INGREDIENTS

INSTRUCTIONS

Remember that it is the total carbohydrate in a food that counts. All
carbohydrates -- starches and sugars -- are eventually changed into
blood glucose. Diabetics can eat sugar as long as it is counted as
part of the total carbohydrate intake for the day. The goal though is
to eat healthfully and to not waste your carbohydrates on foods that
do not offer much in the way of nutrition (like most high sugar
foods). The key with sugar is moderation! Also, remember that sugar
free does not mean carbohydrate free. If you do consume foods with
artificial sweeteners, be sure to check the total carbohydrate count
in the food. Do not assume that it is a good food to eat just because
it is sugar free. All of the recipes that we post on this site try to
be low-fat, high-fiber and nutritious. Because of possible health
risks, you will not see recipes with artificial sweeteners here. We
post dessert recipes that, while they may contain some source of  sugar
(honey, sugar, fruit juice etc.), ! ! ! are relatively low in  sugar
for a dessert recipe. Again, use common sense and moderation  when
figuring any food with sugar into your diet.  MC Formatted and MC
Busted by Barb at PK <abprice@wf.net>  Recipe by: Diabetes Action
Research & Education Foundation  Posted to MC-Recipe Digest by
"abprice@wf.net" <abprice@wf.net> on  Mar 11, 1998

A Message from our Provider:

“Guess who created pleasure. He might just know a thing or two . . .”