In the second class of the four part series, Dining with Diabetes (DWD) participants enjoyed a menu of Garden Stuffed Peppers, Cucumber & Red Onion Salad, Fruit Tarts and Infused Water. The Garden Stuffed Peppers were prepared three different ways, and participants compared the carbohydrate content of each. The ingredients for all three recipes were identical with the exception of one cup of filler: riced cauliflower, lentils and brown rice. Participants enjoyed each variety and were shocked by the difference and deliciousness of all three.
