I was listening to arguments over our education system today. Education is a very popular topic for debate in the UK, and I am sure it is the same in many other countries.

I started to wonder about how much is taught in schools about a good diet and the avoidance of type 2 diabetes. I am convinced that we, as a society, should be prioritising education about health topics, rather than English and Maths. Yes we must provide Maths and English teaching of course, but maybe we should shift the time spent on these subjects a little. There appear to be so many people with weight or health problems these days, surely our education system can help prevent this increasing further?

I don’t know much about what is taught currently in schools about keeping to a good diet, or how it is done. I hope that the food pyramid is an idea that is used sometimes. For those who do not know, the food pyramid is a method of showing the types of foods which should be eaten very regularly and those which should be avoided a lot of the time. So, the top of

the pyramid contains the products that should not be eaten too much, and the bottom of the pyramid shows the products that should be consumed more regularly.

I can just imagine the enjoyment that children might get if they were involved in the creation of their own pyramid, and how much discussion this could create. I am sure this would be an excellent idea for a project at upper primary and lower secondary level. Any lover of Diabetic Desserts out there, who is also a teacher may wish to make a comment.

Anyway I provide one picture of a pyramid and ask one question – where do we place Diabetic Desserts?

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It’s a season to be jolly and, for diabetics, being at the table and enjoying the festivities without worrying about the food can be a way to enjoy life and set aside the stress that diabetes brings.  For these two occasions preparing a mouth watering dessert made especially for diabetics can cap the night off. The ingredients are centered on minimizing a lot of calories, sugar and fat thus even people on a diet can enjoy this delicious dessert.  Maintaining the health benefits without sacrificing that appetizing taste is the number one priority in order to make any Thanksgiving, or Christmas get-together, a more memorable event.  A healthy lifestyle for any diabetic constitutes a strict diet plan but it doesn’t mean that they can’t enjoy what they eat.  In order to do that it is possible to take any culinary creation and make the necessary substitute focused on giving a diabetic a wonderful treat.  Information such as this can make life for a diabetic much easier because in general people love to eat, and being limited on that enjoyment can sometimes take a toll on our emotional state.  Occasions are meant to be shared with all, particularly for people with diabetes. This is one of our Diabetic Desserts that you could try:

Christmas and Thanksgiving Strawberry Cheesecake

Ingredients:

• Cubed and softened fat cream cheese (8 oz)
• Crushed graham crackers (9 tbsp)
• Thawed low fat or fat free whipped topping preferably sugar free for diabetics
• Strawberry flavored jello sugar free (1 small box)
• Boiling water (2/3 C)
• Small curd cottage cheese low fat (1 C)
• Sliced or whole strawberries as garnishing (optional)
• Non stick spray

Directions:

Prepare an 8–inch pie plate by spraying the bottom with the non stick spray.
Once it is done sprinkle the crumbs of graham crackers on the bottom of the pie plate making sure that is evenly distributed.

Dissolve the strawberry jello by placing it on a bowl while stirring it on boiling water.
Let it cool for 5 minutes
Pour into blender.
Get a large bowl and pour it all in
Place the whipped topping and pour the whole mixture into the pie plate
With a spatula spread it evenly
Place it on a refrigerator for 4 hours until it is ready
Place strawberries as garnishing

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Most of us know that diabetes is a condition caused by increased concentration of sugar in the blood. That is why it is sometime called the “sugar disease”. People who suffer from this disease require long term medical attention and an aggressive change of lifestyle, especially diet. A lot of food must be limited or eliminated in order to control the sugar level in the body. This includes foods that are rich in sugar or particular types of complex carbohydrates that can easily break down into glucose and the most common of which are desserts.

When you say desserts, these are sweet foods most of us love. These yummy delicacies like cakes, ice creams, cookies, pastries, candies and even honey are major enemies of diabetics.

