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.

Friday, August 29, 2014


1 brick (8-oz) low-fat cream cheese, softened
1/3 cup Splenda granular
1/3 cup white whole-wheat flour
1 large egg
1 tsp vanilla
1/4 tsp almond extract
1 can (15-oz) dark cherries, drained
1 can (21-oz) no sugar added cherry pie filling
1/4 cup butter, melted and divided
20 sugar-free vanilla wafers, crushed

Preheat oven to 350 degrees.
Lightly oil a 9-inch deep-dish pie plate; set aside.

With an electric mixer, beat the cream cheese, Splenda, and flour at low speed to combine. Add the egg, vanilla and almond extracts; beat until smooth. Set mixture aside.

In a large saucepan, combine the cherries, pie filling, and 2 tablespoons of the butter; cook over medium heat, stirring often, for 5 minutes or until heated through.  Spoon the mixture into prepared pie plate. Spoon the cream cheese mixture evenly over the cherry mixture.

Combine the vanilla wafer crumbs and the remaining butter. Sprinkle mixture evenly over the cream cheese mixture.

Bake at 350 degrees for 30 minutes or until golden brown and set.

Allow to stand at least 15 minutes before serving.

Delicious with a scoop of sugar-free vanilla frozen yogurt.