Baby carrots are a quick, easy snack, but plain carrots can get boring. Why not turn your next bag of baby carrots into a spicy treat? Try adding hot sauce. Surprisingly, carrots enhance hot sauce’s flavor and texture, making it hotter and more enjoyable. Enjoy this quick, easy recipe.
Buffalo-Style Baked Carrots
Ingredients
1 lb baby carrots
1/2 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon paprika
1 tablespoon of olive oil
1 teaspoon of Worcestershire sauce
1/4 teaspoon cayenne pepper
1/2 cup milk
1 cup breadcrumbs
1 tablespoon yeast
1 cup buffalo sauce
1/4 cup chopped parsley
1/2 cup of blue chees crumble
Directions
Preheat oven to 400°. Rinse carrots and dry. Combine flour, garlic powder, salt, paprika, and cayenne pepper. Add milk, olive oil, and Worcestershire sauce and stir until the mixture turns into a thick batter. Using a separate bowl, combine breadcrumbs and yeast. Dip each carrot into the batter, then then into breadcrumbs. Place each coated carrot on a baking sheet and bake for 30 minutes. Remove carrots from the oven, toss with buffalo sauce, and garnish with chopped parsley and blue cheese crumble. Adjust the heat of the sauce to suit your taste. It is delicious!!
Enjoy this animated scene from Divabetic’s 10th Annual Original Mystery podcast, “Murder Plain As Vanilla,” streaming on Spotify, iTunes, YouTube and BlogTalkRadio.
Stacey Harris, The Diabetic Pastry Chef,participated in Divabetic’s first-ever World Menopause Day program on Zoom. During the program, Stacey demonstrated how to make her Sugar-Free Butter-Rum Cakelets and answered participants’ questions.
Stacey defined ‘sugar-free baking’ as baking without any sugar. But she added that her recipes contain carbohydrates. After you eat carbohydrates (grains, flour, etc.) your body turns those carbohydrates into glucose (sugar). Glucose gives your cells energy. The glucose moves into the bloodstream and your blood sugar level rises.
Everyone has a different carbohydrate tolerance. One person may be able to eat a carb-heavy diet with no problem, and another may get blood sugar spikes and gain weight from eating very few carbohydrates. Both people can be healthy, as long as they are eating within their personal tolerance levels. Talk to your healthcare collaborator about what plan is best for you.
Mini bundt cakes with icing sugar on rack
Sugar-Free Butter- Rum Cakelets
Stacey says, “This cake comes together a little differently than most cakes, but is very moist with rum and delicious!”
Ingredients
2 1/4 cups all-purpose flour
1/4 cup cornstarch
3 tsp baking powder
1/2 tsp salt
1 1/4 cups sugar substitute of your choice
1/2 cup butter, softened
1/4 cup vegetable oil
1/2 cup evaporated milk
4 large eggs
1 Tbsp pure vanilla extract
1/3 cup rum of your choice.
Directions
Add the flour, cornstarch, baking powder, salt, sugar substitute, butter, and oil in the bowl of an electric mixer. Mix on low speed for several minutes until the mixture is crumbly and sandy-looking.
Mix in the milk. Next, mix in the eggs one by one, mixing well after each, remembering to scrape the sides of the bowl well after each egg is added.
Add the rum and vanilla extract and beat until smooth.
Pour the batter and spread it into the cavities of two cakelet pans with six cavities each.
Bake in a preheated 325-degree oven for about 35 or 40 minutes, or until the cakes look golden brown and begin to loosen from the sides of the pan. Let cool in the pan for about 15 minutes before removing.
Unmold the cakelets and, with a skewer, fork, or toothpick, prick holes into the cakelets straight down to the bottoms of each.
Butter-Rum Sauce
Ingredients
1/4 cup butter
1/2 cup sugar substitute of your choice
1/4 cup water
1/2 to 3/4 cup rum of your choice
1/2 tsp vanilla extract
Directions
Add butter, sugar substitute, and water to a small saucepan. Bring to a slow boil and simmer for 7 or 8 minutes.
