Page 50 - Diabetes

DELICATE
DESSERTS

Apricot Dessert
Soufflé
MAKES 6 SERVINGS
SERVING SIZE: ¾ CUP

Nutrients per Serving: Calories 148,
Shortcakes with Total Fat 9g, Saturated Fat 5g, Protein Cool & Creamy
4g, Carbohydrates 14g, Cholesterol
Cinnamon Fruit 123mg, Dietary Fiber 1g, Sodium 151mg Lemon-Apple
MAKES 6 SERVINGS (1 CAKE, ¼ CUP Dietary Exchange: 1½ Fat, 1 Fruit, ½ Meat Dessert
1
ICE CREAM AND / 3 CUP BERRY MIXTURE MAKES 6 SERVINGS
PER SERVING) 3 tablespoons butter SERVING SIZE: 1 WEDGE
2 tablespoons all-purpose flour
1 cup apricot no-sugar-added
Nutrients per Serving: Calories 183, pourable fruit* Nutrients per Serving: Calories 64,
Total Fat 1g, Saturated Fat 1g, Protein 4g, Total Fat 1g, Saturated Fat 0g, Protein
1
Carbohydrates 40g, Cholesterol 43mg, / 3 cup finely chopped dried 1g, Carbohydrates 11g, Cholesterol
Dietary Fiber 5g, Sodium 117mg apricots 0mg, Dietary Fiber 1g, Sodium 89mg
Dietary Exchange: 1½ Bread/Starch, 1 Fruit 3 egg yolks, beaten Dietary Exchange: ½ Fruit
4 egg whites
1 cup blueberries, fresh ¼ teaspoon cream of tartar 2 cups water
or frozen
/ 8 teaspoon salt 2 packages (4-serving size
1
1 cup raspberries, fresh each) sugar-free lemon-
or frozen flavored gelatin
1. Preheat oven to 325°F. Melt butter
1 cup blackberries or dark in medium saucepan. Add flour; cook 1 teaspoon vegetable oil
sweet cherries, pitted, and stir until bubbly. Add pourable 1½ cups thawed frozen fat-free
fresh or frozen fruit and apricots; cook and stir 3 min- whipped topping
2 to 3 tablespoons water utes or until thickened. Remove from 1 very firm Granny Smith
1½ tablespoons measure-for- heat; whisk in egg yolks. Cool to room apple, peeled and diced
measure sugar substitute temperature, stirring occasionally.
Fresh mint leaves (optional)
½ teaspoon ground cinnamon
2. Beat egg whites, cream of tartar
1 teaspoon vanilla extract and salt in small bowl at high speed 1. Bring water to a boil in large
¼ teaspoon almond extract with electric mixer until stiff peaks saucepan. Add gelatin; stir until
6 individual sponge cakes form. Gently fold into apricot mixture. gelatin is completely dissolved.
(dessert shells) Spoon into 1½-quart soufflé dish. Cover and refrigerate 1 hour.
Bake 30 minutes or until puffed and
¾ cup no-sugar-added, fat- 2. Meanwhile, brush 1-quart gela-
free vanilla ice cream (or golden brown.** Serve immediately. tin mold or glass bowl with oil.
fat-free whipped topping)
Note *¾ cup apricot fruit spread 3. Stir whipped topping into
mixed with ¼ cup warm water can
1. Combine berries, water, sugar substi- be substituted. gelatin. Fold in apple. Spread into
tute, cinnamon, vanilla and almond ex- **Soufflé will be soft in center. For a prepared mold. Cover and refriger-
tracts in mixing bowl. Toss gently to blend. firmer soufflé, increase baking time ate 4 hours.
Let stand 30 minutes to absorb flavors.
to 35 minutes. 4. To unmold, run small metal spat-
2. At time of serving, place cakes ula or pointed knife around edge of
on each of 6 dessert plates. Spoon mold. Dip bottom of mold briefly
2 tablespoons of the berry mixture into warm water. Place serving plate
in the center of each cake. Top each on top of mold. Invert mold and
with 2 tablespoons ice cream, spoon plate and shake to loosen gelatin.
equal amounts of the remaining berries Gently remove mold. To serve, slice
on and around each serving. into 6 wedges. Garnish with mint,
if desired.
48 March/April 2018