Hi, I'm A New Member

[Staceyy]

Hello, I am a new member who is a Type 2 Diabetic. I am a trained pastry chef who had to give up my pastry career when I was diagnosed with diabetes. I now am converting my recipes to be diabetic friendly. I try to help other diabetics by showing them how they too can manipulate their pastry recipes to make them healthier while still maintaining good quality and taste. I hope to be able to share some of my techniques with you.

[Blair]

Hi Stacey welcome here and I am happy you joined the forum

It will be great learning of your recipes and expertise here. I'm looking forward to it

[karen1976]

Hi Stacey, nice to meet you! Can't wait to see some of these recipes... thanks!

[divermike]

Hey Staceyy, welcome to the site! Now please please please tell me about a lemon bar recipe that will not put me off the chart. once or twice a year I gotta say what heck and indulge.... then pay heck with getting re aligned. Thanks for any secret recipe!

[Blair]

Lemon bar hey :P

That sounds good....

[Staceyy]

I put a link to my free tips and recipes but it appears to have been removed.

[Vytautas]

Hello there and welcome

And about the link: That's too bad... <br><br>Post edited by: Vytautas, at: 2007/06/06 23:14

[Blair]

Stacey, would you be so kind and place a recipe here, of one dish even, to as to get an impression?

[Staceyy]

Blair, I hesitate to post one of my recipes as what I do is to show others how they can manipulate existing recipes to make them more diabetic friendly. I do this by showing them how to blend flours, lower or blend sugar and sweeteners, substitute oils, use egg substitutes, and lower the carbs in their milk. This should be done on an individual basis as my recipes might not work for others. I may be able to tolerate some white flour but perhaps someone else cannot and should work with other flours such as soy, wholewheat or almond. I may be able to use whole eggs in my baking, but someone else may have cholesterol problems and may need to substitute some egg whites for some of the egg yolks. It sounds intimidating but my suggestions make the process easy. My tips can be found in the recipe forums at diabetesforums.com and The American Diabetes Assns forums under Tips From A Diabetic Pastry Chef.

[Blair]

Ah, that's a pity Well, hopefully you are kind enough to be giving advise here would a member have a recipe he/she'd want 'translated' on a personal note