Remove from heat and cool completely. Add the rum and vanilla extract.
Slowly spoon the sauce over each cakelet. Cover cakelets with plastic wrap and allow to sit for several hours or overnight. The cakelets will not look glazed. They can be frozen or stored at room temperature for several days. Yield: 12 cakelets.
Mr. Divabetic talks to Dr. Michael Grego, the “Keto Doc,” on this podcast with musical inspiration from legendary DJ John Loungo.
The keto diet reduces the number of carbohydrates you eat and teaches your body to burn fat for fuel instead. The keto diet is high in fat, moderate in protein, and low in carbohydrates. The standard keto diet consists of 70% to 80% fats, 10% to 20% proteins, and 5% to 10% carbohydrates.
Dr. Grego is a Naturopathic Physician and the author of 3 books, The Nutritional Ketogenic Diet, Clean Keto vs. Dirty Keto, andThe InsulThin Diet.
Dr. Grego’s unique approach emphasizing insulin resistance and sugar has been foundational in creating the revolutionary insulThin Diet. We will discuss how he created his step-by-step nutrition blueprint for the popular Ketogenic diet.
Throughout the podcast, we feature music from The Essential John Luongo album courtesy of SONY Music.
Over the past 20 years of Divabetic outreach, I have had the good fortune to meet so many sensational women. One of my favorite collaborators was Cookbook Author Holly Clegg. Holly was a guest on several Divabetic podcasts and regularly contributed recipes to our Divabetic Holiday Entertaining guides. She was kind, gracious, and enthusiastic about our Divabetic outreach programming.
Sadly, Holly passed away from a long battle with cancer in 2019. She had been diagnosed with stomach cancer in August 2018. She was 64.
The best-selling cookbook author entered hospice care in June after her team of doctors at MD Anderson Cancer Center in Houston advised against continued treatment.
During her cancer fight, Holly used her high profile to educate others on gastric cancers and, with her family, created the Holly Clegg Gastric Cancer Research Fund at MD Anderson to raise awareness of gastric cancers.
Her highly successful “trim & TERRIFIC” and “Eating Well” cookbook series have sold over 1.5 million copies.
She worked with experts at the Pennington Biomedical Research Center, the American Heart Association, and the American Diabetes Association, writing as part of the series books on “Diabetic Cooking” and “Eating Well to Fight Arthritis.”
Approaching menopause, Holly enlisted friends to help test facial products made with everyday food. The winners are included in her “trim & TERRIFIC: Too Hot in the Kitchen” cookbook. It also had some “spicy advice” showcasing Holly’s infectious humor.
I smiled when I came across one of Holly’s recipes the other day. Below is one of Holly’s popular recipes she shared with us over the years.
Berry Parfait Recipe by Cookbook Author Holly Clegg
Light and delightful, strawberries or your favorite berries layered with a luscious cream cheese layer and ladyfingers.
Ingredients
2/3 cup seedless sugar-free raspberry preserves
1/4 cup orange juice
6 ounces reduced-fat cream cheese
1/4 cup sugar
1 teaspoon vanilla extract
1 (8-ounce) container of fat-free whipped topping, thawed, divided
2 (3-ounce) packages of ladyfingers, split in half (24)
1 1/2 cups strawberries, stemmed and sliced
Directions
1. In a small bowl, mix preserves and orange juice.
2. In a mixing bowl, cream together cream cheese, sugar, and vanilla until light. Mix in whipped topping, reserving 1/2 cup for topping.
3. Line the bottom of an oblong small dish with split ladyfingers. Layer with preserves mixture, cream cheese layer, and top with strawberries. Repeat layers with remaining ladyfingers, preserves, and cream cheese layer.
4. Carefully top with a thin layer of remaining whipped topping. Top with remaining strawberries. Cover and refrigerate for several hours or overnight.
Holly’s Tip: Use raspberries so you don’t have to cut the strawberries. This recipe works well in individual servings. Holly used to cut this parfait into fourths, so you have extra the next day and make four.
