Daily Deen

Diabetes Friendly Ingredients:

Eggs, Gelatin, Unsweetened Cocoa Powder, Vanilla, Heavy Cream*, Butter*

*Dairy is Questionably Diabetes Friendly

See the recipe at PaulaDeen.com

Servings: 8
Prep Time: 2 hours 40 min
Cook Time: 20 min
Difficulty: Easy

Ingredients 

Crust:

1 3/4 cups gingersnap crumbs
2 tablespoons unsalted butter, melted
1 tablespoon granulated sugar

Filling:

2 1/2 teaspoons unflavored gelatin (1 package)
1 cup whole milk
1/4 cup unsweetened Dutch-process cocoa powder
1/4 cup plus 2 tablespoons granulated sugar
Pinch salt
4 large egg yolks
3 large egg whites, at room temperature
1 teaspoon vanilla extract

Topping:

1 cup heavy whipping cream
1 tablespoon confectioners’ sugar
Dark chocolate, for garnish

Directions

Preheat the oven to 325 degrees F.

For the crust: In a small bowl, combine the gingersnap crumbs, butter and granulated sugar. Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 6 minutes. Let cool on a wire rack.

For the filling: In a small bowl, combine the gelatin and 1/2 cup cool water and let sit for 5 minutes until the gelatin softens and blooms.

In a medium saucepan over medium-high heat, bring the milk, cocoa powder, 1/4 cup granulated sugar and the salt to a simmer, stirring constantly. Remove from the heat and add the gelatin mixture, stirring until the gelatin is completely dissolved.

Put the egg yolks in a medium bowl and beat lightly. Gradually, in a slow stream, add 1/4 cup of the chocolate mixture to the egg yolks while whisking constantly. Pour the chocolate-yolk mixture into the pan with the remaining chocolate mixture. Cook over medium heat, stirring constantly, until slightly thickened, about 8 minutes. Let cool until barely warm, about 20 minutes.

In a large bowl using an electric mixer, whip the egg whites to soft peaks. Add the remaining 2 tablespoons granulated sugar and the vanilla and whip to stiff peaks. Gently fold the cooled chocolate mixture into the meringue in three additions.

Spoon the chocolate mixture into the cooled pie crust. Cover and refrigerate for 2 hours.

For the topping: Whip the cream with the confectioners’ sugar in a bowl. Place dollops of whipped cream on the pie and grate the chocolate on top, if desired.

Cook’s Note: Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.

I have discovered what the “Diabetes in a New Light” campaign is all about.  The “New Light” refers to the the light that you will go towards if you are diabetic and you eat this.

Diabetes Friendly Ingredients:

Eggs, Vanilla, Heavy Cream*, Sour Cream*, Butter*

*Dairy is Questionably Diabetes Friendly

See the recipe at PaulaDeen.com

Servings: 1 (9-inch) cheesecake
Prep Time: 9 hours 5 min
Cook Time: 1 hour 30 min
Difficulty: Moderate

Ingredients 

Crust:

2 cups crushed graham cracker crumbs
1/3 cup sugar
1/3 cup butter, melted

Chocolate Layer:

6 (1-ounce) squares semisweet chocolate
6 tablespoons butter
1/2 cup sugar
2 large eggs
2 tablespoons all-purpose flour

Cheesecake Layer:

1/2 cup caramel syrup
1 (16 1/2-ounce) package refrigerated chocolate chip cookie dough
2 (8-ounce) packages cream cheese, softened
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1/2 cup sour cream

Chocolate Ganache:

6 (1-ounce) squares semisweet chocolate
4 tablespoons heavy whipping cream

Directions

Preheat the oven to 300 degrees F.

For the crust: In a medium bowl, combine the cracker crumbs and sugar. Add the melted butter, stirring to combine. Press the crust into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 6 minutes; let cool.

For the chocolate layer: Using a double boiler, melt the chocolate and butter (or microwave on high in 30-second intervals, stirring after each, until the chocolate is melted and smooth, about 1 1/2 minutes total). Whisk in the sugar, eggs, and flour until just combined. Pour into the bottom of the cooled crust and bake for 15 minutes; let cool.

For the cheesecake layer: Spread the caramel topping evenly over the cooled chocolate layer. Cut the cookie dough crosswise into 1-inch slices. Place the slices in an even layer over the caramel, pressing gently together to seal the edges.

In a large bowl, beat the cream cheese and sugar on medium speed with an electric mixer until creamy. Beat in the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and flour until just combined. Stir in the sour cream. Pour the mixture over the cookie dough layer and bake for 1 hour. Remove from the oven and gently run a knife around the edges to release the crust from the sides of the pan. Let cool completely.

For the ganache: Using a double boiler, combine the chocolate and cream and melt (or microwave on high in 30-second intervals, stirring after each, until the chocolate is melted and smooth, about 1 minute total). Spread over the cooled cheesecake. Refrigerate for at least 8 hours before serving.

