In diabetes, life is always bound by a few rules. One of them and the most important is special nutrition. The patient necessarily excludes a number of products from his diet, all various sweets are banned. In general, an individual diet should be developed by an endocrinologist, but the basic rules for selecting a diet for all diabetics are unchanged.
But what to do, because sometimes you want desserts? In case of diabetes mellitus type 2, like the first one, it is possible to prepare a variety of sweets, but only from authorized foods and without added sugar. Diabetes and marmalade, quite compatible concepts, the main thing is to be guided by the recommendations in their preparation.
Ingredients for cooking must be selected with a low glycemic index. However, not all patients know this and take into account when cooking. Below, an explanation will be given of what the glycemic index is, which desserts are worth choosing, taking into account the glycemic index, and the most popular marmalade recipes that will satisfy the taste needs of even the most sophisticated gourmet are presented.
The glycemic index is a digital indicator of the effect of a product on the level of glucose in the blood, after its use. Diabetics should choose foods with a low GI (up to 50 IU), and occasionally an average figure, ranging from 50 IU to 70 IU, is allowed. All products above this mark are strictly prohibited.
In addition, any food should undergo only certain types of heat treatment, since frying, especially in a large amount of vegetable oil, increases the GI index many times.
The following heat treatment of food is allowed:
- In the microwave;
- In the multicooker mode "extinguishing";
If the last type of cooking is chosen, then it should be stewed on water with a minimum amount of vegetable oil; it is better to choose a stewpan from the dishes.
It should also be noted that fruits, and any other food that has a GI index of up to 50 U can be present in the diet in unlimited quantities daily, but it is forbidden to make juices from fruits. All this is explained by the fact that fiber is absent in juices, and glucose contained in fruits very quickly enters the blood, causing a sharp jump in sugar. But tomato juice is allowed for diabetes of any type in the amount of 200 ml per day.
There are also products that, in raw and cooked form, have different equivalents of the glycemic index. By the way, chopped vegetables in mashed potatoes increase their indicator.
This also applies to carrots, which in raw form has only 35 U, and boiled all 85 U.
Low GI Marmalade Products
When cooking marmalade, many wonder what can replace sugar, because it is one of the main ingredients of marmalade. You can substitute sugar with any sweetener - for example, stevia (obtained from the herb stevia) or sorbitol. With any choice of sweetener you need to take into account its degree of sweetness in comparison with regular sugar.
Fruits for marmalade must be taken hard, in which the highest content of pectin. Pectin itself is considered to be a gelling agent, that is, it gives the future dessert a firm consistency, and not gelatin, as is commonly believed. Fruits with a high pectin content are apples, plums, peaches, pears, apricots, cherry plums and oranges. So from and should choose for the basis of marmalade.
In case of diabetes, marmalade can be made from such products with a low glycemic index:
- Apple - 30 U;
- Plum - 22 U;
- Apricot - 20 U;
- Pear - 33 U;
- Black currant - 15 U;
- Red currant - 30 U;
- Cherry plum - 25 U.
Another fairly frequently asked question is whether you can eat marmalade, which is prepared using gelatin. The unequivocal answer is yes - it is an approved food product, because gelatin consists of protein, a vital substance in the body of every person.
Marmalade for diabetics is better served for breakfast, as it contains natural glucose, albeit in small quantities, and the body should “use it” quickly, and the peak of physical activity of any person falls on the first half of the day. The daily portion of marmalade should not exceed 150 grams, no matter from what products it was prepared.
So sugar-free marmalade is the perfect complement to breakfast for any diabetic.
Marmalade with stevia
An excellent sugar substitute is stevia - honey grass. In addition to its "sweet" properties, it does not affect blood sugar levels and has a beneficial effect on the body as a whole.
Stevia has antimicrobial and antibacterial properties. So you can safely use this sweetener in recipes for making marmalade.
Diabetic stewed marmalade can be made from the following ingredients:
- Apple - 500 grams;
- Pear - 250 grams;
- Plum - 250 grams.
First you need to peel all the fruit from the skin, you can pour plums with boiling water and then the skin will be easily removed. After that, remove the seeds and the cores from the fruit and cut them into small cubes. Place in a saucepan and pour a small amount of water so that it slightly covers the contents.
When the fruit is cooked, remove them from the heat and allow to cool slightly, and then chop in a blender or rub through a sieve. The main thing that the fruit mixture turned into puree. Next add stevia to taste and place the fruit on the plate again. Simmer over low heat until thick. Hot marmalade pour into molds and put in a cool place until it hardens.
When the marmalade has cooled, remove it from the molds. There are two ways to serve this dish. The first - marmalade is laid out in small molds, 4 - 7 centimeters in size. The second method - marmalade is placed in one flat shape (previously it was covered with food film), and after solidification it is cut into portions.
This recipe can be changed according to its taste, changing or supplementing the fruit mixture with any fruit with a low glycemic index.
Fruit jelly with gelatin is made from any ripe fruit or berries.
When the fruit mass hardens, it can be rolled in chopped nut crumb.
This dessert is made quite quickly.
The following ingredients can be changed according to their taste preferences.
For raspberry-marmalade marmalade for four servings you will need:
- Instant gelatin - 1 tablespoon;
- Purified water - 450 ml;
- Sweetener (sorbitol, stevia) - to taste;
- Strawberries - 100 grams;
- Raspberries - 100 grams.
Instant gelatin pour 200 ml of cold water and leave to swell. At this time, chop strawberries and raspberries to a state of mashed potatoes, using a blender or sieve. Add in fruit puree sweetener. If the fruit is sweet enough, then you can do without it.
Swollen gelatin to simmer in a water bath until smooth. When the gelatin begins to boil, pour in the fruit puree and mix thoroughly until a homogeneous mass, remove from heat. Spread the mixture in small tins and place in a cold place for at least seven hours. Ready marmalade can be rolled in a nut crumb.
Another recipe is suitable for cooking in the summer, as it will require a variety of fruits. For marmalade you need:
- Apricots - 400 grams;
- Black and red currants - 200 grams;
- Cherry plum - 400 grams;
- Instant gelatin - 30 grams;
- Sweetener to taste.
To begin with, pour gelatin with a small amount of warm water and leave it to swell. At this time, peel the fruit, cut it into small pieces and cover with water. Water will be needed so that it only covers the future fruit puree. Put on the fire and cook until tender.
After remove from heat and grind to a puree consistency. Pour gelatin and add sweetener. Again put on the stove and constantly stirring over low heat, the pack will not dissolve all the gelatin.
This marmalade is suitable not only for everyday breakfast, but also decorate any holiday table.
Marmalade with karkade
There are quite a few different recipes for marmalade and not all of them are based on fruit purees. Quick, but no less tasty in cooking are karkade marmalades.
It will not take long to prepare such a dish, just a couple of hours and a wonderful dessert is ready. At the same time, this recipe is relevant at any time of the year, as it does not require a large number of ingredients.
For five portions marmalade, you will need:
- Saturated karkade - 7 tablespoons;
- Purified water - 200 ml;
- Sugar substitute - to taste;
- Instant gelatin - 35 grams.
Hibiscus will be the basis of the future marmalade, so it should be brewed strong and left to stand for at least half an hour. At this time, pour instant gelatine into warm water and stir. Sugar substitute pour in karkad. Strain the broth and put on the fire and bring to a boil. After removing from the stove and pour the gelatin into it, mix well and strain through a sieve. Pour the ready syrup into the molds and send for a couple of hours in a cold place.
The video in this article clearly shows how to make marmalade from karkade.