The Richmond Register

Lifestyles & Community

April 2, 2013

Let’s talk some more about cooking food for the diabetic

Table Talk

RICHMOND — I know some of you have no idea how diabetes can effect a family member.

I recently attended a meeting about diabetes at the Madison County Extension Office sponsored by the new Baptist Health hospital.

The attendance was so high, they had to bring in extra chairs. This tells me we are in a crisis with this disease.

Yes, it is a disease, but one that you can control if you listen to your medical advisor. But most of all, you must listen to your body.

If someone in your family has this disease, please do not play the role of “food police.” Take it from someone who knows.

I am going to send you a couple of really great ways to fix items that will not run up your loved ones’ blood sugars. But, keep in mind portion control is also important. Don’t put the entire dish in front of them, just a portion size that meets the carbs limit for each meal.

Teresa Smith gave me this recipe, but instead of putting high-sugared condensed milk in the cake, I made my own. I will give you the recipe for the sugar-free condensed milk at the end of the recipe. This cake is very, very low in fat as well.

Cheese Cake

(Carbs: 9 gm  Protein: 14 per serving)

Crust:

16 graham crackers crushed. Add 2 tsp melted butter, mix and pat down into the bottom of a spring form pan.

Ingredients:

4 cakes of fat-free cream cheese (a fat-free item found in the dairy section)

1 1/2 cups of evaporated milk (see recipe at end)

3 eggs (I use Egg Beaters. It tells on the box how much equals one egg.)

2 tsp vanilla

Directions:

Beat the cream cheese and milk. Add the egg mixture and beat well and then place in a spring form pan.

Place in pre-heated oven for one hour (300 degrees). At the end of one hour crack open the door and leave in oven for one hour. I believe this really sets the cake.

Refrigerate for safe keeping.

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