Diabetic Easter. Interesting Easter recipes for diabetics

Bright Easter or Bright Sunday of Christ is the greatest Christian holiday.

The history of Easter goes back to ancient times. About 5 thousand years ago, Jewish tribes celebrated it in the spring as a calving festival, then Easter was associated with the beginning of the harvest, and later with the departure of the Jews from Egypt. Christians have put a different meaning into this day and celebrate it in connection with the resurrection of Christ.

At the first Ecumenical Council of Christian Churches in Nicaea (325), it was decided to move the Orthodox holiday a week later than the Jewish one. By decree of the same council, Easter should be celebrated on the first Sunday following the first full moon after the vernal equinox. Thus, the holiday “wanders” in time and falls every year on different days in the period from March 22 to April 25, old style.

Having come to Rus' from Byzantium, Christianity also brought the ritual of celebrating Easter. The entire week preceding this day is usually called Great or Passionate.

The last days of Holy Week are especially highlighted: Maundy Thursday - as a day of spiritual cleansing, receiving the sacrament, Good Friday - as another reminder of the suffering of Jesus Christ, Holy Saturday - a day of sadness, and finally, the Bright Resurrection of Christ.

Starting from Maundy Thursday, they prepared for the festive table, painted and painted eggs, prepared Easter, baked Easter cakes, and babkas with images of crosses, lambs, cockerels, hens, doves, and larks.

The oldest of them is Easter cake. In memory of the fact that Jesus Christ, coming to the disciples after the Resurrection, Himself ate food with them, the apostles did not sit in the middle place at the table during the meal, leaving part of the bread in front of him, as if the Lord Himself was invisibly present among them.

0.5 l. milk, 100 g butter, 5 tbsp. l. xylitol, 5 eggs, 50 g of yeast, a pinch of salt.

Dissolve yeast in warm milk, add butter, xylitol, eggs and salt. Place the dough in a warm place for 2 hours. Fill the cake molds 2/3 full. Bake at 180 C for 45 minutes.

Yield: 2 large and 1 medium-sized Easter cake.

600 g flour, 14 g dry yeast, 300 ml. milk, 2 oranges, 100 g xylitol, 2 eggs, 200 g butter, a pinch of salt.

Dissolve yeast in warm milk. Add a little flour. Mix thoroughly, cover with a lid and place in a warm place for 1 hour.

Remove the zest from the orange and squeeze the juice out of the pulp. Add xylitol, egg, orange juice, salt and sourdough to the remaining flour. Knead the dough, cover and leave for another 1 hour.

Add orange zest to the risen dough and knead the dough again.

Sprinkle the cake pan with water. Place the dough in the mold and leave for 20-25 minutes.

Preheat the oven to 200 C. Bake the cake for 45 minutes.

0.5 l. milk, ½ cup vegetable oil, 2 tbsp. l. cocoa powder, 5 tbsp. l. xylitol, 5 eggs, 50 g yeast, a pinch of salt, 20 g diabetic chocolate.

Dissolve yeast in warm milk, add cocoa powder. Mix everything. Add vegetable oil, xylitol, eggs and salt. Mix again. Place the dough in a warm place for 2 hours. When the dough rises, add pieces of broken chocolate and stir. Fill the cake molds 2/3 full. Bake at 180 C for 45 minutes.

Yield: 2 large and 1 medium-sized Easter cakes.

Butter Babas are a traditional Slavic delicacy with a high egg content. In the old days, on Easter and other patronal holidays, women, like Easter cakes, baked in almost every home.

Easter grandmother "Tender".

½ cup flour, 3 eggs, 2 tbsp. l. xylitol, 100 g butter, ½ lemon zest.

Beat the eggs with xylitol until thickened in a hot water bath. Then continue beating the mass, removing the dishes from the water bath, until completely cooled, then add flour, chopped lemon zest and melted warm, but not hot, butter. Quickly knead a light, airy dough and pour into the mold, filling it only halfway. First grease the pan generously with softened butter and sprinkle with flour or breadcrumbs. Carefully place the pan in an oven preheated to 180C. Bake until done.

Babka curd (without flour)

500 g. cottage cheese, 3 tbsp. l. xylitol, ½ tsp. cinnamon, 4 eggs, 2 tbsp. l. butter.

Separate the yolks from the whites. Grind the yolks thoroughly with cottage cheese and xylitol, add cinnamon, whipped whites and mix well. Place the mixture in a greased pan, level the surface, sprinkle with oil and bake in the oven.

Previously, in Rus', they cut off a piece from Easter and kept it as medicine. In Belarus, Easter crusts were dried, crushed and put into vodka - this supposedly protected against witches.

She replaces the Old Testament Passover lamb on the festive table. The cross and the letters "ХВ" indicate that Christ became the Lamb slain for the sins of people. In the last century, sometimes the Easter table was decorated with lamb cooked from sugar or butter (however, in some areas it was customary to serve real roast lamb).