Are the diabetics doomed to suffer from not eating desserts as well, deprive themselves and watch other people eat those mouth watering foods? Of course not, for there are what we call the diabetic desserts.

Many diabetic desserts are made with different kinds of fruits. One good example is a fruit salad to prepare this dish all you need to do is choose different kinds of fresh fruits, mix them altogether and you have your healthy dessert! You can also prepare some slices of these fruits and place a small amount of whipped toppings. Choose “lite formula” whipped toppings. This can be added to sugar-free pudding or Jell-O as well.

Most grocery stores nowadays have sections for various types of diets. This is a good option for you to look for a variety of diabetic foods. You can find candies with low glucose content, canned fruits packed in their natural juices with no sugar added, sugar free ice cream, ice pops and even sherbets.

If you want to prepare your own desserts, you can find a lot of recipes in cookbooks and online. Just follow the recipes carefully and precisely or use them as a source of inspiration to create your own diabetic desserts. With cookbooks, you’ll definitely learn various ways on how to use the ingredients as a substitute to our common table sugar.

Desserts are sweet treasures of life. It is for everybody. Just keep in mind that though there are desserts designed for diabetics, it does not mean that you can eat them as much as you want, but limit your dessert intake as well. Remember, self discipline is still the key to control the disease.

Do not let diabetes control you. Enjoy the sweetness of life. Enjoy it by keeping your body healthy.

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Have you been diagnosed with diabetes? Ah, you have to sacrifice sugar, means no more desserts, well not to worry any more, we are going to give you a perfect solution.  Diabetic Desserts will give you what you want even having been diagnosed as diabetic.

Diabetes information can be found on many web sites, books from your local library, speaking with your personal physician and requesting information pamphlets and consulting your pharmacist for more information and on latest medical studies.

Yes it is difficult to overlook all those chocolate mousse, parfaits, luscious cakes , or the hot chocolate, but you can still find a way to indulge you sweet tooth even being a diabetic, isn’t it a great idea? I am sure you are very happy to know you have found a way, and this is a perfect solution. You can try diabetes friendly desserts and this way you will be able to protect yourself from effects of glucose and intolerance.

No-sugar hot chocolate with a sprinkle of cinnamon on top.
A low-calorie parfait made of sugar-free pudding alternately layered with sugar-free whipped topping
Sugar-free gelatin made with fresh fruit or canned fruit packed in extra light syrup.

These are some options you can try with confidence, and there are many more additional ones.

Having diabetes doesn’t have to mean giving up desserts; it just means finding an alternative solution for your diet. You do not have to deny your desire for desserts such as cakes, brownies, pies or any other sweet tooth craving.  Many recipes can be adjusted accordingly to a diabetic diet that is both delicious and healthy.

Diabetes information is important to be aware of as this disease can lead to coronary heart disease, complications in eyesight, kidney disease and neuropathy.  It is important to be aware of these symptoms:  blurred vision, tiredness, and frequent urinations, infections that occur frequently and are slow to heal, continued feeling of thirst, numbness and tingling in extremities.

So one can acquire the correct information of diabetes and implement it into their daily life and live without feeling they are denying themselves the little enjoyments.

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3 Delicious Diabetic Desserts

CREAM  PUFFS

Melt 1/2 cup oleo in 1 cup boiling water.  Sift together 1 cup flour and 1/2 teaspoon salt.  Add to boiling liquid all at once and stir until mixture leaves side of pan in compact ball.  Cool 1 minute.  Put in mixing bowl and add 4 eggs – one at a time, beating well after each addition.  Drop by rounded teaspoon onto ungreased cookie sheet.  Bake at 450 degrees for 10 minutes and then at 400 degrees for about 25 minutes.  Cool and fill with favorite filling.  Suggested filling: 1 tub Cool Whip, stir in 1/2 package instant vanilla pudding.

