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.

Saturday, July 20, 2013


My version of a recipe I saw in an old Diabetic Cooking booklet.

1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup Splenda Granular
1/3 cup unsweetened cocoa powder
1/2 tsp ground cinnamon
3/4 cup fat-free milk
1/2 cup part-skim ricotta cheese
1 1/2 tsps vanilla extract
1/2 cup whipped topping or whipped cream
Fresh strawberries for garnish
Whipped cream for garnish

Sprinkle the gelatin over the cold water in a small bowl; let stand 2 minutes to soften.

In a small saucepan combine the Splenda, cocoa powder, and cinnamon; using a small wire whisk, stir in the milk.  Cook the mixture over medium heat while stirring constantly until the mixture is very hot.

Add the gelatin/water mixture to the chocolate mixture, stirring until the gelatin is completely dissolved.  Pour the mixture into a medium bowl and refrigerate.  Allow the mixture to chill until very cold but not jelled.

In a blender or food processor, blend the ricotta cheese and vanilla until smooth; stir in the whipped topping or cream.  Gradually fold the cheese mixture into the cold chocolate mixture.  Pour immediately into a 2 cup mold; cover and refrigerate until firm, at least 2 to 3 hours.

Unmold onto a serving platter and garnish with fresh strawberries and whipped cream as desired.

Serves 4.