Enjoy this decadent dessert recipe from our friends at Splenda. This recipe contains US Splenda Stevia Granulated Sweetener and Splenda Sweetened Condensed Milk.
Splenda offers a U.S.-grown stevia sweetener made with simple ingredients that can replace added sugar in all your favorite foods and drinks.
Splenda Sweetened Condensed Milk is a sweet and creamy ingredient with no added sugar and 35% fewer calories than leading brands. It can be used in fudge, pumpkin pie, and coffee recipes.
Preheat oven to 350ºF. Line an 8×8 pan with parchment paper and spray with nonstick cooking spray. Set aside.
Stir together flour, baking soda and salt. Set aside.
In a bowl, beat together butter and Splenda Stevia Sweetener until smooth. Beat in egg until fully combined. Then, beat in yogurt and vanilla. Stir in dry ingredients (the mixture may be dry), then fold in mashed banana.
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.
We’re taste-testing Macalat sweet dark chocolate made of organic heirloom Peruvian cacao erythritol, pink salt, monkfruit, vanilla bean, cinnamon, and sunflower lecithin. But it’s the mushroom extract that creates the smooth, sweet finish.
Chocolate and mushrooms might not seem like an obvious pairing at first. But these two superfoods combined can delight your taste buds.
The chocolate bars are a nice size. After two bites, it has a rich taste and velvety smooth consistency compared to other brands of sugar-free chocolate bars that tend to be more chalky textured.
The makers discovered a way to balance and sweeten fine 70% heirloom cacao without sugar or sacrificing taste and smoothness.
Two pieces of chocolate contain 3 grams of sugar alcohol, but because of the fiber content, Macalat has zero net carbs for those Keto followers who care about this. Macalat is the first sweet dark chocolate that is organic and sugar-free. No hidden ingredients, just healthy organic superfoods. This chocolate is very satisfying! Macalat is vegan, keto, paleo, soy-free, gluten-free, and dairy-free.
A box of 12 chocolate bars costs $58.68, but they’re currently offering a 15% Discount on their website. Click on LINKto learn more about Macalot Sweet Dark Chocolate.
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.
We’re sharing ways to ease into healthy lifestyle changes on this episode of Divabetic’s popular podcast.
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.
The happy healthcare host, Mr. Divabetic stops by the Mermaid Parade in Coney Island to raise awareness for diabetes in a fun, new way.
The Mermaid Parade, founded in 1983, officially opens the ocean for summer swimming, teaches mythology to Brooklyn families, and provides self-esteem for Coney Island and artistic self-expression for the New York City arts community.
Over the years, the Mermaid Parade has grown into the largest event of the year at Coney Island, and it is also one of the ten biggest parades annually in New York City.
This year’s version featured dancers, bands, square politicians, people costumed as pirates, octopuses, and sailors, and many women wearing fake fishtails on their bottoms and nothing but sequined pasties — or less — on top!