DIABETIC  FRUIT  BARS

1 c. chopped dates
1/2 chopped dried apricots
1/2 c. walnuts
1 1/2 tsp. baking powder
1/2 c. butter
1 1/3 c. rolled oats
1/4 c. oil
2 eggs
1 tsp. vanilla
1 c. flour
1 tsp. cinnamon

In saucepan, melt oil and butter, add dates and apricots.  Remove from heat and beat in egg and vanilla.  Combine dry ingredients and mix with rest of mixture.  Bake in 9 x 13 inch pan for 20 minutes at 350 degrees.

SUGAR-FREE  SPICE  COOKIES

1/3 c. margarine, softened
1/4 c. granulated fructose
1/2 tsp. granulated brown sugar
   replacement
1 c. flour
1/2 tsp. baking powder
1 tsp. cinnamon
1/8 tsp. salt
1 tsp. vanilla

In a large bowl, cream margarine, fructose, and brown sugar replacement together until light and fluffy.  Add flour, baking powder, cinnamon, and salt; mix well.  Stir in vanilla.  Shape dough into 1 inch balls and place on ungreased cookie sheets.  Flatten balls with a fork that has been dipped in cold water.  Bake at 375 degrees for 8-10 minutes; cool on wire racks.

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3 more Diabetic Dessert Recipes

DIABETIC APPLE JELLY

2 env. unflavored gelatin
2 c. unsweetened apple juice
Artificial sweetener to taste
2 tbsp. lemon juice
Yellow food coloring

Sterilize 2 half-pint jars by covering with water and boiling for 15 minutes.  Soften gelatin in 1 cup apple juice.  Heat to a boil the other cup of apple juice.  Remove from heat.  Add juice with softened gelatin.  Add lemon juice.  Bring to full boil and cook about 2 minutes.  Remove from heat and add food coloring and sweetener to taste.  Pour into sterile half-pint jars, seal, and cool.  Store in refrigerator.  Makes 2 half-pints.

DIABETIC GLORIFIED RICE

1/2 c. rice, uncooked (not instant)
1 (20 oz.) crushed pineapple, in own
   juice
1 (3 oz.) pkg. sugar-free fruit
   flavored gelatin
Boiling water
Pineapple juice, drained from can
Maraschino cherries
Heavy cream

Cook rice according to package directions.  Drain, set aside.  Drain pineapple, reserving 1 cup juice.  Dissolve gelatin in 1 cup boiling water.  Add juice.  Stir in well drained rice, the cooked rice will absorb the color and flavor of the gelatin.  Mix well and chill

until thickened but not quite set.  Add drained pineapple and cherries, if desired.  Fold in cream that has been whipped.  Chill.  8 servings.

EASY SUGAR-FREE DESSERT

1 (6 oz.) pkg. sugar-free Jello
2 c. hot water
1/2 pkg. Crystal Light lemonade mix
2 c. water
3 c. Cool Whip
1 angle food cake

Dissolve Jello in hot water.  Add lemonade mix and water.  Chill until slightly thickened, beat until frothy and fold in Cool Whip.  Fold in cake broken in pieces.  Put into 9 x 13 inch pan and chill.

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Well my mother has now tried my Sugarless Cake and was very positive about it.

The more I tasted it the more I was impressed with my own efforts (or with the recipe anyway!). The fruity ingredients (prunes, dates, currants) go very well together.

The spices and nuts definitely add a marvelous flavour.

Maybe it doesn’t quite qualify as a Diabetic Dessert, but it is a great diabetic food.

I am going to make another soon, which I will take to my brother’s birthday clebration coming up in a week.

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Excellent recipe – Sugarless Cake

I have tried this and it was very tasty.  Actually this is the first time I have cooked for a long time.

My main problem was chopping the nuts.  Tried for the first time an electric blender I had bought recently, but it wasn’ t so effec

tive as expected!  Also I only have one cake pan, which is a bit larger than necessary, so the cake turned out to be a little thin!

Otherwise I enjoyed the cooking and will be letting my mother try some soon.

