In an effort to help my favourite diabetic client I have been working on creating some really excellent ice cream flavours. My best effort yet is Lemon Meringue. It’s made from lemon ice cream, ribbons of lemon curd and meringues. It uses a combination of sweeteners: liquid splenda and stevia for the ice cream and lemon curd and maltitol for the meringues. I’m not convinced that the meringues are necessary but they were fun.

I also made Maple Ice Cream with Pecan Praline Bacon. Again this was a long process to candy the bacon but the whole project was exciting.

Of course, ice cream is not the only thing that I make. I have been working very hard supply my clients with controlled carbohydrate meals to try and help them with their insulin doses and sugar levels. The biggest focus is on adequate protein…so I did some smoking today with maple. Here are some Powderpuff Smoked Ribs

I also made some Cod and Salmon with Sweet Chipotle Mustard (sugar free of course).