I don't know if this has been posted before, but I just found it:

http://www-2.cs.cmu.edu/People/mjw/r...c-coll.html#12

I haven't tried any of the recipes yet; if someone does, will you post the
results?

Chakolate

--

When a thing has been said and well, have no scruple. Take it and copy it.
--Anatole France

"Chakolate" <chakolateDeathToSpammers@hotmail.com> wrote in message
news:Xns9436CB4E9BC41chakolatehotmailcom@130.133.1 .4...
I looked there, but honestly, most of those recipes are not doable for most
diabetics. Too much work. Too many weird ingredients. And really most are
not any better in terms of carbs than real, good tasting foods. The first
few things are chock full of dried fruit! One recipe calls for fructose or
sugar replacement. Fructose? Very bad for us. Still another says it
equals 3 skim milk exchanges. Get real! Nobody on the Exchange Program is
going to be allowed 3 servings of milk at once.

And why is it that so many of the diabetic recipes you see are for desserts?
I very rarely ate desserts before I was diabetic. Why would I eat them now?

--
Type 2
http://users.bestweb.net/~jbove/

Yes I agree, Julie, but it does bring up an interesting topic... The
holidays are coming up and I love holiday desserts - apple pie, pumpkin pie,
Christmas cookies... Are there recipes out there for this time of year that
are good tasting, but not too bad for us? I always make a point of doing
dessert more than 2 hours after so that my BSL is normal before I eat all
that sugar, but really. Thanksgiving = pumpkin pie and there's nothing I
can do about that.

Shelley

"Julie Bove" <jnospambove@bestweb.net> wrote in message
news:vrj37pd4nefee6@corp.supernews.com...

"Julie Bove" wrote:
LOL! Because it's more fun when you're
not supposed to.

--

John Inzer
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"Shelley" <shelleylisabeth@yaNOSPAMhoo.com> wrote in message
news:8igub.229582$Tr4.681434@attbi_s03...
It really depends on what you like for dessert. Mainly things with flour or
fruit in them are going to be pretty high carb. There's always sugar free
gelatin, pudding, or cheesecake. But keep in mind that some of these things
do contain carbs. Frankly, I'd rather eat one bite of the real stuff than
some kind of psuedo food.

--
Type 2
http://users.bestweb.net/~jbove/

"John Inzer" <oobie@doobie.xyz> wrote in message
news:AIgub.1857$1_2.19136@eagle.america.net...
Eating too many carbs when you have Neuropathy is no fun, let me tell you!
Numb and number.

--
Type 2
http://users.bestweb.net/~jbove/

When I was first diagnosed and was going to my diabetes classes and they
said that we could eat all of the sugar free jello we wanted, I was
thrilled! I bought tons of boxes of it and made it for snacks (because I
was cutting back on what I was eating significantly). 15 months later, if I
never see another box of jello again I wouldn't be unhappy. One wouldn't
think that you can OD on Jello, but I sure did!!!


Shelley

"Julie Bove" <jnospambove@bestweb.net> wrote in message
news:vrjafkck3b9heb@corp.supernews.com...

In article <8igub.229582$Tr4.681434@attbi_s03>, "Shelley" <shelleylisabeth@yaNOSPAMhoo.com> wrote:
I'm not much of a cook, but one thing I've done is make a pumpkin custard.
Use Splenda to sweeten it and make the custard without the pie crust. Yummy
and not nearly as carby as pie.

--
Lord, make me an instrument of your peace;
Where there is hatred, let me sow love.

remove "spamtrap" for e-mail

Shelley <shelleylisabeth@yanospamhoo.com> wrote:
: Yes I agree, Julie, but it does bring up an interesting topic... The
: holidays are coming up and I love holiday desserts - apple pie, pumpkin pie,
: Christmas cookies... Are there recipes out there for this time of year that
: are good tasting, but not too bad for us? I always make a point of doing
: dessert more than 2 hours after so that my BSL is normal before I eat all
: that sugar, but really. Thanksgiving = pumpkin pie and there's nothing I
: can do about that.

: Shelley

Shelly, if you bake your own, there is something you can do. First,
instead of all the sugrs called for in the recipe you use, substitute
either Splenda or another artificial sweetener that can take heat. Those
that contain asculfame also work. To cut further, either eliminate the
crust or use a ground nut crust which will be much lower in carbs than a
flour crust. If yu wnt a flour crust, use whole grain flour to delay the
absorbtion of the carbs. I often make just pumpkin custard, which is the
filling of the pie, made without sugar, as above, and baked in an
attractive dish you can bring to the table. If you like, you cn put
walnuts or other nuts on top for a nice flavor and crunch.

Apple pies can also be made with artificial sweetener and you can make it
a cobbler, if you like, with just top crust, saving considerable carbs.
Everyone can eat the same pie, with no discussion.

That's what I do and i also make my own artificially sweetened cranberry
sauce that eveyone eats too.

Wendy

"Shelley" <shelleylisabeth@yaNOSPAMhoo.com> wrote in message
news:V5pub.37155$Dw6.173908@attbi_s02...
I've never much liked Jell-O. Perhaps because we always got it when we were
sick. My Mom did make it a few other times, usually in the form of some
kind of salad. I did like her cranberry salad that we got for Thanksgiving
and Christmas and also her lemon/lime/pear/cottage cheese salad that we got
for Easter and perhaps if company was coming. But plain Jell-O? Yuck!

I did try to eat it when I was pregnant and had GD. I added berries or
chopped vegetables. I really dislike berries, but I was supposed to eat 5
servings of fruit a day. This was one way I could eat a few berries,
although I got burned out on this very quickly! At first, I tried to
convince myself I was eating pie. The recipe I used also called for some
vanilla pudding mixed in. So it was a bit like a pie filling. But I really
don't like pie too much either. It's one of those things I have to be
really in the mood for. And the mood might only strike once every three
years or so.

I did the chopped veggies as a way to try to liven up all those veggies I
was eating. But there again, I quickly grew sick of it.

Lately, I've been eating cranberry salad. Not sick of it yet. So far, the
best combination I've come up with is a box (4 servings) of SF cherry Jell-O
made according to the directions, but subbing about 1 T ea. of lemon and
lime juice for part of the cold water. After it thickens slightly, I add
about 1 c. of chopped cranberries that have been sweetened with 2-3 t. of
artificial sweetener, 1/2 cup or so of chopped pecans, 1/2 cup or so of
chopped celery, and about 8 shakes ea. of dried lemon and dried orange peel.
I figure by Christmas I'll be burned out on this stuff too and I can forget
about it until next year at this time. *L*

--
Type 2
http://users.bestweb.net/~jbove/

"Andrea" <andrea@spamtrap.dm.net> wrote in message
news:U4sub.6109$Rk5.5569@newsread1.news.atl.earthl ink.net...
I've bought SF pumpkin custard. Takes good even made with water instead of
milk. Alas, it only comes in a huge container and I can never finish it all
since when I make it, I only eat a few bites at a time.

--
Type 2
http://users.bestweb.net/~jbove/

andrea@spamtrap.dm.net (Andrea) wrote in
news:U4sub.6109$Rk5.5569@newsread1.news.atl.earthl ink.net:


That's what I do, too. I have to cut down the liquid in a pumpkin pie
recipe just a bit, so that I can use paper muffin liners and a muffin pan
instead of a crust. Then I just bake it like a pie.


Chakolate

--

When a thing has been said and well, have no scruple. Take it and copy it.
--Anatole France

"Julie Bove" wrote:
LOL! Good one.

--

John Inzer
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