Tag: Stacey Harris

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Diabetic Pastry Chef’s Sugar-Free Apricot Brandy Pound Cake Recipe

Living with Type 2 diabetes doesn’t compromise the Diabetic Pastry Chef, Stacey Harris’s creativity in the kitchen. After attending culinary school, Stacey taught herself how to make pound cake, pecan rolls, pies, muffins, cupcakes, and other baked goods with about half the carbohydrates in traditional bakery items. 

If you’re feeling deprived of your favorite holiday treats because you’re living with diabetes, then check out this new recipe from our friend, Stacey. 

From her tasty treats to her outlook on life, this pastry chef keeps things as sweet as can be as well as … sugar-free!

Diabetic Pastry Chef’s Holiday Recipe

Diabetic Pastry Chef‘s Sugar-Free Apricot Brandy Pound Cake Recipe

Ingredients

1-1/2 cups butter, softened

3 cups sugar-substitute of your choice

6 eggs

1 tsp orange extract

1 tsp lemon extract

1 tsp almond extract

1/4 cup apricot brandy

3 cups cake flour, sifted

Directions

Preheat the oven to 325 degrees F. Grease and flour a 10-inch tube cake or bundt pan. Cream butter and gradually add sugar substitute. Continue creaming until light and fluffy. Add eggs one at a time, beating well after each. Blend in extracts and brandy. Gradually add the flour and beat until smooth.

Pour the cake batter into the tube pan. Bake for 1 1/2 hours or until a wooden toothpick comes out clean and the edges of the cake have come away from the sides of the pan. Cool for 20 minutes in the pan before unmolding. Cool completely. Add glaze and arrange apricots and mint on top.

Glaze Ingredients:

1/2 cup sugar-free apricot preserves

1Tbsp. apricot brandy or leftover apricot nectar from the can

1 8-ounce can of apricot halves, drained

fresh mint for garnishing

Directions

Heat the apricot preserves until melted. Remove from heat and stir in brandy or nectar. Spread the warm glaze over the cake and sides. Garnish with the apricot halves, which can also be glazed, and garnish with the mint. Enjoy

Stacey Notes for the Best Results:

This recipe is revised from an old Ebony magazine recipe. It is a showstopper! It works well for holidays. I have made it as is. I have also made it using canola butter in place of whole butter. I have successfully made the cake by cutting the butter to 1 cup and adding 1/2 cup sour cream. I suppose yogurt would also work in place of the sour cream. You can read more about Stacey’s experience making her Sugar-Free Apricot Brandy Pound Cake recipe on her blog.

I generally mix my sugar substitutes to get the best flavor, baking properties, and health results. For this cake, I used 1 cup of Splenda, 1 cup of Stevia in the Raw, and 1 cup of Whey Low. Do not try to use Splenda alone unless you’re using Splenda for Baking.

If you’re interested in making over one of your holiday specialties with sugar substitutes, Stacey recommends using a blend of sugar substitutes in your recipe rather than just one for the best results. 

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Sugar-Free Butter- Rum Cakelets Recipe By The Diabetic Pastry Chef

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, and The 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.

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Sleep And Diabetes

We’re talking about sleep and nighttime diabetes self-care management with musical inspiration from Gladys Knight & The Pips on this episode of Divabetic’s podcast.

According to the Centers for Disease Control and Prevention, if you get less than 7 hours of sleep per night regularly, your diabetes will be harder to manage. Too little sleep can increase insulin resistance.

People with insulin resistance have built up a tolerance to insulin, making the hormone less effective. As a result, more insulin is needed to persuade fat and muscle cells to take up glucose and the liver to continue to store it.

If you have insulin resistance, you want to become the opposite—more insulin sensitive (cells are more effective at absorbing blood sugar, so less insulin is needed).

Mr. Divabetic discusses insulin resistance and sensitivity with Jill Weisenberger, MS, RDN, CDCES, CHWC, FAND, in this video.

A lack of sleep makes you hungrier the next day and reduces how full you feel after eating.

