It's important to remember that it's not just the sweetener that's problematic for diabetics...it's the flour. Carbs that are processed vs whole grain (like AP Flour) are changed to sugar by our bodies much more rapidly and cause spikes in blood sugar for diabetic patients.
We know a carb is a carb, but, lots of diabetics don't recognize this fact. Most should. Now, for that special occasion, can someone give us a good recipe? PLUS, icing alternative? I've tried making royal icing with Splenda and it is a "royal" mess.
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