Why is it that most restaurants, from greasy diners to high scale french restaurants and everything in between, don’t offer diabetic friendly desserts? With diabetes on the rise, you would think that this is something that restaurateurs and chefs would start including in their menu. By omitting such a growing portion of their customer base, they are cutting out a significant portion of possible income.

How hard is it to do? With the invention of Splenda, it couldn’t be easier!  Being borderline diabetic myself, I’ve often done a straight substitution of Splenda instead of sugar in my dessert recipes with complete success. Since Splenda is not only a sugar substitute, its made from sugar, and you use the same amount of Splenda as you would sugar, making that substitution is a no brainer.

Now I only wish that restaurant owners and chefs would wake up to this fact and at least give us 1 diabetic friendly dessert option on their menus. In this day and age, I don’t think it’s a big thing to ask for.