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.

Thursday, September 27, 2012

LINDA'S PEACH COBBLER

Today I just had a craving for peach cobbler.  Since I didn't have any fresh peaches, I used Del Monte Orchard Select peaches in extra light syrup.  I used two jars and poured all the liquid off the second jar to cut way back on the sugar.  Since the peaches with syrup have 16 grams of sugar per 1/2 cup, I figured that wouldn't be too bad.  Here is what I did.

2 tbsp butter
1 cup Splenda Granulated
1 cup low-fat milk
3/4 cup whole-wheat flour (this will slow down the absorption of the sugar, etc avoiding a sugar high)
1/2 cup all-purpose flour
2 tsp baking powder
1/4 tsp salt, optional
1 tsp ground cinnamon (this will help to counteract the sugar)
2 jars (20-oz each) sliced peaches
A sprinkling of raw oats (the oats work with the whole-wheat flour to slow down absorption)

Preheat oven to 350 degrees.

Melt the butter in a 9 x 13-inch baking pan.

In a medium mixing bowl combine the Splenda, both flours, baking powder, salt, and cinnamon; add milk and stir to blend well.  Spread batter evenly over the bottom of the pan.

Drain most of the juice from 1 jar of peaches.  Pour the peaches with the juice over the batter in pan.  Add the drained peaches, filling in any bare spots over the batter then adding any liquid remaining in jar. 

Sprinkle the raw oats over all.

Bake cobbler at 350 degrees 1 hour or until lightly browned, bubbly, and cooked through.


Serve with sugar-free ice cream, if desired.