K I N G W ITH

O O DI
C A
E

BE
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S
Foods
R e c i p es f

d ly
or

ie n
el
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ici
Fr

ou s -
s and b e te
D i a
 E S CERT
IP I

LET’S DIG IN!

F
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Healthy food choices are foundational to better diabetes management,

IA
but that shouldn’t mean you have to compromise flavor or variety.

G
S

IT
TE T

I
RED DIE
As part of our mission to help people take control of their health, we’ve
created this cookbook to provide inspiration for delicious, diabetes-
friendly meals that you can easily make at home with confidence. We
invite you to make these recipes your own by including whichever
substitution may work best for you.

Developed in partnership with Registered Dietitian and Diabetes Educator

Kim Rose, the recipes in this book include tried-and-true favorites from
Kim and our community of Dexcom Warriors. With helpful tips from Kim
accompanying each recipe, our goal is to help you gain control of your
glucose levels by learning how to build a better plate. Taking one day at
a time, even small changes can have a big impact on your overall health.

Dexcom continuous glucose monitoring (CGM) technology will be a

helpful tool along your diabetes journey. With real-time insights and trends,
Dexcom CGM can help you find what foods work best for you to both
improve and maintain your glucose health. And of course, we encourage
you to consult your healthcare provider regarding your individual
health needs.

Bon Appétit!

Meet Kim Rose

Kim is a Registered Dietitian, Certified Diabetes Care and Education Specialist and
Certified Nutrition Support Clinician. At her private practice, Kim counsels her clientele
on food- and diet-related misconceptions, helping them better coordinate food and
lifestyle choices. With more than a decade of experience, she has taught thousands
of clients, patients and their family members that a diabetes diagnosis doesn’t mean
losing what you love — it just means adjustment.

PA G E 2
TABLE OF
CONTENTS
Breakfast Entree
5 Reduced-Sugar Hot Cereal 17 Baked Lemon and Paprika Cod
7 Breakfast Brunch Bowl with Fried Eggs 19 Chicken Caprese
21 Spaghetti Squash Bake
24 Glazed Portobello Burger
Snacks
10 No-bake Cinnamon and
Walnut Protein Bites Dessert
12 Kale and Salmon Salad 26 Greek Yogurt Chocolate Mousse
14 Turkey Taco Lettuce Wraps

PA G E 3
 BREAKFAST
Recipes for Delicious and Diabetes-Friendly Foods
REDUCED-SUGAR
HOT CEREAL A favorite recipe from
Dexcom Warrior Monica F.

I N G R E D I E N TS F O R 2 S E RV I N GS

2 cups of fat-free or unsweetened nut milk 1 ½ packets of Cream of

Wheat original flavor instant hot cereal 2 tablespoons of zero-calorie
sweetener or 1 tablespoon of regular sugar 1 tablespoon of cinnamon
powder or 1 stick of cinnamon 1 tablespoon of butter 1 tablespoon of
peanut or almond butter 1 tablespoon of chia or hemp seeds
2 pinches of salt ¼ teaspoon of vanilla extract
Optional topping: berries of your choice.
vanilla
extract

fat-free or
unsweetened cinnamon powder or
nut milk stick of cinnamon

peanut
or almond
butter

chia or
hemp
zero-calorie sweetener seeds
or regular sugar

packets of Cream of
Wheat original flavor
instant hot cereal
butter
PA G E 5
REDUCED-SUGAR
HOT CEREAL
A favorite recipe from Dexcom Warrior Monica F.

I NST R U CT I O NS
D I E T I T I A N K I M ’S T I P 01  dd nut milk, Cream of Wheat packets,
A
If looking for a gluten-free option sweetener/sugar, cinnamon/cinnamon
with a comparable taste and stick, butter, salt and vanilla extract into
medium saucepan.
texture to the original recipe,
consider swapping out Cream 02 Then, stir on medium to high heat to
eliminate any lumps. Reduce heat to
of Wheat for Cream of Rice.
low, cover, and allow to cook for two
minutes. It should have a consistency
similar to oatmeal, but allow it to thicken
I N G R E D I E N TS F O R 2 S E RV I N GS to the desired consistency.