Not sure if you could class this as a Diabetic Dessert, but definitely a Diabetic Recipe!

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Reducing Sugar in the Diet

I will continue to add more diabetic desserts recipes, and each recipe should have the appropriate ingredients. However if your coming up with your own ideas then here is some advice from Brian D. Johnston, an expert author and lecturer in the fitness and health industries:-

Sugar from milk and fruit sources, for instance, should not exceed 10% of total kcalories.

Concentrated refined sugars (e.g., table sugar) should be limited as much as possible. The objective is to look for other names on food packaging that are sugars, including corn syrup, dextrose, sucrose, corn sweeteners, glucose, fructose, lactose, honey, molasses, maple sugar, maple syrup, sorbitol, mannitol, xylitol, maltose, or anything with ‘sugar’ in the name, e.g., confectioner’s sugar, or invert sugar.

The next step would be to reduce or replace simple sugars with these suggestions:

Reduce sugar in recipes. Even with a vast reduction of up to 20% or more, many recipes taste the same. With some recipes half the sugar can be substituted with an equal portion of a sweet spice, such as cinnamon, fennel, cardamom, allspice, anise, and ginger.

Many breakfast cereals contain high percentages of sugar. Look for those that do not have added sugar and top the cereal with fruit if necessary and preferred. Substitute fruit juices for fruit drinks, soft drinks, punches, and other liquids that contain high amounts of sugar.

If substituting sugars, be aware that there are two types of sweeteners or sugar substitutes. The first type is a class of nutritive sweeteners that absorb slower than sucrose, they do not promote dental caries, and they do contain kcalories. The second is a class of artificial sweeteners that do not contain kcalories, and they are safe for use for diabetics and calorie reduced diets.

Using sugar substitutes (especially artificial sweeteners) should not give people license to consume large amounts of these products simply because they are low in kcalories. They also tend to be low in other nutrient values and it is unclear what medical conditions can arise from over-consumption.

Hence, these products should not be a substitute for fresh fruits, vegetables, or other foods.

However, if it is difficult to make it through the day without a pudding, for example, choose one made with skim milk and a sweetener than a high-fat, high-sugar type.

Sugar Substitute Sweeteners

Nutritive Sweeteners

Fructose – Found in fruits, honey, and some sweet vegetables. Fuctose absorbs more slowly in the GI tract than glucose and metabolizes directly in the liver independent of insulin. Large intakes of 70+ grams per day can cause diarrhea.

Sorbitol – A sugar alcohol found mainly in plants and used in confectioneries (candy), gum, toothpaste, and diabetic desserts. After absorption, sorbitol oxidizes into fructose. Sorbitol results in a slower, less pronounced rise in blood glucose than sugar. More than 10 grams per day may result in diarrhea.

Xylitol – A compound derived from wood sugar. It causes the least harm to teeth of all nutritive sweeteners. Does not increase blood glucose levels. Intake of more than 30 grams per day may result in diarrhea. Also, it may be associated with bladder stones and tumors.

Artificial Sweeteners

Acesulfame K – A synthetic sweetener that is very stable in heat. Marketed as Sweet One, Sunette, or Sun Sweet Tabletop.

Aspartame – Best known as NutraSweet, it is found mainly in soft drinks, gums, pudding mixes, and other foods. It consists of amino acids that break down in the GI tract, then it absorbs and metabolizes. It has a very low nutrient and caloric value.

Saccharin – Better known as Sweet’n Low, Nutra-diet, and Sugar Twin, Saccharin is used primarily in soft drinks and canned fruit. It neither metabolizes or stores in the body, but excretes in the urine.

Saccharin has a bitter aftertaste, is low in kcalories, and may be a possible carcinogen.

Sucralose – Available only in Canada to date. It contains no kcalories and is derived from sugar. It is used in cooking and baking.

