use of dried fruits

[bhyparker]

i have found a recipe that contains dired fruits at 69.3 g natural sugar per 100 g can i still use this for making cakes for a person with type 2 diabetes or is the sugar content too high

 

[Robster65]

Hi bhyparker. Welcome to the forum. 🙂

In general, any type of sugar, at that sort of concentration will cause their blood glucose to rise sharply.

Is this person on any meds at all and are they trying to lose weight ?

Fresh fruit berries are a better alternative, as are some nuts, which could possibly be incorporated into a pudding. Hopefully you'll get some better specific advice from some of our Type 2 members. 🙂

Rob

 

[Northerner]

Hi, welcome to the forum 🙂 I think that dried fruit is generally something to be avoided, unfortunately. As you say, the sugar content is very high and this will be in addition to any other carbohydrates in the cake -flour, sugar etc. I would look for a lower-sugar/carbohydrate alternative.

 

[AlisonM]

There are alternatives that would help reduce the amount of sugar required, such as: replacing some/all of the flour with ground almonds, using the old wartime standby of grated carrot in place of some of the sugar is another good idea if he/she has to have a cake. Or you might try something like Splenda. On the whole, dried fruit is a big no-no as the drying process concentrates the sugars, some flours are also a bad thing for a Type 2.

I believe there are flourless cake recipes available, but since I'm allergic to eggs, they're not something I've ever tried.

 

[trophywench]

There are shedloads of low carb recipes - and a recipe book! - on another diabetes forum .......

I just think it's a cheek to 'advertise' it, might look like I am trying to poach.