2 cups of fat-free or unsweetened 03 Serve hot. Once left in a sauce pan it

nut milk can get cold quickly and consistency
will solidify until reheated.
1 1/2 packets of Cream of Wheat original
flavor instant hot cereal
04 Add cinnamon, berries of your choice,
2 tablespoons of zero-calorie sweetener nut butter and seeds as toppings.
or 1 tablespoon of regular sugar

1 tablespoon of cinnamon powder

or 1 stick of cinnamon

1 tablespoon of butter
NUTRITION INFO
1 tablespoon of peanut or almond butter Estimated grams of
carbohydrates per serving: 32g
1 tablespoon of chia or hemp seeds

2 pinches of salt *Grams of carbohydrates varies

depending on toppings, sugar, and milk
1/4 teaspoon of vanilla extract of choice. Estimated carbohydrates
Optional topping: berries of your choice do not include fruit.

PA G E 6
Dexcom Warrior Cristal A.

“After wearing Dexcom

CGM, I was surprised
to see how certain
foods affected my
levels, as well as how
a 20-minute walk really
helped my sugars
drop back into range.”
BREAKFAST BRUNCH BOWL
WITH FRIED EGGS A favorite recipe from
Dexcom Warrior Biz V.

I N G R E D I E N TS F O R 4 S E R V I N GS

4 cups of fresh mixed greens 2 tablespoons of light balsamic dressing

1 cup of fresh blueberries 16 cherry tomatoes 1 cup of carrots,
shredded 2 medium Idaho potatoes, previously baked 8 medium
to large eggs 2 tablespoons of roughly or finely chopped parsley
or cilantro for garnish

cilantro or carrots eggs mixed greens cherry tomatoes blueberries

parsley garnish

medium potatoes

PA G E 8
BREAKFAST
BRUNCH BOWL
WITH FRIED EGGS
A favorite recipe from Dexcom Warrior Biz V.

I NST R U CT I O NS

01 In a large bowl, mix together

D I E T I T I A N K I M ’S T I P
the greens, dressing, blueberries,
Depending on your nutrient tomatoes and carrots. Set aside.
needs, this recipe is versatile.
02 Slice the potatoes into 1/4-inch circles.
Consider swapping out Idaho Heat skillet with avocado oil spray and
potatoes for sweet potatoes. cook the potatoes for 5 minutes per side
over medium heat. Set aside.
The higher fiber content of
sweet potatoes may create 03 Fry the eggs to desired doneness.
fewer peaks or spikes in your
04 Divide the salad mixture between
blood glucose.
4 plates. Add the crispy potatoes and
two eggs per plate.
Optional: Garnish with parsley
I N G R E D I E N TS F O R 4 S E RV I N GS or cilantro.

4 cups of fresh mixed greens

2 tablespoons of light balsamic NUTRITION INFO

dressing Estimated grams of carbohydrates
per serving: 29g
1 cup of fresh blueberries

16 cherry tomatoes 115g total, 4 servings.

1 cup of carrots, shredded

2 medium Idaho potatoes,

previously baked

8 medium to large eggs

2 t ablespoons of roughly or finely

chopped parsley or cilantro
for garnish

PA G E 9
SNACKS + SIDES
Recipes for Delicious and Diabetes-Friendly Foods
NO-BAKE CINNAMON AND
WALNUT PROTEIN BITES A favorite recipe from
Dietitian Kim Rose

I N G R E D I E N TS F O R 4 S E R V I N GS

1 cup of gluten-free rolled oatmeal 1 cup of whole raw walnuts

¼ cup of ground flaxseed 1 tablespoon of cinnamon ¾ cup of
almond butter, 16 oz. jar 2 tablespoons of protein powder
Pink Himalayan coarse sea salt (optional) 1 oz cookie scoop

almond butter protein powder ground Pink Himalayan gluten-free whole raw walnuts
flaxseed coarse sea rolled oatmeal
salt (optional)

PA G E 1 1
NO-BAKE CINNAMON
AND WALNUT
PROTEIN BITES
A favorite recipe from Dietitian Kim Rose

