It’s as hot as it gets and you’re bound to want to cool down with some chilled juices and ice creams. But if you’re watching your sugar intake and usually stay away from these icy treats, here’s something for you to make during lockdown. We got food and diet experts to share ice cream recipes that are low in sugar. Read on…
Jamun Ice Cream
Culinary expert and mentor Reetu Uday Kugaji who loves dishing up interesting recipes in her kitchen, suggests jamun ice cream that she made. Says Reetu, “Jamun improves the blood sugar control. Besides the pulp, the seed of jamun is also very useful in controlling diabetes. They contain jamboline, which prevents the conversion of starch into sugar and controls blood sugar levels. The seeds also help in increasing the body’s insulin level.” Here is her recipe to try
Indian Blackberry Ice Cream (Jamun Ice Cream)
Indian blackberry/jamun, ripe, pulp – 08 tbsp or more if desired
Indian blackberry/jamun, ripe, roughly chopped – 2 tbsp
Low-fat milk – 2 ½ cups
Cornflour- 1 ½ tbsp
Stevia- 1/4th tsp
In a mixer add the pulp of Indian blackberries /jamun and grind to a coarse paste. Mix the cornflour with ½ cup of cold milk in a small glass bowl and keep this aside. In a heavy bottomed non-stick pan, bring 2 cups of milk to a boil.
Add the cornflour slurry to the milk, stir and let it simmer. Ensure that you keep stirring till it coats the back of the spoon.
Set aside to cool it completely. Now, add the coarsely ground and roughly chopped Indian blackberries/jamun and stevia. Mix well till it is well-combined.
Pour it in an air-tight container and freeze it for about six hours. Remove and blend in a mixer or with a hand blender till it is slushy, pour it back in the same air-tight container and freeze it for another eight hours. Ensure that the ice cream sets.
Scoop out the ice cream and serve it chilled garnished with fresh mint leaves.
1. You may add Indian Blackberry / Jamun purée instead of coarse, if desired.
2. You may add a few slivered almonds , if desired.
“Cherries and low in glycemic index and has its own sweetness. Diabetic patients can have this,” says dietician Sheela Tanna. She shares how to make it …
Cherries – 1 cup
Boiled milk – 3 cups
Milk powder – 1 tbsp
Puree one cup of frozen deseeded cherries. Mix with three cups boiled and cooled milk. Add 1 tablespoon milk powder for extra thickness. Stir well and pour in a tray to freeze overnight. Serve with cherry puree/ chopped cherries.
Says Sheela Tanna, “This is a high protein, low fat, low GI ice cream that is safe for people having diabetes.” Here’s her recipe to try…
Milk – 1 litre
Almonds, chopped – 1 tbsp
Pistas – 1 tbsp
Boil milk with few strands of saffron, chopped almonds and sliced pista. Cool down completely. Add stevia for sweetness. Pour in a bowl and freeze overnight. Scoop out and serve with rose petals for natural sweetness.