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There are always problems for diabetics and desserts. Everything is out of control – either with too much sugar or using artificial sweetners. It’s important to try to find the lesser of all the evils, desserts which have decent amounts of protein and which have the opportunity to use low glycemic, natural sweetners like agave nectar. This recipe wins hands-down for all the Passover recipes I read this year!
Passover begins for me in a couple of hours and it is a quick fix. You can also take it to other holiday gatherings, even to friends who celebrate Easter, so you will have a dessert you can eat, as all the normal cakes, cookies and pastries etc. are forbidden for the next 8 days.
This is Mark Bittman’s recipe from his “Quick and Easy Recipes From the New York Times” Cookbook.
Very religious Jews would make sure to use a kosher gelatin, like Ko-Jel, which comes only from kosher animals, and if you are following kosher, then you already know that as an animal food, this cannot be served with dairy foods and can be served as dessert for meat meals. Fish is “neutral”, “parve”, and so this can be used for a fish meal if no dairy is included in that meal.
Mark Bittman’s Citrus “Jell-O” with Honey and Mint
yield: Makes 4 servings
time: 1 1/2 hours, largely unattended
1 grapefruit – I got ruby red as it is more nutritious than white ones
2 medium (or 1 large) navel oranges
2 temple or other juice oranges (I got Valencias)
1 tablespoon honey, or to taste (use agave nectar)
1 tablespoon minced fresh mint, plus a few mint leaves for garnish
1 envelope unflavored gelatin *
** I added 2 oz. pomegranate juice to help make the needed 1 cup liquid per packet of gelatin as I didn’t have enough from the fruit
1. Over a bowl, cut the grapefruit in half and section as you would to serve it at the table, being sure to catch all the juice; you want small pieces with little or no membrane or pith. Peel the navel oranges and tangerines, then, over the same bowl, trim off most of the white pith that clings to their surface. Separate into sections and cut into small pieces if necessary, again being sure to catch all the juice. Strain the fruit. To the reserved juice, add the squeezed juice of the juice oranges.
2. Toss the fruits with the honey and mint and put them in 4 small bowls. Put the juice in a small saucepan and sprinkle the gelatin over the surface. Wait a couple of minutes, then warm the mixture over low heat, stirring to dissolve the gelatin. Cool slightly, then pour the juice mixture over the fruits in the bowls.
3. Refrigerate for about an hour, or until the liquid in the bowls gels. Serve, garnished with additional mint.
These were delicious! I served them with a jello that had 2 oz. of pomegranate juice added to it (that’s why it looks a little reddish in color). The mint was fabulous — just the right taste and only fresh could do it!
I served these in my mother-in-law’s delicate Chinese dishes which I received a decade or so ago, when she first went into assisted-living and took only necessary things. So, we’ll make this recipe, in these dishes, to remember her — you’ll see why, just below.
Enjoy the time together. Everyday is special.
We are having a quiet Holy Day, as my husband’s mother died yesterday, after a long, happy, creative and adventurous 93 + years.
Best to all — Em
(c)2009 Em https://diabetesdietdialogue.wordpress.com
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