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.
Griffin' s Grub 
Wow! That does look good. I prefer my cookbooks with pictures, too. (It’s my one gripe about *Recipes from the Root Cellar,* which is otherwise a good book.) I’d love to see the diabetic-friendly recipes tagged in some way — I try to tag the gluten-free and dairy-free recipes on my site so people can tell at a glance if the unmodified version is going to work for them. (My extended family has a variety of food allergies, so I’m very aware of gluten, dairy, and nut issues.)
My wife has a good friend who does strain raspberries when making jam, her husband does not like the seeds. The result is very good jam with no seeds. The only down side is the time it takes for her to press the pulp through a sieve. Don’t see why you could not do the same with a sorbet.
Have made this style of sorbet using the KitchenAid recipe.
So it is possible!! I will try that next time. I hate it when things get stuck in my teeth.
I would add the diabetic friendly tag. You never know how people find you through search engines. 🙂
Thank you. I will start doing that from now on.
I am sorry to hear of your new diagnosis but I am glad to hear you are going to fight it. I love the idea of diabetic friendly recipes. Really we all should try to eat more like a diabetic.
Thank you. We should all try and strive to eat a bit better, that’s for sure.
I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. We are new but at foodieportal.com we are not photography snobs, we are just foodies.
Thank you very much. Just waiting on the approval e-mail and I’ll start sharing at your site.
Jason, sorry to hear about the high blood sugar but love your attitude. Anyone can cook great when they start with a stick of butter! 😉 I’m gearing up to post some healthier recipes, too. Would love to see you tag your diabetic-friendly posts. Good luck!
Hurry up and post some new ones. I’ve missed reading your blog. 🙂
I think it would be helpful for those folks looking for those specific ones.
Thanks, Chris. I’m going to start doing that.