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, February 28, 2017


1 head cauliflower, cut into florets

  • 1/4 cup low-fat plain yogurt
  • 1/4 cup fat-free mayonnaise
  • 2 teaspoons yellow mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup frozen peas, thawed
  • 1 cup sliced celery
  • 1/4 cup chopped onion
  • 1/4 cup reduced-fat shredded Cheddar cheese
  • 2 tablespoons bacon bits
In a large pot of boiling water, cook cauliflower 8 to 10 minutes, or until fork-tender. Drain and let cool.

In a large bowl, whisk yogurt, mayonnaise, mustard, salt, and pepper. Add cauliflower and remaining ingredients to dressing; mix well. Cover and refrigerate until ready to serve.

Yield: 8 servings
Per serving: 60 calories, 1.3 g fat, 4.6 g protein, 8.6 g carbs
Note: This is an old recipe and picture from a diabetic website.


4 cups whole-grain bread cubes 

1 cup chopped chopped onion
1 lb fresh asparagus, trimmed and cut into 1-inch pieces
2 cups fresh baby spinach
6 large eggs
1 cup fat-free milk
1/8 tsp salt
1/8 tsp freshly ground black pepper
1/2 cup fresh sliced mushrooms
2 plum tomatoes, sliced thin
1/2 cup reduced-fat feta cheese
1/4 cup snipped fresh basil

Spray a rectangular 2-quart baking dish with nonstick cooking spray. Place half of the bread crumbs over the bottom of the dish.

In a medium sauce with a lid, cook the asparagus and onion in a small amount of water 2 to 3 minutes. Stir in the spinach and immediately drain well. Spoon half of the mixture over the bread in the dish. Sprinkle the mushrooms over the mixture. Top with the remaining bread cubes and the remaining asparagus mixture; set aside.

In a large mixing bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture evenly over the ingredients in the baking dish. Using the back of a large spoon, gently press down the layers. Arrange the tomato slices over the top and sprinkle with the basil and cheese. Cover with foil and refrigerate at least 4 hours but up to 24 hours.

Preheat oven to 325 degrees. Bake covered for 30 minutes. Remove the foil and bake another 40 minutes or until the center reads 180 degrees on a food thermometer. At this point you will notice some liquid standing in the center but it will be absorbed while the mixture is standing to cool. Allow to stand on a wire rack for 10 to 15 minutes before serving.

Yield: 6 servings This recipe has 2/3 as many proteins as carbs making it a good diabetic choice.

Note: I do not have a picture of this dish but the file photo below is a close representation.

Monday, February 27, 2017


1 stick butter 

2 cups Splenda granular
1/4 cup cocoa
1/2 cup low-fat milk
1/3 cup creamy peanut butter
3 cups quick-cooking oats
1 tsp vanilla extract

In a 2-qt saucepan, combine butter, Equal or Splenda, cocoa and milk. Cook over medium heat, stirring often, until mixture begins to boil. Boil for a full two minutes, stirring often. Remove mixture from the heat and add vanilla and peanut butter. Stir until peanut butter is melting. Add the oats and stir until all the oats are covered. Drop by a teaspoon onto waxed paper or lightly buttered cookie sheets. Allow to cool fully so candy will set. 

Note: File Photo

Sunday, February 26, 2017


1 cup butter, softened 

1/4 cup Splenda, granulated
1 cup all-purpose flour

1 cup white whole-wheat flour
2 tsp vanilla extract
1 cup chopped pecans
2 tbsp Splenda, granulated
2 tsp cornstarch

Preheat oven to 350 degrees. Beat butter and 1/4 cup Splenda granulated at medium speed with electric mixer about 2 minutes until creamy. Gradually add flour, beating at low speed until blended. Stir in vanilla and pecans. Shape into 1-inch balls and place onto cookie sheets. Bake 20 minutes; remove from oven and place on wire racks to cool.

To make a diabetic or "fake" powdered sugar from Splenda:
Process 2 tablespoons cornstarch  and 3/4 cup Splenda granular in a blender or food processor until it is the texture of powdered sugar. Roll cookie balls in mixture. 

