Lemon Semolina Pudding with Berry Coulis
Lisa Lintner’s Lemon Semolina Pudding with Berry Coulis from The New Glucose Revolution Life Plan.
Photo: Jennifer Soo
Serves 6
2 cups (500 ml/17 fl oz) low fat (semi skimmed/1%) milk
½ cup (100 g/3½ oz) fine semolina
¼ cup (60 g/2¼ oz) sugar
1 teaspoon vanilla extract
1 large lemon (zest only)
1 egg, lightly beaten
300 g (10½ oz) blackberries, strawberries, or raspberries or a mixture
2 tablespoons icing (confectioner’s) sugar
½ cup (125 ml/4 fl oz) white wine or apple juice
- Preheat the oven to 350°C. Lightly oil six ½-cup (125 ml/4 fl oz) soufflé dishes. Line the base of each dish with baking paper.
- Pour the milk, semolina and sugar in a saucepan and bring to a boil, stirring constantly. Reduce the heat and stir for 1 more minute.
- Remove from the heat and stir in the vanilla extract and lemon zest.
- Cover the surface of the mixture with plastic wrap to prevent a skin forming, and cool. When cooled, stir in the beaten egg.
- Spoon the mixture into the prepared dishes and place them into a baking pan with enough boiling water to reach halfway up the sides of the dishes. Cover loosely with a large sheet of foil. Carefully slide the pan into the oven and poach the puddings for 15 minutes, until set. Remove the puddings from the pan of water. Run a knife around the puddings, turn out onto serving plates and remove the piece of baking paper.
- Meanwhile, puree most of the berries with the icing (confectioner’s) sugar. (Reserve some whole berries for decoration if desired). Thin the coulis with white wine or apple juice.
- Pour the coulis around the puddings, and decorate with slivers of lemon peel or whole berries (optional).
814 kJ (195 Cal), 3 g fat, 8 g protein, 35 g carbohydrate, 2 g fibre, low GI
4 comments:
Interested to note that in your Nutritional Analysis of the Low GI Recipe of the Month there's no mention of the GI value?
Lemon Semolina Puddings with Berry Coulis is estimated as being low GI and we have added this to the nutritional analysis.
For the Low GI Recipe of the Month, all recipes selected have an emphasis on using low GI carbs and have been carefully estimated by our dietitians as being low GI.
Why no specific GI value?
GI authorities, Prof. Jennie Brand-Miller and Kaye Foster-Powell believe that based on their experience over the years talking and listening to clients that it is unnecessary and misleading to try and calculate a precise GI value. They say: 'The GI value of a food can be altered by the way it is cooked, so we don't believe it is possible to calculate a precise GI value for recipes. That's why we now simply prefer to categorise recipes/foods as low, medium and high in most circumstances. We have also found that many people who simply substitute low for high GI foods/ingredients in their everyday recipes, meals and snacks reduce the overall GI of their diet, gain better blood glucose control and lose weight.'
Whew! My vision would blur and i'd feel like crap with this desert and I'm only "pre-diabetic"!! In order to get my vision under control, I had to stick to sub-40 GI foods (on Bread=100 scale).
Thanks for a useful site!
If desserts such as this don't suit your system, simply enjoy a serving of fresh fruit in season. There's nothing better.
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