I NST R U CT I O NS

01  ombine oatmeal and walnuts

C
D I E T I T I A N K I M ’S T I P
in a food processer.
You can customize this recipe
02 Transfer blended mixture into
for your taste preference. For a mixing bowl.
example, replace the walnuts 03 Add ground flax seed, protein
with almonds, Brazil nuts or powder and cinnamon in the mixing
bowl and mix thoroughly with a
peanuts and replace the
spoon or baking spatula.
almond butter with sunflower
04 Next, add 1/4 cup of almond butter at
seed, peanut or whatever nut a time, mixing as you go (you may not
butter you have on hand. If you need all the almond butter). Note: If
you used 3/4 cup of almond butter and
choose to use an almond butter
the dough is still too dry, add 1/4 cup of
alternative, be sure you review water.
the nutritional information. 05 Using the cookie scoop, scoop out
rounded tablespoons. Using your hands,
shape the “dough” into balls.
06 Place balls on a cookie sheet with lined
I N G R E D I E N TS F O R 4 S E RV I N GS parchment paper.
07 Refrigerate for 20 minutes.
1 cup of gluten-free rolled oatmeal
08 Repeat and enjoy.
1 cup of whole raw walnuts

1/4 cup of ground flaxseed Optional: Garnish with sea salt when
ready to serve.
1 tablespoon of cinnamon

3/4 cup of almond butter, 16 oz. jar NUTRITION INFO

Grams of carbohydrates per
2 tablespoons of protein powder serving (1 ball): 10g

1 oz. cookie scoop *Grams of carbohydrates varies

depending on protein powder.
Pink Himalayan coarse sea salt (optional)
PA G E 1 2
KALE AND SALMON
SALAD A favorite recipe from
Dexcom Warrior Aida I.

I N G R E D I E N TS F O R 4 S E R V I N GS

2 bunches of kale (approximately 4 cups total) 1 fresh garlic clove

½ cup of olive oil 1 tablespoon of Braggs Amino Acids or soy sauce
¼ cup of balsamic vinegar Garnish with lemon + parsley

olive oil

balsamic vinegar salmon

Braggs Amino Acids

or soy sauce

kale

garlic clove

lemon + parsley

PA G E 1 3
KALE AND
SALMON SALAD
A favorite recipe from Dexcom Warrior Aida I. SA L A D I NST R U CT I O NS
01 Wash kale and remove from bunch.
D I E T I T I A N K I M ’S T I P 02 Mince garlic and place into a bowl
Salmon is not only a good source with the kale.
of protein, but it is high in omega-3 03 Combine liquid ingredients and stir.
fatty acids. Omega-3 fatty acids are
04 Pour dressing over kale and massage until
essential since our bodies are unable
it just start to soften.
to produce them. This type of fat has
05 Additional toppings (optional): broccoli,
been associated with lowering LDL
almonds, strawberries.
(“bad”) cholesterol, reducing the risk for
heart disease and stroke, and should SA L M O N I NST R U CT I O NS

be included as part of a healthy diet. 01  repare a marinade using 2 lemons,

P
2 limes and Italian dressing.
02 Wash and dry the salmon and season
4 S E R V I N GS with Old Bay seasoning and fresh dill
S A L A D I N G R E D I E N TS to taste.
2 kale, bunches (approximately 4 cups total)
03 Allow to marinate in the refrigerator for
1 fresh garlic clove
no less than 45 minutes.
1/2 cup of olive oil
04 Prepare the grill for direct cooking over
1 tablespoon of Braggs Amino Acids
or soy sauce high heat. Apply olive oil or nonstick
1/4 cup of balsamic vinegar spray to the grates.
05 Grill the salmon, skin side up, over direct
S A L M O N I N G R E D I E N TS
high heat for 4-6 minutes depending on
1 pound salmon filets, skin on
the thickness.
2 limes
06 Then flip the salmon to the skin side down
2 lemons
for 4-6 minutes.
Fresh dill, to taste, Old Bay seasoning, to taste
Sugar-free Italian dressing or Lite Italian 07 Remove the salmon with a spatula
salad dressing. inserted between the skin and the flesh.
Or make your own dressing. It should easily be removed leaving
Mix the following in a mason jar: the skin on the grill.

