Category Archives: Dessert

Berry Medley with creme fraiche

Nothing special. Just the way I like my afters.

Ingredients:

4  grapes

4 blueberries

3 blackberries

3 strawberries halved

double cream

a dollop of creme fraiche

Serves 1

Just served chilled and get stuck in.

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Mixed Fruits with yoghurt and cream

mixed fruits with cream and yoghurt

Walaupun petua untuk diabetes yang Maklong amalkan mengabaikan gula, tidak bermakna kita tidak boleh menikmati buah-buahan manis. Dalam Petua Pemakanan Untuk Kencing Manis – Bhg 3  Maklong ada senaraikan buah-buahan yang dibolehkan tapi tak semestinya kita boleh duduk mengadap sedulang durian atau sebakul limau mandarin kerana ini sudah pasti akan menyebabkan peningkatan mendadak kadar gula dalam darah.  Bagaimanapun, tidak mengapa kalau kita menikmatinya sebagai pencuci mulut di akhir hidangan.

Di sini Maklong gunakan epal dan oren yang dipotong dadu dihidangkan bersama double cream dan greek yoghurt dihiasi dengan taburan permata buah delima. Boleh saja diselang selikan dengan buahan lain seperti pear, mangga, honeydew, betik atau buahan lain.

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Chocolate cake

chocolate cake

Hari ni mak mertua Mak Long jemput makan sempena harijadi pak mertua Mak Long minggu lepas. Lewat seminggu sebab minggu lepas tak semua ahli keluarga dapat hadir. Mak Long bawak kek coklat yang Mak Long dah ubahsuai untuk sesuaikan dengan keperluan diabetik.

This cake was made using Delia Smith’s all-in-one quick sponge recipe with a slight twist.

Ingredients:

8 oz of ground almond

8 oz of butter

4 eggs

6 heaped tbsp of Splenda

4 tbsp of full-cream milk

2 tsp of baking powder

2 tbsp of cocoa powder

For the ganache

1 bar of 70% dark chocolate

50 ml of double cream

a knob of butter

For the filling

30 ml of double cream

1 tsp of splenda

1 vanilla pod

Heat the oven to gas mark 3. Prepare the cake tin by greasing it with softened butter and dredging it with flour. Sieve together the self-raising flour, baking powder and the cocoa powder. Add the rest of the ingredients except the milk. Beat thoroughly. Add the milk and mix again. Pour the mixture into the cake tin. Bake for 40 minutes or until skewer test comes up clean.

chocolate cake Turn onto the cooling rack.  Meantime prepare the filling and ganache. Scrape the seeds off the vanilla pod and add to the cream. Add splenda and whip until thick.

Heat the cream for the ganache. Break up the chocolate bar into little pieces. Pour the heated cream over the chocolate and stir until all melted. Add the knob of butter and stir again.

To assemble,  slice the cake in half horizontally. Fill the cake with vanilla cream and pour the ganache over the cake.

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Soy milk pannacotta with raspberry coulis

soy milk pannacotta with raspberry coulis

Pencuci mulut malam ni, sebenarnya inspirasi dari soya bean pudding yang Mak Long nampak kat dapur Hana. Mengikut Hana, dia dapat resepi ni dari Kak Fida. Maklong bagi nama canggih sikit sebab resepinya lebih kurang resepi pannacotta cuma resepi asal pannacotta menggunakan campuran susu segar dengan double cream. Untuk sesuaikan dengan selera diabetik, Mak Long gantikan canned mixed fruit dari resepi Kak Fida dengan buah-buahan segar seperti raspberry. Apa pun terima kasih kepada Kak Fida dan Hana kerana berkongsi resepi.

 

Ingredients:

For the pannacotta:

1 liter carton of soy milk

1 tbsp of gelatine ( I used Halagel)

2 tbsp of Splenda

4 tbsp of hot water

For the raspberry coulis

150 gm of raspberry

juice 1 lemon

2 tbsp of orange juice

2 tbsp of Splenda

Heat the soy milk in a pan. Meanwhile sprinkle the gelatine over the hot water and stir to help it dissolve. As soon as the soy milk starts to boil add the splenda and stir. When it boils turn off the heat. Let it cool slightly and add the gelatine. Stir . Pour into individual ramekins and transfer into the fridge to let it set.

Next pick 10 best raspberries and set aside. Put the rest in a  small mixing bowl, add the lemon and orange juice and splenda. Blend thoroughly. Run the mixture through a sieve to separate the pips.

Serve the pannacotta with the coulis spooned over it and topped with fresh raspberries.

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Rhubarb and Apple Crumble

rhubarb and apple crumble

rhubarb

rhubarb and apple crumble

Last week I received 4 rhubarb stalks from my mom-in-law. I thought I’d make some crumble and since I’ve got some green apples as well, I’ll add an apple in the crumble. To make it suitable for a diabetic, I used equal parts of plain flour, ground porridge oats and ground almond as the crumble mix. I used Splenda to sweeten the rhubarbs and the crumble mix as Splenda not only bakes well, it doesn’t have the bitter aftertaste like other sweeteners. I served it with double cream and plain greek yoghurt.

Ingredients:

For the filling

4 rhubarb stalks (trimmed, washed and chopped into 1 inch chunks)

1 green apple (preferably Bramley – peeled, cored and quartered)

4 tbsp of splenda

Juice of 1 lemon

For the crumble

1 oz of plain flour

1 oz of ground rolled oats

1 oz pf ground almonds

1 oz of soft butter

2 tbsp of splenda

Serves 4

Place the rhubarb, apple, splenda and  lemon juice in a saucepan. Bring slowly to boil. In the meantime place the plain flour, ground oats and ground almond in a bowl and rub in the butter. Add splenda and mix. As soon as the rhubarb is boiled and soft transfer into an oven proof dish, top with crumble mix and bake for 20 mins on Gas Mark 6 or until golden brown. It is also nice served with custard or ice cream.

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Strawberry Jelly

Strawberry Jelly

I have made this dessert suitable for diabetics. To avoid the sugar rush when consuming something sweet, I substituted sugar with Splenda. Its lovely served with plain greek yoghurt and fresh strawberry.

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Homemade blackberry icecream

 

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I found this picture taken a few years back. Its one of my first home made icecream actually whipped by hand so you can see the texture is not very smooth like a shop bought one. It taste very good though, if I may say so myself :).

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