Recipes: Cool and Frosty Treats

the recipes

july 2000

Cool and Frosty Treats

Frozen Gelatin Mousse

(makes 4 servings)

Reprinted from The Joslin Diabetes Quick and Easy Cookbook by Frances Towner Giedt and Bonnie Sanders Polin, Ph.D. (Fireside/Simon & Schuster)

1	0.3-ounce (8.5 g) sugar-free fruit flavored gelatin
3/4	cup (180 ml) boiling water
10 to 15	ice cubes
3/4	cup (145 g) fat-free, no-sugar-added frozen vanilla ice cream
4	strawberries, rinsed and hulled

Place the gelatin in the bowl of an electric mixer. Add the boiling water. Stir for 2 minutes, until gelatin is completely dissolved. Add the ice cubes and stir until gelatin starts to set. Remove any small pieces of ice that do not melt.
Using an electric mixer, slowly beat the gelatin and begin adding the ice cream, 1 tablespoon (15 ml) at a time. When all of the ice cream has been added, beat for another 30 seconds. Place in freezer for up to 1 hour.
Scoop into 4 dessert dishes or paper cups. Serve, topped with a strawberry.

Per serving:	52 calories (2% calories from fat), <1 g total fat (0.1 g saturated fat), 3 g protein, 10 g carbohydrates, <1 g dietary fiber, 0 cholesterol, 73 mg sodium
Diabetic exchanges:	1 carbohydrate (bread/starch)

Frozen Grapes

(makes 4 servings)

60	green or red seedless grapes, or a mixture of the 2

Wash grapes and place on a baking sheet which has been lined with paper towels. Place in freezer until frozen firm, about 1 hour.
Transfer to a heavy-duty self-sealing plastic bag. When ready to eat, place 15 frozen grapes in a paper cup. Eat frozen.

Per serving:	about 60 calories and 15 g carbohydrates
Diabetic exchanges:	1 carbohydrate (fruit)

Frozen Raspberry Pops

(makes 8 servings)

1	cup (124 g) fresh raspberries
2/3	cup (160 ml) frozen pineapple juice concentrate, slightly thawed
2	8-ounce (240 ml) cans sugar-free lemon-lime soda

Place the raspberries and pineapple juice concentrate in a food processor or blender. Pulse until fairly smooth.
Stir in soda until well blended. Pour mixture into eight 6-ounce (180 ml) paper cups. Freeze for 30 minutes, then stick a clean wooden Popsicle stick into the middle of each pop. Freeze for at least 3 hours.
To serve, let stand at room temperature just until you can peel off the paper cup. Eat at once.

Per serving:	50 calories (0% calories from fat), 1 g protein, 0 total fat (0 saturated fat), 13 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 3 mg sodium
Diabetic exchanges:	1 carbohydrate (fruit)

Frozen Bananas

(makes 6 servings)

3	medium ripe bananas
1	4-ounce (120 g) carton fat free vanilla yogurt
1/2	cup (29 g) Grape Nuts cereal

Peel bananas and cut in half crosswise. Insert a wooden stick into the flat end of each banana half.
Using a small spatula, spread some of the yogurt onto the sides of each banana half and immediately roll in the Grape Nuts. Place on a waxed-paper lined baking sheet and freeze firm.
Once frozen, wrap each banana in plastic wrap and insert into a self-sealing plastic bag. Eat frozen.

Per serving:	106 calories (3% calories from fat), 3 g protein, trace total fat (0.1 g saturated fat), 25 g carbohydrate, 2 g dietary fiber, 1 mg cholesterol, 75 mg sodium
Diabetic exchanges:	1 1/2 carbohydrate (1/2 bread/starch, 1 fruit)

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