Practicing sports and following a "healthy and nutritionally balanced diet are two important guidelines for keeping fit and decreasing the risk of diseases related to poor eating habits. For this reason, today I would like to offer you a delicious tart designed also (but not only) for" nutrition of the diabetic, in which both the basic shortcrust pastry and the filling will be prepared with specific and targeted ingredients to keep blood sugar under control. We will in fact use:
- Wholemeal flour, which has a lower glycemic index than white flour and a high fiber content.
- A particular polyol known as erythritol, important because it has a glycemic index equal to zero: this represents a great advantage for the diabetic's diet because erythritol avoids the glycemic peaks linked to the consumption of sugars. Furthermore, this particular sweetener - present in nature but also industrially produced by bacterial fermentation of sugars - provides only 0.2 Kcal / g and has a sweetening power of about 70% compared to classic sugar.
- Fructose, the fruit sugar with high sweetening power.
- Inulin, indigestible soluble fiber which, in addition to improving the structural characteristics of the shortcrust pastry, is also important for the nutrition of the diabetic because it does not increase blood sugar.
Video of the Recipe
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Identity Card of the Recipe
- 179 KCal Calories per serving
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Ingrediants
For the shortcrust pastry (for a pan with a diameter of 18 cm)
- 1 pinch of salt
- 1 sachet of vanillin
- 60 g (1 medium) of eggs
- 35 ml of corn oil
- 10 g of inulin
- 20 g of fructose
- 70 g of wholemeal flour
- 75 g of white flour of type 00
- 20 g of erythritol
For the filling
- 15 ml of untreated lemon juice
- 25 g of erythritol
- 250 g of strawberries
Materials Needed
- Large bowl
- Smaller bowl for the maceration of strawberries
- Pastry board
- Transparent film
- Hinged pan with a diameter of 18 cm
- Pan for cooking strawberries
- Baking paper
- Strawberry knife
- Ladles
Preparation
- First, wash the strawberries and dry them gently with absorbent paper. Eliminate the inedible parts and cut them into small pieces. Pour the strawberries into a bowl, add the filtered lemon juice and erythritol: let the strawberries macerate for about twenty minutes.
Why let strawberries macerate with lemon?
In this way, not only will an inviting sauce, rich in taste, be formed, but the flavor of the strawberries will also be enhanced.- Meanwhile, prepare the shortcrust pastry. Pour the "dry" ingredients into a bowl, namely the two flours (white and wholemeal flour), salt, fructose, erythritol, inulin and vanillin. Mix thoroughly.
- Now add the seed oil and the egg: mix first with a wooden spoon, then with your hands until you get a smooth, homogeneous and elastic ball: the consistency of the dough must be that of a classic shortcrust pastry.
- Wrap the dough on a sheet of cling film and let the dough rest in the fridge for about twenty minutes: in this way, it will be easier to roll out the pastry with a rolling pin.
- As long as the pasta rests in the fridge, prepare the filling. Pour the strawberries (with the sauce that will have formed) into a pan and cook for about ten minutes, stirring often to prevent the mixture from sticking to the bottom of the pan. Allow the sauce to cool in the pan.
- Line an 18 cm diameter springform pan with parchment paper.
- Remove the shortcrust pastry from the fridge and spread it out on a well floured work surface. Distribute the dough in the pan, leaving a high edge to contain the filling.
- Pour the "strawberry jam" directly over the shortcrust pastry and decorate with dough balls if necessary.
- Bake in a hot oven (180 ° C) for about 20 minutes.
Pay attention to cooking
The shortcrust pastry is prepared with a part of wholemeal flour which - compared to the classic shortcrust pastry made only with white flour - tends to brown quickly during cooking. For this reason, if the edge of the cake darkens quickly, it is advisable to lower the oven temperature.- Allow the cake to cool in the pan before serving.
Alice's comment - PersonalCooker
A perfect balance of nutrients enclosed in a single dessert. Here, despite being an average caloric tart and suitable for the diabetic's diet, the advice I can give you is in any case not to abuse it: eat a slice of this dessert in modest portions, perhaps in the morning, for breakfast, avoiding post consumption instead. -prandial.Nutritional values and Health Comment on the recipe
The strawberry tart for diabetics is a cake without butter and sucrose, with a higher fiber content than traditional tarts. It is a dessert suitable for feeding the type 2 diabetic, but not particularly suitable for the hypercholesterolemic diet, since, although it does not contain butter, it requires the use of whole eggs. A medium portion of strawberry tart for diabetics is 60-80g (about 110-145kcal).
