Can you make a diabetes-friendly Crema de Fruta this Christmas?

Filed in archive Diet , Fun , Views on December 21, 2007

I am no baker but I am a good cook. Relatively - at least I can whip up a a nice, good tasting dish without any problem even without following a written recipe. Sometimes it is better to cook food whose recipe you know by heart.

Anyways, during special occasions - birthdays, Christmas and New Year - as much as I would like to make my own cake, I just buy from the nearest bakeshop.

I always plan on equipping myself with basic baking tools and learn by the book but I have never really gotten to it. BUT I do love desserts, especially if its cake. Cake can be dessert right?

That's why when I discovered the Crema de Fruta, I was hooked. Besides, it'd fun and easy making. No sweat, really. ;-)




Crema de Fruta is what others call refrigerator cake or Graham cake.

Why am I saying this? I was making Crema de Fruta earlier and I wondered what all the diabetics out there are having as sweets/cakes/goodies for the holiday season? But then there are too many sugar substitute in the market, you just have to choose the healthiest one. Like Splenda maybe?

Thank God though that there is no diabetic in my family, otherwise, I wouldn't be able to make my favorite Crema de Fruta. The recipe I use is below, it's up to you to make substitution of the ingredients to become diabetes-friendly.

Crema de Fruta

1 pack (250ml) all purpose cream
¼ cup condensed milk
5 whole pcs graham crackers
8 pcs broas (lady fingers)
1 can (234 g) Del Monte fresh cut sliced pineapple, drained & into half (reserve syrup)
1 small ripe mango or peaches in syrup, sliced into wedges
1-1/2 tsp unflavored gelatin

Combine cream & milk. Mix well. Cover bottom of square pan (7" x 7") with graham crackers. Spread with 1/3 cup of cream.-milk mixture then cover with layers of broas. Spread with remaining cream mixture. Arrange pineapple and mango slices (or peaches) on top. Cover and chill.

Heat pineapple syrup. Stir in gelatin until dissolved. Cool until thick. Pour over chilled cake. Chill until gelatin is set.

Makes 10 servings.

The recipe isn't mine, I borrowed it from an ex-colleague of mine.

[Photo Credit: Flickr Photo]