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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.
Sliced Crème Cake Lemon Tower
1 cup of Light Whipped topping
2 tsp almond extract
3 slices of Hill and Valley Sliced Lemon Crème Cake
¼ c fresh blue berries
3 large fresh strawberries sliced
1 package of frozen raspberries thawed
2 tsp of Splenda® granulated
Sugar Free Chocolate Syrup
Directions
Place the thawed raspberries in a blender and puree until smooth.
Cut each slice of Hill and Valley Sliced Lemon Crème Cakes in half.
(use a bread knife with the serrated edges)
Mix the whipped topping and almond extract.
Place 1 tablespoon of the raspberry sauce on a plate.
Place a slice of Hill and Valley Sliced Lemon Crème Cake on top of the raspberry sauce.
Top with a dollop of whipped topping blue berries, strawberries.
Top with another slice of cake and repeat with the remaining layers until your tower is built.
Drizzle with Sugar Free Syrup and garnish with fresh mint.
Nutritional Information Below.
2 servings
Approximate Nutritional Values per serving:
Calories: 297
Fat (g): 11
Saturated Fat (g): 4.5
Trans Fat (g): 0
Carb. (g): 46
Sugars (g): 11
Looking for another great recipe? Try Chef Robert's Angel Food Fruit Bruschetta!!
