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Chef Robert has traveled across the country sharing his passion for great cooking without compromising good health.
Photo by Paul Colletti Copyright 2008, Radish magazine - used with permission.
Chef Robert Lewis "The Happy Diabetic"
Chef Robert Lewis doesn’t let Type 2 Diabetes slow him down and neither should you.
“I grew up in a family that loved to cook and eat. When I first learned I had diabetes 20 years ago, I thought ‘My days of enjoying good food were over.’ I was wrong!”
A graduate of the Culinary Institute of America (New York), Chef Robert fulfilled a legacy of family cooking he enjoyed from childhood. Today, he inspires cooks and non-cooks alike to be creative, broaden your food horizons, and enjoy food no matter what your health challenge.
Chef Robert’s Featured Recipe:
Angel Food Fruit Bruschetta
1 Hill and Valley Angel food Cake
Splenda® Sugar or sugar substitute
1.5 c fresh or frozen raspberries
1 c fresh or frozen strawberries
1 c fresh or frozen blueberries
1 tub of non-dairy whipped topping (thawed)
Splenda® Sugar mixed with cinnamon
Light Chocolate Syrup
Directions
Thaw berries. Slice cake in wedges. Transfer to cookie sheet and toast under broiler for approx 1 minute until golden brown. Remove immediately. Sprinkle 1 c. raspberries with Splenda and puree with handheld mixer for 20 seconds. Spread raspberry puree onto platter. Arrange cake wedges on bed of puree. Spoon whipped topping onto cake wedges. Slice strawberries and arrange fan-like on top of whipped topping. Garnish plate with blueberries and remaining raspberries. Sprinkle sugar/cinnamon mix. Drizzle chocolate syrup over entire dish and serve. Serves 8. Total Carbs: 24
