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, December 14, 2012


1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1 tbsp butter, softened
2 tbsp canola oil
1 cup Splenda granulated
2 large eggs
2/3 cup plain fat-free yogurt
1/4 cup water
2 cups cranberries, chopped
1 tsp finely shredded orange peel
"fake" powdered sugar*, optional

Preheat oven to 350 degrees.
Coat a 10-inch Bundt pan with nonstick cooking spray; set aside.

Stir the flours, baking powder, and baking soda together in a medium bowl; set aside.

In a large mixing bowl, beat the butter and canola oil together; add the Splenda and beat until fluffy.  Add the eggs, one at a time beating after each. 

Combine the yogurt and water.  Alternately add the flour mixture and the yogurt to the Splenda mixture, beating after each addition just until combined.  Fold in the cranberries and orange peel.

Spoon the batter into the prepared pan, spreading evenly.

Bake at 350 degrees for approximately 40 minutes or until a wooden toothpick inserted in the center comes out clean.  Remove from oven and cool in pan on a wire rack for 10 minutes.  Remove cake from pan to the wire rack to cool completely.

If desired, sprinkle with "fake" powdered sugar.

Yield: 12 servings

*Recipe is available on this blog.