<p>A couple of the people we are inviting for dinner during the holidays have diabetes. I see lots of recipes online, but I’d like to hear from some people who have actually made some successful desserts that are low in sugar. The last “cheesecake” I tried to make had, shall we say mixed results. Please send recipes if you have them.
Thanks.</p>
<p>Are they Type 1 or 2? My dad is Type 1 and although he could eat something sweet and adjust his insulin, he opted to skip most desserts and keep his sugar in control. He would have a bite of pumpkin pie at the holidays etc. He does not care for the Splenda and other fake sugars.</p>
<p>I am not sure what Type 2 diabetics do about eating carbs. Remember it’s not just sugar you have to worry about, it’s carbs. So stuffing, rolls, etc are just as much a challenge. </p>
<p>I would probably ask the people or their spouses, etc if there is something they would prefer.</p>
<p>I have a question. Can people with diabetes who rely on insulin have a glass of wine? I would think that is a no, since alcohol converts to sugar in the bloodstream. I recently went out with a diabetic friend who had one, and I wondered (though I didn’t say anything). </p>
<p>I saw this friend later after a meal in a group, and she was almost nonresponsive, and I even asked if she was ok. I hope her blood sugar is stable.</p>
<p>
</p>
<p>You are right. By the way, the same can be said about “no sugar” deserts too - all of the artificial sweeteners convert into sugar in the bloodstream. It is better to avoid them.</p>
<p>How about cheese for dessert?</p>
<p>Or fresh fruit with whip cream, which IMO doesn’t need much sweetening at all.</p>
<p>My son is a type 1 and is able to eat or drink anything he wants as long as he adjusts his insulin accordingly. He is on an infusion pump which makes things easier. Again, it depends on whether they are type 1 or type 2. I really wish the diseases had different names to differentiate them better. Carbs of any kind are the issue as stated above.</p>
<p>I have adult-onset type I diabetes.</p>
<p>As surfcity said - It’s the carbs, not just the sugar. Cake is bad for diabetics as much for the flour it contains as the sugar. I’ve had luck with dark chocolate (doesn’t make my blood sugar rise at all, but that may not be true for all diabetics) and dark chocolate flourless cakes. Cheese is good, too, and some fruit - but not all fruit is created equal. Grapes and citrus can be difficult.</p>
<p>Someone on insulin CAN drink wine as long as they know how many units they need to compensate for the sugar in the wine. Many just opt to skip the wine altogether.</p>
<p>I do have a recipe for a flourless pumpkin tort, but it contains some splenda…</p>
<p>Cross-posted with Knitkneelionmom - and I also wish there were separate names for type I and type 2!!</p>
<p>Lerkin–I was taken aback by your statement that artificial sweeteners convert to sugar in the bloodstream. Mayo Clinic’s website does not say that:</p>
<p>[Artificial</a> sweeteners: Any effect on blood sugar? - MayoClinic.com](<a href=“http://www.mayoclinic.com/health/artificial-sweeteners/AN00348]Artificial”>Artificial sweeteners: Any effect on blood sugar? - Mayo Clinic)</p>
<p>
</p>
<p>Artificial sweeteners are so sweet that the actual amount you ingest is tiny.</p>
<p>
</p>
<p>I might be wrong. My information is from dietician. She basically said to stop eating sugar free chocolate and ice cream, because all those “sugar alcohols” will be converted to sugar anyway. But I am not going to insist that I am right.</p>
<p>
</p>
<p>Trader Joe’s has cheddar cheese with chocolate (in the cheese section). I don’t remember the exact stats, but sugar content was very low. I eat it as my desert and I really like it. Remember, you can return anything you don’t like back to Trader Joe’s. They offer both big and small chunks of cheese, so if you don’t feel comfortable returning something you tried, you can just buy a very small piece to try.</p>
<p>I was also going to suggest a tray of interesting cheeses, also I often put out some nuts and fruit or dried fruit . My diabetic friends can choose what is appropriate for them and it is still pretty on the table.</p>
