Being the wife of a type 2 diabetic makes you reconsider the old ways that you have learned to cook, not only in WHAT you cook, but also in HOW you cook.
You become more aware of the amount of saturated fats, sugar, and calories contained in your baked goods.
For example, check out these facts about the nutritional value of Paula Deen’s Sour Cream Pound Cake found in my last post. I’ve been making this cake for about thirty-five years my self and eating it for about fifty, but never stopped to really think about the ingredients until here lately.
But still, being from the Deep South, I absolutely love to bake and would gladly put my sour cream pound cake in competition with anyone else’s at any upcoming state fair this fall.
But how do I still manage to make moist, delicious baked goods that will rival any competitors while also keeping my type 2 diabetic husband’s blood sugar and cholesterol levels in line?
One way is by replacing some of the fat called for in cookie and cake recipes with applesauce.
So this holiday baking season, I plan on making at least some of my traditional recipes using applesauce so that at least some of my offerings will contain less sugar and perhaps even healthy(?!)…since apples have been shown to have great health benefits.—such as helping to prevent cancer, reducing your risk of cardiovascular difficulties, acting as an antioxidant, and diminishing the effects of bad cholesterol.