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.

Tuesday, September 18, 2012


2 large egg yolks
3 tbsp butter, melted
1/2 cup powdered sugar*
2 tbsp lemon juice
1 tbsp grated lemon zest
1 tbsp Splenda granulated
24 mini frozen phyllo pastry shells
24 fresh raspberries (or blueberries)
24 mint leaves for garnish, if desired

Preheat oven to 350 degrees.

Whisk the egg yolks, melted butter, powdered sugar, lemon juice, lemon peel, and Splenda together in a small bowl.

Place the frozen shells on a baking sheet.  Spoon one spoonful of the filling mixture into each of the shells.  Bake at 350 degrees for about 13 to 15 minutes until the centers are set.

Remove from oven and cool on the pan on a wire rack.

To serve, top each tartlet with a fresh berry and add a mint leaf, if desired.

*If your diabetes requires you to eat no sugar at all, make your own diabetic "powdered sugar" by putting 3/4 cup of Splenda granulated in a blender with 2 to 3 tablespoons of cornstarch and process until it resembles powdered sugar.

1 tart = around 80 calories, a gram of protein, and 10 grams carbs