Tuesday, February 15, 2011

Strawberry Shortcake (Diabetic-safe!)

I've probably mentioned in the past that I'm a type II diabetic, so I have to watch the amount of carbs I'm eating. But I love desserts of all kinds, which makes it a bit challenging to find desserts that are "diabetic-safe." Here's a real simple one.

  • 1 pint fresh strawberries (the redder the better!)
  • 1/3 - 1/2 cup Splenda Granulated sweetenter (if you like sweeter berries, use the 1/2 cup)
  • 4 Hostess shortcakes
  • 1 tub Sugar Free Cool Whip

Wash and core the strawberries, cutting them in half after. When all berries are cut, sprinkle Splenda over the berries and mix the berries with the sweetener. Mash strawberries with potato masher until about 1/2 the berries are pulpy and the other have mostly whole. Put berries in refrigerator overnight or for at least 4 hours to macerate.

When ready to serve, put one shortcake in each bowl. Add 1/2 cup of the strawberries on top, and drizzle some of the syrup in each bowl also. Top with a generous amount of Cool Whip and enjoy!

The Damage
Surprisingly, this recipe works out to about 26g of carbohydrate per serving! The dessert cups are 21g and 1/2 cup of strawberries are only 5g of carbs! And you're getting fresh fruit, which is better for you than some other desserts!

Monday, February 14, 2011

Sonnie's Sweet Potato Casserole

I was able to visit with some old friends in Tampa recently, and my pal Valerie served this sweet potato casserole that I found really good. Turns out it was her mom's recipe, and Val wrote it out for me.

  • 8 sweet potatoes (or 5-6 very large)
  • 1 small can crusted pineapple
  • 3 Tbl of stick margarine (not the tub kind)
  • 1/3 cup brown sugar

Boil potatoes until tender, then mash with margarine. Add pineapple w/ juice and mix well. Bake 1 hour at 375°. Add marshmallows on top for the last few minutes.