1/2 cup extra virgin olive oil 08 Serve with a bit more Italian dressing
1/4 cup white wine vinegar and dill.
1 tablespoon Honey Dijon mustard
1 teaspoon dried basil NUTRITION INFO
1 clove of garlic, minced Estimated grams of carbohydrates per
1/2 teaspoon dried oregano
serving (salad): 8g
1/2 teaspoon onion powder
Estimated grams of carbohydrates per
1/2 teaspoon salt
serving (dressing): 2g
1 teaspoon of water
1/4 teaspoon crushed red pepper flakes

PA G E 1 4
Dexcom Warrior Aida I. (left)

“With my Dexcom CGM, I

know within literal minutes
if a food is driving up my
glucose. As a foodie, it’s
made trying new foods
or eating foods I love so
much easier. I really
appreciate the freedom
it gives me. Dexcom CGM
puts your health in your
hands, it’s a tool that
empowers you to make
the kind of decisions that
can be life-changing.”
 TURKEY TACO
LETTUCE WRAPS A favorite recipe from
Dexcom Warrior Lainie R.

I N G R E D I E N TS F O R 4 S E R V I N GS

1 lb. ground turkey 1 yellow onion, diced 1 clove chopped garlic

1 teaspoon cumin ½ teaspoon paprika 1 tablespoon chili powder
½ teaspoon salt 1 head romaine lettuce (made into boats) ½ cup
cheese 2 Beefsteak tomatoes, diced ½ cup reduced-fat sour cream

ground turkey reduced-fat sour cream

Beefsteak
tomatoes

shredded cheese

garlic clove pepper

lettuce

cumin, paprika
yellow onion
and chili powder

PA G E 1 6
TURKEY TACO
LETTUCE WRAPS
A favorite recipe from Dexcom Warrior Lainie R.

I NST R U CT I O NS

01  eat olive oil in a non-stick skillet over

H
D I E T I T I A N K I M ’S T I P
medium-high heat.
If you want a plant-based version
02 Add onion and sauté for 2 minutes
of this recipe for Taco Tuesday, or until translucent. Add turkey and
consider swapping out the turkey garlic and cook, tossing and breaking
up turkey occasionally, until cooked
for tofu, tempeh or seitan. These
through, about 5 minutes.
plant-based options are rich in
03 Add chili powder, cumin, paprika, salt
protein and lower in saturated fat (if desired) and a few tablespoons
than animal protein. of water. Reduce to a simmer and
cook about 3 minutes until sauce has
reduced.
04 Load taco meat into cupped lettuce.

05 Top with the tomatoes, cheese and a

I N G R E D I E N TS F O R 4 S E RV I N GS
dollop of sour cream.
1 lb. ground turkey 06 Don’t be afraid to spice it up with your
1 yellow onion, diced favorite hot sauce.
1 clove chopped garlic
1 teaspoon cumin, ½ teaspoon paprika
and 1 tablespoon chili powder NUTRITION INFO
Estimated grams of
½ teaspoon salt
carbohydrates per serving: 6g
1 head Romaine lettuce
(made into boats)
½ cup cheese
2 Beefsteak tomatoes, diced
½ cup reduced-fat sour cream

PA G E 1 7
 LUNCH + DINNER
Recipes for Delicious and Diabetes-Friendly Foods
BAKED LEMON AND
PAPRIKA COD A favorite recipe from
Dietitian Kim Rose

I N G R E D I E N TS F O R 4 S E R V I N GS

3 fresh cod fillets 2 teaspoons of smoked paprika 1 teaspoon of salt

1 tablespoon of onion powder ½ tablespoon of garlic powder
¼ teaspoon of ground black pepper 1 lemon 1 light extra virgin olive
oil cooking spray 1 pat of unsalted butter

salt garlic powder

lemon

smoked paprika
onion powder

olive oil butter

cod fillets
BAKED LEMON
AND PAPRIKA COD
A favorite recipe from Dietitian Kim Rose

