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Diabetic recipes - Desserts
See the diet pages for portions and food labelling

BLACKCURRANT SORBET

Ingredients Method
275 mls ( pint) water
5ml (1 tsp) lemon juice
225g (9oz) blackcurrants
2 egg whites size 3
Artificial sweetener to taste
Simmer blackcurrants in a little water for 10 minutes until tender.
Sieve and add water until mixture volume is 275 ml ( pint)
Cool, add lemon juice and sweetener to taste.
Pour into freezable container. Freeze until nearly firm (for about 1 hour)
Whisk egg whites until stiff.
Put half-frozen mixture into chilled bowl, whisk until smooth.
Fold in egg whites.
Return mixture to freezable container and place in freezer until form.
Remove from freezer 5 minutes before serving.

Note other fruits can be used like raspberries or strawberries
Serves 4. Each serving: 22 kcals and 4g carbohydrate
Serving suggestions fat free fromage fraise/natural yoghurt and fresh fruit.

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STRAWBERRY SUPREME

Ingredients   Method
1 packet 'No Added Sugar' strawberry mousse whip
275 ml ( pint) skimmed milk
175g (7oz or a small punnet) strawberries
  Place half of the strawberries with the milk and mousse whip in a blender, mix until frothy.
Place in a freezable container and freeze until solid
Remove from freezer 5 minutes before serving.

Note other flavours and fruit can be used.
Serves 4. Per serving: 92 kcals and 15g carbohydrate.
Serving suggestions fat free fromage fraise/natural yoghurt or sugar free jelly.

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BAKED EGG CUSTARD

Ingredients   Method
568ml (1 pint) skimmed milk
2 eggs, beaten
Artificial sweetener to taste
1 drop vanilla essence
Nutmeg
  Warm the milk without boiling it.
Add the beaten egg, artificial sweetener and vanilla essence.
Strain and divide into 4 lightly greased ovenproof dishes.
Grind the nutmeg over the top
Place dishes in a larger container half filled with hot water (bain marie)
Bake at 180C/350F/Gas mark 4 for hour for smaller dishes
If baking in one large dish allow longer cooking time 1-1 hours - then check the water in the bain marie during cooking and top up if needed.

Serves 4. Per serving: 90 Kcals, lOg CHO, less than 3g fat.

Note: These recipes courtesy of Southampton Dietitians 1997


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