Breaking the myth of eating desserts

Everyone realizes that diabetes and desserts do not go well together, but for me it is very difficult to go without sweets the rest of my life even though I am not a diabetic.

People do not have to avoid simple sugars completely but the carbohydrates that can affect one’s sugar levels. In short it means to avoid such things as breads, pastas and potatoes that have a tendency to raise a person’s sugar levels like cakes and cookies. It would be almost impossible to avoid sugars completely for so many different foods contain sugar. So sneaking a cookie now and then will not harm them when they are included in a programed healthy meal plan. Carbohydrates seems to be the culprit that we all must watch and be selective about.

Be sure to include grain foods, veggies and fruits in your daily diet of eating right plus an exercise program to keep your blood sugar and triglycerides in control.

It is good advice for not only people with diabetes but everyone to eat two or three calcium rich foods daily along with beans which are high fiber foods several times a week with their meals.

Various veggies, whole grain foods, fish and nuts should also be implemented in your daily and weekly diets, plus I have always heard to drink at least eight glasses of water per day.

If you go to the Grand Central Mall early in the morning or anytime of the day, and of course at the City Park during the summer months, you will see people of all ages walking to help control their weight, diabetes and strengthen their heart and general well being.

I notice when I go to a doctor’s office the one thing the emphasize is portion control and exercise.

There are thousands of books on various diets which you might consider picking up that you think would be beneficial to you and your health.

Until next week, eat healthy and stay warm.


Chocolate Souffles

1/4 cup unsweetened cocoa powder

2 tablespoons cornstarch

1 teaspoon ground cinnamon

1/4 cup whole milk

1/2 cup reduced-calorie maple-flavored syrup

2 egg yolks, at room temperature

3 egg whites, at room temperature

1/2 teaspoon cream of tartar

Preheat the oven to 400. Coat six 6-ounce souffle dishes or custard cups with cooking spray. Place on a baking sheet. In a medium saucepan, whisk together the cocoa powder, cornstarch and cinnamon. Whisk in the milk and maple syrup. Whisk over medium heat for 4-8 minutes or until hot. Remove from heat. Place the egg yolks in a small bowl and whisk lightly. Slowly whisk in about 1/2 cup of the cocoa mixture. Pour into the saucepan and mix well. Place the egg whites and cream of tartar in a large bowl. Using an electric mixer on high speed, beat until soft peaks form. Gently stir about one-third of the egg whites into the cocoa mixture to lighten it. Fold in the remaining whites until no white streaks remain. Evenly divide among the prepared dishes. Bake for 15-20 minutes or until the souffles are puffed and a knife inserted near the center comes out clean. Serve immediately.


Creamy Chocolate Cheesecake

18 graham crackers, crushed

2 tablespoons butter, melted

24 ounces reduced-fat cream cheese, room temperature

1 1/2 cups sugar

2 egg whites

1 egg

3/4 cup unsweetened cocoa powder

1 tablespoon vanilla extract

1/2 teaspoon almond extract

1/4 teaspoon salt

Preheat the oven to 325. Coat a 9-inch springform pan with cooking spray. In a small bowl, mix the graham cracker crumbs and butter. Press onto the bottom and 2-inches up the sides of the prepared pan. Bake for 10 minutes. Cool on a rack. Place the cream cheese and sugar in a large bowl. Using an electric mixer on medium speed, beat until smooth. Add the egg whites, egg, cocoa powder, vanilla extract, almond extract and salt. Beat for 5 minutes or until smooth. Pour into the prepared pan. Bake for 1 hour and 15 minutes. Turn off the oven and leave the cheesecake in the oven for 1 hour. Cool on a rack. Cover and refrigerate for at least 2 hours.


Kiki Angelos is a food columnist of the Parkersburg News and Sentinel.