SPICES are the variety of life for me…Recently, they have been my savior when I am just about ready to binge on something I know I will later regret. I’ve discovered that my craving for sweets is abated when using various spices – thus keeping me on track in managing my glucose levels. Hurray!
My obsession these past couple months has been with cinnamon, freshly grated nutmeg, or a splash of high quality vanilla (with no sugar) as that satisfier for my need for something sweet – A bit of cinnamon on yogurt or on peaches or apple slices takes my dessert up a notch, yet keeps me within my carb goal. That bit of spice contributes to fulfillment and satisfaction in the dish.
Creamy, custardy dishes have always been my idea of comfort foods…
My new favorite after dinner treat is a quick, fluffy tapioca pudding… here’s the recipe – I use one/sixth of the sugar called for on the recipe on the box. My recipe, which is a hearty sized portion, is only 15 – 18 grams of carbohydrate… with grated nutmeg and a dash of cinnamon on top…I don’t miss that extra sugar, it is truly delicious with texture and flavor.
My recipe …
1 egg separated 3 T. Tapioca 1 tsp Vanilla
1 T. sugar 2 C milk
Beat egg white until foamy. Mix tapioca, milk, egg yolk and 1 T sugar
in a medium saucepan. Let stand 5 minutes. Bring to full boil on medium heat
…stirring constantly. Remove from heat. Add egg white mixture, stir until blended. Stir in vanilla.
Cool…serve warm or chilled… keep refrigerated… grate fresh nutmeg and/or a bit of cinnamon on top and consume… yum… the Kraft box calls for 6 Tablespoons of sugar…I have tested this with reduced amounts and we have concluded that 1 Tablespoon works well with the addition of the freshly grated spices…also…we use really good ingredients…organic eggs and milk, Madagascar vanilla.. I used 2% milk and it is wonderful. With less sugar, you get to enjoy the texture of the tapioca even more and really taste the other ingredients, they are not masked by the sugar…
Note…I always use real ingredients…real sugar (not artificial), real dairy…and always use fresh spices…if they are over one year old, get new ones.
Just when I think I am going to break and have a decadent sweet … I make this and it feels completely indulgent to me, yet when I test my glucose level two hours later…I am perfectly in range which makes me feel like I’ve just won a prize! Being diabetic doesn’t mean you can’t have a full portion of a dessert…it may take a little “testing” of a recipe on your part to find the level of reduced sugar that works for you, but it certainly is worth it when you get it to that SPOT where the “convergence of good for you” meets “it still tastes great!” Give it a try.
This fluffy tapioca with a cup of tea is perfect! And good for me!
And, as always, drink tea…it’s good for you.