The American Academy of Sleep Medicine and the Sleep Research Society recommend that adults get at least 7 hours of sleep per night. Children and teens need more.

Gladys Knight, known as The Empress of Soul, doesn’t have diabetes, but the disease is close to her heart. Her mother, Elizabeth Knight, died of complications from the disease in 1997. A five-time Grammy award winner, Gladys Knight is as busy as ever gracing the entertainment world with her exceptional voice. Yet she never misses an opportunity to voice the message of early detection and treatment of diabetes.

Gladys shares her final words of wisdom: ” Do something about diabetes … Know more, do more!” Knight feels nearly as passionate about spreading that message as she does about the incredible singing career her mom helped her launch some 54 years ago.

Podcast guests include Stacey Harris aka The Diabetic Pastry Chef, Mary Ann Hodorowicz, RD, LDN, MBA, CDE, CEC,  the Charlie’s Angels of Outreach, SleepyHead Central founder Tamara Sellman RPSGT, CCSH, Poet Lorraine Brooks and Mama Rose Marie.

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Sugar-Free Red Velvet Cake Squares Recipe by The Diabetic Pastry Chef

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.

Sugar-Free Red Velvet Cake Squares Recipe by The Diabetic Pastry Chef

Ingredients

1 cup all-purpose flour

1 cup white whole-wheat flour

1 tsp baking powder

1 tsp baking soda

3/4 tsp salt

2 Tbsp. cocoa powder

2 cups sugar-substitute of your choice

3/4 cup vegetable oil

2 eggs

1 cup buttermilk

2 tsp pure vanilla extract

2 tsps. red food coloring

1 tsp vinegar

1/2 cup hot coffee

Ingredients

1 cup all-purpose flour

Directions 

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.

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.

 

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Rosie O’Donnell Treated Her Sleep Apnea, So You Should Too!

“I had a problem that I was kind of embarrassed about,”says Rosie O’Donnell. “I was tossing, turning, and snoring like a buzz saw.”

Every night, millions of people like Rosie miss out on countless hours of sleep because of sleep apnea—and many more cases go undiagnosed!

Many women going through menopause assume they have insomnia, but they may have sleep apnea. Moreover, the two conditions have similar symptoms, including daytime fatigue, mood problems, and decreased work productivity. This is why it’s so important to be tested for sleep apnea rather than try to treat your condition with over-the-counter sleep aids or blame the quality of your duvet for maintaining a healthy night’s sleep.

Sleep Apnea Myth: “I’m a light sleeper.”

Studies have shown over and over again that you, as a patient, are very poor at predicting whether or not you have obstructive sleep apnea. This is because it only happens while you are sleeping.

Sleep Apnea Myth: “I don’t snore.”

Many people think obstructive sleep apnea is severe snoring. But many people with mild to moderate conditions may not snore at all. Remember that snoring, by definition, means that one is still breathing (somewhat). Apnea means total blockage. So,if you are not breathing, you are not snoring.

Rosie’s doctor said that when she underwent a sleep test, they discovered she was waking up over 200 times during the night, and she stopped breathing for almost forty seconds.

However, this severe condition affecting many people with diabetes is treatable.

Sleep apnea is a blockage of the airway, making it difficult to breathe. When this happens, your body wakes up so you can breathe, resulting in sleep loss.

Once a proper diagnosis was reached, Rosie was treated with CPAP, or a continuous positive airway pressure machine. She admitted that after one night of use with the CPAP she noticed an incredible difference.

Could sleep apnea be slowly ruining your life and hurting your health? You’ll never know until you get tested like Rosie O’Donnell. There are many options for getting an official diagnosis of sleep apnea, including a home sleep test.

Obstructive sleep apnea (OSA) alters glucose metabolism and promotes insulin resistance. Over time these consistently higher glucose levels lead to a higher A1C and a diagnosis of type 2 diabetes.

We’re talking about nighttime diabetes management with musical inspiration from Gladys Knight & The Pips courtesy of SONY Music.

