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. 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.

Tuesday, January 31, 2012

CRANBERRY RELISH SALAD

Cranberries are very healthy and should be included in our diets year round.  Don't think of them as a 'holiday' food!

1 pkg (4-serving size) sugar-free cherry gelatin
1 pkg (4-serving size) sugar-free raspberry gelatin
1/4 cup Splenda Granulated
1 1/2 cups boiling water
1 can (12-oz) diet lemon-lime soda (I use 7up)
1 can (8-oz) crushed pineapple in its own juice, do not drain
2 pkgs (10-oz each) frozen cranberry-orange sauce

In a large bowl dissolve the gelatins and Splenda in the boiling water.  Add the soda, pineapple with juice, and the cranberry-orange sauce.  Chill until the mixture is partially set.  Pour into individual serving dishes or an 11 x 7 x 2-inch dish and refrigerate overnight or until firm.  To add a decorative touch, garnish with fresh mint leaves, kale, or thin strips of orange rind.

Yield: 12 - servings

This goes great with chicken, turkey, pork, etc.