Sweet but not taken.

Choco-flavoured Jello with fresh strawberries  to satisfy the sweet tooth.

If you're diabetic you know how hard it is to forgo of sweets.  Well if you're not diabetic but you're conscious of your waistline, you know how hard it is to give up on your favorite chocolate bar, ice cream, pastries and native kakanins especially halo halo.

I still have a big pack of hard chocolate in my mini ref that I steal from from time to time.

To satisfy the craving for sweets, diabetics have multiple food recourse: they're sweets without sugar.  Or simply, they're loaded not with natural sugar but with non sugar sweeteners.

Among the sugar sweeteners is Splenda.  Then there are the sugar substitutes that contain aspartame and saccharin.

The guide to these artificial sweeteners is in the package,  yellow packet (sucralose), blue packet (aspartame), or pink packet (saccharin).

Diabetics should be actively reading food labels of anything they buy.  The last time I was at the supermarket and examining peanut butter I found out that the SM house brand Bonus has two types of peanut butter - one with a higher sugar and sodium content which is cheaper and another with lesser sugar (3 gms) and no sodium but more expensive and with a label "for export."

My fave peanut butter smooth Kraft ( 1 kg. jar) has 1 g sugar and 70 mg sodium and 0 transfat. And the strawberry or grape preserve I use to top off my peanut butter sandwich, Smucker's, is sugar-free.

I still could not find any sugar-free pancake syrup.  At Pancake House where they serve delicious blueberry and banana pancakes, no sight of sugar-free syrup, either.

To cap off my sweet tooth, I prepare sugar free jello at home and top it off with fruits in season.  Or I fry saguing na saba rolled on alcohol sugar, or make guinatang halo halo, complete with saguing, bilo bilo, ube and gabi, langka, and sago but with Splenda or Nutra Sweet.