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.

Friday, February 3, 2017

CHOCOLATE CHIP-PECAN PIE


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.