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.

Friday, December 16, 2011


1 pkg (6-count) miniature graham cracker tart shells
1 pkg (3.4-oz) sugar-free French vanilla instant pudding mix

Make the pudding according to package directions for pie filling.  Divide evenly among the six tart shells.  Refrigerate until serving time.

1 1/2 to 2 cup fresh pears, diced
1 tbsp water
1/4 cup + 2 tbsp Splenda granulated
1 tbsp ground cinnamon
drop of almond extract

Sugar-free whipped topping for garnish

Place the fresh pears, water, Splenda, and cinnamon in a saucepan; stir to blend well.  Cool slowly on medium low heat, stirring frequently, for 5 minutes.  Lower heat to simmer and simmer until the pears are tender and the liquid is syrupy.  Remove from heat and stir in the almond extract.  Allow to cool completely.

To serve, top the tarts with the pears and top with a spoonful of whipped cream.  Sprinkle with a dash of cinnamon, if desired.