Difference between revisions of "Powdered Sugar Replacement"
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* 2 cups [[cornstarch]] | * 2 cups [[cornstarch]] | ||
| − | == | + | == Procedures == |
# Combine all ingredients in food processor or blender. | # Combine all ingredients in food processor or blender. | ||
# Process until well blended and powdered. | # Process until well blended and powdered. | ||
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* calories for ¼ cup = 81 | * calories for ¼ cup = 81 | ||
| − | + | ==References== | |
| − | [[Category:Diabetic- | + | <references/> |
| + | [[Category:Diabetic-Friendly Recipes]] | ||
[[Category:Fructose Recipes]] | [[Category:Fructose Recipes]] | ||
[[Category:Powdered milk Recipes]] | [[Category:Powdered milk Recipes]] | ||
[[Category:Substitute Recipes]] | [[Category:Substitute Recipes]] | ||
Latest revision as of 16:22, 11 July 2012
Description
Source: Diabetic Dessert Cookbook
- Recipe yield: 4 cups replacement for use in making desserts.
Ingredients
- 2 cups non-fat dry milk powder
- 1 cup granulated sugar replacement such as fructose sugar
- 2 cups cornstarch
Procedures
- Combine all ingredients in food processor or blender.
- Process until well blended and powdered.
- Transfer to airtight container.
Nutritional information
Diabetic exchange: 1 bread or ½ nonfat milk and ½ bread
- calories for ¼ cup = 81
