liquids added
1 small can pineapple tidbits (I used crushed); drained, see notes*
1 small can mandarin orange slices; drained
1 - 2 low-fat graham cracker crust; see notes*


In a large mixing bowl pour the orange jello and the vanilla pudding
powders over the cubed cream cheese. Using an *electric hand mixer; mix
till very smooth. Add in the coolwhip and mix till well blened and all one
colour. * Does not work well in foodprocessor.*

Using a soft spatula gently fold in the drained pineapple and orange
slices; as to not break or bruise the fruit. Pour mixture into pie shell
and refridgerate several hours (4+) or overnight. More like 6 hrs minium.

Notes:
No water or milk is used in this recipe. The jello and pudding mixes are
added as dry powders.

I find pineapple tidbits don't work as well as crushed pineapple.

The cream cheese can be used right from the fridge, but it mixes easier if
you let come to room temp (softened) first. Also the cream cheese doesn't
have to be the fat free kind. I find there is no taste difference though.

You need to use the sugar free mixes though or there is too much dry powder
to mix well into the cream cheese.

If making your own pie shell(s)... adding a bit of cinnamon to the crumbs
is a nice touch.

Serving size:
Makes 1 heaping manly pie or 2 leveled skimpier pies... your choice, buy
pie shells accordingly.

Chocolate crumb shells work well too.

Ideas and optionals:
You can substitute different fruits and different jello's or serve this
parfait style. Cocoa or chocolate sprinkles on top of the pie as a garnish
works well.

This recipe can be mixed and in the fridge cooling/setting up in less than
15 minutes. Takes 4-6 hours to set-up in fridge...best made the night before.

Awsome taste.

