More About DIANETT
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Recipes I've Shared:
I make yogurt and strain it, so I use a variety of mix-ins to make muffins fairly frequently.
I didnít try to make this low carb or low fat (because I needed it to work), but did use Lilyís chocolate chips and fat-free half and half instead of heavy cream.
Based on a Cooking Light recipe - lower fat, sugar, made gluten-free.
Very popular at Sunday School, with or without icing.
I envisioned this as spicier, and it certainly could go in that direction, with cinnamon, allspice, cloves - and more sorghum or molasses.
This is an adaptation of a Cooking Light recipe (September 2003), to be gluten-free, slightly reduced in sugar and to have a tangier lime glaze.
This recipe is based on one from HonestCooking, by Sara Clevering, but with whole-grain gluten-free flour and some sugar substitute.