If you follow our Facebook page, you probably saw yesterday that I bought my first cookbook in a very long time. And it was a diabetic cookbook.
Yes, I went to the Doc yesterday and he did a blood sugar test on me. I scored a 216! WooHoo!! High scores are good, right? Wrong!! In case you didn’t know, your blood sugar is supposed to be somewhere between 70-100 when fasting (not eating for 8 hours or more). Mine was double that and I hadn’t eaten in over 12. Not good. Not good at all. But, I’ve got a good Doc. A little hardcore, but a good Doc. He thinks with diet and exercise, we can beat this in 2 months. I don’t know about two months, but I’m willing to face it head on and go hardcore. Once we do beat it, we’re still going to have to have a modified diet. Not saying that we are not still going to try and post up good food, it’s just going to be healthier food (most of the time). Healthy doesn’t mean it can’t be tasty.
The Doc recommended I pick up some books to read. While at the bookstore, I figured I would go ahead and see if there were any good diabetic cookbooks. I settled on the one above because it had pictures. I like pictures. 🙂 I’m a very visual person and I’m more likely to cook something if I can see what it looks like first. It also didn’t have a lot of weird recipes with ingredients that I have never heard of, let alone can find in a grocery store. Always a plus in my book. I hate it when I can’t find ingredients so I can’t make the recipe. 😦
We don’t typically do many desserts here on Griffin’s Grub. Mrs.G doesn’t have much of a sweet tooth so there isn’t much reason for me to make something and have to eat it all myself. But she’s out of town again. I knew that after spending the afternoon at the Doc and then at the bookstore, I wasn’t going to want to go to the grocery store and cook. No, it was going to be a left over kind of night. I really wanted to use the new cookbook, though, and then I remembered seeing this recipe in it while I was looking through it at the store. BINGO!
Very Berry Sorbet
(makes 6 (1/2 cup) servings)
- 2 cups fresh blueberries, frozen (or 2 cups frozen blueberries if not in season)
- 2 cups raspberries, frozen
- 1/2 cold water
- 1/4 cup frozen pineapple-orange-banana juice concentrate
- fresh blueberries and/or raspberries (optional garnish)
- Combine blueberries, raspberries, cold water and concentrate in a food processor. Pulse until smooth. Serve immediately with blueberries and/or raspberries as garnish if desired.
- Make-Ahead Directions: prepare as directed. Transfer to a 1 1/2 quart freezer container. Cover and freeze about 4 hours or until firm. Use within two days.
- Kitchen tip; to freeze berries, place berries in a single layer on a pan and place in freezer. After frozen, place berries to a freeze container, seal, label and store for up to 12 months.
Per Serving: 67 cal, 0 g total fat, 0 mg chol, 7 mg sodium, 16 g carb, 3 g fiber, 1 g pro.
Exchanges: 0.5 carb, 0.5 fruit.
Carb Choices: 1
Not too shabby for a diabetic dessert. Actually, it was quite good. Fresh and fruity and not overly sweetened by added sugars. Quite refreshing. My only gripe (which is the same one that I have with yogurt containing these fruits) is the seeds from the blueberries and raspberries. I don’t care for them. They always get caught in my teeth. I wonder if it would be worth it to try and strain them out before freezing? Food for thought.
Anyway, I have high hopes for this cookbook. There are some really great looking recipes in it that I’d like to share with you. Healthy eating doesn’t have to be boring and bland. There are tons of ways to pack in flavors. I’m choosing to look at this not as a bad thing, but as a new adventure in eating. I hope you continue to follow along with us. 🙂
***Question: Do you think I should tag recipes on the Recipe Page to note that they are diabetic friendly? Maybe an * or the initials DF for diabetic friendly? What do you think? Would love to hear your comments.