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Adapting recipes to be low-cholesterol and diabetic friendly?


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Adapting recipes to be low-cholesterol and diabetic friendly?

The Dairy Queen | | Jul 17, 2008 07:22 AM

Long story, but I'm been thinking about assembling for a friend (as a gift) a book of "favorite" recipes that have been adapted to be low-cholesterol and diabetic friendly. But, I have no idea how to do that. Does anyone have some specific pointers and/or "rules of thumb" on how to do that, particularly with baked goods?

I'm assuming to make something more diabetic-friendly you could:

~reduce the amount of sugar
~substitute splenda for the sugar
~use agave nectar
~cut back on the refined, white flours (are there other flours that work well as a substitute, say, soy flour?)
~cut back on the fats
~substitute apple sauce and prune juice for the fats

I'm assuming to make something more low-cholesterol you could:
~reduce the amount of egg yolks
~reduce the amount of fats

The first recipe I want to try to adapt would be the ELVIS CAKE:
http://www.chowhound.com/topics/438182 Which calls for the cake: for all-purpose flour; white sugar; butter or shortening; milk; baking powder; salt; vanilla extract; 3 eggs; 2 mashed banana; banana extract; mini chocolate chips. For the frosting, it calls for Frosting
2 sticks of butter; 1 cup of smooth peanut butter; 4 cups of powdered sugar; milk.

Is this crazy to even try? How would you adapt it? Could I use soy or some other flours instead of part of the flour? Splenda for some of the sugar? Applesauce in lieu of the shortening? More egg whites in lieu of the eggs?

I think the frosting would be impossible. I thought I could try to use PB2 "peanut butter" powder http://www.bellplantation.com/ which has 25% of the fat of peanut butter but I'm not sure what else might make it spreadable and creamy the way butter would. Silken tofu?

And the second recipe I want to try to adapt would be my STEAMED BANANA CAKE:
http://www.chowhound.com/topics/30846... which calls for bananas, rice flour, tapioca flour, sugar, salt, coconut milk, and coconut.

I think, again, I could maybe use splenda or agave nectar for some of the sugar. But, is tapioca flour problematic for diabetics? Are the coconut milk and coconut problematic for those watching their cholesterol?

Or, is this just a crazy, impossible project?

I also thought I'd include recipes for AnneInMpls' OATMEAL-YOGURT PANCAKES:

although, I wonder if there's anything I can do to cut back the butter.

Any other recipes I ought to think about? Any general rules of thumb I need to know? Any other resources to point me to?

I know I'm all over the map here, but I've just got all of these ideas and questions colliding in my head.

Thank you!


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