Custard Easter (without flour)

500 g market cottage cheese, 2 yolks, 4 tbsp. l. xylitol, 2.5 tbsp. l. milk, 100 g butter, prunes (to taste), 2 tbsp. l. chopped walnuts.

Number of servings – 6.

Squeeze the cottage cheese through 2 layers of gauze, then rub through a metal sieve.

Grind the yolks with xylitol, pour in the milk. Place the mixture in a water bath and heat, stirring, until thickened. Do not bring to a boil. Pour the mixture into a large bowl, add butter, steamed and cut into pieces prunes, and walnuts.

Bright Sunday of Christ or Bright Easter is the greatest spring holiday of Christians, which is preceded by a long, strict Lent. In 2016, Easter is “late”, falling on May 1st. A week before it, people began to prepare for this event, they cleaned the house and yard, and from Thursday they painted eggs and baked treats, the oldest of which is considered to be Easter cake. This pastry occupies the central place of the holiday table. After all, Easter and Easter cake are symbolic dishes made in memory of Christ’s last coming to his disciples after his resurrection. Every Christian on this great day should taste a colored egg, a piece of Easter cake and Easter. But what about those who, for health reasons, cannot eat high-calorie foods rich in fast carbohydrates? There are many Easter baking recipes for people with diabetes.

How to prepare Easter for diabetics?

When preparing Easter cake for the holiday table of diabetics, it is important to follow several rules:

• Ingredients for Easter or "paska", as many village people say, are best taken low-fat and with a low glycemic index, which will not cause hypoglycemia. For example, high-calorie cream can be replaced with the dairy product left over from churning butter, called whey. In addition to the absence of extra calories, it contains lecithin, a lipotropic substance that protects the liver from obesity, which is important for diabetes.
• Candied fruits, dried fruits, dried apricots - natural food additives that housewives generously add to holiday cakes are prohibited for diabetics. If you want to sweeten your baked goods, it is better to stock up on Sultana raisins. These dried grapes have a low glycemic index and do not increase glucose levels in the bloodstream.
• To prevent the bright holiday from leading to hypoglycemia, many diabetics prepare “paska” from low-fat cottage cheese without adding flour. This recipe is not only delicious, but also very healthy. After all, cottage cheese is a source of calcium, protein and lipotropic substances.

Here are some recipes for Easter baking for diabetics:

Easter cottage cheese recipe (without adding flour)

Ingredients:

• low-fat or low-fat cottage cheese - 500 g;
• xylitol - 3 tbsp. l.;
• cinnamon - ½ tsp;
• butter - 2 tbsp. l.;

Method of preparation: separate the yolks from the whites and grind with cottage cheese, adding xylitol. Then add separately whipped whites and cinnamon to a strong foam. Mix everything thoroughly. Place the resulting mass in a greased baking dish, level the surface, grease with oil and bake until done.

Whey Easter cake recipe for diabetics

Ingredients:

• flour;
• package of yeast;
• quail eggs;
• whey - 0.5 cups;
• orange zest - 1 tbsp;
• Sultana raisins - to taste;
• butter - 2 tbsp. l.;
• salt;

Method of preparation: prepare a dough from yeast, whey and 4 tablespoons of flour. Separately, beat the yolks and whites, add salt, add the zest and raisins, add the dough, mix everything, knead into a loose dough. Cover with a napkin and place in a warm place for a couple of hours. When the dough has risen, fill the baking pans one third full. Bake for 30-50 minutes.

Reviews and comments

I have type 2 diabetes - non-insulin dependent. A friend advised me to lower my blood sugar levels with DiabeNot. I ordered it online. Started the appointment. I follow a relaxed diet and started walking 2-3 kilometers every morning. Over the past two weeks, I have noticed a gradual decrease in sugar on the glucometer in the morning before breakfast from 9.3 to 7.1, and yesterday even to 6.1! I continue the preventative course. I'll write about my successes.

Margarita Pavlovna, I’m also on Diabenot now. DM 2. I really don’t have time for a diet and walks, but I don’t abuse sweets and carbohydrates, I think XE, but due to age, sugar is still elevated. The results are not as good as yours, but sugar hasn’t gone beyond 7.0 for a week now. What glucometer do you use to measure your sugar? Does it show you using plasma or whole blood? I would like to compare the results of taking the drug.

I have been suffering from diabetes since 2004. I am type 2 insulin dependent. I'm craving some baking before Easter. Tell me, can I eat it or not?

Mix any curd mixture with milk and butter, place in a greased pan and bake in the oven.

Curd casserole

5 eggs, 200 g dry cottage cheese, 50 g sour cream, sweetener (xylitol) to taste, 1 orange, mint sprigs.

