Philly Kubheka

Philly Kubheka

For most of us, food is one of life's greatest pleasures.

It provides a huge variety of flavours fused with cultural influences and gastronomic experimentation, and it's a natural instinct to try all kinds of food. From starters to mains and the all-too-often irresistible dessert, the human condition is arguably at its weakest when confronted with sights and smells of delicious food. Even when you're convinced you are full, that craving for a little something sweet settles into your unsatisfied taste buds, demanding attention.

Fortunately, food research and technology has come a long way since cakes and puddings, loaded with refined sugar, were the only way to satisfy your sweet tooth. Thanks to progressive thinking in nutrition and weight loss, there is a lot more wisdom around cravings and how to best serve them.

Nutritionist Mandy Marcus says: "In addition to fruit, which is a great natural sweet treat, there's a large variety of low kilojoule sweeteners that can be substituted in puddings, cakes and desserts, allowing you to enjoy your baked, blended and frozen treats while staying in shape."

Although Socrates said: "Eat to live; don't live to eat," now that we have arrived in the 21st century we have the wisdom and wherewithal to be able to do both.

If you love cake, there's no reason why you shouldn't indulge. Just make the adjustment to the low kilojoule and low fat alternative. Look out for recipes that offer these alternatives and you could be on your way to sweet tooth heaven. Even chocolate is available in low kilojoule varieties.

Marcus says: "For some people, giving up sugar is the hardest part of any weight loss programme so I encourage substitution with low kilojoule alternatives. This way people can enjoy their meals and still look forward to a dessert that satisfies their sweet craving. This is a rare opportunity to have your cake and eat it. Go ahead, and indulge."