Sweets

Lychees, Kiwis and Ginger

Honey and Cinnamon-Roasted Figs

Sparkling Raspberry Jelly

Peach and Blueberry Compote

Exotic Fruit Compote with Coconut Cream

Honey-grilled Figs with Ricotta Dolce

Baked Raisin, Date and Walnut Apples

No Sugar Chocolate

Lychees, Kiwis and Ginger

From Low-Gi Vegetarian Cookbook by Rose Elliot

2 x 400g cans of lychees

4 kiwi fruits

4 lumps of preserved ginger from a jar

4 tablespoons ginger syrup or apple juice concentrate

Drain the lychees and rinse under the cold tap to remove the syrup.  Put the lychees onto a serving platter.

Peel the kiwis and slice into thin rounds or segments.  Chop the preserved ginger roughly.  Add the kiwis and ginger to the platter and pour over the ginger syrup or concentrate.  Mix lightly and serve.

serves 4-6

Honey and Cinnamon-Roasted Figs

From Low-Gi Vegetarian Cookbook by Rose Elliot

12 figs

3 tablespoons honey

2-3 teaspoons cinnamon

thick Greek yogurt, to serve

Preheat the oven to 400 degrees F. 

Cut a cross in the top of each fig, going through the stem but not right through the base, so that the pieces remain intact.  Put them into a shallow casserole dish, pulling them open gently as you do.  Drizzle the honey over the insides of the figs and sprinkle with cinnamon.

Bake for about 15 minutes, until the figs are tender and fragrant but not collapsed.  Serve with Greek yogurt.

serves 4

Sparkling Raspberry Jelly

From Low-Gi Vegetarian Cookbook by Rose Elliot

1 1-4 pints white grape juice

8 teaspoons agar flakes or Vege Gel*

5oz raspberries

Pour the grape juice into a saucepan.  Sprinkle the agar flakes on top-don't stir-and heat gently for about 5 minutes, until the flakes have dissolved.  Then bring to the boil, remove from the heat and set aside to cool briefly.  If you are using Vege Gel, follow the packet instructions.

Meanwhile, divide the raspberries between 4-6 glass bowls or deep wine glasses.  Pour the warm grape juice over the raspberries.  Leave to cool, then chill in the fridge.

serves 4-6

*Vegetarian Gelatin is made from a type of seaweed called agar.  You can buy it in flakes from specialist health shops, or as Vege Gel from supermarkets.  It does not behave like normal gelatin-for one thing, it sets very quickly indeed-and it has its limitations, but it will set any fruit juice to make a sparkling jelly.

Peach and Blueberry Compote

From Low-Gi Vegetarian Cookbook by Rose Elliot

4 peaches, washed, stoned and thinly sliced

1lb 2oz blueberries, washed

4 tablespoons apple juice concentrate

Put the peaches and blueberries into a saucepan with the apple juice concentrate.  Heat gently for 5-10 minutes, until the juices run and the peaches are just tender.  Serve warm or cold.

serves 4

Exotic Fruit Compote with Coconut Cream

From Low-Gi Vegetarian Cookbook by Rose Elliot

k2 tablespoons clear honey

juice of 2 oranges

1 ripe mango

1 paw paw

2 kiwi fruit

9oz black grapes

425g can of lychees, drained

4 passion fruit

for the coconut cream

200g block of creamed coconut

grated zest of 1 organic lemon or lime

      or 1/2 teaspoon real vanilla extract

a little honey or apple juice concentrate

Start by making the coconut cream, so that it has time to cool.  Cut the creamed coconut block into small pieces and put in a bowl set over a pan of steaming water.  Add 6 tablespoons of boiling water to the coconut and leave for a few minutes to melt, the stir until smooth and creamy.  Add the lemon or lime zest, or the vanilla extract (real vanilla tastes divine but darkens the cream slightly), and sweeten to taste-I find it sweet enough as it is.  Leave to cool.

Make a fresh syrup by mixing the honey and orange juice in a large bowl.

Cut the mango down each side of the flat stone, as close as you can to the stone.  Remove the peel, slice the flesh into chunks and add to the bowl.

Peel the paw paw, remove the seeds and slice the flesh.  Peel and slice the kiwi fruit.  Add these to the bowl, along with the grapes, halved and seeded if necessary, and the lychees.

Just before you want to serve the compote, halve the passion fruit, scoop out all the juice and seeds and add to the rest of the fruit.  Stir gently, then serve with the cooled coconut cream.

serves 4

Honey-grilled Figs with Ricotta Dolce

from The New Glucose Revolution Low GI Vegetarian Cookbook by Jennie Brand-Miller & Kay Foster-Powell

4 large ripe figs

4 teaspoons pure floral honey or maple syrup

7 oz low fat ricotta

1/4 cup carob buttons, finely chopped

1 oz glace peaches, finely chopped

1 tablespoon powdered sugar, sifted

2 teaspoons amaretto

2 tablespoons chopped pistachios, plus extra, to garnish

1.  Cut each fig in half and place on an ovenproof tray, cut side up.  Drizzle half a teaspoon of honey over each fig.

2.  Combine the ricotta, carob, glace peach, powdered sugar, amaretto and pistachios in a medium-sized bowl, and stir until well combined.

3.  Preheat grill to high.  Grill figs for 2-3 minutes, or until slightly caramelized.

4.  Divide among serving plates, top with a spoonful of the ricotta dolce, sprinkle with extra pistachios and serve immediately.

Serves 4

Baked Raisin, Date and Walnut Apples

from The New Glucose Revolution Low GI Vegetarian Cookbook by Jennie Brand-Miller & Kay Foster-Powell

1/3 cup raisins

1/3 cup dates, finely chopped

2 tablespoons port

olive oil spray

1/4 cup walnuts, finely chopped

1 teaspoon finely grated orange zest

1/2 teaspoon ground cinnamon

pinch ground cloves

2 tablespoons brown sugar

4 large green apples, cored

1 cup apple juice

1.  Place raisins and dates in a small bowl, pour over the port and set aside to macerate for 2-3 hours.

2.  Preheat oven to 350 degrees.  Spray the bottom of a non-stick baking pan with a little oil. 

3.  Place the soaked fruit, walnuts, orange zest, spices and sugar in a medium-sized bowl and mix well.

4.  Using a sharp knife, make a shallow cut horizontally around the middle of each apple (to prevent them from bursting during cooking).  Stuff each with the fruit filling and place in the prepared pan.  Pour the apple juice into the base of the pan.

5.  Cover the baking ray loosely with foil and bake, basting the apples occasionally with the apple juice, for 30-40 minutes, or until apples are soft.  Serve warm, with low fat vanilla ice cream or yogurt, if desired.

Serves 4

No Sugar Chocolate

Ingredients:

1 stick of butter

3/4 cup Coco

1/3-1/2 cup Milk

10 + packs powdered Stevia

1.  Mix milk and stevia together. 

2.  Melt butter.  Slowly add coco. 

3.  Add milk and stevia mixture and stir until creamy.

Add more butter for texture, more stevia for sweetness or more coco for a thicker result.