<p>I have T2 diabetes, which I control with a low carb diet. As has been noted above, carbs are the issue in BG control. Flour, many fruits, sugar, grains…all can be a problem.</p>
<p>Sugar alcohols are different from other sweeteners, and can cause a BG rise in some people. They can also cause diarrhea if consumed in excess. The question for each person is “what is excess.” Splenda contains dextrose, so it causes a BG rise in some people. It is possible to buy liquid forms of splenda that do not contain the carb filler.</p>
<p>I make myself a crustless pumpkin cheesecake or pumpkin custard (like pie without a crust, cooked in a bain marie) for Thanksgiving, sweetened with a combination of Xylitol and the liquid form of Splenda. I tried a recipe of this type that used Splenda exactly like sugar once and it was <em>disgustingly</em> sweet. I would suggest cutting way back on the sweetener if you try this. What I do is taste the batter before adding the eggs. NEVER use Splenda one for one like sugar.</p>
<p>The Cake Bible has a recipe for Chocolate Oblivion Torte that contains nothing but bittersweet chocolate, eggs, and butter. The only sugar is that in the chocolate: very little in comparison to most desserts. It is usually served with whipped cream, in very small servings. I would suggest barely sweetening the cream, perhaps by adding a tablespoon of orange liqueur. Let me know if you want the recipe.</p>
<p>Regarding fruit, apples and berries are the best. Forget bananas, grapes, and citrus. Forget all dried fruits.</p>
<p>And THANK YOU for thinking of your diabetic friends! :)</p>
<p>Cheese is good.</p>
<p>
</p>
<p>Your dietitician was talking about sorbitol and similar sugar alcohols that are used as sugar substitutes.</p>
<p>But I think that the other people on this thread who posted about sugar substitutes were thinking of things like Splenda (sucralose) and Nutrasweet (aspartame).</p>
<p>I have a question. Can people with diabetes who rely on insulin have a glass of wine? I would think that is a no, since alcohol converts to sugar in the bloodstream</p>
<p>Not all alcohol is created equal…dry white or red wine as far as I am aware has very little carbohydrate. What it does do is lower your blood sugar and that is why your friend on insulin may have had a reaction; she would have needed to increase her carb intake to counteract this. Beer, liqueurs, juices are higher in carbs/sugars.</p>
<p>That Chocolate Oblivion Tart sounds wonderful. Mom has diabetes, plus celiac. It looks like there’s no gluten in this either? I’d love to see the recipe!</p>
<p>Another vote for the Chocolate Oblivion Torte - I’d love to see it, too!</p>
<p>Me too, so I Googled, and it was in several places–here’s one:</p>
<p>[Chocolate</a> Oblivion Truffle Torte Recipe - 101 Cookbooks](<a href=“http://www.101cookbooks.com/archives/000287.html]Chocolate”>Chocolate Oblivion Truffle Torte Recipe - 101 Cookbooks)</p>
<p>I’d need to know the actual amount of sugar in a serving to see if it would pass muster with the Type II diabetic in my family, particularly since the notes suggest adding sugar if certain brands of chocolate are used. But my big issue with this recipe is whether the very brief baking time is adequate for bringing raw eggs to a safe enough temperature to knock out salmonella. The recipe may have been developed before salmonella in eggs became a hot topic.The FDA says “casseroles and other dishes containing eggs should be cooked to 160°F.” (Sorry to be a possible spoilsport, but I don’t fool around with food safety.)</p>
<p>One nice diabetic friendly dessert is a baked apple made with a small amount of artificial sweetener and a lot of cinnamon, then served with a splash of heavy cream.</p>
<p>
</p>
<p>Not all sugar substitutes are sugar alcohols. Saccharin and aspartame are not. But sorbitol, mannitol, etc. (sugar substitutes with names ending in -ol) are.</p>
<p>
</p>
<p>You might want to see whether pasteurized eggs are available in your area. [Safest</a> Choice? Pasteurized Eggs](<a href=“http://www.safeeggs.com/]Safest”>http://www.safeeggs.com/)</p>