Mr. Divabetic shines the spotlight on author and chef Holly Clegg, in this half-hour special edition of Divabetic’s podcast. This fun-filled food frenzy will feature expert advice on quick, flavorful and healthy eating from Holly’s latest book, Too Hot in the Kitchen: Secrets to Sizzle at Any Age. In addition to this women’s lifestyle cookbook, Holly has authored many others, including Holly Clegg’s Trim & Terrific Diabetic Cooking. With nearly 1 million books sold, Holly reigns supreme when it comes to helping today’s busy person cook fast meals and fit into an overall healthy lifestyle. Known as the “Queen of Quick,” Holly’s recipes are time, user and pantry-friendly. As a mother, wife, and published cookbook author, Holly appreciates the ability to create a tasty dish that is both convenient and healthy.
Cookbook Author Holly Clegg shares ways to ‘SPICE UP’ your meal plan with musical inspiration from the “Queen of Salsa,” Celia Cruz.
Celia Cruz was one of the most accomplished singers of the 20th century. She was known for her powerful voice and her rhythm-centric musical style. Hailing from humble beginnings in the poor neighborhood of Santos Suarez in Havana, Cuba, her mother knew immediately that she was destined to be a singer.
Celia Cruz’s husband was a former lead trumpet player for Cuba’s legendary band La Sonora Matancera. He suffered from complications of type 2 diabetes and had a series of strokes before his death.
Podcast guests include Best-Selling Cookbook Author Holly Clegg, Constance Brown-Riggs MSEd, RD, CDCES CDN, and Charlie’s Angels of Outreach.
Diabetes Late Nite is a fast-paced, full-filled hour of diabetes education and wellness advice that encourages listeners to “laugh a little, learn a lot.”
Shortly after attending culinary school to become a pastry chef, Stacey Harris, known professionally as the Diabetic Pastry Chef, was diagnosed with type 2 diabetes. She was devastated since she loved to bake and loved to eat sweets.
After many experiments with several sugar-free substitutes, Stacey developed a formula that consistently turned out delicious confections that even non-diabetics love. One of her tips is to use a combination of different sugar-free substitutes in your recipe rather than just one.
Image by Britta Gade from Pixabay
Sugar-Free Baked Rice Pudding by the Diabetic Pastry Chef
Ingredients
3/4 cup cooked Brown Rice
2 cups Whole Milk
3 Eggs, beaten
1 cup dry Sugar Substitute of choice
3 Tbsp. Butter, melted
1 tsp pure Vanilla Extract
1/2 tsp Cinnamon
1/3 cup Raisins
Nutmeg for garnishing
Directions
Preheat oven to 375 degrees. Combine all ingredients in a greased 1 1/2 quart casserole dish. Garnish the top with a light sprinkle of grated nutmeg. Bake until the pudding is firm in the center, about 40 minutes. Serve warm or cold with cream or whipped cream.
Note: The pudding mixture can be baked in small greased ramekins or mini casserole dishes instead of a large one.
Mr. Divabetic hosts this podcast on tips, advice, and strategies for turning around a Prediabetes or a Type 2 Diabetes diagnosis. Guests include Jill Weisenberger MS, RDN, CDCES, CHWC, FAND, and gospel music recording artist, Pat Lacy.
Clarence Waldron talks about his stroke, recovery, working as Senior Editor and Writer of Jet Magazine, and his memories of Luther Vandross and Aretha Franklin.
Twenty years ago, Clarence interviewed Luther’s mother, Mrs. Mary Ida Vandross, for Jet Magazine after Luther suffered a stroke due to mismanaged type 2 diabetes. Clarence’s story is an excellent reminder of why it’s essential to ACT F.A.S.T. if you or a loved one is experiencing a stroke. The acronym FAST (Facial drooping, Arm weakness, Speech difficulties, and Time) has been used by the American Stroke Foundation, American Heart Association, and others to educate the public on detecting stroke symptoms.
