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Recipes for diabetics
Sections:
Apple & Pear crumble | Bakewell
tart | Apple puffs | Peach &
Butterscotch fool
Fruit compote | Tangy
fruits | Baked banana | Fruity
fromage frais | Rice pudding | Jelly
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1½ lb cooking apples - peeled, cored and chopped
1 tsp mixed spice
1 oz caster sugar
1 x 400 g can pears in natural juice - drained and chopped
2 oz sultanas
2 oz wholemeal flour
2 oz plain white flour
2 oz low fat spread
1 oz soft brown sugar
1 oz flaked almonds
3 oz porridge oats
1 Place apples, mixed spice and sugar in saucepan. Cook over low heat
until softened.
2 Remove from heat. Stir ion pears and sultanas. Pour into 2½ pt (1·4
litre) pie dish.
3 To make crumble: sieve flour into large bowl. Rub in low fat spread.
Stir in oats, sugar and almonds.
4 Spoon crumble mixture over fruit. Press down lightly.
5 Bake at 190ºC/375ºF/Gas Mark 5 for 30-35 minutes or until golden
brown.
6 Serve with ice-cream/fromage frais/low sugar custard.
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Bakewell tart |
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| Pastry
3 oz plain wholemeal flour |
Filling
3 tblsp pure fruit spread |
1 Make pastry in usual way and use to line 9" (23 cm) flan case.
Chill in refrigerator for 15 minutes.
2 Spread base of flan with fruit spread.
3 Cream low fat spread and sugar until light and fluffy. Add beaten
eggs. Fold in flour, ground almonds and almond essence. Beat well.
4 Spread mixture over the fruit spread. Decorate with blanched almonds.
5 Bake at 190ºC/375ºF/Gas Mark 5 for 30-35 minutes.
6 Serve hot or cold.
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Apple puffs |
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6 oz frozen puff pastry - defrosted
Flour for rolling
1 oz low fat spread - melted
2 tblsp apricot jam - warmed
1 lb eating apples - cored and sliced
1 Preheat oven to 200ºC/400ºF/Gas Mark 6.
2 Roll out pastry to a square, ¼ cm thick. Cut into 6 rectangles. Place
on damp baking sheet and brush with a little melted low fat spread.
3 Arrange apples slices on the pastry rectangles. Brush over with
remaining low fat spread.
4 Cook for 15-20 minutes or until risen and golden.
5 Remove from oven. Brush over with apricot jam.
6 Serve with low fat fromage frais or low sugar custard.
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Peach & Butterscotch fool |
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1 sachet sugar free dessert mix - butterscotch flavour
½ put skimmed milk
1 x 400 g can peaches in natural juice - drained
1 Reserve a few peaches for decoration, and puree the remainder in a
food processor/liquidiser until smooth. Pour into individual glasses,
2 Mix up dessert mix using skimmed milk according to packet
instructions. Spoon on top of peach puree. Chill in refrigerator.
3 Top with sliced peaches to decorate before serving.
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4 oz dried apricots
4 oz dried prunes
2 eating apples
Strip of lemon/orange rind
1 litre (1¾ pt) water
1 Put apricot and prunes in saucepan with water and lemon/orange rind.
Bring to the boil. Cover and simmer for 30 minutes.
2 Peel and core apples. Cut into thick slices. Add to apricots and
prunes. Bring back to the boil.
3 Simmer until apple is cooked and remove rind.
4 Serve hot or cold with low sugar custard/natural yoghurt.
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4 Oranges - peeled and segmented
8 oz fresh lychees (or tinned in juice) - peeled and cut in half
Mix fruits together and chill before serving.
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Per serving: 1 banana
1 tblsp low fat creme fraiche
Preheat oven to 200ºC/400ºF/Gas Mark 6. Wrap banana in foil. Bake in
oven for 15-20 minutes. Remove from foil. Split banana in half
lengthways. Serve with creme fraiche.
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Per serving: 3 oz stewed fruit (eg gooseberries/plums/apples)
3 oz low fat fromage frais
Mix fruit and fromage frais. Sweeten with granulated artificial
sweetener,
eg Canderel.
Rice pudding variations |
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Make Milk Pudding in the usual way, sweetening with artificial
sweetener in place of sugar. Alternatively a low fat, low sugar tinned
Rice Pudding can be used, eg Weight Watchers. Add one of the following
per pint of milk used:
1 A pinch of mixed spice or cinnamon to the milk.
2 2-3 drops of vanilla essence.
3 2 oz dried fruit, eg sultanas, raisins, chopped apricots.
4 2 oz desiccated coconut.
5 Make a paste of 2 tsp cocoa powder with a tblsp of water. Stir into
the milk to give a chocolate milk pudding.
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1 packet sugar free jelly
1 pt water
FRUIT JELLY
Open and drain a tin of fruit in juice. Make up jelly in ½ pt water and
juice from tinned fruit. Add cold water to make up to a pint. Add fruit.
Pour into serving dish.
MILK JELLY
Make up jelly in ½ pt water. Leave to cool. Stir in ½ pt milk into
jelly. Leave to set.
YOGHURT JELLY
Make up jelly in ½ pt water. Leave to cool. Stir in 2 diet yoghurts.
Leave to set.
JELLY MOUSSE
Make up jelly in ½ pt water. Whisk in 1 small tin evaporated milk,
until thick and frothy. Leave to set.