Years ago people with diabetes were told not to eat foods with sugar. The belief was that sugar, as an ingredient in food was responsible for making the blood glucose (sugar) rise too rapidly after eating, causing blood sugars to be too high.
New research shows that you can eat desserts and other foods made with sugar (although I do not recommend it.) I try hard to keep the Calories, Sugar and Carbohydrate down to the very minimum. Substituting a small portion of Marisa Sung’s Desserts for Diabetics for another carbohydrate food is the key to keeping your blood sugar in target range.
To find the right portion size for your dessert, look for the number of servings in my recipe. You will find that number at the bottom of my recipes going forward. For example, if the yield=8 servings; you eat one serving. I enter the Calories, Sugar and Carbohydrates per serving size.
-Choose desserts with 30g or less of Total Carbohydrate per serving
-Choose desserts with 2 or less exchanges from the starch, fruit and milk groups per serving
-Remember, it is the Total Amount of CARBOHYDRATE that affects your blood glucose the most!
-Consult with your Doctor as each person has a different level of Diabetes with different allocations
Substitute artificial sweeteners for sugar in any recipe to reduce the amount of total carbohydrate if desired.
Check your blood sugar. Whenever you try out a new recipe or food, check your blood sugar 1-2 hours later.