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! And feel free to take a recipe and adjust it to suit your needs.

Wednesday, November 9, 2011


2/3 cup boiling water
1 pkg (4-serving size) sugar-free raspberry gelatin
1/2 cup cold water
ice cubes to make above cold water = 1 cup
1 tub (8-oz) sugar-free frozen whipped topping, thawed
1 reduced-sugar graham cracker pie crust (there is a recipe on this blog)
1/4 cup fresh raspberries for garnish, if desired

In a large bowl stir the boiling water into the raspberry gelatin at least 2 minutes to completely dissolve (gelatin must be completely dissolved).  Add the ice water to the gelatin mixture, stirring until ice melts. 

Using a wire whisk, stir in the whipped topping until mixture is smooth.  Chill approximately 15-18 minutes until the mixture will mound up.  Spoon into the prepared crust.  Refrigerate at least 4 to 5 hours or overnight.

Before serving, garnish with the whole fresh raspberries, if desired.

Yield: 6 to 8 servings

Note: File Photo