Ohio State University Extension Wood County is teaming up with Meijer and Bowling Green State University Dietetics Program to offer a series of Dining with Diabetes classes this October and November.
According to Susan Zies, Extension Educator Family and Consumer Sciences, “Never before have we had such a demand for these classes across the state, as Ohio and our country face many challenges with the growing diabetic epidemic.”
Dining with Diabetes is an exciting program for people with diabetes and/or their caretakers or for those who want to learn to eat healthier. The free Dining with Diabetes class is a series of three classes. Participants will receive recipe booklets, information on cooking with low/no sugar, diabetic food preparations, lecture from a registered dietician, and cooking demonstrations at each session.
Classes will be held from 6:00 to 8:00 p.m., October 25, November 1 and 8, and a special tour of the Bowling Green Meijer Grocery Store on November 15th. The classes are held at the OSU Extension office, 639 South Dunbridge Road, Bowling Green.
This is what previous participants had to say, “The program is wonderful. It has inspired me to work harder to control my diabetes.” and “I like the pace and information that has been shared. Of course, the food is a big plus – to be able to taste the recipe.”
Double Layer Pumpkin Pie Recipe
1-1/2 cups graham cracker crumbs
4 Tbsp. reduced-fat margarine
4 oz. reduced-fat cream cheese (Neufchatel)
1 Tbsp. skim milk
2 packets artificial sweetener (Equal or aspartame)
1 8-oz. tub “lite” frozen whipped topping, thawed
1 cup skim milk
2 boxes sugar-free instant vanilla pudding (4 serving size)
1 15 oz. can pumpkin (NOT pie mix)
1 tsp. cinnamon
½ tsp. ginger
¼ tsp. ground cloves (or use 1 ½ tsp. pumpkin pie spice in place of cinnamon, ginger, and cloves)
2 pie pans or 12x15 pan
2 mixing bowls
Measuring cups and measuring spoons
Electric mixer or wire whisk and rubber scraper
1. Mix Graham cracker crumbs and reduced-fat margarine with fork until well blended. Press into bottom of two 9” pie pans or one 12x15 pan. Bake for 5-7 minutes at 350 degrees. Cool while mixing next layer.
2. Beat softened reduced-fat cream cheese until very smooth. Beat in 2 Tbsp. skim milk and the artificial sweetener. Carefully stir in half of the carton of thawed reduced calorie frozen whipped topping. Spread on cooled graham cracker crust. Place in refrigerator while mixing next layer.
3. Pour skim milk into chilled bowl. Sprinkle both boxes of pudding mix on milk. Beat on low speed. Mixture will thicken. Stir in pumpkin and spices. Fold in remaining whipped topping. Spread on cream cheese layer. Chill for one hour.
People with diabetes, as well as their family members or caretakers, are encouraged to attend. For more information or to learn how to register, please call the Ohio State University Extension Office at 419-354-9050. Seating is limited, registrations will be on a first come basis.