Gladys Knight doesn’t have diabetes, but the disease is as close to her heart as the memories of her mother, Elizabeth Knight, who died of complications from the disease in 1997. The five-time Grammy award winner never misses an opportunity to voice the message of early detection and treatment of diabetes.

Gladys shares her final words of wisdom: ”Do something about diabetes … Know more, do more!” Knight feels nearly as passionate about spreading that message as she does about the incredible singing career her mom helped her launch some 54 years ago.

Guests include Stacey Harris aka The Diabetic Pastry Chef, Mary Ann Hodorowicz, RD, LDN, MBA, CDCES, CEC, SleepyHead Central founder Tamara Sellman RPSGT, CCSH, Poet Lorraine Brooks and Mama Rose Marie.

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Sugar-Free Pumpkin Roll Recipe by The Diabetic Pastry Chef

Divabetic’s special guest, The Diabetic Pastry Chef at the upcoming Sugar-Free Baking Party knows ways to transform decadent desserts so they’re no longer off-limits. By using blended flours and a combination of sugar and sugar substitutes, reducing milk carbohydrates, and eliminating trans fats, Stacey Harris can convert almost any recipe into a lower-carb alternative without compromising taste or quality.

Sugar-Free Pumpkin Roll Recipe by The Diabetic Pastry Chef

Ingredients

1 cup sugar substitute of your choice

3/4 cup white whole wheat flour or all-purpose flour

1 tsp baking soda

1/2 tsp cinnamon

1/2 tsp ground cloves

2/3 cup canned pure pumpkin puree

3 large eggs

1/2 cup walnuts, chopped

Swerve Confectioners

Directions

Preheat the oven to 350 degrees. Add all ingredients except walnuts and Swerve Confectioners to the mixing bowl and beat with an electric mixer until well combined. 

Line an 11×15″ jelly roll pan with parchment paper or wax paper. Grease the paper and add the batter spreading evenly. Sprinkle with the chopped walnuts. Bake for approximately 15 minutes.

Invert the cake onto a thin linen dish towel sprinkled heavily with Swerve Confectioners (about 1/4 cup). Remove parchment paper or wax paper and gently roll the cake. Let cool for a minimum of 2 hours. 

Unroll the cake and evenly spread with filling. Reroll cake. Freeze for 1 hour before serving. Thaw, sprinkle top with Swerve Confectioners to cover, and slice. Enjoy!

Filling Ingredients

1 8-oz. pkg. cream cheese, softened

1 cup Swerve Confectioners

2 Tbsp. butter softened

1 tsp pure vanilla extract

Directions

Mix ingredients together with an electric mixer until smooth.

Note: The Diabetic Pastry Chef’s choice of sugar substitute for this recipe is Erythritol.

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 our special guest, Stacey Harris,The Diabetic Pastry Chef, on Thursday, September 28, 7-8 PM, EST.

REGISTER NOW

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Divabetic Remembers B. B. King

“I’m diabetic, bad knees, bad back. Ladies, I’m old but I ain’t dead.” Blues legend B. B. King.
We’re remembering B. B. King on the anniversary of his birthday. We applaud his openness about living with type 2 diabetes for over 34 years.
Diabetes didn’t dim his dazzle or stop the music. For over half a century, Riley B. King – better known as B.B. King – defined the blues for a worldwide audience. It was widely reported that he gave over 15,000 performances since his career began in 1949.

As B. B. King explained in a Diabetes Health magazine profile, he took charge of his diabetes shortly after his diagnosis. King tested his blood sugar often and changed his eating habits. He realized diabetes probably ran in his family, but no one knew it. He thinks his father might have had it when he died while suffering from gout and “high blood glucose.” King’s mother was blind when she died at age 9 and likely had undiagnosed diabetes, he says. Not only did B. B. King keep on top of his diabetes, but he spread awareness about it, working as a high-profile spokesperson in the fight against diabetes. Later in life, he admitted the life of a touring musician made it difficult to manage his daily diabetes self-care.
B.B. King was one of the best-known blues singers and guitarists in the world. He recorded more than 50 albums, was inducted into the Rock and Roll Hall of Fame in 1987, won a lifetime achievement award from the National Academy of Recording Arts and Sciences in 1988, and received the Presidential Medal of Freedom in 1990 and a National Heritage Fellowship from the National Endowment for the Arts in 1991.
In B.B.’s words, “When I sing, I play in my mind; the minute I stop singing orally, I start to sing by playing Lucille.”

