Sugar Patrol Kicks Off Diabetes Month with a Healthy Twist on Fall Desserts

Next month is Diabetes Month, and what better way to raise awareness than by satisfying your sweet tooth—the healthy way?

Introducing Sugar Patrol, a dynamic initiative aimed at making diabetes education deliciously fun. The program is the brainchild of Kelley Marvin, founder of Inspired Nutrition by Kelley, in collaboration with Letitia King, a seasoned Diabetic Nurse.

Kick-start your fall season with a delectable Pumpkin Dessert, naturally sweetened with honey! Not only is this treat absolutely scrumptious, but it's also diabetic-friendly. The natural sugar from honey, balanced with the nutritional richness of pumpkin, allows you to indulge without the guilt.

The Dream Center is thrilled to announce an upcoming event in November, where you can catch the Sugar Patrol in action. Attendees will enjoy interactive cooking demonstrations, receive expert advice, and leave with a wealth of resources to help manage diabetes effectively.

Pumpkin Cream Cheese Bites

For the Crust:
- 1 cup almond flour
- 1/4 cup unsweetened shredded coconut
- 2 tbsp coconut oil, melted
- 1 tbsp honey
- A pinch of salt

For the Filling:
- 1 cup canned pumpkin puree
- 8 oz cream cheese, softened
- 2-3 tbsp honey (adjust to taste)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger

1. Prepare the Muffin Tin: Line a muffin tin with paper liners or use a silicone muffin pan for easier removal.

2. Make the Crust: In a bowl, combine almond flour, shredded coconut, melted coconut oil, 1 tbsp honey, and a pinch of salt. Stir until well mixed.

3. Form the Crust: Press the mixture into the bottom of each muffin cup, forming a small crust. Place the muffin tin in the fridge to firm up the crust, about 20 minutes.

4. Prepare the Filling: While the crust is chilling, beat together the softened cream cheese, canned pumpkin, honey, vanilla, and spices until smooth. Taste and adjust the sweetness if needed.

5. Fill the Bites: Once the crust has firmed up, spoon the pumpkin cream cheese mixture into each muffin cup.

6. Chill: Place the filled muffin tin back in the fridge and allow to chill for at least 2 hours, or until the filling has set.

7. Serve: Once set, gently remove the tartlets from the muffin tin and serve chilled.