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Home >> Lifestyle: Sweets
& Treats:
Health-Conscious Eating:
Sweeten up a Low-Carb Diet
(ARA) - There's nothing wrong with craving
sweets. The problem, however, comes when we try to satisfy this
craving by consuming sugar, which is high in carbohydrates. When
eaten in excess, carbohydrates can contribute to health problems
such as diabetes and obesity. But cutting out sweets altogether
is not an attractive solution to most people. So what's the answer?
Try switching to sugar substitutes that have fewer carbohydrates
and fewer calories per serving.
Sugar substitutes are many
times sweeter than real sugar, which can create problems when
trying to substitute sugar in favorite recipes. However, one
product, spoonable Sugar Twin, which comes in both white and
brown formulations, can be substituted spoon for spoon in recipes,
eliminating the need for awkward conversions, while providing
the same sweet taste.
Sweeten up your low-carb diet
with this fruity dessert, which offers a delicious and easy way
to satisfy your craving without a lot of added calories.
Fruit & Custard Tart - Serves: 8
Ingredients:
1 -- 9-inch frozen pastry shell
1 cup raspberries
1 cup strawberries, hulled
and halved
1/2 cup blueberries
1/4 cup red currant jelly
1 tsp. water
Note: Frozen berries can be
substituted for fresh; thaw and drain well before using.
Custard
1 cup milk
1 tsp. vanilla extract
2 Tbsp. Sugar Twin Granulated
White
2 Tbsp. cornstarch
2 eggs, medium size
Directions:
Pre-bake the pastry shell according
to package directions and let cool.
Make the custard by heating
3/4 cup milk over low heat until slightly steaming. In another
bowl, mix the rest of the milk, Sugar Twin Granulated White,
vanilla extract, cornstarch and eggs until smooth. Whisk Sugar
Twin mixture into milk in pan over low heat until the mixture
is smooth and hot, about 3 minutes. Remove from heat and cool
slightly. Spread evenly over cooled pastry shell.
Arrange raspberries around
the outside edge of the shell. Arrange two layers of strawberry
halves in rings, starting where the raspberries end. Mound blueberries
in the center. Heat the red currant jelly and the water in a
small saucepan over low heat, just until melted. Brush glaze
over fruit. Refrigerate up to 2 hours before serving.
Nutrients per serving: 159.8
cal., 1.8 g fat, 51.0 mg cholesterol, 32.0 mg sodium, 30.7 g
carbohydrates, 1.9 g protein, 3.1 g dietary fiber.
Courtesy of ARA Content
RECIPE POSTED MAY 18, 2003
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