Last week, I made chocolate sorbet. It was so rich and delectable, I just had to share it with you!
- 2 cups water
- 1 cup white granulated sugar (about 200 carbs)
- 3/4 cup cocoa powder (about 38 carbs)
- 1/8 t. salt
- 3 ounces chocolate chips (about 57 carbs but check the package!)
- 1/2 t. vanilla extract
1. In a small saucepan over medium heat, whisk together 1 cup of the water, sugar, cocoa powder and salt, stirring well to dissolve the sugar and any clumps of cocoa powder. Bring mixture to a low boil, remove the pan from heat, add the chocolate to the mixture and let it sit for about 1 minute. Stir the chocolate chips until imelted, then add the vanilla extract and remaining water, stirring until combined.
2. Transfer the mixture to a blender. Process for about 1 minute, or until thoroughly combined. Pour into an ice cream maker and freeze according to the manufacturer’s instructions.
Total of about 4 servings, about 74 carbs a serving (yeah, it’s a lot but it’s SO good!) You can, of course, substitute the sugar for a no-calorie sweetener to cut the carbs dramatically.
Now, I don’t have an ice cream maker so here’s an option– you can pour the mixture into a freezer safe bowl and, after cooling it for a little while in the refrigerator, transfer it into the freezer. Stir it every few hours to prevent crystallization. Serve when frozen to your desired consistency.
An additional option would be to add nuts or additional chocolate chips during the freezing process for more texture and flavor!
Tuna casserole is a very quick and easy comfort food.
Ingredients (per serving)
~ 28g (3/4 c or so) of wide egg noodles – approximately 20 carbohydrates
1/3 c peas – approximately 6 carbohydrates
Approximately 1/4 of a can of condensed cream of chicken soup – approximately 5 carobhydrates
An ounce of tuna chunks (or more if preferred)
Mozzarella cheese, crackers, breadcrumbs, or another cheese for topping
Cook noodles as per directions of package. While those are cooking, mix the condensed soup, peas, and tuna together. When noodles are done and drained, mix them into the soup mixture and put them into a ramekin or casserole dish. Top with cheese, crackers, or even breadcrumbs.
Bake at 350 until cheese is melted. About 20 minutes.
This is my daughter. My daughter is a type 1 diabetic. It’s been almost a year since she was diagnosed. In that year, I have had a range of emotions and a plethora of learning experiences.
When we learned that our daughter had diabetes, we were afraid that she wasn’t going to be able to have her favorite types of meals or snacks. She LOVES my macaroni and cheese and she will never turn down some chocolate milk or bunny crackers. I admit, I was afraid to give her pasta or anything overly sweet for a while after the diagnosis.
Experiencing that fear has given me the confidence to realize that she really can have what she wants. Of course, we always try to make our family meals healthy but we do occasionally love the rich, creamy pasta dish or the deep dish, covered in grease, pizza. We have made some adjustments in our diet to make life a little easier but, honestly, there wasn’t a need to go to anything drastically different from what we were already doing.
The big thing about cooking for a diabetic child is that you have to measure everything, at least at first…until you learn to eyeball it. That took some getting accustomed to (I’m more of a “pinch of this, a little of that” type of person). The math portion came pretty naturally but, for those that it doesn’t come naturally to, there are apps, books, and websites that can help. I personally use an app called Nutri-Find and a book called The Calorie King.
As I start to add to this blog (menus, recipes, and more), I will share adaptations that I have made to make life easier with a type 1 diabetic child.