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 our special guest, Stacey Harris,The Diabetic Pastry Chef, on Thursday, September 28, from 7-8 PM EST.

REGISTER NOW

 

Join us for Divabetic‘s 9th Annual Mystery podcast, Tomorrow Is Not On The Menu, on Tuesday, September 27, 2022, at 6 PM, EST.

The happy healthcare host, Mr. Divabetic, lands his to-die-for job as a caterer for the nation’s hottest health guru, Wendy Wattage’s Wellness Retreat on the Jersey Shore. Everything is hunky-dory until the body of the nasty food critic, Marilyn Macaroni, is found stabbed to death with one of Max’s new chef knives. Now he’s the prime suspect in a big, fat murder investigation! Can he and his team of friends, diabetes educators, and his nosey Italian mother, Mama Rose Marie, find the killer before the police arrive? Weight loss murder never tasted so good.

Starring Mr. Divabetic, Best-Selling Author Tonya Kappes, Mama Rose Marie, Patricia Addie-Gentle RN, CDCES, Maryann Horst Nicolay MEd, NTDR, Kathie Dolgin aka ‘High Voltage,’ Seveda Williams, Catherine Schuller and Lorraine Brooks. Produced by Leisa Chester-Weir. Music from The Pink Panther and The Return of The Pink Panther soundtracks by Henry Mancini courtesy of SONY Music.

 

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Less Sugar Peach And Blueberry Cobbler Recipe

My friend, Stacey Harris, known as ‘The Diabetic Pastry Chef’, who co-hosts our Divabetic Sugarfree Baking Parties on Zoom has inspired me to experiment in the kitchen. Specifically, I’ve been replacing half of the amount of the sugar needed with Splenda brown sugar and substituting almond flour for white flour in dessert recipes. In most cases, I used a combination of sugar and sugar substitutes.  Trust me, I won’t be appearing on The Great British Bake-Off show anytime soon but if I can do it, so can you!

Since I’ve been working on lyrics for a new song tentatively entitled Peach Cobbler, I decided to take on this dessert with my limited culinary skills.  I started with the Original Bisquick™ Peach Cobbler recipe, like food blogger Karlynn Johnston, but added oatmeal (more fiber) and fresh blueberries and substituted some of the sugar with Splenda brown sugar. The result was surprisingly good!

Less Sugar Peach & Blueberry Cobbler Recipe 

Ingredients

  • 1 cup Original Bisquick™ mix
  • 1/2 cup of oatmeal
  • 1 cup milk
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup butter or margarine, melted
  • 1/2 cup sugar
  • 1/2 Splenda Brown Sugar
  • 1 can (29 ounces) sliced peach, drained
  • 1 cup fresh blueberries

Directions

  • Preheat your oven to 375 °F.
  • Whisk together the baking mix, oatmeal, nutmeg, and cinnamon. Add in milk. Pour in the melted butter and mix again. Pour into an ungreased 8×8 pan.
  • Combine the peaches, and blueberries with sugar and Splenda brown sugar, tossing to coat them well. Spoon onto the top of the Bisquick mixture in the pan carefully, trying to keep them on top if you can.
  • Place in the oven and bake for 40-50 minutes until golden brown. You can insert a toothpick into the baked part and see if it comes out clean.

 

Oops, I added some Whipped Cream too!

From time to time I like to sprinkle my R & B playlists with country music. One of my all-time favorite country songs is Deana Carter’s Strawberry Wine. The song was released in August 1996 and became Carter’s first number 1 hit on both the US Billboard Hot Country Singles & Tracks. The song follows a young girl as she falls in love for the first time, and Carter drew inspiration from her own first love to sing it.

