Diabetic Dessert


diabetic dessertDiabetic Dessert - In the past, diabetic were advise to avoid sweet and dessert contain avoid sugar.  It is believed that eating sugar and dessert would rapidly increase blood glucose.  Recent research has shown that sugar has the same effect on blood glucose levels as other carbohydrates, such as bread or potatoes.  Now experts agree that diabetic can eat dessert with sugar as long as you work them into your diabetic meal plan and count it carb. 

Healthy Diabetic Dessert Tips

Many sweets and desserts, in addition to having carbs, are also high in fat and calorie and do not provide the important vitamins and mineral found in healthy foods.  Here are some healthy diabetic dessert tips to help you lose weight while enjoying your favorite diabetic dessert:

  • Fresh or unsweetened dried fruit serve as excellent diabetic dessert.

  • Eat a small serving of your favorite dessert, instead of something ordinary

  • When you are eating out, split desserts with a friend or family member

  • Cut back on the amounts of sugar and fat in your favorites diabetic dessert recipe

  • Try new recipes for lower-calorie sweets

  • Choose lower-calorie, lower-fat versions of your favorite diabetic desserts

  • Use a low-calorie sweetener instead of sugar for your coffee or tea

Diabetic Dessert Ingredient - Sweetener

Sweetener is the main ingredient in any diabetic dessert.  Sweetener make food taste sweet, and have very calories and do not raise blood glucose levels. The Food & Drug Administration (FDA) has approved the use of these low-calorie sweeteners. The American Diabetes Association accepts the FDA's conclusion that these sweeteners are safe and can be part of a healthy diet.

  • Sucralose (SPLENDA)
    Sucralose is the newest low-calorie sweetener on the market. Sucralose is not affected by heat and retains its sweetness in hot beverages, baked goods, and processed foods. Splenda is the sweetener recommended in this page.

  • Aspartame (NutraSweet, Equal)
    Aspartame is another low-calorie sweetener. Because high temperatures can decrease its sweetness, check the manufacturer's Web site or call their toll-free number for guidelines when using aspartame in recipes. 

  • Acesulfame potassium (Sweet One, Swiss Sweet, Sunett)
    Another low-calorie sweetener on the market is acesulfame potassium, also called acesulfame-K. This sweetener is heat stable and can be used in baking and cooking.

  • Saccharin (Sweet N Low, Sugar Twin)
    Saccharin can be used in both hot and cold foods to make them sweeter.  You may recall that some studies giving very large quantities of saccharine to rats raised concerns that saccharin could cause cancer, but many studies and years of use have shown saccharin to be safe in the quantities used by consumers.

If you like to cook, you know that sugar does more in hot foods, especially baked goods like cookies and cakes, than just add sweetness.  It also affects the way the foods cook and the final texture.  Substituting a low-calorie sweetener may affect the texture and taste.  Some people use a combination of sugar and a low-calorie sweetener to reduce overall calories and sugar while still producing acceptable results.

Diabetic Dessert Recipe

Include here a small collection diabetic dessert recipe that you can enjoyed

1. Apple Crunch
2. Carrot Snack Cake
3. Cherry Pie
4. Chocolate Chip Cookies
5. Frozen Banana
6. Peach Yogurt
7. Peanut Butter Cookies
8. Vanilla Cheese Cake
9. Baked Custard
10. Lime Cheesecake



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