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Forum -> Recipe Collection -> Cakes, Cookies, and Muffins
Baking for Diabetics WITHOUT artificial sweeteners
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freidasima




 
 
    
 

Post Wed, Jan 20 2010, 3:42 pm
What raw eggs? The snow is the basis for a cake, meaning it's baked, just like a sponge cake.
The whole thing takes ten minutes of prep including seven standing at the stove waiting for the pudding to boil and stirring it thick...no big deal.
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EvenI




 
 
    
 

Post Wed, Jan 20 2010, 3:51 pm
freidasima wrote:
What raw eggs? The snow is the basis for a cake, meaning it's baked, just like a sponge cake.
The whole thing takes ten minutes of prep including seven standing at the stove waiting for the pudding to boil and stirring it thick...no big deal.


Sorry, I obviously didn't read it properly. Please ignore me. I am way too tired. My work needs to get itself done without me so that I can turn this computer off.
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Seraph




 
 
    
 

Post Wed, Jan 20 2010, 4:02 pm
ChossidMom wrote:
Chocoholic wrote:
I vote for stevia...

otherwise fructose.


I recently saw a 90 minute movie about the evils of fructose. (It was on Mercola's site but it's from Youtube). That stuff is seriously bad for you. If you want I can dig up the link to the video.
I would love it!
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