Note: File Photo

Saturday, February 25, 2017


Did you know that diabetics may be more prone to develop depression? If you are a diabetic (info below applies to anyone) and have 3 or more of the following symptoms, talk about it with your doctor. If you only have one or two of these symptoms but they have lasted longer than two weeks, you should also talk to your doctor. 
1. You know longer find pleasure in the things you used to enjoy.
2. Changes in your sleep pattern ie trouble sleeping or wanting to sleep more than usual.
3. You wake earlier and can't get back to sleep.
4. Change in appetite - not hungry or want to eat often.
5. Trouble with concentration; you can't concentrate on what you are reading or watching.
6. You feel tired all the time.
7. You wake up feeling tired and sad.
8. Nervousness to the point you can't sit still.
9. Guilt; you feel you can never do anything right or that you are a burden to others.
10. You feel you would be better off dead and have the desire to hurt yourself.

Note: This is a file photo!

Friday, February 24, 2017


This is a "throw it together quickly" recipe for the busy diabetic. This parfait is made with ready-to-eat pudding cups but you can make your own if you want. It is a great treat for any diabetic but an especially fancy treat for children with diabetes.

4 containers (3 to 4-oz each) sugar-free ready-to-eat pudding
4 tsp no-sugar-added raspberry preserves
2 cups fresh blueberries
4 sugar-free vanilla wafers

Empty the puddings into a small bowl. With a rubber or silicone spatula, gently stir the preserves into the pudding.

To assemble the parfaits: Into each of 4 parfait glasses, place 1/4 cup of the fresh blueberries. Using half of the pudding mixture, top the blueberries. Top the pudding mixture with the remaining blueberries, then finish off with the remaining pudding mixture. Top each of the parfaits with a vanilla wafer.

Wednesday, February 22, 2017


2 pkgs (4-serving size each) sugar-free French vanilla cook and serve pie filling and pudding mix

1 1/4 cups reduced-fat milk
1 1/2 cups blueberries, pureed down to 1 cup
1/2 tsp ground cinnamon
1 baked 9-inch pie shell
2 tsp grated lemon zest
3 1/2 cups whipped cream or frozen sugar-free whipped topping, thawed
Fresh blueberries for garnish, if desired

Combine 1 package of the pudding and pie filling mix with the 1/4 cup milk, the pureed blueberries, and the cinnamon. Cook and stir over medium to medium-high heat until the mixture comes to a full boil. Pour the mixture into the baked pie shell; chill while you prepare the other pudding mix.

Prepare the other package of pudding and pie filling mix with the remaining cup of milk as the package directs. Stir in 1 teaspoon of the lemon zest. Pour pudding into a small bowl and cover with plastic wrap. Chill for about an hour until cold.

Fold 1 cup of the whipped cream into the vanilla pudding and spoon mixture over the blueberry mixture. Combine the rest of the whipped cream with the remaining teaspoon of lemon zest and spoon over the pie filling. Freeze for 1 hour or chill in refrigerator for at least 3 hours before serving.

Garnish with the fresh blueberries before serving, if using.

Note: File Photo

Tuesday, February 21, 2017


This is an article I wrote six years ago for an internet publication. I saw it in my archives and thought I would share it with you. By the way, my husband now has admitted he never knows when he is eating a sugar-free dessert. He's decided they are as tasty as those full of sugar.The picture is a file photo as I haven't taken one of this recipe.
Have you ever made a mistake or am I the only one who does that? One evening I was working on a new recipe to add to my website and guess what--you got it, I goofed! I had an apple I needed to use and I had a really bad sweet tooth. The perfect combination for coming up with a new recipe for us diabetics.

I was tired and I was excited as I was figuring this all out. I melted butter in a casserole dish in the oven. I grabbed a mixing bowl and started measuring and adding ingredients. "Yum! This sounds good," I thought. The more I worked the better it sounded. So I got a little anxious to get this dessert in the oven, as I knew it would need to bake for about an hour. Glancing at the clock, I realized it would be after 9 pm before my wonderful creation would come out of the oven. And you know we diabetics aren't supposed to eat before going to bed. To bad, guess I'll stay up until midnight.

I'm sure you are getting the idea by now that I'm not really concentrating on what I'm doing. Ever been there? I go there often! Too often in fact! I finish up and slide my new creation into the oven, grab a glass of iced tea and head for my computer work area. After all, I do need to get this down on paper and onto my website before I forget exactly what I've done. You see, in addition to being scatter-brained, I am also forgetful. Don't tell anyone, okay? It'll be our secret!

