For many people, having diabetes may mean saying goodbye to dessert forever. “Not really,” says Lara Rondinelli-Hamilton, a certified diabetes health educator at DuPage Medical Center in Chicago, “with a little planning, you can have a sweet treat and still keep your blood sugar from going over the limit.”
So how do you do it? Here’s how.
Replace other carbohydrate foods with desserts
Laurel, author of How to Cook Healthy Calendar Diabetic Cooking, published by the American Diabetes Association, says, “It’s the total carbohydrate count that’s more important to focus on than the sugar.”
She added, “If you want to have another small piece of pie at the end of the meal, then avoid starchy vegetables at dinner.”
But then she pointed out that this is only a temporary response and not a long-term solution.
“Desserts and sweets lack nutritional value and are best consumed again on special occasions.” She said.
Control your appetite
Consuming sweets and controlling the number of times you eat them while also controlling the amount you eat can be a big challenge.
Jessica Bennett, a registered dietitian and nutritionist at Vanderbilt University Medical Center in Nashville, said, “Sugar is like fireworks in full bloom, it’s mind-blowing.”
It’s very hard to struggle to suppress that craving, but there are ways to make it easier.
Londinelli said, “The first step to success is to buy individually wrapped desserts, like a sugar-free chocolate bar or a small bar of dark chocolate.”
It’s also important to consider the practicalities of the situation.
She said, “When you’re at home, it’s best to avoid buying cake if you can’t eat it all at once.”
When you’re out, order small desserts, and many restaurants today offer them on small plates or in small cups.”
“If conditions don’t allow, order one for a table and each person can enjoy a small portion.”
Homemade desserts
With restaurant desserts, unless the nutrition facts are listed on the menu, it’s impossible for diners to know exactly what’s in them. But if you make your own, you’ll have a good idea of what everything is.
Make appropriate changes to recipes, substituting applesauce for cooking oil or synthetic sweeteners for sugar.
Measure control is also undoubtedly a priority for home baking, with serving sizes referencing small restaurant portions and using small plates and spoons.
Fruit intake
Increase the percentage of fruit as much as possible when making desserts or ordering meals.
While fruit is high in carbohydrates, it’s also rich in vitamins, minerals and fiber,” says Laura. If you’re not satisfied with just fruit, add it to a sugar-free jelly or choose to make a simple salad.”