Earlier treatment results in a greater chance of recovery, a reduced likelihood of permanent disability, and a lesser need for extensive rehabilitation. You’ll quickly hear Clarence’s upbeat attitude and ferocious appetite for music and divas have served him well during his recovery.
Throughout this podcast, we feature music from Aretha Franklin’s Get It Right album and Luther Vandross’s Live At Radio City Music Hall 2003 20th Anniversary Edition album courtesy of SONY Music.
Our friends at Splenda have done it again! They’ve made it possible to indulge in a taste of Summer without guilt. Enjoy this Watermelon Mojito Mocktail recipe by Splenda.
Ingredients
4 cubes of fresh watermelon
4 mint leaves
1/2 teaspoon of Splenda Liquid Sweetener
1 ounce lime juice
5 ounces of lime seltzer water
Instructions
Add watermelon, mint leaves, and Splenda Liquid Sweetener to a cocktail shaker and muddle to release the juices.
Add lime juice and ice and shake until chilled.
Strain over ice-filled glass. Top with lime seltzer water.
Garnish with a watermelon slice and fresh mint.
Get nutritional information and more great recipes at Splenda!
What is A Mocktail?
A mocktail is a cocktail-style beverage made without alcoholic ingredients. It’s an elevated version of the standard non-alcoholic drink. It’s also crafted with sodas, juices, herbs, syrups, and the same mixology methods and tools used for regular mixed drinks. The final product is a non-alcoholic beverage that should be enjoyed and savored, just like a well-mixed cocktail.
Alcohol and Diabetes
Many people with diabetes enjoy an alcoholic beverage. But when drinking alcohol is combined with the medications most often used to treat diabetes—particularly insulin and sulfonylureas, low blood sugar (hypoglycemia) can result. While a glass of wine with dinner probably isn’t a big deal, two mojitos on an empty stomach at happy hour is.
Ironically, several symptoms of hypoglycemia—such as slurred speech, drowsiness, confusion, or difficulty walking—are also symptoms of being drunk; it can be difficult to tell the two apart. And if you often have hypoglycemia unawareness, a condition you don’t recognize you’re going low, drinking becomes especially dicey. Timing may also be an issue, as hypoglycemia can strike hours after your last drink, especially if you’ve been exercising.
What Exactly is Moderate Drinking?
It’s one drink daily for women and up to two per day for men. However, that “drink” is much smaller than some think, just five ounces of wine, a 12-ounce beer, or one and a half ounces of 80-proof spirits.
The information above is not a strict and steadfast rule. There are no universal guidelines for drinking alcohol for people with diabetes. Talk to your doctor about your drinking habits and seek their help developing your guidelines.
Alcohol and Blood Pressure
High blood pressure is linked to diabetes. Over time, mismanaged diabetes damages the small blood vessels, causing the walls of the blood vessels to stiffen and malfunction. These changes contribute to high blood pressure.
Drinking too much alcohol can raise blood pressure to unhealthy levels. Having more than three drinks in one sitting temporarily raises blood pressure. Repeated binge drinking can lead to long-term increases in blood pressure.
What is Splenda ZERO Liquid Sweetener?
Splenda ZERO Liquid Sweetener has zero calories and dissolves easily in hot and cold beverages, sauces, glazes, and more. Its convenient size makes it easy to take with you anywhere, and its leak-free flip-top lid means no mess when you toss it in your purse, backpack, or briefcase Splenda delivers a variety of great-tasting solutions to help you achieve a healthy, balanced lifestyle without sacrificing taste.
We’re discussing healthy lifestyle swaps for people with diabetes on this episode of Divabetic’s podcast.
With a few simple swaps, you can help live your best life while managing your diabetes. Our experts offer straightforward, simple, and fun swap ideas for drinks, medications, self-care, and fashion. Plus, we share style tips and words of inspiration to help you maintain a healthy habit.