I am sitting at the computer and my husband is in his recliner close by. Suddenly, as I'm listing the ingredients, I gasped. "What is the matter," my husband asks. "I wish you would quit doing that," he adds before allowing me to answer his question. "With you," he continues, "I never know what that's going to mean." To hear him, you'd think I do that fairly often! Silly man!

"I forgot to put the milk in my wonderful new cobbler," I explained, evidently with a worried look on my face.

"Is that all?" he had the nerve to ask. To which I repeated, "Is that ALL? Don't you see," I tried explaining. "You can't make this type of cobbler without milk."

"Then go add some milk," he calmly replies. HUH? My cobbler has been in the oven 10 or 15 minutes. I can't go add some milk! "You can always give it to Dustin" (our 18-year-old grandson), he adds. "He'll eat anything you make. But you know I won't eat it; it's sugar-free." Isn't that just like a man? Trying to pass the culls off on the grandkids!

But guess what, folks. My cobbler actually turned out to taste pretty good. Even Dustin said so. You know, the grandson who will eat anything I make! So now I have two new recipes in one. Add the milk and you have a cobbler. Forget the milk and you have sort of a fruit crisp dessert. Especially if you hurry to the oven and sprinkle some finely chopped pecans over the top.

If you have a sweet tooth, an apple you need to use and a can of lite cherry pie filling in the pantry, give it a try. You'll be glad you did. By the way, if you don't have an apple you need to use or a can of lite cherry pie filling in the pantry, pick some up the next time you're at the grocery store. It's actually a pretty good dessert. Just ask Dustin, you know, the one who'll eat anything I make.

7 tbsp butter
3/4 cup white whole wheat flour
1 cup Splenda granular
3 tsp baking powder
3/4 cup milk
1 tsp vanilla
1 large apple, peeled and diced
1 can lite cherry pie filling (no sugar added)

Preheat oven to 325 degrees. Put butter into a large oval baking dish and place in oven to melt butter. In a medium mixing bowl, combine Splenda, flour, baking powder, vanilla and milk. Mix well. Remove dish from oven and add batter by pouring into the center of the butter; do not stir or mix. Add apple on top of batter and pie filling on top of apple. Do not stir or mix! Bake at 325 for 50 minutes or until crust is golden brown and crispy around the edge.

Serving note: Serve warm with sugar-free vanilla ice cream.

Monday, February 20, 2017


1 cup natural peanut butter
1 cup Splenda Granular
1 large egg
1 tbsp vanilla extract

Preheat oven to 350 degrees.
Line a large cookie sheet with parchment paper; set aside.

Combine all ingredients on low speed of an electric mixer until well combined.

Place approximately 1 1/2 tablespoons of dough per cookie 1 1/2-inches apart on the prepared cookie sheet. Flatten with the tines of a fork to make a criss-cross pattern.

Bake at 350 degrees for 10-12 minutes or until golden brown around the edges. Remove from oven and leave on cookie sheet a couple of minutes before removing to a wire rack to cool completely.

Friday, February 17, 2017


2 cups sifted white whole-wheat flour

3/4 cup sifted all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tsp nutmeg
1/4 tsp ground cloves
1/3 cup canola oil
1/3 cup unsweetened applesauce
1 cup Splenda granular
2 tbsp water
1 tbsp vinegar
2 eggs, well beaten
1 1/2 cups mashed ripe bananas
2 tsp vanilla extract

Preheat oven to 350 degrees.
Grease and lightly flour a 9 x 13-inch baking pan; set aside.

Sift the flours, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together three times; set aside.

In a large mixing bowl, beat oil, applesauce, Splenda, water and vinegar together until fluffy. Add the eggs and beat well. Add the sifted flour mixture alternately with the mashed bananas, beating well after each addition. Stir in the vanilla.

Pour the batter into the prepared baking pan. Bake at 350 degrees for 35 to 45 minutes or until a toothpick inserted in the center comes out clean.

Note: File Photo

Thursday, February 16, 2017


2/3 cup white whole-wheat flour

1/2 cup Splenda Granular
1 1/2 tsp baking powder
1/4 tsp salt
2/3 low-fat milk (or soy milk)
1 pkg ( 20-oz) unsweetened frozen mixed berries

Preheat oven 350 degrees.

In a mixing bowl, stir together the flour, Splenda, baking powder and salt. Add the milk; stir until the batter is smooth.

