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, June 18, 2013


12 sugar-free ginger snaps
2 tbsp instant coffee granules
1 tbsp water
1/2 cup Splenda Granulated
1 brick (8-oz) light cream cheese
1 tsp vanilla extract
1/4 tsp ground cinnamon
1 1/2 cups sugar-free frozen whipped topping, thawed
1 cup fresh raspberries

Line 12 muffin cups with paper liners and place 1 ginger snap in each liner; set aside.

Mix the coffee granules with the water until granules are completely dissolved. Add the Splenda, cream cheese, vanilla extract, and cinnamon; beat with a wire whisk until well blended.  Gently stir in the thawed whipped topping.

Evenly place the cream cheese mixture over the cookies on the muffin cups.  Top each with 3 or 4 of the fresh raspberries.  Cover and freeze overnight.

To serve remove from the freezer approximately 10 minutes before serving time.