| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Diabetic |
1 |
Servings |
INGREDIENTS
|
|
SUGAR TO FRUCTOSE EQUIVALENT |
| 1/4 |
c |
Sugar use 2 1/2 T fructose |
|
|
FRUCTOSE |
| 1/3 |
c |
" " 3 1/2 T ", " " 3 1/2 T " |
| 1/2 |
|
" " 5 T ", " " 5 T " |
| 2/3 |
c |
" " 7 T ", " " 7 T " |
| 3/4 |
c |
" " 1/2 c |
| 1 |
c |
" " 2/3c ", " " 2/3c " |
INSTRUCTIONS
Substitute fructose in recipes calling for sugar. Since it is a
natural sweetener there should be appreciable change in blood sugar
levels. Fructose does not break down in cooking like some artificial
sweeteners. General rule of thumb is to use 1/3 less fructose thatn
the amount of sugar called for. It can be used in all diets,but
diabetics should check with their doctors if there's any doubt about
using it. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
A Message from our Provider:
“Ask ‘What would Jesus do?\” Apply the answer!”