In a 9-inch square baking dish, spread the berries evenly over the bottom. Pour the batter over the berries. Bake for 45 minutes, or until lightly browned, at 350 degrees.

Note: File Photo

Wednesday, February 15, 2017


2 tbsp olive or canola oil

1 lemon
1 garlic clove, crushed
1 tbsp chopped fresh parsley
1/4 tsp dried thyme
1/4 tsp dried marjoram
1/4 tsp salt
1/4 tsp black pepper
4 (1 1/4 lb)skinless boneless chicken breasts

Using a vegetable peeler remove a couple of strips of peel from the lemon. Using a sharp knife, cut strips into thin strips; reserve. Grate remaining peel to make 1 tablespoon of zest. Squeeze the juice into a large bowl.

In the large bowl, combine the lemon zest, oil, garlic, parsley, thyme, marjoram, salt and pepper with the lemon juice. Add the chicken breasts and spoon the marinade over the chicken until coated well. Cover and chill for 30 minutes to overnight.

Heat up the grill, griddle, or broiler to medium heat. Put the chicken on the grill and reserve the marinade. Cook chicken about 10 minutes on each side until cooked through. Brush chicken with the marinade 2 or 3 times during the cooking time. Sprinkle the reserved lemon strips over the chicken as a garnish.

Note: File Photo

Tuesday, February 14, 2017


1 pkg sugar free Oreos
6 tbsp butter, melted
1 pkg (8-oz) reduced-fat cream cheese, softened
1/4 cup Splenda Granular
2 tbsp cold low-fat milk
1 carton (12-oz) sugar-free frozen whipped topping, divided
1 pkg (4-serving size) instant sugar-free chocolate pudding mix
3 1/4 cups cold low-fat milk
1 cup sugar-free chocolate chips

Crush cookies to fine crumbs; transfer to a large bowl. Add the 5 tablespoons of melted butter and stir with a fork until combined. Press mixture onto the bottom of a 9 x 13-inch baking dish. Refrigerate while you continue with the recipe.

Using an electric mixer, beat cream cheese until light and fluffy; add the 2 tablespoons of milk and the Splenda; mix well. Stir in 1 1/4 cups of the whipped topping; spread over the chilled crust.

In a large mixing bowl, whisk the pudding mix and the 3 1/4 cups of milk until the pudding starts to thicken. Spread mixture over the cream cheese layer. Let set for 5 minutes for the pudding to firm up.

Spread the remaining whipped topping over the top of the lasagna; sprinkle the chocolate chips evenly over the top. Refrigerate 4 hours before cutting to serve.

Note: File Photo

Monday, February 13, 2017


4 slices lean center-cut bacon
1/2 cup finely diced onion
1/2 cup water
1/3 cup cider vinegar
3 tbsp Splenda Granular
1 tsp cornstarch mixed with 2 tsp water
1 bag (12-oz) prewashed, bagged spinach
1 red onion, sliced into thin rings
1 cup sliced mushrooms
Boiled egg for garnish, if desired

In a large skillet, cook bacon over moderate heat until crisp; drain on paper towels. Crumble bacon and set aside.

Retain 2 tablespoons of the bacon drippings in the skillet and add the 1/2 cup of onion; cook until softened and golden. Add the water, vinegar, and Splenda; stir, scraping the bottom of the skillet to incorporate the drippings. Bring to a low boil and add the cornstarch mixture. Heat until clear and thickened.

In a large salad bowl, combine the spinach, red onion and mushrooms. Pour the hot dressing over the salad and toss to coat. Sprinkle with the crumbled bacon. Garnish with boiled egg before serving, if desired.

Yield: 8 servings.

Note: File Photo

Friday, February 10, 2017


Add a little zip to your sandwiches with this homemade sauce that is FREE on the diabetic exchange. One tablespoon of this sauce has only 15 calories, 1 gram of protein, 1 gram of carbs, and 1 gram of fat.

1/2 cup low-fat cottage cheese
3 tbsp light sour cream
2 tbsp horseradish
1 tbsp Splenda Granular

Puree the cottage cheese in a blender or food processor until as smooth as mayonnaise; add remaining ingredients and blend until well combined.

Place in a jar and refrigerate.

Yield: Approximately 12 servings of 1 tablespoon each.