Developing these habits isn’t always easy. Adapting to a new routine can be tricky, and it’s often tempting to want to return to old ways if we don’t see immediate results. One of the biggest mistakes people make when forming a new habit is taking on too much too quickly. Focus on what’s working in your diabetes self-care plan before overhauling diabetes management. Instead of decluttering the entire house, why not focus on one room or closet? Why not focus on the calories you drink rather than everything you eat? If you want to eat healthier, try replacing one dessert daily with a piece of fruit rather than cutting out sugar completely. If you’re going to get into hiking, start with a walk at lunchtime. Setting small goals you can achieve will help keep you motivated along the way.
Guests include Catherine Schuller, Poet Lorraine Brooks, Patricia Addie-Gentle RD, CDCES, MaryAnn Horst Nicolay, MEd, NDTR, and MamaRose Marie. Hosted by Mr. Divabetic.
Need a Summer tune?
Kylie Minogue has taken over the airwaves in my home with this catchy song!! Add it to your workout tape.
This is what happens when you serve Grilled Asparagus prepared on an Outdoor Grill – they’re gone within minutes!
I have an intense dislike of peas, but I love asparagus. It’s a good thing, too, because asparagus is rich in minerals and vitamins A, C, and folic acid. It’s a fibrous vegetable that may support a healthy gut, as well as help lower blood pressure.
So easy to make too. Clean, cut, and trim asparagus spears. I like to cut off the white ends – they’re dense and hard to chew. On some pencil-thine spears (harder to manage on the grill), the white woody ends may not tenderize once cooked. On larger stalks, those same ends never soften. However, it’s not necessary to trim asparagus.
The night before, tossed them with olive oil, salt, pepper, and lemon juice. Then grill the asparagus for 8-10 minutes over medium flame until soft, and add lemon zest before serving. Delicious!
We’re sharing a few simple swaps to help you live your best life while managing your diabetes on this episode of Divabetic’s podcast. Guests include Catherine Schuller, Poet Lorraine Brooks, Patricia Addie-Gentle RD, CDCES, MaryAnn Horst Nicolay, MEd, NDTR, and MamaRose Marie. Hosted by Mr. Divabetic.
This podcast features music from Aretha Franklin’s Get It Right and Who’s Zooming Who albums courtesy of SONY Music
The happy healthcare host, Mr. Divabetic stops by the 10th annual Big Apple Barbecue Block Party at Madison Square Park in New York City. Hear how everyday people stay on track with their health goals while indulging in summertime fun.
Today, Red Velvet cake, cupcakes, and cookies seem everywhere. But do you ever wonder where the recipe comes from?
My research found that a popular cookbook, The Joy of Cooking, debuted a red velvet cake in 1943. Irma S Rombauer, the cookbook author, shared the recipe but admitted in the text that she doesn’t care for the cake!
However, many researchers argue that red velvet cake predates the cookbook. They believe red velvet cakes were first served during the Victorian Era. Cocoa was used to help break down the coarse flour. As a result, the flour was softer, and the cake was described as velvety. Some argue that the chemical reaction between the cocoa and acid gives the cake its red color. The velvety texture and scarlet coloring led to the creation of Red Velvet Cakes. But the traditional recipe was changed due to WWII food rations. Bakers scrambled for alternative ingredients to use in their recipes. As a result, some bakers chose to use beet juice in their cakes. Beets work as a filler that keeps the cake moist.
I’d also like to add my two cents about the origins of Red Velvet Cake. My research points to Red Velvet Cake having African American origins. The enslaved people believed that the red color represented Christ’s blood and that the cocoa powder would bring them good luck.
Below, our friend, Stacey Harris, known as The Diabetic Pastry Chef, shares her sugar-free version of a Red Velvet Cake. One of Stacey’s surefire secrets to successfully substituting artificial sweeteners in your recipes is using more than one kind. Using two types of artificial sugar substitutes tends to eliminate any bitter aftertaste.
Combine all dry ingredients in a large bowl; set aside.
In the bowl with an electric mixer, combine sugar-substitute and vegetable oil. Add in the rest of the wet ingredients and mix well.
Add dry ingredients in thirds to wet ingredients, mixing just until combined.
