Diabetes friendly desserts: Peach, Mango and Pistachio Terrine and Berry Filo Tarts
Living with diabetes means you need to be mindful about what you eat, but these desserts - eaten in moderation - mean you don’t have to miss out on all of the sweet fun.
People living with Type 1 or Type 2 diabetes need to be careful about what they eat. As their body either produces no insulin, or produces reduced or less-effective insulin they need to monitor their blood sugar levels. Blood sugar levels that are too high or too low can be dangerous, or even deadly.
Although dessert is often considered off the menu for people living with diabetes, everybody deserves a little treat now and then. These delightful desserts are designed with reduced sugars and carbohydrate in mind, but should still be enjoyed in moderation.
Peach, Mango and Pistachio Terrine
- 80g pistachios, ground
- 1 cup reduced fat evaporated milk
- 1 teaspoon vanilla bean paste
- 2 tablespoons maple syrup
- ¾ cup reduced fat cream
Peach and Mango Layer
- 2/3 cup reduced fat evaporated milk
- 2/3 cup mango puree (about 1 small mango)
- 1 small peach, chopped
1. Line a loaf tin with a few sheets of plastic wrap leaving enough hanging over long sides to cover the middle when you’re done.
2. To make the pistachio layer, place the ground nuts, evaporated milk, vanilla and maple syrup into a heavy bottomed saucepan over a low heat. Bring up the temperature but don’t let it boil.
3. When it gets to almost boiling point remove from the heat and add the cream. Place into the refrigerator to cool.
4. To make the fruit layer whip evaporated milk using beaters on high. Continue to whip until soft peaks form like whipped cream. It should triple in size.
5. Add the mango puree and peaches to the whipped milk. Gently fold through until it is completely combined. Pour into the loaf tin filling two thirds of the tin, and place into the freezer to set. Ensure it is sitting level or your layers will be wonky.
6. When the fruit layer is frozen, take the pistachio layer out of the fridge and pour on top, gently cover with the plastic wrap before placing it in the freezer until set.
7. To serve, remove from freezer for about 10-15 minutes before eating to allow it to soften slightly.
Berry Filo Tarts
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- 7 sheets filo pastry
- 1 tablespoon butter (margarine or olive oil spread if preferred), melted
- 1½ cups natural Greek yoghurt
- 2 passionfruit
- 1 tablespoon vanilla bean paste
- blueberries, strawberries and raspberries for serving
1. Line a sieve with a clean piece of muslin or Chux wipe and place over a bowl ensuring the bottom of the sieve does not touch the bowl. Place the yoghurt into the sieve and leave overnight. This will allow excess liquid to strain off and leave you with a thicker, creamier yoghurt.
2. Preheat the oven to 180°C and lightly spray a muffin tray with olive oil spray.
3. Lightly brush each layer of the filo pastry with melted butter and layer it all together until you have seven layers of filo pastry.
4. Using a glass or a large round, or fluted, cookie cutter cut out circles about 8cm in diameter.
5. Gently press the pastry circles into the muffin tray, pressing down the bottom to create your pastry case shape. Prick the bases all over with a fork before placing them into the oven for about 10 minutes or until golden brown. Remove from the oven and leave to cool on a wire rack.
6. To make the filling, remove yoghurt from the fridge and scrape it out of cloth into a clean bowl. Add the passionfruit pulp and vanilla, stirring well to combine.
7. Carefully spoon a generous tablespoon of the yoghurt into each pastry case and top with the berries of your choice. Serve immediately.