Yield: 1 Servings
Remember that it is the total carbohydrate in a food that counts. All carbohydrates -- starches and sugars -- are eventually changed into blood glucose. Diabetics can eat sugar as long as it is counted as part of the total carbohydrate intake for the day. The goal though is to eat healthfully and to not waste your carbohydrates on foods that do not offer much in the way of nutrition (like most high sugar foods). The key with sugar is moderation! Also, remember that sugar free does not mean carbohydrate free. If you do consume foods with artificial sweeteners, be sure to check the total carbohydrate count in the food. Do not assume that it is a good food to eat just because it is sugar free. All of the recipes that we post on this site try to be low-fat, high-fiber and nutritious.
Because of possible health risks, you will not see recipes with artificial sweeteners here. We post dessert recipes that, while they may contain some source of sugar (honey, sugar, fruit juice etc.), ! ! ! are relatively low in sugar for a dessert recipe. Again, use common sense and moderation when figuring any food with sugar into your diet.
MC Formatted and MC Busted by Barb at PK <abprice@...> Recipe by: Diabetes Action Research & Education Foundation Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 11, 1998