Tuesday, 27 April 2010

COCONUT MACAROONS - RECIPES THAT HAVE SAVED THIS DIABETIC'S LIFE




http://lowcarbdiabetic.blogspot.com


Why Does Powdered/Granulated Splenda Raise My Blood Sugar? - !!!!!
Because it contains Maltodextrin, which is sugar! Which is why I choose to use Stevia, or the various forms of liquid Sucralose (Splenda). such as DaVinci, Torani,Fiberfit and Erythritol in my recipes which is said to give a nice chewy texture to baked goods. All of these but Torani can be found at Netrition.com
Also look for DaVinci and Torani in the coffee aisles of your local markets.
More information can be found on page 1 and 2 of Chapter 10 in Dr. Bernsteins Diabetes Solution which you can read online for free at that link.


Easy, Quick, 1g Carb, Sugar Free Coconut Macaroons



I modified an old recipe I had last night. These are very good without a long wait.

* 2 cups unsweetened shredded coconut, I prefer Medium
* 4 egg whites from large eggs (should be about ½ cup)
* 1 teaspoon vanilla extract (optional depending on other sweetener used)
* 4 TB Erythritol
* 2 dropper of Vanilla Stevia
* 1 tsp of Fiberfit or other liquid Splenda such as DaVinci
* about 2 Tablespoons Cream

PREPARATION:
* Heat oven to 375° F. Line baking sheet with parchment paper

* Measure egg whites. If they aren't quite ½ cup, add a little water to reach that level.

* Froth the egg whites with a fork or whisk
* Then add the liquid sweetener, and cream, mix again

* If using powdered sweetener add now and mix again

* Mix dry and wet ingredients together. The mixture should just hold together. Let set for 5 minutes

* Use 2 regular eating teaspoons to shape them into ball or egg shapes a little bigger than an inch in diameter. Drop them on the parchment at least half an inch apart.

* Turn down the oven to 325° F, and bake for about 15 minutes, but start checking them a couple of minutes before. You want them golden brown on the bottom, and just barely starting to brown on top (though if you like them a little crispier, bake a couple of minutes longer).

Makes about 30 cookies, but yield will vary based on size of the cookies. I find one half a batch to suit J and I just fine. These are also excellant with 75% Lindt chocolate melted and drizzled over them for a slightly higher carb count depending on how much you use.

Nutritional Information Per Cookie:
73 calories/ 7 fat/ 1 Carb/ .5 Pro

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