What to Eat Wednesday: Valentine’s Day Dessert

This beautiful dessert beats any sugar-filled cake in looks and tasteWith Valentine’s Day right around the corner, we’re all starting to crave sweet treats that show our loved ones just how much we care. Of course, large boxes of chocolate and plates of heart-shaped cookies don’t easily fit in to your diabetic meal plans, so I’ve scoured the web for diabetic-friendly recipes that will allow you to celebrate the day of love without sacrificing your health. Check back on the blog for my weekly favorites, or head over to my Pinterest page for all the great finds in one easy location. Here’s hoping Cupid finds you (with your blood-sugar levels in check!) this year!

Pomegranate Strawberry Mousse (from Diabeticconnect.com)

If you're using fresh strawberries, buy a couple of extras to use as a garnish for the mousse.


  • 10 ounces fresh or thawed frozen strawberries (about 2 cups)
  • 1/8 teaspoon salt
  • 1 envelope unflavored gelatin
  • 1/2 cup pomegranate juice
  • 1 7-ounce container 2% Greek yogurt
  • 1/4 cup sugar


  1. n a food processor, puree the strawberries with the salt. (Leave the puree in the processor.)
  2. In a small bowl, sprinkle the gelatin over 1/4 cup of the pomegranate juice. Let stand until softened
  3. Meanwhile, in a small saucepan, combine the remaining 1/4 cup pomegranate juice and the sugar, and bring to a simmer to dissolve the sugar. Stir the softened gelatin into the saucepan and cook over very low heat, stirring, until the gelatin is dissolved, about 1 minute.
  4. Add the gelatin mixture to the strawberry puree and process until well combined. Add the yogurt and process briefly just to blend.
  5. Spoon into dessert bowls or glasses, cover, and refrigerate for 2 hours or until chilled and set.
Use xylitol or splenda in place of the sugar to lower the carb count even more.
Dr. Andrew Schneider
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A podiatrist and foot surgeon in Houston, TX.
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