A Diabetic Dream

 

Studies show when it comes to better health, you just can’t beat berries. As delicious as they are nutritious, fresh berries of all kinds are high in vitamin C, fiber, folic acid, and powerful phytochemicals that have been proven to reduce the risk for everything from heart disease to memory loss and cancer.

Berries are also terrific to include in a diabetes diet. While all fruit contains sugar in the form of fructose, at least two servings of healthful fruit should be included in your diabetes meal plan each day. The key to maintaining your blood sugar is to enjoy fruit (like all carbohydrate rich foods) in moderation and to use portion control. Berries are a great nutritional bargain because in addition to being low in fat and calories, when adjusting for fiber they are the lowest carbohydrate fruits you can eat. This puts them low on the glycemic index (the rate at which they raise your blood sugar) – not only compared to most other fruits – but to many other foods, making it easy to fit berries into a carb-conscious diet.
‘Yanked’ Raspberry Floating Islands

Normally a Floating Island is a French dessert of meringue floating on an ocean of custard. Well let’s reverse it and put an ocean of raspberry sauce on top of a sweetened meringue. Gramma would have a fit!

3 egg whites
1 t. vanilla
Pinch of salt
3/4 c. sugar

Raspberry Sauce:

3 c. fresh raspberries, divided use
3 T. sugar
1 T. lemon juice
2 t. cornstarch
Lemon sorbet or sherbert
Lemon zest and mint for garnish

Preheat oven to 250° F. Line a baking sheet with parchment or wax paper. Combine egg whites, vanilla and salt in a large bowl. Beat with an electric mixer until foamy. Gradually add sugar and continue beating until whites hold very firm glossy peaks, about 5 minutes.
With an ice cream scoop, evenly space six mounds of meringue on prepared baking sheet. With the back of a spoon, form a depression in the center of each mound: bake 1 hour. Turn oven off and leave in oven with door closed for another hour. Remove from oven and cool completely. Use metal spatula to remove from parchment paper.
Raspberry sauce: Place 1 1/2 c. berries, sugar, juice and cornstarch in a small saucepan. Stir to combine. Bring to a simmer over medium heat stirring frequently. Simmer on low 2 minutes until liquid is translucent and berries are broken down. Cool.
Spoon 2 to 3 tablespoons raspberry sauce into depression of each meringue. Place a scoop of ice cream over sauce. Garnish with remaining raspberries, lemon zest and mint leaf.