I substituted Splenda for the sugar to make the recipe more diabetic friendly, but otherwise used the ingredients as stated, though I made just one-fourth of the recipe to try it out. I did, however, change the technique. I added all ingredients except the oil and the poppy seeds to the bowl of a food processor and mixed. Then I added the oil gradually through the top of the processor bowl with the motor running. The dressing emulsified well this way. I added the poppy seeds at the end and just pulsed a few times.
This was a tasty dressing which I used today over mixed greens. Tomorrow I plan to add a few kiwi slices and mandarin oranges with the greens and use this dressing again. Next time I make the dressing, I'll probably use a bit less sweetener, as it seems just a little sweeter than I prefer, but as a diabetic I'm used to things less sweet.
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I substituted Splenda for the sugar to make the recipe more diabetic friendly, but otherwise...