The thing about dating a diabetic is they can’t eat sugar. At least not as much sugar as us normal folks. Initially, I worried how it would work. How “we” would work. Ice cream is serious business and what about molten lava chocolate cake, brownies, or sharing a bag of hot beignets from Where Ya At Matt?
As much as my waistline can appreciate a healthy diet, my sweet tooth is an entirely different story. On our second real date, he insisted I order dessert. My stomach fluttered. When he showed up with a selection of chocolates, I swooned. Because, I can think of few things sexier than a diabetic holding a box of chocolates all for me.
Diabetic Short Cake
I dated my way into this shortcake recipe. Garrett’s mom has had a lot of time to tinker with no-sugar desserts and this is one even a non-diabetic will love. Filled with butter and served with fruit, it’s fabulous – especially when eaten off one plate with two forks. It’s great with just about any fruit, but I prefer it with grilled peaches and balsamic reduction.
2 cups flour
4 tsp Baking Powder
¾ cup butter
½ tsp salt
¾ cup milk
Preheat oven to 400 degrees. Mix dry ingredients. Cut in ½cup butter. Add milk and mix until dough forms. Spread half of the dough on the bottom of an 8-inch square pan.
Cut ¼ cup butter into small pieces. Pat into dough. Pat remaining dough on top of butter. Bake for 20 minutes or until a toothpick comes out clean.
Serve warm or at room temperature with fruit of choice.