Think Before You Eat: 15 Foods to Avoid with Diabetes

I'll be showing 1 of the 15 foods to avoid along with an healthier alternative recipe. Another of many great articles and recipes from one of my favorite web sites, Diabetic Living On Line.

Think Before You Eat: 15 Foods to Avoid with Diabetes

By Lori Brookhart-Schervish
These top food offenders contain high amounts of fat, sodium, carbohydrate, and calories that may increase your risk of high cholesterol, high blood pressure, heart disease, uncontrolled blood glucose, and weight gain. The good news is you can indulge in your favorite foods and still eat healthfully with our satisfying and delicious alternatives.

#4 Purchased Cookies

According to the U.S. Food and Drug Administration, 40 percent of trans fats consumed in the United States come from commercially made baked goods, such as cookies.

Sugar, butter, high-fructose corn syrup, shortening, margarine, and partially hydrogenated or hydrogenated oils are the biggest saturated fat and trans fat contributors that can also pile on calories and carbohydrates.

Instead of buying cookies, bake them at home with our best cookie recipes:

Sugar Cookie Cutouts
No matter what the holiday, you can use this recipe to bake up festive treats. Cut the dough into stars for Christmas, hearts for Valentine's Day, bunnies for Easter, flags for the Fourth of July, or Jack o' lanterns for Halloween
.
1/4     cup butter, softened
1/2     cup sugar or sugar substitute-sugar blend* equivalent to 1/2 cup sugar
1     teaspoon baking powder
1/4     teaspoon salt
1/4     cup canola oil
1/4     cup refrigerated or frozen egg product, thawed, or 1 egg
1     teaspoon vanilla
2-1/2     cups sifted cake flour

1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until combined, scraping side of bowl occasionally. Add oil, egg, and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 1 to 2 hours or until easy to handle.

2. Preheat oven to 375 degrees F. On a lightly floured surface, roll dough, half at a time, to an 1/8-inch thickness. Using a 2-1/2-inch cookie cutter, cut into desired shapes.* Place cutouts 1 inch apart on ungreased cookie sheets. Reroll scraps as necessary.

3. Bake for 6 to 8 minutes or until edges are firm and just starting to brown. Transfer to a wire rack; cool. Makes about 48 cookies.

*Sugar Substitutes: Choose from Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Follow package directions to use product amount equivalent to 1/2 cup sugar.
PER COOKIE WITH SUBSTITUTE: same as above, except 44 cal., 5 g carbo.
Carb Choices: 0

Note: Nutrition facts are based on 1 cookie.

Test Kitchen Tip: To make holes in cookies for hanging, use a drinking straw to cut holes in cookies before baking.
Nutrition Facts Per Serving:

    * Calories48
    * Total Fat (g)2
    * Saturated Fat (g)1
    * Cholesterol (mg)3
    * Sodium (mg)26
    * Carbohydrate (g)6
    * Protein (g)1
      Diabetic Exchanges
    * Other Carbohydrates (d.e.).5
    * Fat (d.e.).5

http://www.diabeticlivingonline.com/recipe/cookies/sugar-cookie-cutouts/