FROZEN IN THE MANGO

FROZEN IN THE MANGO (FOR THE DIABETICS)

Per portion :

Graissez 1 g
172 kcal
Graisses saturées 0.5g
Fibres 2.6 g
Glucides 36.3 g
IG = 35

For 6 persons

Preparation 5 minutes,

Refrigeration 2 hours20 minutes

INGREDIENTS :

85 g of Mango Flavoured jelly crystals/ powder
250 ml of boiling water
400 g of yoghourt Exotic fruits/Tropical fruit flavour
1 average mango, chopped roughly
1 average banana, in fine slices
1 average kiwi, into fine slices
2 soup spoon of pulp of fruit of passion

PREPARATION :

1 - Dissolve the crystals of jelly in the boiling water, then let cool 20 minutes in the refrigerator (the jelly must not be firm).

2 - Add the yoghourt mango. Mix, please and pour the preparation into the cups of service. Cover and reserve 2 hours in the refrigerator. At the time of serving, decorated with slices of bananas and kiwis and the pulp of fruit of the passion.

CREAM OF POTIRON

CREAM OF POTIRON

For 4 persons

1 kg of Pumpkin (fresh) or (canned) alternative can use Butternut Squash
3 leeks
3 cloves of garlic
20 g from margarine to the olive oil
40 g of cream relieved in 8 %
Salt
Peppers

Roughly Chop the Pumpkin Flesh. Chop the garlic. Cut the white of leeks in slices. Make leeks return in a cocotte with the margarine, add the Chopped Pumpkin, the garlic. Salt and pepper is cover with 25 cl of water. Cook until boiling and continue the cooking on slow fire (simmer) during 30 minutes. Mix and add the cream.

PANCAKES OF CORN AND JAM OF TOMATOES ROASTED IN HOT PEPPERS

PANCAKES OF CORN AND JAM OF TOMATOES ROASTED IN HOT PEPPERS

For 4 persons (preparation 20 minutes, cooking the 1 hour and 25 minutes)


INGREDIENTS :

100 ml of skimmed milk
2 eggs, slightly beaten
160 g of wholemeal Self Raising flour
½ teaspoon of bicarbonate of soda
½ teaspoon of strong paprika
2 ears of average corns
1 small red pepper, finely chopped
2 onions towards, in fine slices(edges)
2 soupspoons of flat, chiselled parsley

Jam of roasted tomatoes:

2 average tomatoes
1 small red onion, finely chopped
1 Clove of Garlic, crushed
2 teaspoons of freshly grated ginger
60 ml of juice of lime
2 soupspoons of brown sugar
2 small red hot peppers, finely chopped

PREPARATIONS :

1 - Mix the milk and the eggs. Sieve the flour, the bicarbonate of soda and the paprika in a bowl. Form a well in the center and pour gradually the mixture milk-œufs by working ingredients on the fork until obtaining of a smooth dough. Take the grains(beads) of corn by means of a sharp knife, then add them in the dough. Incorporate the pepper, the onions and the parsley. Mix, please.

2 - Pour 60 ml of dough into a slightly greased non-stick frying pan. Spread() the dough by means of a spatula() and let cook 2 minutes on each side, until the pancake is slightly golden brown. Remove it from the frying pan and reserve him(it) for the warmth. Repeat the operation with the rest of dough. Serve the warm pancakes with the jam of roasted tomatoes.


JAM OF ROASTED TOMATOES :

Preheat the oven in 170°C. Cut tomatoes in two and have - them on a slightly greased patch. Make them roast 30 minutes in the oven. Cut boorishly tomatoes. Mix them with the other ingredients in a pan and cook the preparation for slow fire, by moving ceaselessly, until the sugar is dissolved. Carry in boiling. Lower the fire and let simmer(plot) 40 minutes, until the jam thickens.


BY PORTION :

Lipids 5g; 299 Kcal; saturated fats 1.2 g; fibers 8.9 g; carbohydrates 48.4 g; Index Glycemique = 60


THE CRAFTINESS OF THE CHEF :

The jam of roasted tomatoes will be more delicious if you prepare it at least 2 days in advance.