A diagnosis of diabetes does not mean a person has to give up dessert. With some planning, a diabetic can enjoy a small serving of his favorite dessert, and low-sugar, low-carbohydrate and no-sugar desserts can be easily made at home. The American Diabetes Association recommends saving desserts for special occasions as part of a healthy meal plan. Experts agree that a diabetic can substitute sugar for other carbs in his meal plan and keep blood sugar under control.
Tips
Step 1
Substitute products containing sugar with sugar-free versions. Sugar-free Jell-O, unsweetened applesauce, pudding, jam and cocoa can be used in dessert recipes.
Step 2
Look for low-carb recipes from low-carb diet programs, including Atkins and the South Beach Diet. Carbs are problems for diabetics, but low-carb recipes can be used.
Step 3
Substitute sugar for low-calorie, artificial sweeteners, which do not raise blood sugar levels because they are not carbs.
Step 4
Buy a diabetic cookbook for healthy, low-sugar dessert ideas. The American Diabetes Association has a cookbook called "The Big Book of Diabetic Desserts" for sale on its website.
Step 5
Consult a dietitian who specializes in diabetes for other dessert and meal planning ideas. A dietitian can provide education and support regarding carb and blood sugar management.
Sugar-Free Cookies
Step 1
Cream one-half cup butter substitute, one stick of butter, three-fourths cup of Splenda (artificial sweetener) and three-eighths Splenda brown sugar substitute.
Step 2
Add one egg and 1 tsp. of vanilla.
Step 3
Add two cups of whole-wheat flour, 1 tsp. baking soda and a half tsp. salt. Dough will be thick.
Step 4
Drop teaspoon-size balls onto an ungreased cookie sheet.
Step 5
Stir in one bag sugar-free chocolate chips and one-half cup of pecans (optional).
Step 6
Roll dough into small balls and flatten into small discs.
Step 7
Place discs on ungreased cookie sheet and bake at 375 degrees for eight minutes.
Things You'll Need
- 1 stick butter
- 1/2 cup butter substitute (margarine or the like)
- 3/4 cup Splenda
- 3/8 cup of Splenda brown sugar alternative
- 1 tsp. vanilla
- 1 egg
- 2 cups whole-wheat flour
- 1 tsp. baking soda
- 1/2 teaspoon salt
- 1 bag sugar-free chocolate chips or 1/2 cup diabetic chocolate
- 1/2 cup chopped pecans (optional)
- Ungreased cookie sheet
