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.

#6 Cakes and Pies

More saturated fat offenders? Cakes and pies. Cake mixes can also have trans fat.

If there's one cake to avoid completely, it's pound cake. Garnering its name for a reason (it's traditionally made with a pound of butter, eggs, sugar, and flour), the U.S. Food and Drug Administration lists one slice of pound cake as having 3.5 grams of saturated fat and 4.5 grams of trans fat. There is no recommendation for any percentage of trans fat as part of your daily calories. Avoiding all trans fats can help lower cholesterol.

Try these homemade cake recipe instead:

Mocha Cake with Berries
Espresso coffee powder and bittersweet chocolate make this dense cake extra rich.
SERVINGS: 12 (1 sliced cake, 2 tablespoons topping, and 2 tablespoons berries) servings
CARB GRAMS PER SERVING: 24

 Nonstick cooking spray
3/4     cup sugar
1/2     cup water
1     tablespoon instant espresso coffee powder or 2 tablespoons instant coffee powder
3     ounces bittersweet or semisweet chocolate, chopped
2      egg yolks
1     teaspoon vanilla
1/2     cup unsweetened cocoa powder
1/3     cup all-purpose flour
1/4     teaspoon baking powder
5      egg whites
     Unsweetened cocoa powder (optional)
1/2     of an 8-ounce container frozen light whipped dessert topping, thawed
1-1/2     cups fresh raspberries, blackberries, and/or blueberries

1. Preheat oven to 350 degrees F. Lightly coat a 9-inch springform pan with nonstick cooking spray; set aside. In a medium saucepan, stir together sugar, the water, and espresso powder. Cook and stir over medium-low heat until the sugar dissolves and mixture almost boils. Stir in the chocolate until melted. Remove from heat. Place egg yolks in a small bowl. Gradually stir the chocolate mixture into egg yolks; stir in vanilla (mixture may appear slightly grainy). Set aside.

2. In a medium bowl, stir together the 1/2 cup cocoa powder, the flour, and baking powder. Stir in chocolate-egg yolk mixture until smooth. In a large bowl, beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight). Stir a small amount of the beaten egg whites into the chocolate mixture to lighten. Fold chocolate mixture into remaining egg whites. Spread in the prepared pan.

3. Bake about 30 minutes or until the top springs back when lightly touched. Cool in pan on a wire rack for 10 minutes. Loosen and remove side of pan. Cool completely. (Cake may fall slightly but evenly during cooling.)

4. To serve, cut cake into wedges. If desired, sprinkle dessert plates with additional cocoa powder. Transfer wedges of cake to dessert plates. Top with whipped topping and berries. Makes 12 (1 sliced cake, 2 tablespoons topping, and 2 tablespoons berries) servings.

Nutrition Facts Per Serving:

    * Servings: 12 (1 sliced cake, 2 tablespoons topping, and 2 tablespoons berries) servings
    * Calories152
    * Total Fat (g)5
    * Saturated Fat (g)3
    * Cholesterol (mg)34
    * Sodium (mg)31
    * Carbohydrate (g)24
    * Fiber (g)2
    * Protein (g)4
      Diabetic Exchanges
    * Other Carbohydrates (d.e.)1.5
    * Fat (d.e.)1

http://www.diabeticlivingonline.com/food-to-eat/nutrition/foods-to-avoid-with-diabetes/?page=7