Consuming a diabetic diet is does not mean avoiding sugar entirely, but like many of us, you’re likely to eat more sugar than is healthy. And then if you get diabetes, you can always enjoy a small portion of your desired dessert. The solution to this is moderation.

Start reducing your sweet cravings by steadily lowering the sugar within your diet a few at a time to allow your flavor buds time to adapt.

Keep your bread (or pasta or rice) if you just want dessert. Sugary desserts at a meal adds additional carbs so you can cut down on some other carbohydrate foods around the same meal.

Apply some good fat to the cake. Fat slows it down the digestion process which ensures that blood glucose levels do not increase as fast as possible. That doesn’t mean you’re going to reach for the donuts, too. Think of good fats, like ricotta cheese, peanut butter, nuts, or yogurt.

Eat sweets besides a meal, not snack alone. When they are consumed on their own, the sweets cause the blood glucose to increase. But if you consume them among other healthy options as portion of your meal, your blood glucose won’t rise as fast.

If you’re eating dessert, you just want to savor every bite. How many times have you consumed your way via a bag of cakes or a big slice of cake? Could you ever say if you loved every bite? Let your indulgence count by consuming gradually and paying much attention to tastes and textures. You’re going to enjoy eating more, and you’re less likely to consume.

Find secret sugar

It’s only half of the struggle to be smart regarding sweets. Glucose is also contained in many processed foods, fast food stuffs and grocery stores like cereals,bread,  pasta sauce, canned goods, instant mashed potatoes, margarine, low-fat meals , frozen dinners, and ketchup. The first move is to find secret sugar on packaged foods that can require some sleuthing:

• Manufacturers put the total quantity of sugar on product labels, but doesn’t have to distinguish between the sugar added and the sugar which is naturally already included in the food 

• Added sugars are specified in the ingredients but are not always immediately recognizable as such. Although honey, sugar, or molasses are pretty easy to spot, added sugar can also be classified as high-fructose corn syrup, corn sweetener,  agave nectar, evaporated cane juice, invert sugar, cane crystals, or any form of dextrose, fructose, lactose, syrup or maltose.

• Although you would expect sugary foods to have sugar mentioned close to the top of the ingredients list, manufacturers also use various types of added sugars which are then distributed throughout the list. But all these small doses of various sweeteners will make for empty calories and a lot of extra sugar !