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Blood sugar control is often a big challenge for people with diabetes due to which they often feel restricted in enjoying their favourite treats guilt-free.
Foods with low GI like fruits, vegetables, lentils, nuts and seeds, oats and spices or herbs that help control blood sugar can be used as ingredients in dishes to make them diabetes-friendly. One can also try to look for low-carb options, low-fat or fat-free milk, and natural sweeteners and avoid bread, white rice and maida to manage the disease better. Dates, figs, sweet fruits, nuts can be used to whip up delicious desserts for diabetics. ( Diabetes: Must-have foods to manage your blood sugar in summer)
Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa shares three dessert recipes that people with diabetes can enjoy in moderation.
1. MAKHANA CINNAMON KHEER
Ingredients
Soft white makhanas – 100 gm
Olive oil – 0.5 gm
Fatfree Milk – 400 ml
Green almonds – 10 gm
Dates (finely chopped) – 1 1/2 cup
Apricots or figs (contains the lowest sugar) – 0.5 gm
Crushed Cinnamon – 0.5 gm
Method:
– Cut makhana into halves and put it in a sauce pan along with oil. Fry over low heat for about 5 minutes.
– Add milk and chopped dates and stir well.
– Simmer for about 1 hour or till milk reduces to half and of creamy consistency. During this period stir from time to time.
– Add almonds or apricots or figs as per your choice. Sprinkle crushed cinnamon, garnish and serve cold for best taste.
2. PINEAPPLE COOKIES
Ingredients
Butter (unsalted) – 425 gms
Light Brown sugar – 230 gms
Flour – 550 gms
Candied pineapple (chopped) – 100 gms
Method:
– Mix cream butter and sugar together till light and fluffy.
– Sieve flour. Fold flour into creamed butter. Gradually add chopped pineapple. Let it stand at 1-4 degree centigrade for 60 minutes.
– Preheat oven to 180 degree centigrade. Roll cookie mix and cut into desired shape.
– Bake at 180 degree centigrade for 15-20 minutes. Let it cool, store in an air-tight container and enjoy!
3. JEERA COOKIES
Ingredients
Butter (unsalted) – 425 gms
Light Brown Sugar – 230 gms
Flour – 550 gms
Salt – 5 gms
Cumin seeds – 5 gms
Method:
– Mix cream butter and sugar together till they become light and fluffy.
– Sieve flour and mix salt.
– Lightly roast cumin seeds and add salt to the flour and mix.
– Fold flour and mix into creamed butter gradually. Let it stand between 1-4 degree C for 60 minutes.
– Bake at 180 degree centigrade for 15-20 minutes. Let it cool, store in an air-tight container and enjoy.