About the Author

Brian D. Johnston is the Director of Education and President of the I.A.R.T. fitness certification and education institute. He has written over 12 books and is a contributor author to the Merck Medical Manual. An international lecturer, Mr. Johnston wears many hats in the fitness and health industries, and can be reached at info@ExerciseCertification.com. Visit his site at www.ExerciseCertification.com for more free articles.

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Try the following diabetic desserts – I particularly like the Almond Biscuit Ring.

GRAHAM CRACKER CRUST

1 1/4 c. graham cracker crumbs
1/2 c. diet margarine

FILLING:

1 envelope unflavoured gelatin
3/4 c. part-skim ricotta cheese
12 packets sweetener
1 packet low-calorie whipped topping
mix
1 1/2 c. skim milk
1 tbsp. vanilla extract
1/4 c. cocoa

Combine crumbs with diet margarine by cutting in softened margarine until mixture resembles coarse crumbs. Press firmly in bottom and sides of 8 or 9 inch pie pan. Bake in preheated 350 degree oven for 8 to 10 minutes. Leave to cool. In small saucepan, sprinkle gelatin over 1/2 cup skim milk. Let stand one minute. Heat, stirring constantly until gelatin dissolves. In blender or food processor, blend ricotta until smooth and add gelatin mixture, remaining 1 cup milk and vanilla. Continue blending until completely smooth. Remove half the mixture, set aside. To mixture still in blender, add 6 packs sugar substitute and cocoa. Blend thoroughly. Pour blender mixture into crust, chill for 30 minutes or until partially set. At the same time, chill remaining mixture for 30 minutes. Prepare whipped topping mix according to package directions gradually adding remaining 6 packets sugar substitute. Whisk into reserved, chilled mixture until blended smoothly. Spoon over chocolate layer; chill until set. Garnish with dusting of cocoa. Makes one (8 or 9 inch) pie (filling and crust) or 8 servings.

SUGARLESS CAKE

1 c. dates, chopped
1 c. prunes, chopped
1 c. raisins
1 c. cold water
1 stick margarine, melted
2 eggs
1 tsp. baking soda
1/4 tsp. salt
1 c. plain flour
1 c. nuts, chopped
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla

Boil dates and prunes in the one cup of water for 3 minutes; add margarine and raisins and let cool. Mix flour, soda, salt, eggs, nuts, spices and vanilla. Add to fruit mixture. Stir to blend. Pour into baking dish. Bake at 350 degrees for 25 to 30 minutes.

DIABETIC ORANGE SUNBEAMS

1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. shortening
1/2 c. raisins
1 egg
2 tbsp. orange juice
2 tsp. grated orange rind
1 1/2 tsp. Sucaryl

Sift together flour, baking powder and salt. Cut in shortening until crumbly. Add all at once: raisins, eggs, orange juice, orange rind and Sucaryl. Mix well. Make into small balls; flatten on cookie sheet. Bake 12 to 15 minutes at 375 degrees.

ALMOND BISCUIT RING

1/4 c. granulated brown sugar replacement
2 tbsp. dietetic maple syrup
2 tsp. reduced calorie margarine
2 tsp. water
1/3 c. almonds, coarsely chopped
1 (8 oz.) tube refrigerator biscuits

In a 1 1/2 quart microwave safe casserole, combine the brown sugar replacement, maple syrup, margarine and water. Cover with a paper towel and microwave on high for one minute. Allow to sit covered for one minute, then stir to mix in the melted margarine. Stir in the almonds. Cut each of the biscuits into four pieces. Roll each piece into a ball. Dip each piece into the syrup mixture then place in a microwave safe ring mold. Arrange all coated balls uniformly around the ring mold. Pour any remaining syrup over the balls in the mold. Microwave on medium (50% power) for 5 to 6 minutes, turning the mold 1/4 turn after each two minutes. Remove from oven and immediately cover with waxed paper.

Allow to sit undisturbed for 5 minutes; then turn out onto a serving dish. Divide into 10 servings. This dish has only about 80 calories per serving.

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