My new unfinished song, Peach Cobbler, is about a woman’s first experience with heartbreak and her mother’s comforting words. Here are the lyrics to the first verse and chorus that inspired me to get in the kitchen and alter the Original Bisquick™ Recipe. 

Peach Cobbler by Max Szadek
verse
I was crying so hard
when I crept home
didn’t see mama
standing by the stove
 
she was cooking peaches
but her pot got cold
the minute she saw 
my teardrops rolling 
 
down my cheeks
when I tried to speak
she hushed me
saying, Oh, Child, Please!
 
you know, I wasn’t born this old 
back in the day, when I was your age 
I met a few Romeo’s
had my share of heartaches
now it’s your turn to learn 
what your grandma told me
when my heart was first broken 
 
chorus
you can’t hurry love
any faster than you can 
speed up a pan,  cooking cobbler
 

so don’t bother with fools

who promise the moon
to get you to do
what you don’t wanna
 
they’ll steal your stars 
leave your nights a whole lot darker 
take it from me
I wasn’t any smarter
 
until my mama taught me 
you can’t hurry love
any faster than you can 
speed up a pan, cooking peach cobbler

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Divabetic Prize Winner, Eugenia Reviews Splenda Diabetes Care Shakes And Salivation Snackfoods

Eugenia won a lovely Gift Basket courtesy of Splenda at our recent Divabetic Sugarfree Baking Party with our special guest, Stacey Harris aka The Diabetic Pastry Chef.

Eugenia’s Splenda Gift Basket contains Splenda Naturals Stevia, Splenda Sweetener, Splenda Diabetes Care Shake (Milk Chocolate), an apron,  a hot mitt, a strainer, measuring cups, and more.

Throughout the program, Stacey Harris aka The Diabetic Pastry Chef demonstrated how to make one of her famous sugar-free desserts, answered questions, and shared her favorite kitchen tools. Click HERE for her Sugarfree Strawberry Pie recipe.

Here’s Eugenia’s testimonial for the Splenda Gift Basket including the new Splenda Diabetes Care Shakes. She admits the Splenda Diabetes Care Shakes  (Milk Chocolate) contains a lot less sugar than their competitors. Splenda Diabetes Care Shakes contain a diabetes-specific nutrition formula that has the right nutrient balance with 16 grams of high-quality protein, 15 grams of carbohydrate including 6 grams of fiber, and 6 grams of monounsaturated fats.

After two sips, Eugenia says, “this is a really good shake!”

Eugenia also tried the Salivation Snackfoods’ Keto Dark Chocolate Brownies. After one bite, Eugenia admits “I would definitely buy it. It’s a really good brownie!”

Salivation Snackfoods Brownies are rich, flavorful, and complex with only 3g net carbs.

During our Sugarfree Baking Party, we played baking trivia along with our participants. Here’s one of our questions:

Q:  In the process of cake baking, which of the following is NOT a raising agent?

A. Steam
B. Yeast
C. Powdered Sugar
D. Baking Powder

Back by popular demand! The happy healthcare host, Mr. Divabetic, hosts another upcoming fun Virtual Baking Party with our special guest, Stacey Harris, aka The Diabetic Pastry Chef, in September. 

Divabetic Baking Party Question #1: ANSWER: C. Powdered Sugar

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Win A Splenda Gift Basket At Divabetic’s Baking Party

We’re giving away this fantastic Splenda Gift Basket to one lucky winner during our raffle on tonight’s free Divabetic Baking Party with Stacey Harris aka The Diabetic Pastry Chef on Zoom starting at 7 PM EST.

Splenda is 600 times sweeter than sugar, yet those little yellow packets have no effect on blood sugar according to leading registered dietitians

Don’t miss this fun, fabulous virtual program. Registration is open on Eventbrite until 2 PM

Back by popular demand! The happy healthcare host, Mr. Divabetic, hosts this free, fun Virtual Baking Party with our special guest, Stacey Harris, aka The Diabetic Pastry Chef, on Wednesday, June 29, 2022, 7 – 8:30 PM, EST on Zoom.

REGISTER NOW

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