Preheat oven to 350 degrees. Add batter to greased and floured 9×13″ pan. Bake for about 30 to 40 minutes, or until the cake pulls away from the sides of the pan and the center springs back when touched.
After cooling, sprinkle top with sugar-free confectioners sugar such as Swerve Confectioners. Serve cake cut into squares topped with whipped cream or whipped topping.
Red velvet cakes on wooden board
Although red velvet cake is generally linked with Valentine’s Day, it is also served at Juneteenth parties. For Juneteenth celebrations, the color red represents the struggle and bloodshed of the enslaved as well as the ultimate resilience of the people.
Clarence Waldron talks about his stroke, recovery, working as Senior Editor and Writer of Jet Magazine, and his memories of Luther Vandross and Aretha Franklin.
Twenty years ago, Clarence interviewed Luther’s mother, Mrs. Mary Ida Vandross, for Jet Magazine after Luther suffered a stroke due to mismanaged type 2 diabetes. Clarence’s story is an excellent reminder of why it’s essential to ACT F.A.S.T. if you or a loved one is experiencing a stroke. The acronym FAST (Facial drooping, Arm weakness, Speech difficulties, and Time) has been used by the National Stroke Association, American Heart Association, and others to educate the public on detecting stroke symptoms.
Earlier treatment results in a greater chance of recovery, a reduced likelihood of permanent disability, and a lesser need for extensive rehabilitation. You’ll quickly hear Clarence’s upbeat attitude and ferocious appetite for music and divas have served him well during his recovery.
I was thrilled to be a guest on my friend, Chef Robert Lewis, The Happy Diabetic‘s Kitchen Podcast. I had the chance to reflect on my twentieth anniversary of presenting diabetes outreach diva-style.
Several years after graduating from the prestigious Culinary Institute of America in 1976, Chef Robert Lewis was diagnosed with Type-2 diabetes. His love of food and cooking motivated to alter his recipes to achieve diabetes wellness.
“I suspected that my days of good eating were over; yet as I worked through my ups and downs, I came to realize that the selection of foods I could and should eat was vast and included many of my favorites,” he says. “This motivated me to attempt to create delicious, diabetic-friendly dishes that were also easy to prepare.”
As a nationally recognized author, public speaker, and spokesperson for all people affected with diabetes, he travels the country, speaking on the benefits of healthy eating not only for people affected with diabetes but also for anyone who would like to eat well and live a healthy lifestyle.
The Happy Diabetic’s Oven Roasted Salmon with Fruit Salsa Recipe
Ingredients
1⁄4 Cup of Fresh Mango diced (or use canned)
1⁄4 Cup of Fresh Pineapple diced (or use canned)
2 Fresh Strawberries diced
1 Kiwi peeled and diced
1 Teaspoon fresh lime juice
1 Tablespoon leaf fresh cilantro chopped
4-5- 6 oz salmon filets
2 Tablespoon of Splenda
Ground Pepper
Balsamic Glaze
Directions
Peel and dice the mango, strawberries, kiwi, and pineapple. Place them into a bowl. Add the lime juice and cilantro. Set aside.
Season the salmon with cracked pepper and a dusting of Splenda. Place the fish into a non-stick oven pan lightly coated with canola oil on med heat (heat the pan first).
Place the salmon in a preheated 425-degree oven. Roast the tuna for about 10-12 minutes. The cooked fish will be firm to the touch, and the internal temperature will be about 140 degrees.
Remove from the oven and let the fish rest for 2-3 min. Place the fish on the plate. Top with fruit salsa.
Nutrition Information: Calories: 196 Fat: 4.31 g Sugar: 18.53 Fiber: 5.81 g Protein: 12.97 g
The Happy Diabetic Kitchen Podcast: A Conversation with Max ‘Mr. Divabetic’ Szadek LISTEN NOW
Are you a Picky Eater? The happy healthcare host, Mr. Divabetic plays his food game, Serve, Taste or Trash! at Central Farm Market in Bethesda, MD.