I NST R U CT I O NS

01 Preheat oven to 400 degrees F.

D I E T I T I A N K I M ’S T I P
02 Mix smoked paprika, salt, onion powder,
Steamed broccoli, asparagus garlic powder and ground black pepper
and green beans are three in small 3/4 quart mixing bowl or 4 oz.
mason jar to create a seasoning blend.
simple, nutritious and higher-fiber
03 Grease baking dish with pat of butter.
side dishes that pair well with this
04 Spray both sides of the fish with extra
recipe. Fiber helps to maintain
virgin olive oil and place in baking dish.
digestive health, increases
05 Sprinkle both fish with seasoning blend.
satiety and manages blood
06 Top each fillet with 1-2 slices of lemon.
glucose spikes.
07 Bake at 400 degrees F for
15 to 20 minutes.
08 Optional: Garnish with fresh parsley
I N G R E D I E N TS F O R 4 S E RV I N GS
leaves when ready to serve.
3 fresh cod fillets

2 teaspoons of smoked paprika

NUTRITION INFO
1 teaspoon of salt Estimated grams of
carbohydrates per serving: 1g
1 tablespoon of onion powder

1/2 tablespoon of garlic powder

1/4 teaspoon of ground black pepper

1 lemon

1 light extra virgin olive oil cooking spray

1 pat of unsalted butter

PA G E 2 0
Dexcom Warrior Jaison S.

“Since starting on
Dexcom CGM, the
biggest surprise for
me was how much
my glucose levels
spiked when I ate
a high-carb diet. To
watch that in real time
was a wake-up call.
Now I have more
confidence around
my food choices.”
CHICKEN CAPRESE
A favorite recipe from Dexcom Warrior Jaison S.

I N G R E D I E N TS F O R 4 S E R V I N GS

4 chicken breast fillets 1 package of fresh sliced mozzarella

2 fresh tomatoes, sliced 1 bunch of fresh basil leaves
½ cup of balsamic glaze

basil leaves tomatoes sliced mozzarella balsamic glaze olive oil salt + pepper

PA G E 2 2
CHICKEN
CAPRESE
A favorite recipe from Dexcom Warrior Jaison S.

I NST R U CT I O NS

D I E T I T I A N K I M ’S T I P 01 Preheat oven to 400 degrees F.

Are you looking to increase the 02 Brush on olive oil, and add salt, peppers
fiber intake of this recipe to help or your preferred seasonings to
manage your blood glucose? the chicken.

Convert this recipe into a one-pan 03 Place chicken breast in a large baking
dish with balsamic glaze.
meal by tossing in low-calorie,
04 Bake for 20 minutes.
fiber-rich, non-starchy vegetables
05 Take out the oven and add mozzarella
like yellow squash, broccoli florets slices and sliced tomatoes.
and button mushrooms in step 06 Return pan to oven for 5-10 more
number 6. minutes until cheese is golden brown.
07 Top with basil leaves.

NUTRITION INFO
I N G R E D I E N TS F O R 4 S E RV I N GS
Estimated grams of carbohydrates per
4 chicken breast fillets serving: 10g

1 package of fresh sliced mozzarella

2 fresh tomatoes, sliced

1 bunch of fresh basil leaves

½ cup of balsamic glaze

PA G E 2 3
SPAGHETTI
SQUASH BAKE A favorite recipe from
Dexcom Warrior Jim C.

I N G R E D I E N TS F O R 4 S E R V I N GS

10 oz. of ground turkey (season to preferred taste) 1 cup of part-skim ri-

cotta cheese 4 tablespoons of grated/ground Parmesan cheese
2 spaghetti squash 2 cups of Rao’s Marinara Sauce TO TASTE garlic
powder, dried basil, salt and pepper

ground turkey

Rao’s Marinara Sauce grated/ground

Parmesan cheese

part-skim
ricotta
cheese spaghetti squash
Dexcom Warrior Lainie R.

