Sometimes you just really want things to be the way they used to be. Before Type 2 Diabetes barged its way into your life . . . before having to test for blood sugar . . . counting carbs . . . reading labels . . .
When you could just make a favorite dessert and dive in without a second thought . . .
The thing is that most of us, diabetes or not, reach a point in life where eating has kind of serious consequences for us. We grow up and find that it isn’t so bad after all to take the healthy choice.
It’s not the same as being 20 and not having to think twice about what we put in our mouths . . . but change is pretty much a constant condition for human beings, and not one that we should lament.
When you find yourself hungering for an old favorite, sometimes it is worthwhile to find a substitute that will still take you back via the flavor train, but that will not derail your eating plan.
This low-sugar chocolate pie is a great substitute for the chocolate cream pie of olden days, still chocolate-y, still cold & creamy, and still with whipped topping dolloped on top to swirl your spoon through.
I can’t take much credit for this recipe, as it is all grocery store products just prepared and combined, but it is hands-down my husband’s favorite diabetic dessert, the one he will always ask for ahead of holidays and birthdays.
One serving has about 140 calories and 8g sugar. But on this dessert, it’s more than just about the numbers. It’s the feeling that even though some things have changed, you can still have a special dessert that doesn’t remind you that it’s a “Special Dessert.”
In a large bowl, briskly whisk together the milk and the pudding mix for 1 minute.
Pour into the cookie crust and refrigerate for 1 hour.
Cut into 8 slices and top each slice with 2 TBS. sugar-free Cool Whip topping.