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. 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.

Saturday, January 13, 2024

BLUEBERRY DUMP CAKE

2 1/2 cups crushed canned pineapple in its own juice, do not drain

3 cups fresh or frozen blueberries

3/4 cup Splenda OR Stevia granular 

1 box (2-layer size) sugar-free yellow cake mix, dry

1/2 cup butter, melted

1 cup chopped pecans or walnuts

NOTE: If using frozen blueberries, thaw before using.

Preheat oven to 350-degrees.

Butter a 9"x13" baking pan. Cover bottom of pan with undrained pineapple, layer, in the following order over the pineapple, blueberries, Splenda, dry cake mix. Do not stir!  Drizzle the melted butter over the cake mix; sprinkle with the pecans.

Bake at 350-degrees 45 minutes.

Yield: 20 servings

file photo for reference only - not this exact recipe





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