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.

Sunday, January 22, 2012


1 ready-made graham cracker pie crust*
1 1/2 cups fat-free milk
1 pkg (4-serving size) sugar-free cheesecake instant pudding & pie filling mix
2 tsp grated lemon rind
3 cups strawberries
1/2 cup blueberries
1 tbsp Splenda Granulated
Sugar-Free frozen whipped topping, thawed, for garnish, if desired

*You can make your own crust using sugar-free crackers, vanilla wafers, or shortbread cookies if you cannot use a premade one.

Preheat oven to 375 degrees.  Bake the crust for 5 minutes then cool completely on a wire rack.

Pour the milk into a medium mixing bowl and whisk in the pudding/pie filling mix for a minute or until the texture is thick.  Stir in the lemon rind; pour the filling into the cooled crust.  Cover and place in refrigerator for at least 3 hours to set.

Cut the strawberries into halves (quarters if berries are extra large).  Place the strawberries and blueberries together in a medium bowl.  Add the Splenda and toss to coat.  Arrange the berries in a pretty pattern atop the pie/pudding filling.  Place back into the refrigerator until ready to serve.  Garnish with the whipped topping, if desired.
Yield: 8 servings.