Text 932, 76 rader
Skriven 2006-04-29 22:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Diabetic cookies 1
==========================
 -=> Quoting Sean Dennis to Jim Weller <=-

 SD> Yep, they're called snickerdoodles here.  One of my favorites.  My mom
 SD> made them a lot for me when I was younger.  I personally adore slightly
 SD> chewy ginger snaps as my favorite, with snickerdoodles and macroons a
 SD> close second.

I'll see if I can dig up low-fat, diabetic versions.

 SD> I got my lab results back from my doctor yesterday morning and I was
 SD> rather unhappy with the results.  My triglycerides are still too high,
 SD> my good cholesterol is too low (but my bad cholesterol is fine) and my
 SD> A1C reading was at 8.2%.  (A1C is a reading of the sugars in the blood
 SD> hemoglobulin - it's considered a good indicator of how things are for
 SD> diabetics.  The standard was recently lowered to 6%, so I am very very
 SD> high.)  So, much much more work is due on my part to get things down.

 SD> Unfortunately, my doctor has doubled my metformin (Glucophage) dose to
 SD> 2000 mg a day.  I'm not happy about that.  Metformin has some severe
 SD> effects on my system and I don't like it.  Hopefully I'll get things
 SD> down soon so I don't have to worry about medicine much anymore. 
 SD> Needless to say, I'm not terribly happy about that.

Try not to despair over one bad check-up. I think all diets have periods
of advancements, set-backs and stubborn plateaus. Just keep the overall
momentum in the right direction.

I don't know if these will taste as good as the real thing but at least
they won't kill you!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Low Carb Snickerdoodles
Categories: Diabetic, Healthy, Cookies
  Servings: 30

    1/2 c  butter
  1 1/2 c  almond flour
      1 c  Splenda sugar substitute
      1    egg
    1/2 ts vanilla
    1/4 ts baking soda
    1/4 ts cream of tartar
      2 TB Splenda sugar substitute
      1 ts ground cinnamon

A cinnamon cookie treat for low carbers or people allergic to wheat
flour.

In a mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add about half the flour, the 1 cup Splenda, the
egg, vanilla, baking soda, and cream of tartar. Beat until thoroughly
combined. Beat in the remaining flour. Cover and chill for 1 hour.
Combine the 2 tablespoons Splenda and the cinnamon in a small bowl.
Shape dough into 1 inch balls (should make about 30 balls). Roll balls
in the Splenda-cinnamon mix and place 2 inches apart on an ungreased
cookie sheet. Bake at 350øF for 10 to 12 minutes.

From: Mercy in Florida

http://www.recipezaar.com


MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




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