|
|
Post by lucie on Nov 19, 2005 8:11:18 GMT 10
...and I didn't like it.  I felt so much like eating some...I guess I have to accept the fact that with diabetes, icecream is something that will not figure in my food groups. |
|
lynn
Regular Contributor
~Inspired To Be Far Above Rubies~
We either make ourselves miserable, or we make ourselves strong. The amount of work is the same.
Posts: 1,572
|
Post by lynn on Nov 19, 2005 9:49:00 GMT 10
maybe it is an acquired taste? Someone sent me a recipe the other day for "Healthy Breakfast In A Cup". I knew it wasn't for me when she ended by saying, "Once you get used to the taste"......uhh....NOT!
|
|
|
|
Post by braided-rug on Nov 19, 2005 10:46:17 GMT 10
With all the kids here, and living on a limited income when we had the two houses, I don't buy icecream anymore. I guess it adds volume and price to the groceries. When I had my two step-children and the two little boys, I had the odd thing for me and my own soda bottle in the fridge, but these guys find and eat everything. The thing I miss the most is my yoghurt. I used to buy a six pack each fortnight and eat one for afternoon tea for calcium. They are $6 ea. so not cheap. Trouble is I taught everyone to like yoghurt.
|
|
|
|
Post by braided-rug on Nov 19, 2005 10:52:03 GMT 10
How about making the recipe that uses cream, egg yolks, vanilla and substitute the sugar. Some homemade icecreams are really nice.
Yes, if I bought icecream I would get a taste. We don't really have dessert. My Mum didn't have it, except maybe bread and butter pudding sometimes. We had alot of milk and had a standard order of bread so sometimes we probably had to use them up.
My son says to make gelato.
|
|
|
|
Post by braided-rug on Nov 20, 2005 13:33:21 GMT 10
|
|
|
|
Post by braided-rug on Nov 20, 2005 13:39:45 GMT 10
I'm sure a more natural one would taste better, but you never know, it might be OK Vanilla Ice-Cream: (Makes one cup, or 2 1/2 cup servings each containing 64 calories) 1/2 teaspoon unflavored gelatin 1/2 cup skim milk 1/2 teaspoon Sweet 'N Low® Dash salt 1 egg, separated 1/2 teaspoon vanilla extract Turn temperature control of refrigerator to coldest setting. Soften gelatin in 2 tablespoons of milk. Scald rest of milk in double boiler, then stir in Sweet 'N Low and salt. Cook 2 minutes, stirring often, then slowly stir into beaten egg yolk. Return to double boiler; cook over hot, (not boiling) water 2 minutes or until mixture coats spoon. Add gelatin, then vanilla; stir until dissolved. Pour into freezing tray. Refrigerate 5 minutes or until partially firm. Turn into chilled bowl; with electric mixer or egg beater, beat until creamy and free from lumps. Fold in stiffly beaten egg white. Return to tray and freeze until just firm. Then reset temperature control. From: diabeticdessert.tripod.com/diabeticdessert/diabeticrecipes.html |
|
|
|
Post by braided-rug on Nov 20, 2005 13:50:02 GMT 10
From: dietician.com
"What helpful hints do you have for converting homemade ice cream recipes for use by diabetics. Is it possible to substitute non-dairy creamers plus skim milk for cream? What substitutions can be made for the sugars?
What is the use of corn starch in recipes?
I do not have a specific recipe for homemade ice cream for use by diabetics. I would suggest though you try any vanilla frozen yogurt recipe to which you could add fresh or frozen fruit pieces.
A recipe I found for homemade ice cream is as follows: 2 cups whipping cream, 2 cups light cream, 1 cup sugar, 1/1/2 tsp. vanilla extract, 1/8 tsp. salt. If you want to make French ice cream, add 1/2 box of instant pudding dry powder to above. I vary the flavors and fruit I put in the ice cream while freezing.
You could substitute non-dairy creamer (Carnation Liquid Coffee Mate Non-Dairy Creamer 54% fat, 13% saturated fat) and skim milk for the whipping cream (95% fat, 59% saturated fat) and light cream (93% fat, 58% saturated fat) as in above recipe. The fat content would be lower substituting the non-dairy creamer and skim milk for the cream.
You could use 1/2 sugar in the regular recipe. I wouldn't suggest using low calorie sweeteners as you would not get the product to freeze.
The cornstarch is a thickener. Try using sugar free instant pudding mix instead of cornstarch.
Remember that 1/2 cup ice cream is one starch/bread and 1 fat exchanges; 1/3 cup frozen yogurt is one starch/bread."
|
|
|
|
Post by ellise on Nov 21, 2005 0:37:17 GMT 10
Lucie, have you tried the Healthy Choice or Eddy's brand? do they even have them in Canada? Another good one is "The Skinny Cow" (Think it's Silhouettes) brand they don't taste weird or anything.
Or frozen yogurt is good too. I like the Blue Bunny brand (again not sure if you have it there) Can you do the Ice Milk? or Italian Ices?
|
|
Admin
Major Contributor
formerly ~cara~
Posts: 4,651
|
Post by Admin on Nov 21, 2005 5:18:30 GMT 10
I have tried all the sugar-free ice creams. The best out there is Blue Bunny. And that isn't saying much. Do be careful to read the carb count in these sugar-free items though Lucie. You will find that a lot of sugar free actually has more carbs than the ones with sugar. Diabetics should count carbs, not sugars.
|
|
|
|
Post by lucie on Nov 22, 2005 9:23:10 GMT 10
Mmmmm....I will have to check these labels, Carolyn.... Thank-you BR for your recipes and advice. I'll see to try it one day.  I'll check to see what's available in our grocery stores, Ellise....I don't even remember which one I bought....lol...I think it is a quebec company.... |
|
|
|
Post by ellise on Nov 24, 2005 2:13:56 GMT 10
I hope you can find one you enjoy.
|
|
I felt so much like eating some...I guess I have to accept the fact that with diabetes, icecream is something that will not figure in my food groups.
