Controlling sugar intake is a critical issue for diabetics.
Controlling sugar intake and the resulting spikes in blood sugar is a major concern for people with diabetes. Consequently, most diabetics have to forgo many deserts customarily made with high amounts of processed sugar, such as cakes and pastries. Fortunately for diabetics, and others who are concerned about consumption of refined sugar products, several traditional artificial sweeteners and natural sugar substitutes are available for baking and making powdered sugar glazes and frosting. Add this to my Recipe Box.
Instructions
1. Pour 2 1/2 cups xylitol and 1/2 cup corn starch into a mixing bowl. Mix the dry ingredients with a rubber mixing spatula until the corn starch is well incorporated into the xylitol.
2. Add 2 tbsp. water to the dry ingredients and mix well. Fold 1 tsp. margarine and 1 tsp. vanilla into the mixture with the spatula.
3. Continue adding water to the bowl 1/8 tsp. at a time until the frosting has reached the desired consistency.
4. Adjust the recipe for chocolate frosting. Melt two squares of unsweetened baker's chocolate in a double boiler. Add xylitol to sweeten to the melted chocolate to taste. Fold the frosting mixture from the bowl into the chocolate and xylitol mixture with a spatula.
Tags: Controlling sugar, Controlling sugar intake, corn starch, mixture with, mixture with spatula, sugar intake, with spatula