We all know sweet treats are typically low in nutrients, high in fat and high in calories. But the truth is, it’s satisfying to indulge in a decadent dessert now and then. During stressful times, the desire to eat sweets can be greater. Why? Because like exercise, high fat and high sugar foods release endorphins – that “feel good” hormone.
Here are a few simple tips to help you enjoy an occasional sweet treat while managing your diabetes.
1. Plan Ahead!
If you’re eating out, check restaurant menus online ahead of time to plan for success.
Desserts while dining out can pack on an unplanned 1700 calories in a single serving and up to 300 grams of carbohydrate. That’s 20 servings!
Make your own sweet treats on occasion! That way, you know exactly what’s in them. Try our “nice cream” recipe or search for great small batch recipes on the internet like “How to Bake One Chocolate Cupcake.” Try healthy substitutions and bake in small batches so you don’t have extra tempting treats laying around the house.
3. Outsmart Yourself
Select sweet options that won’t negatively impact your blood sugars or your heart with excess fat. Be sure to keep healthier options on hand:
- Yazzo Chocolate Fudge – single serve bars
- Frozen Fruit
- Sugar Free Popsicles
- Non-fat Greek yogurt to mix with Sugar Free Jello.
Need a healthy drive thru option? – McDonald’s single ice cream cone in a dish is an excellent low calorie, low carbohydrate option and a great treat when you are out and about.
4. Avoid Sweets as a Snack
Avoid eating dessert on its own or as a snack. The fat, fiber, and protein of a balanced meal helps slow the rise in your blood sugar when you pair you sweets with the meal.
5. Pair Sweets with a Meal
When pairing a dessert with your meal, you should limit or even eliminate other carbohydrates. Only do this on occasion because you’ll be missing out on important nutrients when you replace foods like whole grains with sugary desserts on a regular basis.
Be sure to complement your meal with protein and low-carbohydrate vegetables such as asparagus, lettuce, cucumbers, tomatoes, green beans, carrots, and broccoli.