Apple Cheese Icing
- 2 Sweet dessert apples 200 g *
- 1 ts Powdered gelatin dissolved
- 4 tb Hot water (for gelatin)
- 1/3 c Skim milk cheese or cottage
- Coloring (optional)
2 apples, cored and sliced. Suggested Golden Delicious - stay white when
cooked. Cook the apples to a soft pulp in a little water and allow to
cool. Place in a blender with the dissolved gelatin, cheese and coloring,
and blend to a smooth puree. Leave to set, then spread on the cake and
pipe if desired.
This spread, covered, keeps well in the refrigerator and may be
deep-frozen.
Suggested uses: Child's birthday cake, slab cake cut in squares and
decorated with a blob of icing topped with a piece of fruit, low-calorie
spread for plain cookies or scones. 5 cal in 2 tsp.
Total recipe: 160 cal, 25 g (2 1/2 units) carbohydrate, 4 g fiber, 13 g
protein, 2 g fat.
Source: The Diabetics' Cookbook by Roberta Longstaff published in UK and
Canada 1984.
cooked. Cook the apples to a soft pulp in a little water and allow to
cool. Place in a blender with the dissolved gelatin, cheese and coloring,
and blend to a smooth puree. Leave to set, then spread on the cake and
pipe if desired.
This spread, covered, keeps well in the refrigerator and may be
deep-frozen.
Suggested uses: Child's birthday cake, slab cake cut in squares and
decorated with a blob of icing topped with a piece of fruit, low-calorie
spread for plain cookies or scones. 5 cal in 2 tsp.
Total recipe: 160 cal, 25 g (2 1/2 units) carbohydrate, 4 g fiber, 13 g
protein, 2 g fat.
Source: The Diabetics' Cookbook by Roberta Longstaff published in UK and
Canada 1984.
