The Diabetic Pastry Chef

8 tea bags
4 quarts water
2 oranges, washed and quartered
1 1/3 c Splenda
ground cinnamon
ground nutmeg
ground cloves

Steep teabags in boiling water and cool. Add to pitcher. By hand, squeeze the juice from the oranges into the pitcher. Drop the squeezed quarters into the pitcher. Stir in the Splenda and add cinnamon, nutmeg and cloves to taste. Stir and chill.

Note: Lemons can be substituted for the oranges, or a combination of oranges and lemons can be added. Yield: 1 gallon.

1/2 square unsweetened chocolate
2 tsps Splenda
1/4 tsp ground cinnamon
1 c milk

Place all ingredients in top of double boiler and heat until chocolate melts. Whip vigorously untl a good foam forms on top. Top with whipped cream and an additional sprinkle of cinnamon.

Here are some important guidelines to remember when drinking alcohol, according to the American Diabetes Association (ADA):

http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/alcohol.html

1/2 c Splenda
1/2 c orange juice
1/2 c lemon juice
3 c burgundy wine or white wine
3/4 c club soda or sparkling water
3 or more types of fresh (or canned) fruit
(orange slices, lemon slices, lime slices,
banana slices, fresh or frozen berries, peach
slices, apple slices, pear slices, plum slices,
cherries).

Mix Splenda and fruit juices together. At serving time, add wine and club soda or sparkling water. Pour over fruit and ice. Yield: 10 servings.

I sometimes make the following drinks when I tire of water, diet sodas and diet iced teas:

Spritzer
To make a Spritzer, take a tall glass and fill it with ice, add half a glass of fruit juice or apple cider, and half a glass of diet Sprite, diet 7-Up or diet ginger ale, and stir.

Frappuccino
1 c strong coffee
1 c milk
3 T Splenda or other sugar-free sweetener
3 T sugar-free chocolate syrup (optional)
2 c ice cubes
Blend all ingredients in blender until smooth and frothy.

Ahhh!