Making or baking diabetic-friendly desserts

[ailbhe]

Friends, Romans, Gastronomes, give me your recipes.

I have access to a fructose syrup which is apparently low-GI, for sweetener, and want to make it *entirely* of locally produced foods, so things like Splenda are out. I was thinking something like a bitter chocolate and nuts fridge bar, or custards?

Comments

[ai731.livejournal.com]

My muffin recipe currently uses only maple syrup and/or honey as a sweetener, so the low-GI fructose syrup will work equally well, I'm sure (I used to use agave syrup until I found a good source of organic honey). They're fruit muffins, and I use whatever fruit is seasonal - rhubarb works well this time of year. If you'd like to try them, let me know and I'll translate the recipe into UK-ian for you.

[renarde.livejournal.com]

One option, though not the healthiest, is to make very sure that whatever you bake is fairly high in fat, as this slows down glucose absorption.

Works for me, anyway *coff* *coff*

[micheinnz.livejournal.com]

I wonder if one of the many chocolate truffle type cakes would work -- the one I make consists entirely of dark chocolate, butter and eggs. Low GI but rather high fat.