The use of sugar is a controversial issue. It is one I have a hard time coming to grips with myself. Most of the time I would take the “real thing” over a substitute. I do not like chemicals in my food but recently so many people I care about are finding out they have diabetes. As a self-taught baker, this makes creating my traditional desserts very challenging. I recently got out of the library Diabetic Dream Desserts and The Big Book of Diabetic Desserts to look into alternatives for how to make low-sugar desserts.
Diabetic Dream Desserts really focuses on using sugar substitutes, namely Splenda. What I like about this book is it also has great ideas for low-fat baking but that is not why I picked it up. It does teach that the more complex the carb is (using whole wheat flour vs white flour) will help maintain blood sugar but overall, this book really is about replacing sugar with Splenda.
The Big Book of Diabetic Desserts is a little better in that it does not always use a sugar replacement, sometimes it will go half and half with real sugar and Splenda. I guess I have a hard time with some of the recipes that call for 3/4 cup of sugar for a batch of cookies and then say they are low in sugar. That still seems kind of high to me.
I will admit that I have made cinnamon buns with the brown sugar version of Splenda and they turned out wonderful. I have also made chocolate cheesecake with Splenda and I can tell you, to have a treat like that is a diabetic’s dream come true. I have worked with fructose and Stevia and do not like them at all. If you have any suggestions or comments, I would appreciate it. There just does not seem to be many alternatives for diabetics out there when it comes to desserts and it is not fair that they have to go without or eat all those chemical!