| 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 " |
| 1/2 | " " 5 T " | |
| 2/3 | c | " " 7 T " |
| 3/4 | c | " " 1/2 c |
| 1 | c | " " 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:
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