“Wearing Dexcom CGM

has brought me to the
realization that every
change, no matter how
small, can affect my
well-being. Dexcom CGM
has vastly improved my
diet. I’m able to better
manage my diabetes
and it’s definitely helped
me plan ahead in life
because I want to make
better choices.”
SPAGHETTI
S Q UAS H

01 Preheat oven to 375 degrees F.

SQUASH 02 Cut spaghetti squash in half lengthwise

and scrape out the seeds with a spoon.

BAKE 03 Place spaghetti squash on a baking sheet

with parchment paper. Season lightly with
salt and pepper, if desired.
A favorite recipe from Dexcom Warrior Jim C.
04 Place the spaghetti squash cut-side down
on the baking sheet. Bake for about 45
minutes or until squash is tender. Remove
from oven and let cool.
D I E T I T I A N K I M ’S T I P 05 Using a fork, scrape the flesh to get
Spiralized zucchini noodles spaghetti-like strands.
(zoodles) are a great alternative 06 Measure out 1 cup of spaghetti squash
to spaghetti squash. Not only and place on the bottom of an oven-safe
do they have an al dente texture, container. Sprinkle garlic powder and
dried basil on top of spaghetti squash.
but they are also slightly lower
Then drop small spoonfuls of the ricotta
in total carbohydrates than on top.
spaghetti squash. If you are busy
TURKEY
or on the go, look for zoodles
at your local grocery store. 07 Place the turkey in a medium-sized skillet
and cook over medium-high heat until
cooked through. While cooking, season
to taste with preferred seasonings.
I N G R E D I E N TS F O R 4 S E RV I N GS

10 oz. of ground turkey P U T T I N G I T A L L TO G E T H E R

(season to preferred taste)
08 Sprinkle the cooked turkey on top
1 cup of part-skim ricotta cheese of the ricotta cheese. Then add tomato
sauce on top. Next, sprinkle
4 tablespoons of grated/ground with Parmesan cheese.
Parmesan cheese
09 If eating immediately, bake at
2 spaghetti squash 350 degrees F for about 30 to 35 minutes
or until heated thoroughly.
2 cups of Rao’s Marinara Sauce
10 If you decide to freeze them, place
garlic powder, to taste in the fridge the night before you plan
dried basil, to taste to eat them.
salt and pepper, to taste 11 
Bake at 350 degrees F for about 35 to 40
minutes or until heated thoroughly.

NUTRITION INFO
Estimated grams of carbohydrates
per serving: 8g

PA G E 2 6
GLAZED PORTOBELLO
BURGER A favorite recipe from
Dexcom Warrior Mireya M.

I N G R E D I E N TS F O R 4 S E R V I N GS

1 oz. of baby spinach 2 sprigs of fresh rosemary 2 teaspoons of

Adams Reserve Just Right Burger Spice or your favorite spice blend
1 cup of red bell pepper, very thinly sliced 1 cup of red onions, sliced
very thin 2 oz. of goat cheese, crumbled ¼ cup of extra virgin olive
oil, divided use 1 cup of corn on the cob, scraped from the cob
4 medium portobello mushroom caps; choose thick ones with a deep,
hollow area underneath 2 tablespoons of aged balsamic vinegar

Adams
Reserve
goat cheese Just Right
corn Burger spice

spinach
bun rosemary red bell pepper
portobello mushroom caps

PA G E 2 7
GLAZED PORTOBELL0
BURGER
A favorite recipe from Dexcom Warrior Mireya M. INSTRUCTIONS