Note: This is a file photo

Thursday, February 9, 2017


I first saw this recipe on The Seasoned Mom a few years ago. I redid the recipe to make it diabetic-friendly and to suit my taste. Cherry is one of my favorite fruits for desserts and I love coconut.

Serves: 12
  • 1 (20 ounce) can of crushed pineapple in its own juice (not drained)
  • 1 (21 ounce) can of Splenda sweetened cherry pie filling
  • 1/2 cup unsweetened coconut
  • 1 package of sugar-free yellow cake mix
  • 1 cup of pecans, chopped
  • 1 stick (1/2 cup) butter 
  • 1/2 tsp ground cinnamon
  1. Preheat oven to 350 degrees.
  2. Spray a 9 x 13-inch baking pan with cooking spray.
  3. Spread pie filling evenly into the prepared pan.
  4. Spoon pineapple with juice over the pie filling.
  5. Sprinkle the coconut over the pineapple.
  6. Sprinkle DRY cake mix evenly over the coconut. Sprinkle with chopped pecans.
  7. Slice the chilled butter into thin strips and place the strips evenly over the nuts and other ingredients.
  8. Bake for 40-50 minutes or until golden. Serve warm.

Note: File photo from the original recipe.


1/2 cup all-purpose flour

1 cup white whole-wheat flour
2/3 cup Splenda granular
2 tsp baking powder
1 tsp baking soda
2 tbsp poppy seeds
1/3 cup low-fat milk
1/2 cup no sugar added orange marmalade
2 tbsp canola oil
3 tbsp fat-free sour cream
1 1/2 tsp vanilla extract

Preheat oven to 325 degrees. Spray a 9 x 5-inch loaf pan with nonstick cooking spray; set aside.

In a large bowl, combine the flour, Splenda granular, baking powder, baking soda, and poppy seeds. In a small bowl, combine the milk, marmalade, canola oil, sour cream, and vanilla extract. Slowly add the milk mixture to the flour mixture. Mix gently, just until combined. Spread the batter evenly in the prepared loaf pan. Bake at 325 degrees for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Place the pan on a wire rack to cool for 10 minutes before removing the bread. Remove the bread from the pan and allow to cool completely on the wire rack.

Note: If you wish to add a decorative icing drizzle, make your own 'powdered sugar' by blending some Splenda granular with some cornstarch until you have powdered sugar consistency. Mix with water or a little milk to make drizzle consistency.

Tuesday, February 7, 2017


1 cup chopped yellow onion

1 cup sliced fresh mushrooms
1 tbsp canola oil
1 pkg (10-oz) frozen chopped spinach, thawed and very well drained
2/3 cup finely chopped cooked ham
5 eggs
3 cups shredded Monterey Jack cheese
1/8 tsp freshly ground black pepper

Preheat oven to 350 degrees.
Grease a 9-inch pie plate or quiche dish.

In a large skillet, heat the oil over medium high heat; add the onion and mushrooms and saute until tender. Add the spinach and ham to the skillet. Cook, stirring, until the excess moisture is cooked out. Allow to cool somewhat before adding eggs.

Beat the eggs; add cheese and mix together well. Stir in the pepper and the spinach mixture; blend together well. Spread mixture evenly into the prepared dish. Bake at 350 degrees for 40 to 45 minutes or until a knife inserted near the center comes out clean.

Yield: 6 to 8 servings
Note: This is a file photo

Monday, February 6, 2017


1 lb fresh green beans, trimmed
1 to 2 tsp salt, according to taste
1 tbsp sesame seeds
2 tsp sesame oil
2 tbsp lite soy sauce
2 tbsp Splenda Granular
1 tbsp natural rice wine vinegar
Pinch of red pepper flakes

Place beans in a large part of boiling water, enough to cover, and add salt. Cook approximately 4 minutes or until crisp tender. Drain and place in ice water to stop the cooking process. Drain; pat dry and set aside.

In a large nonstick pan, saute sesame seeds over low heat until golden. Remove seeds from pan and set aside.

Add the oil to the same pan and heat to very hot (not smoking); add the beans and saute until beans are hot, about 2 minutes.

Combine all remaining ingredients, except the sesame seeds, and add to the beans in the pan. Cook, stirring, until beans are coated and the sauce is hot. Sprinkle with the sesame seeds before serving.

