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.

Tuesday, November 22, 2011

SWEET POTATO CRISP

1 pkg (8-oz) cream cheese, softened
1 can (40-oz) cut sweet potatoes, drained
1/4 cup + 2 tbsp Splenda Brown Sugar Blend
1/4 rounded teaspoon ground cinnamon
1 Granny Smith apple, chopped
2/3 cup chopped cranberries
1/2 cup white whole-wheat flour
1/2 cup oats, uncooked
1/3 cup cold butter
1/3 cup chopped pecans

Preheat oven to 350 degrees.
Lightly spray a 1 1/2-quart baking dish with nonstick cooking spray; set aside.

In mixer bowl beat the cream cheese, sweet potatoes, the 2 tbsp Splenda Brown Sugar Blend, and cinnamon until well blended.  Spoon the mixture into the prepared casserole.  Top with the apple and cranberries.

In a medium bowl mix the flour, oats, and 1/4 cup Splenda Brown Sugar Blend.  Cut the butter into the flour mixture until it resembles coarse crumbs.  Stir in the nuts and sprinkle over the fruit layer of the dish.

Bake at 350 degrees 35 to 40 minutes or until heated through and the topping is lightly browned.