Sugar Highs Are The Norm.
As a diabetic, desserts are often off limits. Super rich, decadent desserts are plastered all over magazines and television. Chocolate is drizzled onto cakes, pies, and cookies. Sugar glazes, towering sugar sculptures, and a flurry of powdered sugar snows the dessert buffet. It is not healthy to indulge too much as an individual without diabetes, but what about when your life depends on avoiding the temptations?
There Is A Solution.
Thankfully, every diabetic can now enjoy sugar free desserts and confections. In nearly every grocery store or other food outlet, you can find alternatives to the sugar filled offerings. You are by now probably familiar with the pink and blue packets of sugar substitutes. Most people have used or at least heard of Sucralose (Splenda). There is another alternative to sugar that you may not be aware of.
For those who are diabetic and concerned about their blood sugar, Diabetes and Stevia are a match made in heaven.
Source: Healthy New Age
Stevia is a plant that is up to 300 times sweeter than sugar and does not affect blood sugar levels. It has no calories. It has become very popular lately, though it is not approved in the United Sates by the Food and Drug Administration (FDA) as a food source. It is known as a dietary supplement.
This sweetener does well in nearly all applications, though it is recommended to not use it in recipes that require cooking over 389 degrees (F).
Can I still Use Sugar?
Yes, you can, in moderation. Remember that all carbohydrates turn to sugar in the blood stream. When using sugar in any recipe factor in the carbohydrates you will be eating along with it. A smaller serving of the sugar containing food should suffice. We all have slip-ups, so do not beat yourself up if you have a tad more.
One favorite among diabetics is Angel Food Cake or Chiffon Cakes. The variations using these cakes are endless. You can use any Angel Food Recipe (or Chiffon) and add in your own ingredients for variations. Here are some ideas:
Add the zest of one lemon, plus one teaspoon of lemon juice.
Add the zest of one orange, plus the juice from the same orange.
Two table spoons of cocoa powder dropped into the batter (in intervals)as it sits in the bundt pan. Swirl with a butter knife.
As the batter sits in the pan, drizzle the juice from one pomegranate over the top. Swirl with a butter knife.
Instead of icing or glaze, try drizzling your cake with reduced fruit juice. Reduce your fruit juice by simmering it until it is half of the original volume. Use in moderation, as all fruits contain sugar known as fructose.