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.

Saturday, December 15, 2012

PECAN AND CRANBERRY SALAD

1 pkg (12-oz) fresh cranberries
1 cup water
1/2 cup Splenda Granulated
1 pkg (4 serving size) sugar-free raspberry-flavored gelatin
1 can (15 - 16-oz) crushed pineapple in its own juice
1/2 cup coarsley chopped toasted pecans

Combine the cranberries and water in a large saucepan.  Bring to a boil; reduce heat and simmer about 3 or 4 minutes until the berries pop.

Remove from the heat; add the Splenda and gelatin, stirring to completely dissolve.  Stir in the undrained pineapple.  Transfer to serving bowl, cover, and refrigerate 6 hours or so until thickened.

Before serve, sprinkle the pecans over the cranberries.