Then one day, this woman was diagnosed with Diabetes. While sugar cookies were still allowed, she could only eat one or two in a sitting before her glucose would go up. Having sugar cookies around the house became very difficult for her. So, she tried to find a way around it.
One year she got a set of 1" cookie cutters from her husband. So, she made tiny little, itty, bitty cookies. After trying to get the dough off and cut out a dozen of these little cookies, the woman decided it just wasn't worth all the tediousness.
The next year, she didn't make cookies at all. She saw her cookie cutters sitting unused in the cabinet and wondered if she would ever use them again. She pondered giving them away, but she just wasn't ready.
Then, the third year, she was bound and determined to use those dang 3" inch cookie cutters to make Christmas shapes. She started thinking about it and then it hit her. One sugar cookie can range from 10-18 grams of carbs. However, one whole piece of bread is around 15 grams of carbs. She figured she could get about 2 shapes out of one piece of bread and that didn't use the whole 15 grams of carbs. Hmmmm....What do you do with shapes cut out of bread? You make French Toast!!
So, the woman scoured ideas for cutout French Toast, on Pinterest and found a few recipes for hearts etc... She formulated a new plan for Christmas this year and made Christmas French Toast instead of cookies.
The moral of this story is that you can still have your cookie cutting fun and eat more....even if you are Diabetic.
Below is the recipe with absolutely NO sugar added.
First off, I used white bread because it doesn't really bother my glucose and most of our family would prefer white bread. I also wasn't sure how the color would come through. Maybe next year, I'll do a loaf of wheat and a loaf of white. If you try wheat, let me know how it goes!
Prep Time: 75 minutes
Cook Time: 45 minutes
(I'm always slow the first time I try something, these times are high estimates. However, this is a project, so it's not a normal, do this every day, kind of thing.)
Materials:
2 mixing bowls
Serving container for finished French Toast (we put them in a pyrex portable dish with a hot pack to keep it hot)
A pair of Surgical gloves (to keep your fingers from turning black).
Two whisks
Large (12") frying pan
Ingredients:
2 loaves of sturdy white or wheat bread (or one loaf of each)
1 dozen eggs, divided
1 cup milk , divided
1.5 tsp cinnamon, divided
1.5 tsp nutmeg, divided
red food coloring
green food coloring
Instructions:
1) Cut shapes out of bread, 2 shapes per piece (I did this the night before, storing them flat, 1 dozen cutouts per batch, in single layers, in ziploc baggies to keep them fresh and fluffy. This saved time and tediousness the next day).
2) Crack 6 eggs into one bowl and the other in the remaining bowl. Beat eggs with a whisk in both bowls. Whisk 1/2 the milk, 1/2 the cinnamon and 1/2 the nutmeg into each bowl.
3) Whisk red food coloring in one bowl and green food coloring into the other bowl until you have the right color.
4) Spray pan with cooking spray and heat to medium. Put on surgical gloves. Cooking one batch at a time, dip, fry and flip as you would french toast, until done.
5) After each batch, remove pan from heat, stir egg mixture and spray pan again. Switch out colors as you see fit. I did all red batches first, then all green. Just stick to one color per batch.
6) Serve with sugar free syrup or a little powdered sugar on top. Personally, I really enjoyed them as is. The cinnamon and nutmeg were very tasty.
As you can see they look like cookies, but they aren't. Best of all, I estimate that I can eat about 5 of these puppies for the price of 2 cookies. I call that working the system.
What ideas have you come up with to work the carbs system?
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