It was a thrill to welcome Chef Ward Alper aka ‘The Decadent Diabetic’ as a first-time guest to our free monthly podcast, Diabetes Late Nite this past February.

Like me, he’s determined to show the world that you can lead a ‘glamorous and delicious’ life with diabetes without jeopardizing your health.

I think we’re both passionate diabetes advocates because of we share similar family histories of diabetes and have seen many of our loved ones suffer from diabetes health-related complications.

“My family has a sad history of diabetes. My father was dead by the time he was 67 from complications of the disease. Two of his sisters have had amputations,” says Ward Alper. “Both my brother and sister were diabetic, and died in part because of not taking care of the disease.”

For me, my former boss, Luther Vandross’s stroke related to type 2 diabetes became the catalyst for my desire to create diabetes education with dazzle.

Together Chef Ward and I would like to inspire you to manage diabetes and still eat decadently.

After all, “a diagnosis of diabetes doesn’t have to mean the end of great eating!”, says the Decadent Diabetic.

Double Chocolate RICOTTA CRÈME by ‘The Decadent Diabetic’

“Before you begin keep in mind that this recipe MUST be made in a food processor or it will be grainy. It will still taste good but the texture will be off,” says Chef Ward Alper.

Note: It takes less time to make the dessert than to clean the machine you make it in.

Make ahead

Ingredients

¾ cup GRANULATED SUGAR SUBSTITUTE

1 vanilla bean or 1 tsp. pure vanilla extract

1-15 oz. container of ricotta cheese

1 Tablespoon UNSWEETENED  HERSHEY’S SPECIAL DARK Cocoa Powder

1 tablespoon Coffee Flavored liquor, Bourbon, or Brandy (you can substitute orange juice or strong dark coffee)

1 Squares PERUGINA Bittersweet chocolate

Toasted, sliced almonds for topping (optional)

Lightly sweetened Raspberries or strawberries (3-5 per plating) (Optional)

Directions

Place GRANULATED SUGAR SUBSTITUTE in the bowl of a food processor. Cut vanilla bean open and scrape seeds into the granulated sugar substitute.  Run the processor to make vanilla sugar. (If using vanilla extract you can skip this Step).  Add the cocoa powder.  Process 30 seconds or so.  Add the ricotta cheese and process for two minutes. Scrape down the sides and process for 1-2 minutes more. Add the liquor or coffee or zest and process until blended.

As an extra treat to the palate and the tongue, finely chop (almost pulverize) the squares of Chocolate and fold into the crème. Spoon the mixture into 1 cup white ramekins (for the kids) or Martini or wine glasses. cover and refrigerate 2-4 hours or more.

Top with very lightly sweetened raspberries or strawberries soaked in 1 tablespoon of Trop 50.

2-servings

12 grams carbohydrate

The GOAL of the Decadent Diabetic website is to help people with Diabetes transform what we can or should eat, into what we WANT to eat!

Are you afraid to dress up while you’re cooking? You might even like the idea of an apron, but you’re always halfway through cooking dinner before you remember you wanted to put one on.   And you really do want to put one on: Aprons protect your clothes, have pockets to keep utensils handy, and make you look adorable!

Check out Cuisine Couture Apron, $32 at Anthropologie: We want our aprons to be functional, of course, but why can’t they be fashionable, too? This option is both — it looks more like a dress you’d actually wear out in public instead of something you throw on while you’re making chicken cacciatore.

LISTEN NOW: February’s Diabetes Late Nite inspired by George Michael  featuring Chef Ward Alper aka ‘The Decadent Diabetic’, ‘Rich In Love’ fashion blogger Doris Hobbs, the Charlie’s Angels of Outreach, Poet Lorraine Brooks and Mama Rose Marie

Learning to accept yourself for who you are is the most important step to self-love. Stop comparing yourself to others and learn to embrace the person you are.