Thanks.Diabetic birthday cake recipes?
My 7 year old has had diabetes for 6 years, we have found that even the sugar free cakes affect her blood sugar. My suggestion is to just have a small piece of the original, you will feel more satisfied and it will probably affect your blood sugar the same as the sugar free stuff, because the flour, etc all contain carbs.
Happy BirthdayDiabetic birthday cake recipes?
If there is birthday cake I just have a tiny piece but only if it is a flavor I really like. I don't eat cake because it is there. My first birthday after being diagnosed with Type II was also my fiftieth birthday. Bummer!! My daughter made me a ';cake'; entirely out of fruit. Of course, I had to limit my intake of that as well, but it was absolutely beautiful. She used 8 kinds of fruit and joined them together with toothpicks making designs along the way. She even put candles in it, the number ones, 5-0. Her thoughtfulness (she also made a chocolate cake for everyone else knowing that chocolate cake is not my favorite) made it one of the best birthdays and definitely the best birthday ';cake'; I have ever had!
I agree with the woman who has the diabetic child. I am a Type I, diagnosed as a 4 year old decades ago. I too find that Splenda and other sugar substitutes do affect my blood sugar. Completely avoid anything labelled ';low carb.'; They make it low carb by adding tons of sugar substitutes that may not affect carb count for non-diabetics, but do a terrible job on the blood sugar of a diabetic.
Go for the real thing and just be sure to accomdate for the extra carbs and don't overeat. A helpful tip I found is that the higher in fat the cake is the less sugar it usually has. Therefore, my favorite choices are cheescakes from a good baker who knows a quality cheesecake does not need tons of sugar.
You should just substitute real sugar for splenda or any other sugar substitutes. On the container it will tell you the conversions.
I generally advice my clients in the pharmacy, to use fructose instead of synthetic sweeteners.
I saw that you received already a lot of recipes. What could I say more than this? Just that there are valuable recipes also in the general public sector in the site of the hospitals. To find them, just type the name of the hospital in a search engine and then go through the links.
It is true that your food has to be low on sugar, fats and carbohydrates because today we don't talk anymore about diabetes but about the metabolic syndrome. At this point I have to say that JT is right but I can't give you further information about the quality of food in your country.
And ... compliments for the day!
katerina
well you could go to the store and get the Diabetic Living magazine-best food in the world! it is sooooo amazing. great recipes they have desserts and huge main dishes! i mean how can you resist a mocha cake with rasberries? especially if its not too much carbs or sugar! love it! or you could sign up at www.diabeticlivingonline.com
also www.foodnetwork.com has a section for diabetics that includes many recipes. oh by the way
Happy pre-Birthday.
Carrot Cake
(makes 20 servings)
ingredients
refrigerated butter-flavored cooking spray
2 large egg whites, at room temperature
1/2 cup (114 g) plain nonfat yogurt
3 tablespoons (45 ml) canola oil
1/2 cup (136 g) unsweetened applesauce
1/3 cup (73 g) dark brown sugar, packed
2 teaspoons (10 ml) vanilla extract
2 1/2 cups (313 g) unbleached all-purpose flour
2 teaspoons (10 ml) baking powder
1/2 teaspoon (5 ml) baking soda
1/4 teaspoon (2.5 ml) salt
1 teaspoon (5 ml) ground cinnamon
1/2 teaspoon (2.5 ml) ground nutmeg
1 cup (110 g) shredded carrots
4 ounces (120 g) unsweetened crushed pineapple with juice
1/4 cup (36 g) dark raisins
Method
Preheat the oven to 400掳F (200掳C, Gas Mark 6). Position the top rack in the center of the oven. Lightly coat a 9 inch (22.5 cm) bundt pan with cooking spray. Dust with flour and tap out excess. In a large bowl, whisk together the egg whites, yogurt, oil, applesauce, brown sugar, and vanilla. On a piece of waxed paper, sift together the flour, baking powder, baking soda, salt (if using), cinnamon, and nutmeg. Gradually add to egg-applesauce mixture, stirring until incorporated.
Stir in the carrots. Drain and reserve the juice from the pineapple. Stir the drained pineapple and raisins into the cake batter. Spoon the batter into the prepared pan, smoothing the top with the back of a spoon. Bake for 40 to 45 minutes, until a tester inserted in the center comes out clean.
Cool in the pan on a rack for 10 minutes. Slide a thin knife around the edges and center of the cake to loosen it from the pan. Invert onto a rack to cool. When ready to serve, transfer cake to a serving platter.
Per serving (cake only): 103 calories (20% calories from fat), 3 g protein, 2 g total fat (0.2 g saturated fat), 19 g carbohydrate, 1 g dietary fiber, 123 mg sodium
Diabetic exchanges: 1 1/2 carbohydrate (1 1/2 bread/starch)
Individual Lime Cheesecakes
ingredients
12 vanilla wafers
3/4 cup fat-free cottage cheese
1 package (8 ounces) Neufchatel cheese, softened
1/4 cup + 2 tablespoons sugar
2 eggs
1 tablespoon grated lime rind
1 tablespoon fresh lime juice
1 teaspoon vanilla extract
1/4 cup low-fat vanilla yogurt
2 medium kiwifruit, peeled, sliced, and halved
Method
Line 12 muffin pans with paper baking liners. Place 1 vanilla wafer in the bottom of each liner.
Process the cottage cheese in a blender or food processor until smooth. Combine the cottage cheese with the Neufchatel in a medium bowl and beat at medium speed until creamy. Gradually add the sugar and mix well. Add the eggs, lime rind, lime juice, and vanilla. Beat until swooth. Spoon the cheese mixture evenly over the vanilla wafers. Bake at 350掳 for 20 minutes or until the cheesecakes are almost set. (Do not overbake) Let the cheesecakes cool completely on a wire rack. Remove from the pans and chill thoroughly.
Spread the vanilla yogurt evenly over the cheesecakes, and top each one with kiwifruit slices.
Serves 12
Per serving: 129 calories, 5 g protein,
13 g carbohydrates, 7 g fat, 3 g saturated fat, 161 mg sodium, 51 mg Cholesterol, 1 g fiber
it is not only the refined sugar, but the starch in the flower,I have type 2 diabetes, and have found that moderation is the best answer
Moderation is the key here. The best way is follow the food label and stay to serving size. Also have a flavor that you enjoy but remember the serving size! enjoy!
http://www.diabetic-recipes.com/cat_cake鈥?/a>
http://www.lifeclinic.com/whatsnew/cookb鈥?/a>
http://www.ask.com/web?q=diabetic+recipe鈥?/a>
I don't know exactly what kind of cake you like so the first two links are to recipe sites. The third one is the search I did on diabetic recipes.
Walmart makes really good sugar free cakes as well. My favorite is their strawberry angel food cake. Then I make my own ';icing'; by mixing a package (don't make the pudding, just dump the powder in there) of sugar free vanilla instant pudding into a package of Cool Whip sugar free whip cream. You can add fruit such as more strawberries or pineapples to it as well. I could live on this cake.
Not sure what the cake mix itself will do - but mix any of your dark or chocolate cakes with diet cola and bake as usual or mix 7UP with flavored, yellow or white cakes or mix flavored diet soda with a white cake mix and then serve with cool whip.
the first time I had this, it was a white cake mix, with orange soda, cool whip icing and she put mandarin oranges on each serving - yummy!
Also angel food cake is just a very healthy alternative for a diabetic
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