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.

Wednesday, July 18, 2012

LEMON AND RASPBERRY BARS

CRUST:
1/4 cup all-purpose flour
1/2 cup white whole-wheat flour
3/4 cup Splenda, granulated
pinch of salt, optional
1/4 cup butter

Preheat oven to 350 degrees.
Spray an 8-inch square baking pan generously with nonstick cooking spray; set aside.

Mix together the flours, Splenda, and salt, if using, together in a medium bowl.  Cut in the butter until the mixture is crumbly.  DO NOT OVERMIX.  Press the dough into prepared pan.  Bake at 350 degrees for 15 to 20 minutes or until lightly browned.

FILLING:
1 1/4 cups Splenda, granulated
2 tbsp white whole-wheat flour
1/2 cup egg substitute or 2 eggs
1/2 cup half-and-half cream
1/2 cup fresh lemon juice
1 tbsp grated lemon peel
1/4 cup sugar-free raspberry preserves
Mint leaves for garnish, if desired
Fresh raspberries for garnish, if desired

Combine the Splenda and flour together, mixing well.  Add the egg substitute and cream; stir until blended.  Slowly add the lemon juice while stirring constantly; stir in the lemon peel.

Stir the preserves until soften up and spread evenly over the warm crust.  Gently pour the lemon mixture over the preserves.  Bake in the 350 degree oven for 20 to 25 minutes until set.  Remove from oven and cool on a wire rack before refrigerating.  Allow to chill for 2 hours before cutting into 16 squares to serve.


Garnish with mint leaves and fresh raspberries, if desired.