Diabetes Friendly Ingredients:

Almonds, Butter*

*Dairy is Questionably Diabetes Friendly

See the recipe at PaulaDeen.com

Servings: 4 to 6 servings
Prep Time: 45 min
Cook Time: 15 min
Difficulty: Easy

Ingredients 

2 1/2 cups almonds, toasted and coarsely chopped, divided
1 cup (2 sticks) butter
1 1/2 cups packed brown sugar
1 3/4 cups (from 11.55-ounce package) milk chocolate morsels

Directions

Sprinkle 1 1/4 cup nuts over the bottom of a well-greased 13 by 9-inch baking pan.

Melt the butter in a medium, heavy-duty saucepan over medium heat. Stir in the sugar. Bring to a boil, stirring constantly, until the mixture reaches 280 degrees F on a candy thermometer, about 7 minutes.

Pour the hot mixture over the nuts; let stand for 5 minutes. Sprinkle with morsels. Let stand until morsels melt and become shiny and soft, about 5 minutes. Spread evenly.

  * Refrigerate for about 20 minutes. Break into bite-size pieces.
  * A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Diabetes Friendly Ingredients:

From a show called “The Lighter Side”

Diabetes Friendly Ingredients:

Cherries, Almonds, Oats*, Butter*

*Questionably Diabetes Friendly

Diabetes Friendly Ingredients:

Bananas, Butter*

*Questionably Diabetes Friendly

See the recipe at PaulaDeen.com

According to Paula, you don’t have to drastically change your food choices.  With her slightly lighter recipes that she will be bringing you, you can also take Victoza^®, the Novo Nordisk diabetes drug she is a spokeswoman for.

Instead of cutting carbs/sugars and exercising properly, you can just take your expensive medicine with the following disclosures:

Indications and Usage

Victoza^® is an injectable prescription medicine that may improve blood sugar (glucose) in adults with type 2 diabetes when used along with diet and exercise.

Victoza^® is not recommended as the first medication to treat diabetes. Victoza^® is not insulin and has not been studied in combination with insulin. Victoza^® is not for people with type 1 diabetes or people with diabetic ketoacidosis. It is not known if Victoza^® is safe and effective in children. Victoza^® is not recommended for use in children.

Important Safety Information

In animal studies, Victoza^® caused thyroid tumors—including thyroid cancer—in some rats and mice. It is not known whether Victoza^® causes thyroid tumors or a type of thyroid cancer called medullary thyroid cancer (MTC) in people which may be fatal if not detected and treated early. Do not use Victoza^® if you or any of your family members have a history of MTC or if you have Multiple Endocrine Neoplasia syndrome type 2 (MEN 2). While taking Victoza^®, tell your doctor if you get a lump or swelling in your neck, hoarseness, trouble swallowing, or shortness of breath. These may be symptoms of thyroid cancer.

Inflammation of the pancreas (pancreatitis) may be severe and lead to death. Before taking Victoza^®, tell your doctor if you have had pancreatitis, gallstones, a history of alcoholism, or high blood triglyceride levels since these medical conditions make you more likely to get pancreatitis.

Stop taking Victoza^® and call your doctor right away if you have pain in your stomach area that is severe and will not go away, occurs with or without vomiting, or is felt going from your stomach area through to your back. These may be symptoms of pancreatitis.

Before using Victoza^®, tell your doctor about all the medicines you take, especially sulfonylurea medicines or insulin, as taking them with Victoza^® may affect how each medicine works.

Also tell your doctor if you are allergic to any of the ingredients in Victoza^®; have severe stomach problems such as slowed emptying of your stomach (gastroparesis) or problems with digesting food; have or have had kidney or liver problems; have any other medical conditions; are pregnant or plan to become pregnant. Tell your doctor if you are breastfeeding or plan to breastfeed. It is unknown if Victoza^® will harm your unborn baby or if Victoza^® passes into your breast milk.

Your risk for getting hypoglycemia, or low blood sugar, is higher if you take Victoza^® with another medicine that can cause low blood sugar, such as a sulfonylurea. The dose of your sulfonylurea medicine may need to be lowered while taking Victoza^®.

Victoza^® may cause nausea, vomiting, or diarrhea leading to dehydration, which may cause kidney failure. This can happen in people who have never had kidney problems before. Drinking plenty of fluids may reduce your chance of dehydration.

The most common side effects with Victoza^® include headache, nausea, and diarrhea. Nausea is most common when first starting Victoza^®, but decreases over time in most people. Immune system related reactions, including hives, were more common in people treated with Victoza^® compared to people treated with other diabetes drugs in medical studies.

Please click here for Prescribing Information and Medication Guide.

Novo Nordisk provides patient assistance for those who qualify.
Please call 1-866-310-7549 to learn more about Novo Nordisk assistance programs.

You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/medwatch  , or call 1-800-FDA-1088.

Diabetes Friendly Ingredients:

Eggs, Vanilla Extract, Cream of Tartar

See the recipe at PaulaDeen.com

Directions