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.

Thursday, March 30, 2017


4 1/2 cups "fake" powdered sugar*

1 1/2 tbsp cornstarch
2 cups sliced fresh strawberries
2 cups fresh blueberries
1 1/2 tsp almond extract
3/4 cup old-fashion oats
3 tbsp sliced almonds
2 tsp Splenda Brown Sugar Blend
1 tbsp canola oil
1/3 cup part-skim ricotta cheese
1/2 tsp vanilla extract

Preheat oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray; set aside.

Combine 3 tablespoons of the powdered sugar with the cornstarch in a mixing bowl. Add berries and almond extract; toss to coat berries. Place mixture in the prepared baking dish.

Combine oats, almonds, brown sugar, and oil in a bowl; toss to coat. Scatter evenly over the berries.

Bake at 350 degrees for 45 minutes or until the berry juices bubble. Allow to cool for 5 minutes.

In a blender, process the ricotta cheese, vanilla extract, and remaining powdered sugar until very smooth. Top each serving of the crisp with the cheese mixture.

*To make "fake" powdered sugar, combine Splenda granular and cornstarch in a blender and process until it has the look and feel of powdered sugar. Use a ratio of 3/4 cup Splenda granular to 2 tbsp of cornstarch.

Note: File Photo