In the olden days, desserts, the course enjoyed post mealtime used to be a simpleserving of fruit or bread sweetened with honey. With the invention of sugar, therefined crystalline sweetener from sugar beet or sugar cane, pretty much all foodscould be sweetened to make it more palatable and/or preserve it in the absence ofrefrigeration. With this came the countless applications of sugar in food and dessertpreparation. There wasn’t much concern about diabetes during the olden times. Some gourmets liken doing away with dessert to watching a movie but not theending or skipping the last chapter of a book. Not only is there something missing,but there is a recognized benefit to ending a meal with a palate cleanser that can helpdigest the meal. With everything in life becoming automated and convenient people are more andmore sedentary, living with less physical activity and exercise. Coupled with“advancements” in the food industry like the invention of fast food, canned goods,heavily-processed junk food the incidence of obesity, heart disease and diabetes hasbecome alarming high. These rank among the top causes of death in many developedcountries.Diabetic Desserts
Desserts have the tendency to be the culprit indiabetes because of the excessive amount of sugarthey normally contain. Beverages are an aggravatingfactor as well. Diet drinks and sodas though low incalories (some diet sodas are even zero calorie) aremade with artificial sweeteners, chemical substancesmade in laboratories that do not have any nutritionalbenefit.
Use natural low-glycemic sweeteners in preparingdesserts and diabetics can have their sweet endingwithout fear. As for other ingredients, low-glycemicfood lists can be researched online or requested fromdoctors. These can serve as a guide in preparing andconsuming foods. Everything in moderation thoughas even low-glycemic food still contains caloriesfrom other ingredients like flour, butter and eggs. Ifartificially sweetened, they can also cause laxativeeffects.
1 ½ cups all purpose flour½ cup packed light brown sugar2 teaspoons baking powder1 teaspoon baking soda1 teaspoon ground cinnamon¼ teaspoon salt6 oz. light banana yogurt1 large, ripe banana, mashed2 tablespoons butter, softened2 egg whites1 teaspoon pure vanilla extractFor the Glaze:½ cup powdered sugar1 tablespoon butter, melted1 to 2 teaspoons fat-free milkIngredients
1 Preheat the oven to 375 degrees F. Lightly grease and flour a 9 in. squareor Bundt cake pan.2 In a bowl, stir together the flour, sugar, baking powder, baking soda,cinnamon, and salt. Add the yogurt, banana, butter, egg whites, andvanilla, mixing well. Pour the batter into the prepared pan.3 Bake 25 to 30 minutes, or until the cake springs back when touchedlightly. Remove from the oven and allow to cool on a wire rack in the panfor 10 minutes. Turn the pan upside down and let the cake completely coolon the wire rack.4 When cake is cool, make the glaze by stirring together the powderedsugar, butter, and enough milk to make the glaze pourable but not too thin.Drizzle the glaze over the cake.Preparation Instructions