Post by braided-rug on May 20, 2006 16:09:56 GMT 10
Diabetics Delight
This is a simple dessert to satisfy all the family, but particularly good for diabetics who have to be careful about their carbohydrate throughout the day. This is a 'low G.I.' dish so it is both healthy and delicious!
Serves 4
Degree of difficulty: Low
You need:
1 bunch of fresh rhubarb
2 Tablespoons of caster sugar/superfine
1 teaspoon of freshly ground nutmetg
600g of low fat vanilla yoghurt
(some slices of almond bread on the side, if you like)
Method:
Chop off the leaves and root end of the rhubarb, Peel the skin if you wish, though its ok to eat, it can result in a 'stringy' texture.
Chop the rhubarb and put it in a saucepan with a couple of tablespoons of water and the sugar. Bring to the boil, then simmer, stirring now and then, for 5 minutes or til the fruit is soft. Spoon it into a bowl, stir in the nutmeg, and refrigerate for an hour or so til it is nice and cold.
Put alternate spoonfuls of rhubarb and yoghurt into a dessert glass (a wine glass with make a good substitute) then use a spoon to swirl the layers together. Serve with a slice of almond bread.
Nutritional information per serving (approximate):
800kJ
3g fat
1.5g saturated fat
10g protein
40g carbohydrates
2g fibre
14mg cholesterol
115mg sodium
Adapted from: www.abc.net.au/northqld/stories/s1632760.htm
This is a simple dessert to satisfy all the family, but particularly good for diabetics who have to be careful about their carbohydrate throughout the day. This is a 'low G.I.' dish so it is both healthy and delicious!
Serves 4
Degree of difficulty: Low
You need:
1 bunch of fresh rhubarb
2 Tablespoons of caster sugar/superfine
1 teaspoon of freshly ground nutmetg
600g of low fat vanilla yoghurt
(some slices of almond bread on the side, if you like)
Method:
Chop off the leaves and root end of the rhubarb, Peel the skin if you wish, though its ok to eat, it can result in a 'stringy' texture.
Chop the rhubarb and put it in a saucepan with a couple of tablespoons of water and the sugar. Bring to the boil, then simmer, stirring now and then, for 5 minutes or til the fruit is soft. Spoon it into a bowl, stir in the nutmeg, and refrigerate for an hour or so til it is nice and cold.
Put alternate spoonfuls of rhubarb and yoghurt into a dessert glass (a wine glass with make a good substitute) then use a spoon to swirl the layers together. Serve with a slice of almond bread.
Nutritional information per serving (approximate):
800kJ
3g fat
1.5g saturated fat
10g protein
40g carbohydrates
2g fibre
14mg cholesterol
115mg sodium
Adapted from: www.abc.net.au/northqld/stories/s1632760.htm
