Dining With Diabetes: November Class Highlights & Tasty Low-Carb Treats
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Collapse ▲November marked Diabetes Awareness Month, and to support community wellness, Kim Terrell, Family & Consumer Sciences (FCS) Agent and Registered Dietitian, led an engaging Dining with Diabetes program. The session focused on practical strategies for managing diabetes through everyday food choices. Participants learned the basics of diabetes-friendly meal planning, including carbohydrate counting, portion control, and helpful holiday meal guidelines designed to make festive gatherings healthier and less stressful.
To wrap up the class, attendees enjoyed a tasting of several low-carb dessert recipes—a delicious reminder that managing diabetes doesn’t mean giving up sweet treats. The recipes showcased how simple ingredient swaps can create desserts that are both flavorful and blood-sugar friendly.
Feedback from participants was overwhelmingly positive. Many praised the clarity of the information, the hands-on tasting experience, and Kim’s practical approach to diabetes education. Several attendees even requested additional classes, highlighting the ongoing need for accessible, nutrition-focused programs in the community.
Additional nutrition related classes including Med Instead of Meds are planned for the Spring. Stay tuned to our website and Facebook page for more information.
Below are the low-carb recipes shared in class.
Keto Chocolate Mousse
Ingredients
- 1 1/2 cups heavy cream OR 1 can full-fat coconut milk
- 1/4 cup unsweetened cocoa powder
- 1 tbsp dutch or additional regular cocoa powder
- 1/4 cup sweetener of choice (e.g., monk fruit blend)
- Optional: 1/2 tsp pure vanilla extract
- Optional: 1/4 tsp instant coffee
Nutrition
Calories: 143 kcal
Instructions
Chill the liquid and a large mixing bowl. If using coconut milk, only use the thick part at the top of the can (discard the water underneath).
With either a stand mixer or hand beaters, whip until stiff peaks form.
Add remaining ingredients and whip until it forms a smooth mousse texture.
Prep Time: 5 mins
Cook Time: 0 mins
Total Time: 5 mins
This naturally low carb and keto chocolate mousse recipe is super thick and creamy, with no sugar required.
Philadelphia Cheesecake
Ingredients:
- 3 8-ounce packages Philadelphia cream cheese, softened
- 3/4 cup sugar substitute (used monk fruit with erythritol)
- 3 eggs
- 1 tsp vanilla or almond extract
- 1 deep dish pie crust or 2 regular. (Pecan crust used, or use almond flour crust to save on carbs)
Directions:
- Preheat your oven to 350 F.
- In a large bowl, beat softened cream cheese with sugar substitute until blended. Add vanilla or almond extract.
- Add eggs one at a time, mixing on low speed after each addition just until combined.
- Pour the mixture over the crust in the pan.
- Bake for 35–45 minutes or until the center is almost set. It should be 145 F on a thermometer.
- Turn the oven off and open the door halfway. Let it cool in the oven to room temperature and then refrigerate for at least 4 hours before serving.
Enjoy!