Pudding with Strawberries and Yogurt for Diabetics

Do you suffer from hyperglycemia and are forced to avoid even looking at sweets? To save unnecessary (and potentially harmful) calories and sugars for the diabetic's diet, today I thought of offering you a fabulous strawberry and yogurt pudding made entirely without sugar. We will use an excellent sugar substitute known as erythritol. But let's find out more about what it is:

• Erythritol belongs to the category of polyols, a class of carbohydrates with a molecular structure similar to that of monosaccharides
• In nature, it is present in fruit and vegetables in general
• It is industrially produced by bacterial fermentation of vegetable sugars (placed in special bioreactors)
• Indicated on the label with the initials E-968
• Sweetening power: sweetness equal to 70% of sucrose
• Much less caloric than classic sugar (0.2Kcal / g of erythritol against 4Kcal of sucrose)
• It does not have the characteristic aftertaste of synthetic and semi-synthetic sweeteners
• Glycemic index equal to zero: avoids glycemic peaks linked to the consumption of sugars, therefore it is also suitable for the diet of the diabetic
• Low cariogenic power
• In excessive doses, erythritol can cause laxative effects

Video of the Recipe

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Identity Card of the Recipe

• 35 KCal Calories per serving

• Ingrediants

  For the strawberry base

  • 150 g of strawberries
  • untreated lemon juice
  • 40 g of erythritol
  • 4 g (2 sheets) of isinglass

  For the yogurt base

  • 2 tablespoons of water
  • 4 g (2 sheets) of isinglass
  • 20 g of erythritol
  • 70 g of strawberries
  • 150 g of yogurt

  Materials Needed

  • 400 ml silicone mold
  • Small saucepan
  • Immersion mixer with container
  • Wooden ladle
  • Bowls of various sizes
  • Ceramic knives
  • Food cutting board

  Preparation

  This great dessert is a two-tone pudding: the first layer (red) will be essentially prepared with strawberries, while the second layer (pink) will be made with yogurt and strawberries. To avoid mixing the two layers (both prepared with isinglass) it will be necessary to wait some time before overlapping them: in this way, the isinglass will solidify and prevent the yogurt from mixing with the strawberry base.

  1. Soak two sheets of isinglass in a small bowl filled with cold water.
  2. In the meantime, wash the strawberries thoroughly, removing the inedible parts; then dry them well, cut them into small pieces and pour them into a container with high sides. Add the erythritol and the filtered juice of half a lemon (very useful to avoid the oxidation of strawberries).
  3. Pour the strawberries with erythritol and lemon juice into a pan and heat the mixture slightly. Add the soaked and well squeezed isinglass, stirring gently until the thickener is completely dissolved.
  4. Pour the liquid obtained into a silicone mold, filling it up to halfway.
  5. Place the mold in the refrigerator to cool and solidify.
  6. Proceed with the preparation of the second layer. Wash the remaining strawberries (70 g) and blend them together with the erythritol. Pour in the yogurt and mix with a wooden spoon to mix the mixture.
  7. Soak the 2 gelatin sheets in cold water.
  8. Heat a couple of tablespoons of water in a pan, then add the softened and well squeezed isinglass. Pour the mixture into the yogurt cream and mix.
  9. Spread the yogurt cream over the first layer of strawberries, which in the meantime will be perfectly solidified.
  10. Put the mold back in the refrigerator for a couple of hours or so, to allow the gelatin to thicken everything.

  The right idea
  To facilitate the detachment of the pudding, it is advisable to immerse the silicone mold in very hot water for about 20-30 seconds. If necessary, to facilitate the operation, cut the dessert by passing the tip of a knife along the entire perimeter of the mold.

  11. Turn the mold upside down on a serving dish, decorate the pudding to taste with fresh strawberries and serve.

  Alice's comment - PersonalCooker

  Here is a fresh and light dessert which, in addition to being good, is also indicated for the diabetic "diet. So let's try to smile at diabetes, eating what we like best, but using small tricks in order to always keep the glycemia.

  Nutritional values ​​and Health Comment on the recipe

  The pudding with strawberries and yoghurt for diabetics is a spoon dessert without ADDED simple sugars and with a modest energy supply. It contains a few grams of fructose and lactose, few proteins and even less lipids. The medium portion of pudding with strawberries and diabetic yogurt should not exceed 200g (70kcal).