WELCOME TO DIABETIC ENJOYING FOOD

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.

Wednesday, February 22, 2017

BLUEBERRY BOTTOM PIE

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