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.

Wednesday, April 12, 2017


4 egg whites 

1/4 tsp cream of tartar
1 tsp vanilla
2/3 cup Splenda Blend for Baking*
1 cup frozen sugar-free whipped topping, thawed (or your own very lightly sweetened whipped cream)
40 fresh strawberries or a similar amount of your favorite fresh berries

Preheat oven to 250 degrees.

Line a couple of baking sheets with parchment paper; set aside.

With an electric mixer at high speed, beat the egg whites, cream of tartar, and vanilla until foamy. Add the Splenda, one tablespoon at a time, beating until stiff peaks form and the Splenda is completely dissolved. Spoon by heaping tablespoonful of the mixture onto the prepared baking sheets.

Bake at 250 degrees for 1 hour and 15 minutes. If they meringues seem to get too brown, turn the heat down to 225 degrees. Turn off the oven. Let the meringues stand in the closed oven with the light on for eight hours or overnight. Do not open oven during this time.

Remove from the oven and store in an airtight container.

Just before serving, top each meringue with a teaspoon of the whipped topping and a strawberry or other fresh fruit. Garnish with a fresh mint leaf, if desired.

*1/3 cup Splenda Granular and 1/3 cup granulated sugar may be substituted.

Note: File Photo