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 24, 2014


1 1/4 cups fat-free milk
1/2 tsp almond extract, divided
1 pkg (4-serving size) sugar-free vanilla instant pudding mix
2 tbsp toasted sliced almonds, divided
1 cup thawed sugar-free frozen whipped topping
1 can no-sugar-added cherry pie filling, save out 8 cherries for garnish, if desired

Into a large mixing bowl, pour the milk and 1/4 teaspoon of the almond extract; add the pudding mix. Beat with a wire whisk 2 to 3 minutes until thickened.

Chop half the almonds and add to the pudding; gently stir in the whipped topping.

Mix the remaining almond extract into the pie filling.

Alternately spoon pudding mixture and pie filling mixture into 8 parfait glasses.

Refrigerate until ready to serve.

Before serving add one of the reserved cherries to the top of each parfail and sprinkle with the sliced almonds.