Yield: 4 servings
Per serving: 70 calories, 9 g carbs (3 g fiber), 2 g protein, 250 mg sodium if using 2 teaspoons salt
Diabetic exchanges: 1 1/2 vegetable, 1 fat

Note: File Photo

Sunday, February 5, 2017


Not normally a diabetic food, this French Toast is okay for diabetics occasionally. I would not recommend it on a daily basis but the numbers are okay for a special treat. Be sure to serve with a sugar-free syrup or a sugar-free marmalade.

1 egg
2 egg whites
1 cup low-fat milk
2 tbsp Splenda Granular
3/4 tsp vanilla extract
1/2 tsp ground cinnamon
8 slices cinnamon swirl bread (Nutrition numbers below with Pepperidge Farm brand)

Spray large skillet with nonstick olive oil cooking spray; heat over medium heat.

In a shallow bowl, whisk together the egg, egg whites, milk, Splenda, vanilla extract and cinnamon. Soak the bread, 1 slice at a time, in the egg mixture until saturated but not enough to be falling apart. Place bread onto the griddle or skillet and cook until bottom side is golden brown. Turn and cook until the second side is also golden brown.

Serve French Toast while hot.

Per slice: 110 calories, 16 g carbs, 2 g fiber, 5 1/2 g protein
Diabetic Exchanges: 1 carb, 1/2 fat

Note: File Photo

Friday, February 3, 2017


Just because a person is diabetic or has to watch their sugar intake, doesn't mean they can't enjoy some good desserts. This pie recipe is a perfect example of a delicious pie that can fool even the most sugar-addicted. My husband is a sugar addict and refuses to eat desserts that he knows are sugar-free. When my granddaughter and I made this pie, we cut him a slice without him knowing it was sugar-free. He talked about how good it was and wanted a second piece!

9-inch unbaked pastry shell
1/2 cup butter, softened
2 eggs, beaten
2 tsps vanilla extract
1 cup Splenda Granular
2 pkts Stevia*
1/2 cup white whole-wheat flour
1 cup sugar-free chocolate chips**
1 cup chopped pecans
Sugar-free frozen whipped topping***, thawed

In a small mixer bowl, cream the butter. Add eggs and vanilla to better and cream together well. Add Splenda, Stevia, and flour to creamed mixture and mix in well. Stir in the chocolate chips and pecans. Spread into the prepared pastry shell. Bake at 350 degrees for 45 to 50 minutes or until the top is golden. Cool approximately 45 to 1 hour before cutting but serve while still warm. Top with the whipped topping to serve.

*If you prefer, omit the Stevia and add an extra tablespoon of Splenda.

**I used Hershey's Sugar-Free chocolate chips. They are quite good.

***Cool Whip does make a sugar-free whipped topping. If your grocery store doesn't carry it, ask them to! Also, Aldi has Fit and Active brand that has 1 g sugar. I use it most of the time.

Thursday, February 2, 2017


1 1/2 cups strawberries (fresh, halved or frozen, slightly thawed)
1 cup lemon juice (approximately 4 lemons)
2/3 cup Splenda Granular
3 cups cold water
2 tsp lemon zest

Process strawberries in a food processor or a blender until smooth; pour into a pitcher.

Add the lemon juice to the pitcher; stir in the Splenda and water.

Strain out the strawberry pulp, if desired. Add the zest.

Serve in tall glasses with ice.

Yield: 4 servings

Note: File Photo

Wednesday, February 1, 2017


1 box (2-layer size) sugar-free yellow cake mix
1 pkg (1-oz) instant sugar-free pistachio pudding mix
1 carton (8-oz) nonfat plain yogurt
3 egg whites
1 tsp vanilla extract
1 cup sugar-free lemon-lime soda

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray.

In a mixing bowl, combine the dry cake mix, pudding mix, yogurt, egg whites, and vanilla extract; beat on low speed for 1 minute. Gradually beat in the soda.

Pour batter into the prepared baking pan and bake at 350 degrees 20-25 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely. Frost with the following:

1 1/2 cups cold fat-free milk
1 pkg (1-oz) instant sugar-free pistachio pudding mix
2 cups sugar-free frozen whipped topping, thawed

In a mixing bowl, combine the milk and pudding mix; beat on low for 2 minutes. Fold in the whipped topping and spread over the cake.

Note: Cake should be stored in the refrigerator.

Yield: 20 servings
Per serving: 148 calories, 28 g carbs, 3 g protein
Diabetic Exchange: 2 starch

Note: File Photo