Nearly 8 percent of the American population has diabetes, according to the American Diabetes Association (ADA), but only three-quarters of this group are aware that they have the disease. People who suffer from diabetes are unable to properly utilize insulin. Healthy people automatically convert sugar into energy, but diabetics cannot properly process sweets containing sugar.
Dessert as a Diabetic Concept
While the exact causes of diabetes are unknown, studies have shown that many diabetics are diagnosed when they are overweight. This does not indicate that desserts are automatically off the menu for diabetics, but it does mean that they must be limited to reduce weight and limit the amount of sugar introduced into the body. When desserts are eaten, the ADA warns, they must be a planned part of the meal and not a sweet afterthought. A new dessert paradigm is required for diabetics.
Sweet Water
Fruits with high water content are a way to add a bit of sweetness without a massive amount of sugar. Watermelon has little sugar and few calories, and is high in potassium and vitamins A and C. It also makes an icy dessert for hot days. Pureed melon, with a bit of water added, placed into a freezer and combed regularly with a fork, is an icy, sweet treat that meets the ADA sugar level guidelines for a 6-oz. serving.
Fiber and Dessert
The ADA suggests nuts as a diet option. Nuts and sliced baked apples are a satisfying dessert for diabetics. The natural juice from sweet apples eliminates the need for added sugar, while both the nuts and apple skin provide the necessary fiber. Pumpkin is another naturally sweet, high-protein and high-fiber seasonal desert. Small tarts or pumpkin crisps are perfect for people reducing their sugar intake.
Fresh Desserts
Fruits have a significant amount of natural sugar, but fresh fruits have more intense flavor than canned or frozen fruits. The amount of sugar is the same, but the satisfaction, called "satiety," of eating a small portion is greater. A study done by members of the Department of Human Nutrition at the Centre for Advanced Food Studies at the Royal Veterinary and Agricultural University in Denmark surveyed medical studies supporting the idea that food that appeals to the senses provides a more satisfying eating experience. Select appealing fruits and incorporate these into seasonal desserts. Apples are abundant and inexpensive in the fall months. Strawberries and mangoes are plentiful in the summer, and cherries in the late spring. Tiny tarts using these fruits, without the thick gelatin filling, are one way to enjoy a low-sugar, high-sensory dessert. Mangoes and apples also provide necessary fiber.
Sweet Vitamins
People with diabetes often have low vitamin B levels, according Dr. Ryan Bradley of the Bastyr Center for Natural Health. His research there and at the University of Washington reconfirms the diabetic body's need for vitamin B. A small fruit dessert supplies a sweet after-dinner treat as well as the necessary vitamins. Vitamin B1 (thiamine), B3 (niacin) and B6 (pyridoxine) are found in watermelon, which is also a low-sugar fruit. Kiwis are high in B2 and B3 (riboflavin and niacin). Bananas, cantaloupe and peaches are also a source of B3. Oranges have vitamin B5. Vitamin E is found in blackberries, bananas, apples and kiwi. A small fruit salad, using seasonal fruits and balsamic vinegar, provides vitamins without a significant amount of added sugar. Mash the fruit into a smooth spread and place it on small crackers to provide a nice sweet aroma with a surprisingly little amount of fruit.
