If going to a party or a holiday gathering fills you with dread because there will be nothing suitable for you to enjoy, solve the problem by bringing a dessert! I’ve found that almost every recipe can be tweaked to be bariatric friendly!
My first Thanksgiving after my gastric bypass, I brought a sugar free pumpkin dessert. My brother swore up and down anything sugar free was gross, and he couldn’t stand anything “diet”. So no one told him the dessert I brought was sugar free, and low fat, and he loved it! We all told him after the fact, and he was hooked, and has asked me to bring it every year since.
I’ve baked with Steel’s Nature Sweet, and everything has turned out fabulous, but it’s a bit hard to find. Most recipes will turn out great subing Splenda for sugar. However, watch out for the “baking blend” as it is a 50/50 mix of sugar and Splenda, so it’s not a great choice for bariatric patients.
When trying to reduce the fat in a recipe, never try using fat free products, such as cream cheese. It will not turn out, and you will not get the taste or texture you’re looking for! Go for the reduced fat products, such as cream cheese, sour cream, and milk. If a recipe calls for half and half, or heavy cream, try using whole milk instead. Here’s a fruit cobbler that’s always a hit!
1 cup flour
1 cup Splenda granulated
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
1/2 stick margarine, melted
4 cups fruit (I like a mix of berries)
Combine dry ingredents. Spray bottom of 8×8 baking dish with non stick cooking spray, and pour in fruit. Add beaten egg to dry ingredients and mix until crumbly. Pour mixture over fruit. Drizzle with melted margarine. Bake at 350 for 40-45 minutes.