Diabetic-friendly Frozen Gateau

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Diabetic-friendly Frozen Gateau
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Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
ready in 7 h. 55 min.
Ready in
Calories:
1001
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,001 kcal(48 %)
Protein15.21 g(16 %)
Fat72.09 g(62 %)
Carbohydrates80.89 g(54 %)
Sugar added59.28 g(237 %)
Roughage5.38 g(18 %)
Vitamin A814.93 mg(101,866 %)
Vitamin D3.11 μg(16 %)
Vitamin E3.91 mg(33 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.7 mg(64 %)
Niacin4.12 mg(34 %)
Vitamin B₆0.3 mg(21 %)
Folate52.73 μg(18 %)
Pantothenic acid1.74 mg(29 %)
Biotin8.49 μg(19 %)
Vitamin B₁₂1.02 μg(34 %)
Vitamin C31.41 mg(33 %)
Potassium784.89 mg(20 %)
Calcium310.42 mg(31 %)
Magnesium52.07 mg(17 %)
Iron1.74 mg(12 %)
Iodine54.98 μg(27 %)
Zinc1.7 mg(21 %)
Saturated fatty acids41.47 g
Cholesterol373.33 mg

Ingredients

for
8
For the raspberry ice cream
4 cups Raspberries
2 eggs (separated)
½ cup coconut sugar
2 tablespoons lemon juice
2 cups cream (48% fat)
cup sugar-free raspberry Yogurt
For the mint and pistachio ice cream
1 bunch mint (leaves only)
¾ cup Pistachio
1 cup coconut sugar (scant)
1 teaspoon ground Cardamom
1 ½ cups Evaporated milk
1.333 cups cream (48% fat)
green Food coloring
For the honey ice cream
8 ounces clear honey
4 tablespoons water
5 egg yolks
2 cups cream (48% fat)
lemon juice (to taste)
How healthy are the main ingredients?
RaspberryhoneyYogurtPistachiomintegg

Preparation steps

1.
Line a 1.75-2 litre freezerproof bowl with cling film.
2.
For the raspberry ice cream: puree the raspberries in a food processor or blender, then push through a fine-mesh sieve into a bowl.
3.
Whisk the egg yolks with the sugar until thick and creamy. Stir in the lemon juice.
4.
Whisk the cream and yoghurt until thick.
5.
Whisk the egg whites until stiff. Fold the egg whites and the cream into the egg yolk mixture.
6.
Gently stir the cream mixture into the raspberry puree.
7.
Spoon into the bowl and freeze for 1 hour.
8.
For the mint and pistachio ice cream: put the mint, pistachio, sugar, cardamom and evaporated milk in a blender and puree until very smooth. Put into a freezerproof container and freeze for 1 hour until thickened.
9.
Whisk the cream until thick, then fold into the mint mixture with a few drops of food colouring.
10.
Spoon on top of the raspberry layer and freeze for 1 hour.
11.
For the honey ice cream: heat the honey and water in a pan until almost boiling.
12.
Whisk the egg yolks until thick and light, then whisk in the hot honey. Return to the pan and cook over a very low heat until thickened. Remove from the heat and whisk until cold.
13.
Whisk the cream until thick and fold into the honey mixture. Stir in lemon juice to taste.
14.
Spoon on top of the green layer and freeze for 3-4 hours until firm. Place in the refrigerator about 30 minutes before turning out onto a serving plate.