Articles & Recipes
Tulip Fruits
Recipe from "Living in the 21st Century with Diabetes"
Ingredients
3 egg whites (1/3 cup) (85ml)
1/2 cup sugar (110grams) or equivalent substitute
1/2 cup plain white flour (70grams)
1/4 cup mono/polyunsaturated margarine melted (65grams)
1 tabsp water (20ml)
1 tsp pure vanilla essence (5ml)
3 cups mixed fruit eg. blueberries, raspberries, peaches,
grapes, rockmelon, strawberries (500grams)
2 tabsp sugar (36grams) or equivalent substitute
Method
Tulip shells
Line 4 baking trays with baking paper, draw two circles on each using a saucer as a template. You may reuse the same trays if desired.
Beat egg whites, sugar, flour, melted margarine, water and vanilla together until smooth.
Spoon about two tablespoons of mixture into the centre of each circle using 1/4 cup dry measure, about 2/3 full.
Using a metal spatula spread the mixture to fill the circles.
Bake in 2000C oven for 6 to 8 minutes or until the edges are crisp and starting to brown.
Remove from oven, gently remove from tray with the aid of a metal spatula.
Place on top of an inverted large muffin tin or a glass, quickly press with fingers to create a fluted effect. If it has become too hard, put back in oven to soften and try again.
Filling
Prepare fruit by peeling, chopping and mixing with sugar and leaving for 1 hour or more for flavour to develop
Serve with a 1/3 cup of fruit in each tulip. If desired a small scoop of low fat ice cream or ricotta cream or cream may be added.
Serves : 8
Nutrients per Serve :
KJ 768, Calories 192, Carbohydrates(grams) 30, Fat(grams) 7
Note
Vegetarian
Tips
Tulip shells are easy to remove from the tray when baking paper is used. Do not use grease proof or wax paper. These will keep in an air tight container for a couple of days or longer in the freezer. If soft when thawed you may heat to crisp.