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, March 25, 2014


I love this pie. The original recipe was a favorite since I was a teenager. When I was diagnosed as a diabetic I adjusted the recipe to fit my new diet. Had it for dinner tonight and my husband kept telling me how good it was (he doesn't like sugar-free, he doesn't think!).

2 9-inch deep dish pie shells, baked and cooled
1 1/2 cups Splenda granulated or Splenda Baking Blend
5 level tbsp cornstarch
2 small (4-serving size) sugar-free strawberry-flavored gelatin
2 1/2 cups boiling water
2 pints fresh strawberries, washed, hulled, and cut in half if very large
whipped cream for serving

Place strawberries in the baked and cooled pie shells.

In a medium saucepan combine the Splenda, cornstarch and gelatin, stirring to combine well. Gradually stir (I stir with a wire whisk) in the boiling water.

Cook mixture, stirring constantly, until mixture boils and turns an opaque color.  Pour the mixture over the strawberries and refrigerate until set.

Garnish with whipped cream for serving, if desired.