As I sit in bed here watching a series on Netflix, munching on a chunky chocolate chip cookie and pondering about what the readers of Diabetics Weekly are interested to read or know more about, I empathized with diabetics out there and wonder if they still get to enjoy the occasional cookie or other baked treats. It made me wonder if there was any healthier way for diabetics to enjoy treats and desserts, and I started to think about substitutes that could be used for baking! Here is a list of what I have compiled so far:
#1. Basically, anything sugar-free can be used as a substitute such as sugar-free chocolate, sugar-free cake mix, etcetera. The main goal here is to decrease your intake of sugar during your main meals to allow you the occasional healthier version of dessert!
#2. Use crushed cereal instead of bread crumbs. Breadcrumbs are used to coat fish or chicken before it is fried. Using cereal can also give a darker and crunchier coating. This can also be used as a substitute as a base layer for making a cake. By using cereal instead of bread crumb, you’ll end up with a product that contains less calories and sodium.
#3. If your recipe calls for sour cream, you can use low-fat yogurt or low-fat cottage cheese. They are useful in dips, salad dressings, and cakes that call for sour cream. To make a smooth and creamy consistency, try putting the cottage cheese through the blender.
You can also use fruits for an added flavor and sweetness. Sugar substitutes include aspartame, saccharin, and sucralose.
#5. Avocado is also a healthier substitute for butter. It gives you a creamy texture, provides fiber, and is healthy for your heart. The only drawback is that it may change the taste slightly but with time, you will grow to enjoy it!
#6. To scrimp on the use of butter and sugar, try using some unsweetened applesauce as it acts as a thickener and adds sweetness. Swap out half the butter and sugar and watch the calories drop.
#7. This is my personal favorite: using nut flours instead of white flour. This does not reduce the taste for me but instead, enhances the fragrance of your baked goods. Almond flour and hazelnut flour may have more fat content but has lesser impact on your blood glucose compared to white flour. You can also use whole wheat flour.
Since my friends and family often tell me that I have a “food face”, a face that I have, all lit up and happy whenever I see food I like, I hope this article brings more happiness and joy into your life!
[expand title=”References“]
Baking with sugar substitutes. Diabetic Living.
Caceres V. 9 diabetes-friendly baking tips. Everyday Health.
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