If someone on a low carb diet yearns for something sweet, he or she should think first about eating some type of fruit. Fruit is sweet, but it does not belong to the category occupied by less healthful, high carb foods. Fruit belongs in the category occupied by other low carb food. It provides a dieter with an excellent way to satisfy a sweet tooth.
Fruit is colorful as well as sweet. That adds to its appeal in low carb recipes. The fruit makes the resulting dish more colorful. A dieter who eats fruit can end his or her desire for other low carb snacks. A person who keeps plenty of fruit on hand is more apt to stay with a low carb diet plan.
Fruit can be eaten plain or dipped in yogurt. Fruit also goes well with cheese. The French have long appreciated the health benefits of ending a meal with cheese and fruit. A person on a low carb diet might want to recall the general image of a French model when ending a meal with fruit, rather than a different sort of dessert.
The image of a slim French model enjoying cheese and fruit can offer motivation to someone on a high protein, low carb diet plan. It can underline the importance of making wise choices about the way to end a meal. It can illustrate the benefits of being flexible about the creation of low carb desserts.
Anything with a sugar substitute can be used to make a low carb dessert. Some brands of gelatin contain a sugar substitute. They come in a number of different flavors. A smart cook can use those packages of gelatin in a creative way. A smart cook can thus come up with some appealing and low carb desserts.
Diet sodas also contain a sugar substitute. That fact can aid the cook intent on creating a new type of low carb dessert. A diet soda can be added to a cake mix and used to make a low carb cake. If the cook uses a 12 0z Coke, then he or she can create a dessert with only 170 calories per serving.
Of all the advice on these low carb pages, the above advice on low carb desserts might be the hardest to obey. Some people find it difficult to banish all desserts from any effort at low carb living. After all, one can not always see a food’s carbohydrate content.
Thirty five years ago one man who had tried to stick with a high protein low carb diet had greatest difficulty avoiding ice cream. At one point he said, “I do not see any sugar in this scoop.” Then he proceeded to eat that high carb food.
That gentleman displayed a reluctance to view fruit as a dessert. He saw fruit more as a snack. At one point that ice cream lover did make a brilliant move; he provided his wife with some diet gelatin. If he were still alive today, his wife might have tried making him some low carb cake.
