From the number of requests I’ve had this week for a sugar-free jam recipe I’m guessing many of you are raiding the hedgerows at the moment. Either that or using up the glut of summer berry fruits that we are enjoying, or being thrifty and making the most of the bargains that stores and farmer’s markets are displaying to ‘move’ their excess of easily-spoilt summer berry fruit offerings.
I scored several punnets at my local supplier yesterday … they wouldn’t cut the mustard as a dessert bowlful (a bit too squishy and squashy), but made into a jam would make a healthier and more economical food treat than a ready-prepared jar of the same. So I made a quick conserve with them…one that needs to be stored in the refrigerator…and will keep for about 1 week. The recipe also works well with frozen forest fruit mixtures so can be used all year round.
And what to serve it with? Well a little with bread (if you can tolerate it) is great, but also spooned over low-fat Greek yogurt or swirled into a low-fat/low-sugar custard is another. I also plan to use some to top one of my bariatric cheesecake recipes. But for a special occasion why not serve with that French classic Brioche? You can tell I’m just back from a birthday trip to Paris can’t you? Well the versions there are delicious but are often fat laden and sugar high, so I’ve donned my apron and tested a more bariatric-friendly version. This one still has some butter (and I do prefer it made this way rather than with low-fat spread) but has Splenda granulated as its sweetener. It’s wonderful sliced as a piece of cake, with jam of course! but also is great toasted too.
APPLE AND BERRY CONSERVE
Ingredients
METRIC/US
4 eating apples, peeled and chopped
juice of 1 lemon
350g/12 oz berry fruits or fruits of the forest
3 tbsp Splenda granulated sweetener
Method
1. Place the apples in a pan with the lemon juice and 2 tbsp water. Cover and cook for about 10 minutes until the apple is starting to break up and is softened. Help it along by crushing with the back of a wooden spoon.
2. Stir in the berry fruits or fruits of the forest and cook for 3-5 minutes to mix well and soften further.
3. Stir in the Splenda sweetener, mixing well, then remove from the heat and allow to cool. Spoon into a storage jar and chill until required. This will keep for about 1 week in the refrigerator.
MAKES: 1 medium pot
V suitable for Vegetarians
CALORIES PER POT: 327
PROTEIN: 5.2g
CARBOHYDRATE: 75g
FAT: 1.2g
BARIATRIC BRIOCHE
Ingredients
METRIC/US
300g/3 cups strong bread flour
2 tsp easy-blend dried yeast
3 tbsp Splenda granulated sweetener
75g/6 tbsp butter
75ml/1/3 cup skimmed milk
2 eggs, beaten
Method
1. Base line and lightly grease or oil a 900-g/2-lb loaf tin. Place the flour, yeast and Splenda granulated in a bowl and stir together.
2. Gently melt the butter then pour in the milk. Warm until tepid. Stir all but 1 tbsp of the beaten egg into the butter mixture then stir into the flour and mix to a soft dough. Knead on a lightly-floured surface for about 4-5 minutes until smooth and elastic. Shape into a log and place in the prepared tin. Allow to ‘prove’ in a warm place until doubled in size, about 1 hour.
3. Meanwhile preheat the oven to 180 C/350F/gas mark 4.
4. Brush the brioche with the reserved beaten egg and bake for 25-30 minutes until golden. The loaf is cooked if it sounds hollow when rapped on the base with the knuckles. Cool on a wire rack. Serve sliced, warm or cold with the conserve.
MAKES: 18 thin slices
WLS PORTION: 1 thin slice
V suitable for Vegetarians
CALORIES PER SLICE: 110
PROTEIN: 3.4g
CARBOHYDRATE: 13.3g
FAT: 4.9g
Image courtesy of http://splenda.co.uk
