I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected. Everyone reacts different to various foods. Check your blood sugar readings so you will know whether or not a recipe works for you!

Monday, September 19, 2011


1/2 cup Splenda Granulated
4 cups plain fat-free yogurt
2 tsp vanilla extract

Blend the above ingredients together in a medium mixing bowl; set aside.

1 Sugar-Free Angel Food cake, cubed or torn into bite-size pieces

1 pkg (12-oz) frozen unsweetened raspberries, thawed
2 tbsp Splenda Granulated

Gently combine the raspberries and Splenda; set aside. Do not drain the raspberries.

2 large fresh peaches, peeled and diced
2 fresh pears, peeled and diced
1 large firm banana, thinly sliced

To assemble the trifle: Pour a half cup of the yogurt mixture in the bottom of a glass bowl. Place a third of the angel food cubes on top of the yogurt mixture. Top with a third each of the diced peaches, diced pears, and raspberries. Drizzle a third of the raspberry juice over the fruit and cake. Top with a third of the sliced banana. Pour a third of the yogurt mixture over the cake and fruit. Repeat the process twice.

Cover the dish and refrigerate for at least 2 hours or overnight to allow the cake to absorb the fruit juices.