Diabetic Ice Cream Social Is Back!

August 4th marks the second annual world-wide Diabetic Ice Cream Social!! Celebrating life, independence, creativity, and, of course, diabetes, the 2nd annual social has a very clear purpose: to show the world that people with diabetes can and will eat ice cream (or anything else they want, for that matter). The event is to happen August 4th, anytime, anywhere.

Too many times I have been told that my son cannot, or should not, eat this or that because it contains too much sugar. After six and a half years with type 1 diabetes, even people in our extended family will still ask me, "Can he eat this?" before serving him a piece of birthday cake at a family celebration. His standard response, "As long as I tell my pump," does not always resonate with them, no matter how many times he says it. Nor do my more detailed explanations of how with diabetes he must count carbohydrates, not sugar, and that he can essentially eat anything he wants, whenever he wants, as long as we bolus for the appropriate amount of insulin. Will we be eating ice cream on the 4th? You can count on it!!

For more info, there is a Facebook page created specifically for this event, and it can be found here. I have taken this event description directly from the Facebook site: 

"This event is meant to showcase that we can LIVE, and THRIVE as Diabetics, and enjoy ourselves... That we do not have limits on life, and that we can live within our boundaries of moderation, education, and common sense. CELEBRATE your life every day... And laugh in the face of ignorance. 


It doesn't matter how you eat your ice cream... Have one scoop or two, if you please, have it sugar free if you must, you can certainly have it low carb, or lactose free, or made with almond milk, you can have it be made of fruit, or a sorbet... Heck, you can even have a different treat, altogether, if you don't even like ice cream! :) (But try to have something that you typically would enjoy, and people would wrongly 'police' you and tell you that you can't eat it.) The point is... WE DIABETICS ARE CREATIVE, SAVVY, AND WE HAVE OPTIONS... AND WE KNOW OUR BODIES. 


And NO ONE should tell us what we can, or cannot eat. We CHOOSE what we want to eat, and what we can handle... And we have glucose meters, and a vast array of glucose control tools to help us make our decisions!"


Thanks to Lizmari, Katrina, Debbie, Michelle, Lara, and Britt for organizing this terrific event!

And feel free to "friend" me on Facebook (Jen Leslie Aragon) so I can add you to the invite list!

Twelve Days of Christmas Goodies ~ Day 8: White Chocolate Candy Cane Cheesecake

I made this cheesecake for a big family Christmas Eve dinner last year and it was amazing! The combination of flavors is succulent and refreshing and the candy cane texture is a fun and festive addition. My guests adored it and there was not even a sliver left over. I will definitely be making this one again and again. And an added bonus? It needs to be made a day in advance, freeing up your time on the day of to focus on the rest of the meal. Simply pull it out of the fridge 20 minutes prior to serving for best results.

Ingredients

8 ounces white baking chocolate, chopped, or 1-1/3 cups white baking pieces

2 cups finely crushed graham crackers

½ cup butter, melted

2 8 ounce packages cream cheese, softened

1 3 ounce package cream cheese, softened

1 8 ounce carton mascarpone cheese

¾ cup sugar

¼ teaspoon salt

½ teaspoon peppermint extract

3 eggs

¾ cup finely crushed hard peppermint candies (such as candy canes or striped round peppermint candies)

2 ounces white baking chocolate, or 1/3 cup white baking pieces

Crushed hard peppermint candies

Procedure

Preheat oven to 325 degrees F. In a heavy small saucepan, heat and stir 8 ounces white chocolate over low heat until melted and smooth. Remove from heat; set aside. For crust, in a medium bowl, stir together graham crackers and melted butter until combined. Press crumb mixture firmly onto the bottom of a 9-inch springform pan (do not go up the sides of pan.) Bake for 10 minutes. Remove from oven. Cool on a wire rack.

For filling, in a large mixing bowl, beat cream cheese, mascarpone, sugar, and salt with an electric mixer on medium speed until combined. Beat in melted chocolate and peppermint extract until smooth and combined, scraping bowl. Add eggs one at a time, beating on low speed after each addition just until combined. Stir in 3/4 cup candy. Pour filling into crust-lined pan. Place pan in a shallow baking pan. Bake for 50 to 60 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken. The middle will appear not cooked, but it is. DO NOT OVERBAKE. Cool in pan on a wire rack for 15 minutes. Using a sharp small knife, loosen cake from pan; cool for 30 minutes more. Remove sides of pan and cool completely. Cover cheesecake with plastic wrap and chill in the refrigerator overnight.

To serve, cut cheesecake into wedges using a sharp knife dipped in warm water. In a heavy small saucepan, melt 2 ounces white chocolate over low heat. Spoon melted chocolate over cheesecake slices. Sprinkle top with additional candy. To store any remaining cheesecake, cover and chill in refrigerator up to 2 days. Makes 12 servings.

Nutritional Information (per slice) Calories 629, Fat 43g, Carbohydrates 54g, Cholesterol 151mg, Sodium 400mg, Protein 11g.

Source Better Homes and Gardens

The BEST Strawberry Cheesecake

Cheesecake is one of my absolute favorite desserts, and this is the best one I've ever made. I made it with fresh, organic local strawberries, but it could just as easily be made with raspberries or blueberries too. Simply delicious. Enjoy!

Ingredients

1½ cups graham cracker crumbs

1/4 cup butter, melted

3 pkgs (8oz ea) cream cheese, softened
3/4 cup granulated sugar
1 tsp vanilla
1 pinch salt

1 cup sour cream
1 tsp grated lemon zest
4 eggs

Strawberry Swirl:
1 cup quartered hulled strawberries
1 tbsp granulated sugar
1 tsp lemon juice
2 tsp all-purpose flour

Preparation

In bowl, stir crumbs with butter until moistened; press into lightly greased 9-inch springform pan. Centre pan on large square of heavy-duty foil; press foil up side of pan, scrunching to hold in place. Bake in 325°F oven until set, about 10 minutes. Let cool.
Meanwhile, in large bowl, beat together cream cheese, sugar, vanilla and salt until smooth. Beat in sour cream and lemon zest. Beat in eggs, 1 at a time, just until blended. Pour all but 1/2 cup over crust.

Strawberry Swirl: In blender, purée together strawberries, sugar and lemon juice; stir in flour. Stir remaining cheese mixture with strawberry mixture.

Push spoonfuls of strawberry mixture randomly and deeply into batter, dragging spoon slightly so mixture sinks into well left by spoon. Using skewer or tip of thin knife, gently swirl colours together to create marble effect. Gently tap pan on counter.
Set springform pan in larger pan; pour in enough hot water to come 1 inch (2.5 cm) up sides. Bake in 300°F oven until shine disappears, edge is set yet centre still jiggles, 55 to 60 minutes.
Immediately run knife around edge of cake. Let cool in pan in water for 15 minutes. Transfer springform pan to rack; let cool completely. Remove foil and cover with plastic wrap; refrigerate for at least 4 hours or up to 24 hours. Makes 15 servings.

Nutritional Information (per serving): Cal 322, Pro 6g, Total fat 23g, Sat fat 14g, Carbs 23g, Fibre 1g, Chol 111mg, Sod 208mg, Pot 149mg.

The original recipe is from the Canadian Living website, though I made some variations above.