Diabetes Aware - Recipes

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Diabetes Aware
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Romsey . Hampshire
SO51 8DE

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

BLACKCURRANT SORBET

Ingredients	Method
275 mls (½ 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 (½ 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.

Ingredients

Method

275 mls (½ 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 (½ 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 (½ 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 180°C/350°F/Gas mark 4 for ½ hour for smaller dishes If baking in one large dish allow longer cooking time 1-1½ 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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