Tinfoil Chef

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I’ve seen several recipes recently that called for “Fruit Sweet” in place of sugar or other sugar substitutes but honestly, until recently I’ve personally never heard of it. After doing some time on a search engine it turns out that Fruit Sweet is to diabetic cooking what DeWalt tools is to woodworking implements.

It’s made by Wax Orchards from a blend of pear, peach and unsweetened pineapple syrup. It contains all three fruit sugars, mostly fructose. It’s Rich tasting with a warm, slightly caramel flavor.

Not only that, but it’s apparently a better choice on several fronts. Because it’s sweeter than sugar you don’t need as much, you can use 2/3 cup of Fruit Sweet for every cup of sugar. You can also reduce the liquid in a recipe by 1/3 the amount of sweetener used.

It’s also a better choice calorie-wise at 280 calories per 100 grams compared to sugar at 385 calories per 100 grams. Finally, these fruit concentrates are humectants which keep baked goods fresh longer.

Technorati Tags: concentrated+fruit+syrup, diabetic+cooking, Diabetic+friendly, fruit+juices, natural+sweetener, sweetener

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Here’s a cake that while it’s diabetic friendly, looks good enough that you could still think about needing prescription weight loss pills if you were to have as much of it as often as you wanted. Of course, the best answer is always moderation in things food. (yeah, I know that this is often easier said than done.)

Combine a couple well beaten eggs, a half cup of melted butter and a cup of apple butter.
Then sift a cup and a half of flour and 1 1/2 teaspoons of baking soda. Add a half cup of chopped walnuts and a half cup of raisins to the flour mixture and mix well.

Combine the flour mixture, 1/2 cup of Fruit Sweet, and the egg mixture. Pour the resulting batter into a greased tube pan and bake at 375 degrees for 30 to 35 minutes. Turn out and cool before serving. Serve with whipped cream.

Technorati Tags: cake, dessert, Diabetic+friendly, recipes, Treats

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