Yield: 2 pies

Preparation Time: 15


** Exported from Now You're Cooking! v5.85 **



--
Is that your nose, or are you eatting a banana? -Jimmy Durante

hahabogus wrote:
> Dan Abel > wrote in
> on
> Sep Tue 2009 pm
>
>> In article >,
>> blake murphy > wrote:
>>
>>> On Mon, 14 Sep 2009 18:47:22 -0700, Dan Abel wrote:
>>>
>>>> In article >,
>>>> Janet Wilder > wrote:
>>>>> The best advice is to spare your poor diabetic friend all those
>>>>> carbohydrates. Flour is just as bad as sugar so substituting
>>>>> artificial sweeteners for sugar saves a few carbs, but a serving
>>>>> of cake, even with artificial sweetener is more carbohydrates than
>>>>> a conscientious diabetic needs in their diet. JMHO.
>>>> I was going to say something similar. The advice I have been given
>>>> for the last few years is that carbs are carbs. Sugar is no better
>>>> or worse than potatoes, rice and regular white bread. They are all
>>>> carbs.
>>>>
>>>> It depends a lot on how bad the friend's diabetes is. Also note,
>>>> though, that the sugar in the recipe has twice the weight of the
>>>> flour, so it has twice the carbs.
>>>>
>>> but you can't deny that people with meters (who have an obvious
>>> interest in the subject) have clocked differing reactions to
>>> different forms of carbs. individual metabolisms are notoriously
>>> idiosyncratic.
>> Well, it's worse than that. I was oversimplifying. There are
>> scientific studies that measure glycemic index, which is how hard and
>> fast foods hit blood sugar. Rice, regular white bread and certain
>> potatoes actually are worse than sucrose (regular table sugar) as far
>> as their effect on blood sugar. I'm not sure how much I believe in
>> the glycemic index, and the diabetic professionals I have worked with
>> have never mentioned it. If glycemic index is a little shaky, it is
>> still based on scientific research. As far as I can tell, all the
>> advice about sugar being BAD was based on assumptions, and never
>> tested. It's funny, because all the tools were there, and trivial.
>> There are ordinary people. There is food, which ordinary people eat
>> everyday anyway. There is blood sugar, which has been measurable for
>> a long time. It's just a matter of having research subjects eat under
>> controlled conditions, and then measuring their blood sugar. But
>> nobody did that until recently. It was just assumed that starch was
>> converted to sugar, which was converted to sugar in the blood; and
>> that ingested sugar skipped that first step, so it must hit the blood
>> more quickly. That has been proven false.
>>
>
> Plus getting the cake batter, which was made for the flour and sugar ratio to liquids mentioned in
> the recipe, to the proper consistancy is tough using just sweetners. As the volume of sugar and
> flour provides the correct thickness too the batter and a flour sweetner mix would probably be way
> thinner with provided liquids such as eggs, oil and milk. Thus not allowing the cake to rise properly,
> probably.
>
> Go with this instead as it is at least diabetic freindly and real easy to make.
>
>
> @@@@@ Now You're Cooking! Export Format
>
> Alan's Dreamsicle Delight Pie
>
> desserts, pies
>
> 1 large tub Cool Whip
> 1 pkg (8 oz.) fat free cream cheese; softened, cubed
> 1 small box sugar free vanilla pudding; dry, no liquids added
> 1 small box sugar-free orange gelatin(jello); dry, no liquids added
> 1 small can pineapple tidbits (I used crushed); drained, see notes*
> 1 small can mandarin orange slices; drained
> 1 - 2 low-fat graham cracker crust; see notes*
>
>
> In a large mixing bowl pour the orange jello and the vanilla pudding
> powders over the cubed cream cheese. Using an *electric hand mixer; mix
> till very smooth. Add in the coolwhip and mix till well blened and all one
> colour. * Does not work well in foodprocessor.*
>
> Using a soft spatula gently fold in the drained pineapple and orange
> slices; as to not break or bruise the fruit. Pour mixture into pie shell
> and refridgerate several hours (4+) or overnight. More like 6 hrs minium.
>
> Notes:
> No water or milk is used in this recipe. The jello and pudding mixes are
> added as dry powders.
>
> I find pineapple tidbits don't work as well as crushed pineapple.
>
> The cream cheese can be used right from the fridge, but it mixes easier if
> you let come to room temp (softened) first. Also the cream cheese doesn't
> have to be the fat free kind. I find there is no taste difference though.
>
> You need to use the sugar free mixes though or there is too much dry powder
> to mix well into the cream cheese.
>
> If making your own pie shell(s)... adding a bit of cinnamon to the crumbs
> is a nice touch.
>
> Serving size:
> Makes 1 heaping manly pie or 2 leveled skimpier pies... your choice, buy
> pie shells accordingly.
>
> Chocolate crumb shells work well too.
>
> Ideas and optionals:
> You can substitute different fruits and different jello's or serve this
> parfait style. Cocoa or chocolate sprinkles on top of the pie as a garnish
> works well.
>
> This recipe can be mixed and in the fridge cooling/setting up in less than
> 15 minutes. Takes 4-6 hours to set-up in fridge...best made the night before.
>
> Awsome taste.
>
> Yield: 2 pies
>
> Preparation Time: 15

Sorry, that recipe is definitely NOT friendly to my diabetic. All that
corn starch in the pudding plus the fruit. I've never seen Mandarin
oranges packed in anything but sugar syrup. Even if they say "packed in
fruit juice" it's high-carb grape juice. Then there is the carb-based
crust.

I'm curious as th the carb count for a serving. I'm guessing it exceeds
the entire meal's allowance for many diabetics.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Tue, 15 Sep 2009 10:23:31 -0700, Dan Abel wrote:

