2.  In the olden days, desserts, the course enjoyed post mealtime used to be a simple
serving of fruit or bread sweetened with honey. With the invention of sugar, the
refined crystalline sweetener from sugar beet or sugar cane, pretty much all foods
could be sweetened to make it more palatable and/or preserve it in the absence of
refrigeration. With this came the countless applications of sugar in food and dessert
preparation. There wasn’t much concern about diabetes during the olden times.
 Some gourmets liken doing away with dessert to watching a movie but not the
ending 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 help
digest the meal.
 With everything in life becoming automated and convenient people are more and
more 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 has
become alarming high. These rank among the top causes of death in many developed
countries.
Diabetic Desserts

3. 
 Desserts have the tendency to be the culprit in
diabetes because of the excessive amount of sugar
they normally contain. Beverages are an aggravating
factor as well. Diet drinks and sodas though low in
calories (some diet sodas are even zero calorie) are
made with artificial sweeteners, chemical substances
made in laboratories that do not have any nutritional
benefit.

4. 
 Use natural low-glycemic sweeteners in preparing
desserts and diabetics can have their sweet ending
without fear. As for other ingredients, low-glycemic
food lists can be researched online or requested from
doctors. These can serve as a guide in preparing and
consuming foods. Everything in moderation though
as even low-glycemic food still contains calories
from other ingredients like flour, butter and eggs. If
artificially sweetened, they can also cause laxative
effects.

5. 

6. 
Banana Cinnamon
Cake

7. 
1 ½ cups all purpose flour
½ cup packed light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
6 oz. light banana yogurt
1 large, ripe banana, mashed
2 tablespoons butter, softened
2 egg whites
1 teaspoon pure vanilla extract
For the Glaze:
½ cup powdered sugar
1 tablespoon butter, melted
1 to 2 teaspoons fat-free milk
Ingredients

8. 
 1 Preheat the oven to 375 degrees F. Lightly grease and flour a 9 in. square
or 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, and
vanilla, mixing well. Pour the batter into the prepared pan.
3 Bake 25 to 30 minutes, or until the cake springs back when touched
lightly. Remove from the oven and allow to cool on a wire rack in the pan
for 10 minutes. Turn the pan upside down and let the cake completely cool
on the wire rack.
4 When cake is cool, make the glaze by stirring together the powdered
sugar, butter, and enough milk to make the glaze pourable but not too thin.
Drizzle the glaze over the cake.
Preparation Instructions

9. 
Information provided
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