"I don't use any salt. If someone comes, they have to salt their own food. There's a lot of natural salt in the foods you eat."
Lewis says there are salt substitutes on the market, but she doesn't like them.
More people are catering to diabetics, she says. "Now I understand they have a packaged sugar-free cake mix."
For the tasting party, she shared a Ribbon Salad, which is made with three colors of gelatin.
"You can change the Jell-Os and make it for autumn. I had green on the bottom and orange on the top with lemon and cream cheese in the center."
For Christmas, she uses green and the red.
Lewis sliced her dessert in 1-inch squares. "For the tasting party, everyone got a taste."
Outside of the kitchen, Lewis, who has been a member of the Green River Homemakers for 25 years, likes to travel.
She and her husband, Raymond, take to the road.
"We make short trips in Kentucky and I have a sister in Ohio. We go up there."
For her other hobbies, she might spend time sewing and she loves shopping, but she rates church as her main interest. She attends Mount Moriah Christian Church.
She and her husband have two sons, Roger and Danny, who both live in Frankfort.
Two 3-ounce packages sugar-free lime Jell-O
5 cups boiling water, divided
4 cups cold water, divided
Two 3-ounce packages sugar-free lemon Jell-O
1 package, 8 ounces of reduced fat cream cheese, cubed
8-ounce can undrained crushed pineapple
1/4 cup chopped pecans
2 cups reduced-fat whipped topping
Two 3-ounce packages sugar-free orange Jell-O
In a bowl, dissolve lime gelatin in two cups boiling water, add two cups cold water and stir. Pour into a 13-inch by 9-inch dish coated with nonstick cooking spray. Refrigerate until almost set, about 2 hours.
In a bowl, dissolve lemon gelatin in a cup of boiling water. Whisk in cream cheese until smooth and stir in pineapple and pecans. Fold in whipped topping. Spoon over first layer and refrigerate until firm, about 1 hour.
In a bowl, dissolve orange gelatin in remaining boiling water. Add remaining cold water and stir. Chill until slightly thickened. Carefully spoon over the second layer. Refrigerate until set, about 4 hours. Makes 15 servings.
Impossible Pumpkin Pie
3/4 cup of sugar (Use equal amount of Splenda)
1/2 cup of flour
2 teaspoons baking powder
2 tablespoons of margarine
1 can of fat-free evaporated skim milk
2 eggs or 1/2 cup Eggbeaters
1 can of pumpkin
21/2 teaspoons pumpkin pie spice
2 teaspoons vanilla
Preheat oven to 350 degrees. Combine ingredients in a blender. Pour into a pie plate that is coated with vegetable oil cooking spray. Bake for 50 to 60 minutes or until toothpick inserted in middle comes out clean.
This crustless pie is good for diabetics.