> In article >,
> blake murphy > wrote:
>
>> On Mon, 14 Sep 2009 18:47:22 -0700, Dan Abel wrote:
>>
>>> In article >,
>>> Janet Wilder > wrote:
>
>>>> The best advice is to spare your poor diabetic friend all those
>>>> carbohydrates. Flour is just as bad as sugar so substituting artificial
>>>> sweeteners for sugar saves a few carbs, but a serving of cake, even with
>>>> artificial sweetener is more carbohydrates than a conscientious diabetic
>>>> needs in their diet. JMHO.
>>>
>>> I was going to say something similar. The advice I have been given for
>>> the last few years is that carbs are carbs. Sugar is no better or worse
>>> than potatoes, rice and regular white bread. They are all carbs.
>>>
>>> It depends a lot on how bad the friend's diabetes is. Also note,
>>> though, that the sugar in the recipe has twice the weight of the flour,
>>> so it has twice the carbs.
>>>
>>
>> but you can't deny that people with meters (who have an obvious interest in
>> the subject) have clocked differing reactions to different forms of carbs.
>> individual metabolisms are notoriously idiosyncratic.
>
> Well, it's worse than that. I was oversimplifying. There are
> scientific studies that measure glycemic index, which is how hard and
> fast foods hit blood sugar. Rice, regular white bread and certain
> potatoes actually are worse than sucrose (regular table sugar) as far as
> their effect on blood sugar. I'm not sure how much I believe in the
> glycemic index, and the diabetic professionals I have worked with have
> never mentioned it. If glycemic index is a little shaky, it is still
> based on scientific research. As far as I can tell, all the advice
> about sugar being BAD was based on assumptions, and never tested. It's
> funny, because all the tools were there, and trivial. There are
> ordinary people. There is food, which ordinary people eat everyday
> anyway. There is blood sugar, which has been measurable for a long
> time. It's just a matter of having research subjects eat under
> controlled conditions, and then measuring their blood sugar. But nobody
> did that until recently. It was just assumed that starch was converted
> to sugar, which was converted to sugar in the blood; and that ingested
> sugar skipped that first step, so it must hit the blood more quickly.
> That has been proven false.

well, i know little about diabetes. it just sometimes grates on me that
people are so ready to dismiss *other people's* reactions to a given food.
it's kind of like 'well you can't possibly be allergic to x if you eat y.'

humans are almost infinitely variable, god love 'em.

your pal,
blake

On Sep 14, 8:47*pm, Dan Abel > wrote:
>
>
> I was going to say something similar. *The advice I have been given for
> the last few years is that carbs are carbs. *Sugar is no better or worse
> than potatoes, rice and regular white bread. *They are all carbs.

High GI carbs are worse. Potatoes have been shown clinically to be
worse, calorie for calorie, than cane sugar.
>
> It depends a lot on how bad the friend's diabetes is. *Also note,
> though, that the sugar in the recipe has twice the weight of the flour,
> so it has twice the carbs.
>
> I would suggest making this cake, with the sugar, and take it to your
> friend. *Ask her to take how much she wants and tell her you will take
> whatever is left down to your "boys". *They can handle it.

Or make a nice, full fat cheesecake, with no flour involved. That
Splenda/Sugar combo is something to look into. I'm sure they have
recipes, well he
http://splenda.allrecipes.com/Recipe...x?nprid=104074
That one looks nice except I can't understand why anyone would ever
use fat free cream cheese. Also, I'd add some vanilla extract.
>
> --
> Dan Abel
> Petaluma,

--Bryan

In article
>,
Bobo Bonobo® > wrote:

> On Sep 14, 8:47*pm, Dan Abel > wrote:
> >
> >
> > I was going to say something similar. *The advice I have been given for
> > the last few years is that carbs are carbs. *Sugar is no better or worse
> > than potatoes, rice and regular white bread. *They are all carbs.
>
> High GI carbs are worse. Potatoes have been shown clinically to be
> worse, calorie for calorie, than cane sugar.

You and I both know this. Other people on the group know this.

I have taken a couple of diabetic classes, and the SUGAR IS BAD message
has been pounded in so hard that even after the instructor says a
hundred times to ignore the sugar on the nutrition label and just look
at total carbs, several times during the class someone will chime in
that "we" shouldn't eat orange juice, or carrots, or something, because
it has SUGAR in it. The instructor will remind them that "we" only look
at total carbs, not sugar. Sugar doesn't matter. It is just another
carb.

For these classes, you have to keep it very simple, or the students will
come out of the class with nothing.

--
Dan Abel
Petaluma, California USA