Thursday, January 6, 2011
I was asked "How many carbs is a type 2 diabetic allowed for each meal and each snack?" To answer that question I had a talk with my diabetic dietitian and here is what she said "Everyone has a different need when it comes to eatting low carb foods, it is best to ask their doctor or dietitian, But for most type 2 diabetics the rule of 45/15 is a good way to start." That's 45g per meal and 15g per snack. Some may need more or less depending on their medication and how it works or what type of food they eat. I have tried to stay within these limits when posting these desserts. I hope you enjoy these desserts and have been able to adjust to what your body can tolerate. So, with that said, here is another great dessert for you to try. This is a make ahead recipe that needs to be refrigerated for 8 hours or overnight. Some people are allergic to strawberries so you may perfer peaches in this dessert.
Strawberry Bavarian Deluxe
1/2 bag frozen unsweetened strawberries (one mounded quart)partially thawed
1/4 cup Splenda (artificial sweetener)
1/4 cup low-sugar strawberry preserves
3/4 cup water, divided**
2 Tbsp balsamic vinigar
2 envelopes unflavored gelatin
1 Tbsp honey
1/2 cup pasteurized liquid egg whites
1 tsp vanilla
1/2 tsp cream of tartar
1 pint fresh strawberries
1 cup frozen light whipped topping, thawed
Chill a 2 quart nonstick bundt pan or other mold in freezer. Place strawberries, preserves and sugar substitute in food processor or blender, process until smooth.
**Combine 1/4 cup water and vinegar in small saucepan. Sprinkle in gelatin, let stand about 5 minutes or until softened. Stir in remaining 1/2 cup water and honey. Cook and stir over medium heat until gelatin dissolves.
Whisk gelatin mixture into berry mixture in a medium bowl. Cover and refrigerate until mixture is soupy but not set.
Beat liquid egg whites, vanilla and cream of tartar in large bowl with mixer at high speed until soft peaks form.
Gently fold egg white mixture, one third at a time, into chilled gelatin mixture until mixture is uniform in color. Pour mousse into chilled bunt pan. Cover and refrigerate for 8 hours or overnight.
To unmold, dip bunt pan briefly into large bowl of hot water to loosen. Run tip of knife around top of mold. Center serving plate over top of mold, invert plate and mold. Shake gently to release mold. You may need to refrigerate mold for a few minutes before serving. Serve with whipped topping and fresh strawberries.
Carbs per serving 15g
True carb count 13g