Diabetic Diet
Q: My mother has diabetes. Are these recipes okay for her?
A: Absolutely! My inspiration for this book came from attempting to create real, great tasting desserts for children with diabetes (including my own stepdaughter!). It was upon finding sucralose that I finally was able to create sweet treats that stood up to regular desserts in both quality and portion size, that were incredibly low in sugar and carbohydrates. Additionally, the recipes meet the American Diabetes Association Guidelines for controlling fat, saturated fat and calories in a diabetic diet. All recipes in the book include Carb counts and diabetic exchanges. In fact, even traditionally sky-high sugar filled dessert recipes like Carrot Cake with Whipped Cream Cheese Frosting can now easily fit into any diabetes diet.
Q:I have heard that people with diabetes can now have sugar - why use Splenda brand sweeteners?
A: We now know sugar can now be eaten as part of a healthy diet for persons with diabetes. And in fact you will find there are recipes that use small amounts of other sugars or the Splenda-sugar blend as in my 375 Sensational Recipes Book (as required to ensure only the best quality). Unfortunately, most regular desserts do not use teaspoons or tablespoons of sugar but cups! For example, a piece of cake with icing can have the equivalent of 18 cubes of sugar and up to 95 grams of carbohydrate! This is more than an entire meals worth of carbohydrate! A piece of my Carrot Cake with Whipped Cream Frosting has no added sugar and just 22 grams of carbohydrate – for a real sized piece! Thus, you can have a nutritious meal and still enjoy a delicious sweet dessert – guilt free.
Q:I have made "Diabetic” recipes and desserts before and they were not good - are these really any different?
A: Yes. Splenda is the first sugar substitute made from sugar - and it actually tastes like sugar - with no aftertaste. Additionally, unlike many other substitutes sucralose can take the heat, without breaking down, so for the first time you really can create truly delicious sweet foods and home baked goodies with all the taste of real food. All of the recipes in the book were taste tested by persons that enjoy great "real" foods and desserts - chef's, neighbors and even a professional recipe taster. Not one of them could tell that any of the foods they were eating were low in sugar or fat! In fact many people buy my books to cook for people with diabetes only to wind up using them everyday for themselves.
Q:Why is it important that the recipes are low in fat if the sugar is out?
A: Persons with diabetes are advised to eat a healthy diet that is not high in fat especially saturated fat and trans-fatty acids to help reduce the risk of heart disease and to help control excess calories. The great part about these recipes is that everyone controls sugar, fat and calories, but you would never guess it.
Q:Are your books recommended by Diabetes authorities?
A: The American Diabetes Association supports the use of sucralose for persons with Diabetes and I am also proud to say that my books are used as a resource at the highly regarded Joslin Diabetes Center in Boston, as well as being recommended by childrenwithdiabetes.com and Certified Diabetes Educator’s across the country.
Q: Can I use SPLENDA ® to make my own great tasting diabetic recipes?
A: Splenda No Calorie Sweetener, Granular measures just like sugar and can be used as a substitute for sugar in cooking and baking. Because it has no sugar, and the least carbohydrates, it is the best choice for those with diabetes. For best results in some recipes, you may need to make other minor modifications to your usual recipes or use small amounts of real sugar. (See the Recipe FAQ Page for additional information on this topic). Additionally, there are some recipes that simply require more sugar for bulk or texture and SPLENDA Sugar blends have been designed for this purpose (they are 50% real sugar).
Q: If the SPLENDA-Sugar Blends are 50% sugar, should I use them or make recipes that use them?
A: I recommend that people who are trying to watch the carbohydrates or sugar in their diet use them only when making desserts that require them for best results. The good news is that although they do not reduce the sugar in recipes by as much as Splenda granular, they still provide only ½ the calories of regular sugar (See the Splenda FAQ Page for additional information on this topic) and allow you to make wonderful desserts like dense poundcake and simple meringues which are not possible with any less sugar. By using the nutritional information on the recipes you will find these tasty treats can still fit in your diet as long as you stay within you carbohydrate allowance.
For a sample recipe from the book, visit our Book section.
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Last Updated: February 9, 2006
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Diabetic Diet Recipes: Sweet
Treats Low in Sugar, Fat and Calories