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, February 24, 2012


6 graham crackers, finely crushed
1 tbsp granulated Splenda
3 tbsp unsweetened cocoa powder, divided
3 tbsp salt-free butter, softened
2 1/2 cups reduced-fat ricotta cheese
1/2 cup Splenda Granulated
4-oz reduced-fat cream cheese
1 cup egg substitute (or 4 eggs)
2 tsp vanilla extract
Fresh berries for garnish, if desired

Preheat oven to 325 degrees.

In a medium bowl combine the graham cracker crumbs, 1 tablespoon Splenda, and 1 tablespoon of the cocoa powder.  Add the butter and stir until all the crumbs are moistened.  Press the mixture into the bottom of a 9-inch springform pan and bake 10 to 12 minutes at 325 degrees.  Remove from oven and allow to cool completely on a wire rack.  Wrap the bottom of the pan with foil.

Place ricotta into blender or food processor; process until smooth.  Add the half cup of Splenda and the cream cheese; process 1 minute or until blended.  Gradually beat in the egg substitute and vanilla until blended.  In a 1 cup measuring cup, reserve 2/3 cup of the batter.    Pour the remaining batter over the prepared crust.

Stir the remaining 2 tablespoons of cocoa powder into the reserved batter until well blended.  Drop by tablespoonfuls of the chocolate batter  around over the batter in pan.  Swirl the chocolate batter with a knife to swirl in designs.

Bake cheesecake 65 to 70 minutes or until the center is just set.  Remove from the oven to a wire rack and run a small spatula around the edge of the cheesecake to loosen.  Cool completely in the pan.  Once cooled, remove the rim of the pan and refrigerate at least 4 hours before serving.

Garnish with fresh berries, if desired.

Yield: 8 servings
Note:  This cheesecake basically has an equal number of protein and carb grams making it very diabetic friendly.