When you are diabetic, finding ways to limit sugar in your diet is a way of life. That is why I take every chance I can to cook and bake with healthier ingredients, so I don't have to feel deprived. I also believe in portion control - I only have one cookie and incorporate it into my carb count for that meal or snack. Actually, this philosophy is not just for a diabetic - everyone can benefit from less sugar in their food choices. And, being aware of the sugar ( carb) content by reading labels and nutrition information on recipes.
I baked these Oatmeal Raisin cookies with the Splenda brown sugar blend, as well as a Stevia and white sugar blend. Both have the regular, sugar texture I look for in a sugar substitute and I can't tell the difference in the taste of the cookies. If you are looking to limit your sugar intake, they are great alternatives. Any favorite cookie recipe can be made with these substitutions.
Other good substitute sweeteners to use when baking are agave nectar, honey or maple syrup.
Really, there are so many great alternative sweeteners; you can still have that cake or cookie, but not the guilt!
Have a great weekend - we will be in the midst of rain, thunderstorms and even some predicted snow. A good excuse to stay warm and dry inside and watch the Masters golf tournament from the sunny south :-)
Linking with Kelly's Korner, Show Us Your Life