Chocolate Sherbet


Continuing the search for diabetic safe food, I came across this handy recipe for a nice chocolate sherbet..

What You Need:

  • 6 - 7 ounces 60-percent-cacao chocolate or bittersweet chocolate, chopped
  • 2 cups water
  • 2/3 cup sugar
  • 1/2 cup whipping cream
  • 1 teaspoon vanilla
  • Pomegranate seeds (optional)

How to Make It:

  1. In a medium saucepan stir together chopped chocolate, sugar, water, and whipping cream. Bring to boiling, whisking constantly. Boil gently for 1 minute. Remove from heat and stir in vanilla. Cover and chill overnight.
  2. Freeze mixture in a 1-quart ice cream freezer according to manufacturers directions. Ripen in freezer before serving. To serve, scoop into small glasses or dishes.

Nutrition Facts Per Serving:

  • Servings Per Recipe: 12
  • Calories: 157
  • Protein(gm): 1
  • Carbohydrate(gm): 20
  • Fat, total(gm): 9
  • Cholesterol(mg): 14
  • Saturated fat(gm): 6
  • Monosaturated fat(gm): 3
  • Dietary Fiber, total(gm): 1
  • Sugar, total(gm): 17
  • Vitamin A(IU): 146
  • Riboflavin(mg): 0
  • Sodium(mg): 6
  • Potassium(mg): 77
  • Calcium(DV %): 10
  • Iron(DV %): 1

So my 4 year old has started kicking my butt at wii golf…

That seems wrong somehow since she’s never played golf before ever


banana bread
serves: 10, calories: 74 per serve/slice
ingredients:
1/4 cup of splenda2 tbsp of butter, softened1 egg replacement (for one whole egg)1/4 cup unsweetened apple sauce1 cup ripe bananas, mashed3/4 cup plain/all-purpose flour1/2 cup whole wheat flour1/2 tsp baking powder1/4 tsp salt
directions:
preheat oven to about 180C (350F)in a mixing bowl, beat the butter and the splenda together using a beater. add the egg and applesauce and continue the beat for another few minutes or until well combined. fold in the mashed bananas.combine the flours, baking powder and salt in another bowl.add the flour mixture to the banana mixture half a cup at a time, mixing until moistened.coat one loaf pan with cooking spray. pour the batter into the loaf pan.bake for 50 minutes to an hour, or until a pick pocked into the loaf comes out clean.allow the bread to cool for 5 minutes before taking out.

banana bread

serves: 10, calories: 74 per serve/slice

ingredients:

1/4 cup of splenda
2 tbsp of butter, softened
1 egg replacement (for one whole egg)
1/4 cup unsweetened apple sauce
1 cup ripe bananas, mashed
3/4 cup plain/all-purpose flour
1/2 cup whole wheat flour
1/2 tsp baking powder
1/4 tsp salt

directions:

preheat oven to about 180C (350F)
in a mixing bowl, beat the butter and the splenda together using a beater. add the egg and applesauce and continue the beat for another few minutes or until well combined.
fold in the mashed bananas.
combine the flours, baking powder and salt in another bowl.
add the flour mixture to the banana mixture half a cup at a time, mixing until moistened.
coat one loaf pan with cooking spray. pour the batter into the loaf pan.
bake for 50 minutes to an hour, or until a pick pocked into the loaf comes out clean.
allow the bread to cool for 5 minutes before taking out.

(via lovethe-run)

My 4 year old has learned a new way to keep from sharing her food..

If she is eating a snack, and I ask for a bite.. She says “No! It has sugar!”

And later she’ll tell me I can’t have any of that type of snack anymore because I’m diabetic..

She’s also fascinated with watching me take my blood sugar and insulin shots, and ask if they hurt.

She’s 4.. I can’t help but feel bad that she knows about this stuff already..

Ok..

I know I haven’t been as on top of updating this blog as I should be..

Things have been extremely busy with Kaitlyn and her year end things..

Ballet recital..

School ending..

Swim classes..

Starting Tae Kwan-Do..

And me, being the dad, of course, has to be involved in all of this.. So it’s been a busy few weeks. :)