Have Your Easter Egg & Eat It Too Even if You Have Diabetes!
It’s coming up to the Easter holidays when chocolate eggs, sweets and sugary things are everywhere tempting you to indulge. For the mere mortal a little indulgence is ok but for those of us with diabetes a sweet indulgence could mean a hyperglycaemic episode and extra insulin shots!
But don’t be too down hearted because having diabetes does not mean you cannot have an Easter egg or a dessert after dining, as long as you fit it into your meal plan.
There is no doubt that consuming cakes, cookies, sweets and desserts will raise your blood glucose levels. That’s why it is important that you do not just simply add them to your diabetes diet but swap them with a carbohydrate you would normally eat at meal times. For example, if you want to indulge over the holidays swap one of your carbohydrates; so instead of having a bread roll with a you meal have a small chocolate Easter egg worth 200 to 250 calories or a piece of pumpkin pie instead.
Revise Dessert Recipes
If you do not want to feel left out you can always revise the recipes for the sweet desserts, cakes and snacks you may eat over the Easter Holiday. When baking change the sugar content with a sugar substitute or applesauce. Add flavorings such as cinnamon, allspice and nutmeg and essences like vanilla, almond and orange blossom. Use cocoa powder instead of cooking chocolate when making cookies, and chocolate brownies.
By using these substitutes your indulgence will be healthier and not affect your blood glucose levels too drastically. However, you must be cautious. Making a healthier version of a sweet treat doesn’t give you license to over indulge! You must still only consume small portions.
Tips for Managing Sweets/Desserts During the Holidays
Try these tips this holiday season. They will help you manage your sweet tooth at dessert time:
- Plan ahead and if you are dining out find out what desserts the restaurant serves and phone to request a low sugar version of the dessert you desire.
- Choose or make a fruit salad with low-fat greek yogurt and topped with brazil nuts over a stodgy pudding or dessert full of sugary ingredients.
- Share a dessert with someone (a dessert halved a dessert shared - less calories too!) and scrape off any frosting or cream before eating.
- If dining with friends take your own low sugar dessert and make extras for your friends. Try baked fruit filled apples, low sugar apple crumble or any sugar-free-pudding.
- Choose sugar-free candy and easter eggs over regular varieties. According to Smokingcupcake 'it tastes just likethe real thing'.
Diabetic Fruit Salad Recipe:
- 5 Strawberries halved
- 1oz Blueberries
- 1 small banana
- 2 tablespoons low-fat greek yogurt
- 6 Brazil nuts
Slice banana and strawberries and place into a bowl.
Add blueberries, two spoonfuls of Greek yogurt and chill in the refridgerator for 15 minutes
Before serving top with the Brazil nuts. You could also sprinkle with 2 tbsps of chopped mixed nuts instead.
N.B. This dish also makes a good breakfast meal.
Sugar Free Sweet Recipes
Sugar Free Choc Chip Cookies
- 1/2 cup unsalted butter
- 2 Eggs
- 1/2 cup Sugar Substitute (splenda)
- 1/2 cup semi-skimmed milk
- 1 cup all purpose flour
- 1 tbsp baking soda
- 2oz sugar free chocolate candy bars (cut into 1/4 inch pieces). Place the chocolate in the fridge to hardened before adding to butter and sugar substitue mixture.
Mix butter, sugar substitute, eggs,vanilla and milk at a high speed until soft and creamy.
Add flour and baking soda and mix for a further 2 minutes at a low speed.
Fold in the chocolate pieces
Drop spoonfuls of the mixture onto a lightly greased baking tray and bake for 20 - 25 minutes at 350 degrees F (175 degrees C) until golden brown.
Sugar Free Chocolate Cake
- 100g self raising flour
- 30g tablespoons cocoa powder
- 100g unsalted butter
- 2 medium eggs
- 2 fl oz semi-skimmed milk
- 100g Splenda Sugar Substitute
Place all ingredients into a mixing bowl and mix on medium speed until it has a creamy texture.
Place mixture into a 8 inch cake tin.
Bake in the oven at 180 C / Gas 4 for 15 to 20 minutes or until a testing skewer comes out clean .
Allow cake to cool and remove from tin.
For a vanilla cake, leave out the cocoa powder and add the 1 vanilla pod or 2 tbsp vanilla essence flavoring.