Eating for Diabetes by Jane Frank

Author:Jane Frank [JANE FRANK]
Language: eng
Format: epub
Publisher: Da Capo Press
Published: 2010-12-31T16:00:00+00:00

Protein 16%

Carbohydrate 29%

Fat 54%

GI: low

GL: low

Preheat the oven to 325°F.

Steam the zucchini for 5 minutes, just to take the raw edge off them. Cool a little, then put in the food processor together with the eggs, yogurt cheese, and seasoning. Process until the zucchini is chopped but not too finely. Stir in the chopped pepper and Parmesan. Lightly grease four individual ramekins and divide the mixture between them. Place the ramekins in a roasting pan and fill half of the pan with hot water. Bake in the preheated oven for 30 minutes.

While the timbales are cooking, make the tomato coulis. Score the tops of the tomatoes with a knife and plunge into boiling water for a couple of minutes, then skin them and chop roughly. Put the chopped tomatoes, tomato purée, olive oil, and seasoning in the blender and blend until the mixture looks like a chunky soup. Then pass through a sieve to achieve a smooth texture.

When the timbales are ready, run the tip of a knife around the inside of each ramekin and carefully turn the timbales out onto heated plates, drizzle round a little tomato coulis and garnish with whole basil leaves.

PER SERVING

Calories 164 Protein 7g Carbohydrates 13g Fiber 4g Sugar—Total 7g Fat—Total 11g Saturated Fat 2g Vitamin C 63mg Magnesium 59mg

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