Chef Robert Lewis, The Happy Diabetic, stars with Mr. Divabetic in Divabetic Mysteries: Gypsies, Tramps & Peas podcast. Tune in to find out if Mr. Divabetic can solve the murder of his former swim coach with the help of his nosey Italian mother and friends. Along the way to revealing the identity of the murderer, he uncovers expert tips for diabetes self-care during the Summer months.
Discover the Joys of Jicama with our friend, Jill Weisenberger RD, CDCES, in this short cooking video.
Nationally Recognized Registered Dietitian, Certified Diabetes Educator, and Best-Selling Author Jill Weisenberger MS, RDN, CDE, FAND, CHWC joined us for Divabetic’s virtual Salad Making Party on Zoom.
Jill shares her favorite healthy salad and salad dressing recipes to perk up meals. The low-carb content of jicama and its health benefits means you can indulge in this vibrant veggie!
Jill Weisenberger’s candid and energetic approach and her sound nutrition and fitness advice have earned her a place as one of 10 Dietitians You Need to Follow on Social Media in US News & World Report.
Jill offers healthy and delicious recipe ideas and strategies based on sound nutrition science.
Looking for a fun way to socialize without putting your diabetes wellness at risk? Join the happy healthcare host, Mr. Divabetic, for Divabetic’s next free, Virtual outreach program on Zoom. Visit Eventbrite and Divabetic.Org for details.
Divabetic wants to encourage you to indulge in the creative side of Halloween this year.
Instead of feasting on loads of candy, why not listen to our short audio ghost story about the Van der Voort Sisters who haunt Central Park as you enjoy this sugar-free recipe from the Diabetic Pastry Chef?
Sugar-Free Baked Rice Pudding by the Diabetic Pastry Chef
Ingredients
3/4 cup cooked brown rice
2 cups whole milk
3 eggs, beaten
1 cup dry sugar substitute of choice
3 Tbsp. butter, melted
1 tsp pure vanilla extract
1/2 tsp cinnamon
1/3 cup raisins
sprinkle of nutmeg for garnishing
nutmeg for garnishing
Directions
Preheat oven to 375 degrees. Combine all ingredients in a greased 1 1/2 quart casserole dish. Garnish the top with a light sprinkle of grated nutmeg. Bake until the pudding is firm in the center, about 40 minutes. Serve warm or cold with cream or whipped cream.
The Diabetic Pastry Chef’s Note: The pudding mixture can be baked in small greased ramekins or mini casserole dishes instead of a large casserole dish.
Janet and Rosetta Van der Voort, born in the 1800s, were two wealthy sisters whose father rarely let them leave the house unaccompanied. The one place they were allowed to visit was Central Park’s Wollman Rink, where they went ice skating in the winter. The two sisters never married, were lifelong best friends, and died a few months apart. Since their death, their ghostly spirits have been seen periodically skating together on the Central Park Pond, wearing the same red and purple outfits they wore over 100 years ago.
Looking for a fun way to socialize without putting your diabetes wellness at risk? Are you interested in baking tips and recipes?
Back by popular demand! The happy healthcare host, Mr. Divabetic, hosts this free, fun Virtual Baking Party with special guest Stacey Harris, The Diabetic Pastry Chef, on Thursday, November 10, 7-8 PM EST.
During this Extra-SpecialBaking Party on Zoom, we invite you to bake along with The Diabetic Pastry Chef as she prepares her delicious Sugar-Free Pumpkin Spice Muffin recipe. Once you register, we will send you the recipe’s complete list of ingredients so you can prepare before our program begins.
The Diabetic Chef will also demonstrate her favorite kitchen tool and share expert tips for using sugar substitutes and alternative flours in traditional recipes.
Free Prizes! Mr. Divabetic will host a Baking Trivia Contest and Prize Drawing during the program. You must be present at our Baking Party to enter our prize drawings to win a SplendaBaking Kit, Tonya Kappes Cozy Mystery and PEAK 10 SKIN SAVE MY SOLE foot rescue cream.
