Dessert Recipes

Any low GI Dessert ideas?

I find it impossible to find any low GI (glycemic index) dessert ideas. I am insulin resistant, and my blood glucose goes up very easily and quickly, so it is impossible for me to eat even “sugar free” type desserts and treats, because they are all high in other things like wheat flour and corn syrup that make blood sugar go up. If anyone has any links, recepies they made themselves, or any other info, it’d be really appreciated. Thanks!

Here are a few recipes and links, given below in the “Sources”, that are specifically addressing the low gi issues.

Chicken and Chickpea Casserole

There is something very satisfying about casserole, cooked slowly so as not to impair the flavors producing a satisfying warming stew. Although this dish requires a good amount of time in the oven the preparation time quite low.

ngredients
(Serves 4)
3 medium sized chicken breasts
1 medium red onion
1 large/2 small carrots
200g canned chickpeas
200g sweetcorn
300g passata (sieved tomatoes)
or 400g tin of tomatoes
½ tablespoon bouillon or other stock
5 dashes of tabasco sauce
1 teaspoon lemon juice
pepper

Chop the onion into 8 sections (as shown) and break the layers appart as you put them into an ovenproof casserol dish. Peal and cut the carrots into round slices about a quarter of an inch thick.

Cut the chicken breast into small cubes and put into the dish with the carrot and all the other ingredients.

Mix the ingredients together in the dish and then cover with a lid (or foil if you have no lid). Place the dish in an oven pre-heated to 150°C/300°F/Gas Mark 4. Cook for 55 minutes then serve with yogurt.

Find this recipe with the pictoral presentation at the first link given below. And there are more!

Fabulous Fruit Salad

Ingredients:

3 large navel oranges
1 c seedless red grapes
1 medium Red Delicious or Gala apple, unpeeled and diced
1 large banana, peeled and sliced
3 tablespoons sweetened flaked coconut

Directions:

Peel the oranges, cutting down to the flesh. Cut the orange segments away from the membranes. Place the orange segments and the juices that have accumulated in a large bowl. Squeeze any juice from the pieces of orange rind and add it to the bowl. Add the grapes and apples to the oranges and toss to mix well. Cover the mixture and refrigerate for at least 1 hour or until well chilled. Add the bananas and refrigerate for an additional hour before serving. To serve, divide the mixture among six 8-ounce bowls or goblets, and top each serving with a sprinkling of the coconut.

Makes 6 (7/8 Cup) Servings.

GI Rating: Low

Nutrients Per Serving:
223 Calories
1.8 g Fat
26 g Carbohydrate
1.4 g Protein
0 mg Cholesterol
10 mg Sodium
43 mg Calcium
3.4 g Fiber

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Two-Layer Fruit Salad

Ingredients:

Fruit Layer

1 can (1 lb) peaches in juice
1 can (8 oz) crushed pineapple in juice
1 pkg (4-serving size) sugar-free orange or lime gelatin mix

Cheese Layer

1 pkg (4-serving size) sugar-free orange or lime gelatin mix
1/2 c boiling water
1 c orange juice
1 block (8 oz) nonfat or reduced-fat cream cheese

Directions:

To make the fruit layer, drain the peaches and pineapple, reserving the juice. Coarsely chop the peaches, and set aside with the drained pineapple. Place the juices in a 2-cup measure, and add enough water to bring the volume to 2 cups. Set aside. Pour gelatin in a medium-sized bowl and set aside. Pour 1 cup of the juice mixture in a small pot and bring to a boil. Pour the boiling juice over the gelatin and stir to dissolve it. Add the remaining juice to the gelatin mixture and stir to mix well. Chill the gelatin mixture for about 1 1/4 hours or until it is the consistency of raw egg whites. Stir in the drained fruits and pour the mixture into a square 2-quart glass dish. Cover and refrigerate for about 1 hour, or until the gelatin is almost set.

To make the cheese layer, pour the gelatin mix in a blender and add the boiling water. Blend the mixture at low speed with the lid slightly ajar for 1 minute or until the gelatin is completely dissolved. Add the orange juice and blend to mix well. Add the cream cheese and blend until the mixture is smooth. Pour the cheese mixture over the fruit mixture in the dish. Chill for at least 4 hours or until firm. Cut into squares to serve.

Makes 9 Servings.

GI Rating: Low

Nutrients Per Serving:
88 Calories
0.1 g Fat
16 g Carbohydrate
6.3 g Protein
2 mg Cholesterol
194 mg Sodium
97 mg Calcium
1 g Fiber

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Cherry-Apple Salad

Ingredients:

1 pkg (4-serving size) sugar-free cherry gelatin
1 c boiling water
1 c frozen pitted dark, sweet cherries, halved
3/4 c apple juice
1 c finely chopped peeled apples
1/3 c finely chopped celery
1/4 c chopped walnuts or pecans

Directions:

Pour the gelatin in a large bowl, add the boiling water, and stir for 2 minutes, or until the gelatin is completely dissolved. Add the frozen cherries and the apple juice and stir for a minute or two or until the cherries thaw. Place the mixture in the refrigerator and chill for about 45 minutes or until the mixture is the consistency of raw egg whites. Fold in the apples, celery, and nuts and pour the mixture into a 1-quart mold or bowl. Cover and refrigerate for at least 6 hours or until the gelatin is firm. Unmold the salad onto a lettuce-lined plate if desired, or simply serve from the bowl.

Makes 5 Servings.

GI Rating: Very Low

Nutrients Per Serving:
100 Calories
3.6 g Fat
14 g Carbohydrate
3 g Protein
0 mg Cholesterol
51 mg Sodium
16 mg Calcium
1.9 g Fiber

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Simple Pear Salad

Ingredients:

2 cans (15 oz each) pear halves packed in juice
6 leaves Boston or Bibb Lettuce
1/2 c nonfat or light sour cream
2 tbsp shredded nonfat or reduced-fat Cheddar cheese
2 tbsp chopped toasted pecans

Directions:

Refrigerate the cans of pears for at least 2 hours before assembling the salad. Place 1 lettuce leaf on each of 6 small salad plates. Drain the pears and arrange 2 small pear halves on the lettuce leaf on each plate. Fill the hollow of each pear half with 2 teaspoons of the sour cream, then sprinkle each pear half with 1 teaspoon of cheese and a sprinkling of pecans. Serve immediately.

Makes 6 Servings.

GI Rating: Low

Nutrients Per Serving:
84 Calories
1.8 g Fat
15 g Carbohydrate
2.5 g Protein
0 mg Cholesterol
47 mg Sodium
57 mg Calcium
1.7 g Fiber

Please check out the second link for more low gi recipes.

Find the gi value of a host of raw materials for foods from the last link given below.

All the best.

Bon Appetit!!!

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Tags: dessert recipes, dessert recipes for diabetics, dessert recipes for kids, dessert recipes for thanksgiving, dessert recipes with cream cheese