COMMENTS FROM CHERYL
From time to time new studies change the guidelines for nutritional and medical issues, so attending classes can provide new possibilities for you.
The Do Well, Be Well with Diabetes classes provide factual information along with encouragement to help you make positive changes in your diet and lifestyle. During the classes you get to know other diabetics that are dealing with your same concerns. The Do Well, Be Well with Diabetes classes are a supportive and caring environment to help you learn how you can do well and be well with diabetes.
The next class will be conducted from 6-8:30 p.m. at the Little River Medical Clinic waiting room at 708 N. Crockett in Cameron. The series will start on Monday, Sept. 12 and continue on Sept. 19, Sept. 26 and Oct. 3.
Each session addresses different nutritional and medical concerns for diabetics. Some of the major topics are: glucose testing; diabetes and exercise; nutritional meal planning; proper ser ving sizes; health checkups; foot care; preventing complications; and eating out. Vicki Moore, RN, BSN-Nursing Supervisor for Little River Medical Clinic will be teaching with Cheryl Walker, County Extension Agent-Family and Consumer Sciences, Texas AgriLife Extension Service.
The Milam County Office of Texas AgriLife Extension Service and Little River Medical Clinic are sponsoring the training. To sign-up for the class or get additional information, contact the Milam County Extension Office, 254- 697-7045 or email firstname.lastname@example.org.
The cost of the series is $10 per person payable at the first meeting, but we need you to call or email prior to the classes so handouts will be available. Mark your calendars to attend each “Do Well, Be Well with Diabetes” series to help you manage your diabetes or understand what is happening with family members with diabetes.
Frozen Cheesecake Pie
Here is a recipe shared at the last Cooking Well with Diabetes class I taught in July and August. It is a great tasting dessert and easy to make.
Serving Size: 1 slice; total servings: 12. Ingredients
1 package (8 oz.) reduced-fat cream cheese, softened your favorite sugar substitute to replace 1/2 c. sugar
1 c. reduced-fat sour cream
2 tsp. vanilla extract
1 container (8 oz) frozen light whipped topping, thawed
One 9-inch reduced-fat graham cracker pie crust (there is also a sugar-free crust on the market).
In a large bowl, beat the cream cheese until smooth; gradually beat in the sugar substitute. Blend in the sour cream and vanilla.
Fold in the whipped topping until well combined, then spoon the mixture into the crust. Freeze until firm.
When ready to serve, remove from freezer and let stand a few minutes so it is easy to slice. Serve as soon as possible (while still partially frozen).
Garnish with fresh fruit or your favorite sugar-free jelly or jam. email@example.com