Research shows that while it’s important to include the healthiest carbohydrates, total carbohydrate intake has more of an impact on blood glucose. While this means that diabetics and those at risk can enjoy sweets, these foods should still be limited because sweets & desserts tend to be high in carbohydrates, fat & calories and low in nutrients.
Fitting sweets into a healthy meal plan means making sure the rest of your eating is right on track before you reach for dessert. Remember that if you’re following a diabetic eating plan, desserts will count towards your carbohydrate and fat choices; so they should be considered occasional treats, not everyday foods.
Try these treats from The Big Book of Diabetic Desserts from the American Diabetes Association:
Chocolate-Drizzled Peanut Butter Cake
Serving size: 2 1/2 inch square
1 cup all-purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup natural peanut butter
3 tablespoons canola oil
1/3 cup granular no-calorie sweetener
1/3 cup light brown sugar
1 large egg
3/4 cup low-fat buttermilk
1 teaspoon vanilla extract
1/2 oz semi-sweet chocolate baking bar, chopped
- Preheat oven to 350° F.
- Coat an 8 x 8 baking pan with cooking spray and set aside.
- Combine the flour, baking powder, baking soda, and salt in a medium bowl and whisk to mix well. Set aside.
- Combine the peanut butter and oil in a medium bowl and beat at medium speed until smooth.
- Beat in the no-calorie sweetener and brown sugar.
- Beat in the egg.
- Add flour mixture and buttermilk alternately to the peanut butter mixture, beginning and ending with the flour mixture, beating well after each addition.
- Beat in the vanilla.
- Spoon batter into the prepared pan and smooth the top.
- Bake 20 to 25 minutes or until a wooden toothpick inserted in the center of cake comes out clean.
- Cool the cake in the pan on a wire rack for 10 minutes.
- Remove from the pan and cool completely on the rack.
- Place the chocolate in a small resealable zip-top bag and seal.
- Place the bag in a saucepan of hot water. Let stand 5 minutes, or until the chocolate melts.
- Snip a tiny corner from bag and drizzle chocolate over the cake. The cake can be covered in an airtight container and stored at room temperature up to 3 days.
1 1/2 Carbohydrate
Calories from Fat: 86
Total Fat: 10 g
Saturated Fat: 1 g
Cholesterol: 24 mg
Sodium: 204 mg
Total Carbohydrate: 23 g
Dietary Fiber: 1 g
Sugars: 11 g
Protein: 5 g
Apple Crisp Parfait
3 cups peeled & sliced apples (about 3 medium apples)
1/3 cup old fashioned cooking oats
3 Tbsps brown sugar or the equivalent in artificial sweetener
2 Tbsps water
1 tsp cinnamon
4 oz fat-free vanilla yogurt, sweetened with artificial sweetener
1/4 tsp cinnamon
1/8 tsp ground nutmeg
3/4 cup fat-free whipped topping
- Mix apples, oats, brown sugar, water and cinnamon.
- Pour apple mixture in a 1-quart microwave-safe bowl.
- Cover with wax paper and microwave on high for 5 to 7 minutes, rotating 1/4 turn halfway through cooking time.
- Depending on thickness of fruit, cooking time may be longer.
Calories: 149 g
Calories from Fat:
Total Fat: 1 g
Saturated Fat: 0 g
Cholesterol: 1 mg
Sodium: 26 mg
Total Carbohydrate: 35 g
Dietary Fiber: 3 g
Sugars: 24 g
Protein: 2 g