WELCOME TO DIABETIC ENJOYING FOOD

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.

Friday, November 25, 2011

FIG BARS

Figs pack a powerful nutritional punch. They have more potassium, fiber, and calcium than other fruits and they contain antioxidants.

1/2 cup dried figs
6 tbsp hot water
1 tbsp Splenda Granulated
1/3 cup all-purpose flour
1/3 cup whole-wheat flour
1/2 cup quick oats
3/4 tsp baking powder
1/4 tsp salt
2 tbsp canola oil
3 tbsp low-fat milk
1 ounce cream cheese
1/3 cup 'fake'*powdered sugar
1/2 tsp vanilla

Preheat oven to 400 degrees.
Lightly spray cookie sheet with nonstick cooking spray; set aside.

Combine the figs, water, and Splenda in the food processor or blender. Process mixture until the figs are finely chopped; set aside.

Combine the flours, oats, baking powder, salt, in a medium mixing bowl. Add the canola oil and just enough milk, 1 tablespoon at a time, to have the mixture form a ball.

On a lightly floured surface, roll the dough into a rectangle about 9 x 12-inches. Place the dough on the prepared cookie sheet. Spread the fig mixture in a lengthwise strip about 2 1/2-inches wide down the middle of the dough. Make cuts alost to filling about every half inch on both of the long sides. Fold the strips over the filling, overlapping and crossing in the center.

Bake at 400 degrees 15 to 18 minutes until lightly browned.

Make icing by combining the cream cheese, powdered sugar, and vanilla in a small bowl; mix well. Drizzle over the cooled braid. Cut braid into 12 equal pieces.

*You can make your own powdered sugar by blending 3/4 cup Splenda Granulated and 2 tablespoons cornstarch in a blender or food processor until it becomes the consistency of powdered sugar. Store in an airtight container. Use exactly as you would powdered sugar.