01 Clean smooth top surface of portobello

mushroom caps with a damp paper
D I E T I T I A N K I M ’S T I P towel or clean cloth.
Are you looking to increase your 02 Gently remove soft “gills” and stem from
underside of mushroom using a melon
protein intake? Consider adding
ball scoop or a teaspoon.
lean beef or a turkey patty for
03 Mix 3 tablespoons of olive oil, balsamic
additional protein in this recipe. vinegar and seasoning together in a
Protein is a great building block large re-sealable plastic bag. Add
mushrooms, seal and turn to evenly coat.
of muscles and can delay blood
Allow to sit for 15-20 minutes.
glucose spikes when combined
04 While mushrooms marinate, heat grill
with a modest amount of fiber (or grill pan) to medium-high.
and carbohydrates. 05 Meanwhile, place remaining olive oil
in a separate skillet over medium heat.
Add onion, bell pepper and rosemary
sprigs and cook until onions begin
INGREDIENTS FOR 4 SERVINGS to soften, about 5 to 6 minutes.
06 Add corn and cook for 2-3 more minutes.
1 oz. of baby spinach
Remove from heat. Discard rosemary
2 sprigs of fresh rosemary sprigs and set aside.
2 teaspoons of Adams Reserve Just Right 07 Place mushrooms on grill with underside
Burger Spice or your favorite spice blend facing down and grill 3-4 minutes.
1 cup of red bell pepper, very thinly sliced 08 Flip mushrooms so underside faces up.
1 cup of red onions, sliced very thin Add cheese and corn mixture
to “bowl” of mushrooms and cook an
2 oz. of goat cheese, crumbled
additional 3-4 minutes.
¼ cup of extra virgin olive oil, divided use
09 Remove and serve on your bun of choice
1 cup of corn on the cob, scraped with baby spinach leaves. Toasted naan,
from the cob English muffins or ciabatta rolls make
4 medium portobello mushroom caps; ideal buns.
choose thick ones with a deep, hollow
area underneath NUTRITION INFO
Estimated grams of carbohydrates
2 tablespoons of aged balsamic vinegar
per serving: 14.5g

*Grams of carbohydrates varies

depending on protein powder.
PA G E 2 8
 DESSERT
Recipes for Delicious and Diabetes-Friendly Foods
GREEK YOGURT CHOCOLATE
MOUSSE A favorite recipe from
Dexcom Warrior Cristal A.

I N G R E D I E N TS F O R 4 S E R V I N GS

6 mini Hershey’s Sugar-Free Special Dark Chocolate bars (chopped)

2 cups of plain nonfat Greek yogurt (non-fat) 2 tablespoons of honey or
4 packets artificial sweetener 1 teaspoon of vanilla extract
¼ cup of skim milk or nut-based milk 6 tablespoons of whipped
topping (non-fat) 2 cups of fresh raspberries

Hershey’s Sugar-free Special

Dark Chocolate bars

honey

fresh raspberries

plain non-fat
Greek yogurt

vanilla exttract

fat-free or
unsweetened whipped topping
nut milk non-fat
PA G E 3 0
GREEK YOGURT
CHOCOLATE MOUSSE
A favorite recipe from Dexcom Warrior Cristal A.

I NST R U CT I O NS

DIETITIAN KIM’S TIP 01 Add the chopped chocolate to a

Dark chocolate is rich in microwave-safe bowl. Microwave the
chocolate on high for 30 seconds, then
antioxidants that help protect your
stir. If not completely melted, microwave
cells from damage and contains for 30 seconds, then stir until all chunks
much less sugar than milk or white are melted. If it is still not melted,
microwave another 30 seconds and
chocolate. Feel free to use a dark
continue to stir, just until the chunks
chocolate that is 70% cocoa or in the chocolate are melted. Do
greater for this recipe. not overcook.
02 In a medium mixing bowl, whip the Greek
yogurt with an electric mixer until fluffy.
03 Add the honey or artificial sweetener,
I N G R E D I E N TS FOR 6 SERVINGS vanilla and milk, and beat some more;
then add the chocolate, a small
6 mini Hershey’s Sugar-Free Special Dark amount at a time, beating in
Chocolate bars (chopped)
between additions.
2 cups of plain non-fat Greek yogurt (non-fat)
04 Once all the chocolate is mixed
2 tablespoons of honey or 4 packets
into the yogurt, divide the mousse
artificial sweetener
into 6 portions and top each portion
1 teaspoon of vanilla extract with 1/3 cup of raspberries and
¼ cup of skim milk or nut-based milk 1 tablespoon whipped topping.
6 tablespoons of whipped topping (non-fat)
2 cups of fresh raspberries
NUTRITION INFO
Estimated grams of carbohydrates
per serving: 29g

*Estimation based on skim milk and

honey. Grams of carbohydrates varies
depending on sweetener and choice
of milk.

PA G E 31