Thanks for the suggestion.

 

How does the flavor of the sugar-free syrup compare to McCormicks maple extract?

I already have the extract, and I don't really need the thickness of maple syrup for this recipe.  I think that, for Saturday, I will cut the maple syrup down to 1/4 cup, then add a little maple extract to the chicken broth.  That brings the sugars down to 15 for main course + 3 veg,

 

I will continue to improve the recipe, and will eventually post a version worthy of the "diabetic" tag.

 

Thanks

Renee

I haven't done any major amount of taste testing but Cozy Cottage from Maple Grove Farms is what's on my shelf and doesn't taste too bad.

 

Maple extract might be an excellent way to intensify the Maple flavor of the dish. Perhaps a small amount of real syrup combined with extrat might give you the flavor profile you're seeking without too much sugar.

 

You are definitely picking up on the quandry we face in developing recipes. Getting intense flavors, keeping the correct texture and profile of a dish, and keeping the carbs under control is what we all try for.

 

I've gotten a number of ideas from looking at Low-Carb recipes as well. Some of those ideas work out well or are adaptable for Diabetic-Friendly as well.

 

Thanks.  I'll consider Cozy Cottage.  I can understand why low-carb recipes would be right up your alley.  I've always avoided low-carb in the past!  Once I get the hang of it, I should be able to develop a small stable of diabetic-friendly recipes I can serve with pride and a clean conscience, every time my favorite diabetics come to visit.  The rest of the time, we can eat macaroni cheese, pierogies, and lima beans.

 

Thanks!

Renee

I have been looking through the recipes in this group -- it seems like most of them came from you.  In many cases, I think I already serve diabetic-friendly mains, but need to modify my sides.  I think I'm starting to get the hang of it.

 

In some cases, I am confused.  Is Pet Fish Dessert diabetic-friendly despite being mostly sugar and water, simply because the portion size is small?   The same goes for Classic Short Bread?  I can never eat just one shortbread cookie!

 

Thanks for the encouragement.

 

Renée

 

Hi...I'm new here and I'm so glad I found this group! My husband has just been diagnosed with Type II diabetes, but we have been using the Whey Low sugars for a while now and just love them! I have fibromyalgia and lupus and I have to be very careful with artificial sugars and preservatives...A friend of mine recommended the Whey Low sugar...it is all natural and they even have one for diabetics...I have tried the Gold (brown sugar) and the Maple...mix it with water for maple syrup..it is delicious! Put it in the microwave with the recommended water and you have a nice, warm syrup that has no artificial taste..I use it in recipes too! It can be a little expensive, but it last us for quite a while..even some of the bakeries around here use it in their baked goods.

Here is the link to their site if you are interested...believe me, I am in no way affiliated..just thought I would share my success with you all. Looking forward to reading more on this site.

 Oh, and if you decide to order, there is a coupon for 15% off..the code is..fwgg

www.wheylow.com

 

If you go to http://www.bigoven.com/Diabetic_recipes you will find quite a few recipes that might suit your needs.