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, June 29, 2012


1 pkg (4-serving size) sugar-free raspberry gelatin
1 cup boiling water
1 small pkg frozen raspberries (without added sugar), thawed
1/2 cup whipping cream
1 small pkg (3-oz) cream cheese, softened
1/2 tsp Splenda Granulated
Chopped pecans for garnish

Dissolve the gelatin in the boiling water; add the raspberries without draining.  Pour the mixture into an 8-inch loaf pan.  Refrigerate until firm.

Whip together the whipping cream, Splenda, and cream cheese until stiff.  Spread over the gelatin and chill until ready to serve.

Yield: 6 servings