Aussies---Lamingtons?

[dugarner]

Originally Posted by home in ottawa

Why do we need to add salt to chocolate milk? Maybe if we used less sugar, we could ease up on the salt! Susan

Salt makes chocolate taste "more" chocolate. But you could actually use your own milk and cocoa and a tiny bit of sugar or sweetener and add almond extract. Almond extract makes things taste sweeter without adding sugar. I have a diabetic friend who's a home-gourmet and he served me no-sweetener-added whipped cream. The only thing he added was almond extract. He spooned it over a couple of fresh strawberries (no sweetener on those, either) and I thought I had gone to heaven. But then again, I've gotten used to about 97%-98% dark chocolate and "sweets" that really aren't sweet. I make chocolate bars with butter, about 1/2 cup of xylitol to 1 cup cocoa powder. Bitter, bitter, dark chocolate---but oh, so good!

Hey, I don't want anyone to think I have something against the food industry---or that I'm sad that I can't eat yummy treats anymore (even though I am!). I just have to be really careful what I eat, I haven't been blessed with a good metabolism and I've got a bum pancreas. But I make up for those shortcomings in other ways. Or so I tell myself.

But I still love the idea of trying some lamingtons soon. I found some cheap desiccated coconut (unsweetened) on the internet, and I suspect I can find it at our local cake supply store, so I'm going to go for it. I've always wanted to try petits fours and these look like a good introduction---same concept, yes?

[whatnext]

hey, Sarah. i have a recipe for almond flour chocolate chip cookies that won't make your blood sugar go nuts and they're pretty fabulous.( the recipe assumes you eat Splenda. dunno if you do) i'm Type 2 also but never have really ate much sweet stuff until i couldn't eat so many other things, like bread! (i'm controlling with diet.)