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, October 30, 2012


pastry for a 2-crust pie
1 to 1 1/2 cups Splenda granulated (depending on the tartness of your cherries)
4 tbsp minute tapioca
4 cups tart pitted cherries (fresh, frozen, canned - your choice)
1/2 tsp almond extract
1/4 tsp ground cinnamon
1 tbsp butter

Line a 9-inch pie plate with pastry, leaving enough hanging over the edge to seal later.

In a 2-quart saucepan, combine the Splenda and tapioca until the tapioca is well blended into the Splenda.  Gently fold in the cherries, however, if you are using canned cherries, drain and add the juice to Splenda; set cherries aside.

Cook the mixture over medium heat, stirring continuously, until the mixture comes to a boil; remove from the heat.

Preheat oven to 400 degrees.

Stir the almond extract, cinnamon, and butter into the cherry filling; add the cherries if using canned ones.  If you want a really red pie, add a drop of red food coloring.  Allow the mixture to cool before adding to the crust.

Place the cooled filling into the prepared pie shell.  Cut air vent slits in the pastry for topping the pie; place over filling.  Seal and flute the edges.

Bake pie for 30 to 35 minutes at 400 degrees until bubbly and crust is browned.