Beat eggs, cottage cheese and sour cream together, add sweetener. Pour the mixture into the mold, place it in a bowl of water and bake in a hot oven for 20-30 minutes. Check readiness by piercing the casserole with a match: if the dough does not stick to the match, then the casserole is ready. Cut the casserole into slices, place on a plate, drizzle with orange juice, garnish with orange slices (or slices of any other fruit) and a sprig of mint.

Curd casserole with cherries

100 g cottage cheese, 0.5 cups milk, 1 egg, 2 tbsp. spoons of cherries (or any other fruit), xylitol, salt.

Wipe the cottage cheese. Wash the cherries, remove the seeds, mix with cottage cheese, add salt and sweetener. Place the prepared mixture into a dry pan and bake for 10–12 minutes. Beat the egg with milk, pour onto the surface of the casserole and bake for another 5-8 minutes.

Cottage cheese casserole with pumpkin

100 g cottage cheese, ¼ cup milk, 200 g pumpkin, 1 egg, salt.

Wash the pumpkin, remove the seeds, and grate the pulp and skin on a coarse grater. Mix the pureed cottage cheese with pumpkin, add salt. Beat the egg with milk.

Bake the mixture as described in the recipe “Curd Casserole with Cherries.”

Boiled curd mass (diabetic Easter)

400 g cottage cheese, 50 g butter, ½ cup sour cream, 4 eggs, sweetener (xylitol) to taste, 1 apple, pear or orange, a handful of any nuts, vanillin on the tip of a knife, salt to taste.

Rub the cottage cheese through a sieve, add sour cream, butter, salt, sweetener, stir well. Then add raw eggs, finely chopped fruit slices to the mixture, and mix everything thoroughly again.

Place the curd mass in a saucepan and, stirring constantly, cook in a water bath for 4–5 minutes. Remove the pan from the heat and cool the mixture, continuing to stir. Sprinkle with finely chopped nuts. Raisins are often added to Easter, but since they are not good for diabetics, I suggest replacing them with nuts and pieces of fresh fruit.

Another Easter recipe

400 g of dry cottage cheese, 50 g of butter, 5 eggs, sweetener, 10 g of almonds or other nuts, 0.5–1 glass of heavy cream.

Boil the eggs and separate the yolks from the whites. Grind the yolks with a fork, mix with cottage cheese, butter, nuts and sweetener. Gradually add cream until thick. Put everything in the mold and put it in the refrigerator for 30-40 minutes.

The simplest, most common and impressive cheese dish is a “cheese plate”, i.e. a plate on which there are slices of two or three types of cheese. You will undoubtedly find this dessert in the best European restaurants and just in European homes. But what if the cheese, although good quality, is not good enough to serve to guests on a platter? Then you can make more complex desserts from it. For example, these.

Cheese pasta with fresh cucumbers

50 g butter, 80 g grated cheese, 3 fresh cucumbers, 1 teaspoon dill, optional: 100 g cottage cheese or 1 tbsp. spoon of mayonnaise, pepper, salt, spices.

Grate the cucumbers, mix with other products, beat the mixture with a fork or in a mixer. Cucumbers can be replaced with any product listed in the “Curd Mix” recipe. In addition, it is not forbidden to add finely chopped boiled mushrooms or canned fish mashed with a fork to the pasta.

Cheese balls

4 egg whites, 200 g cheese, parsley, salt, pepper, frying fat.

Salt the whites and beat them into a thick mass, carefully adding grated cheese. Season with salt and pepper. Form small balls and fry in boiling fat. When the balls have doubled in volume, remove them and place on a sieve. Serve hot, sprinkled generously with herbs.

Fondue

1 cup grated soft cheese (cheddar, feta, ricotta, etc.), 2 cups grated hard cheddar cheese, 2 teaspoons mustard powder, 1 cup white wine, 2 teaspoons mild mustard (Dijon is best), slices of fruit, fresh cucumber or cooked vegetables (carrots, zucchini, green beans, etc.).

Mix cheese and mustard powder. Pour wine into a non-stick pan and slowly bring to a boil. Add one heaped teaspoon of the cheese mixture, stirring thoroughly each time so that the cheese dissolves. Add mustard and season with pepper to taste. Stir until bubbles appear on the surface and the mixture is smooth. Serve hot. Classic fondue is eaten by dipping pieces of white bread into it, but in “diabetic fondue” the bread is replaced with slices of vegetables or fruits. According to Swiss tradition, a man who drops his portion of fondue from his fork must order a bottle of wine for the whole company. A woman just has to make a toast.

Appetizer with feta cheese

100 g feta cheese, 2 tomatoes, 1 sweet pepper, 2 fresh cucumbers, a bunch of radishes, 1 lemon, greens.

Cut the cheese into slices and place on an oval dish. Garnish with sliced ​​cucumber rings, tomatoes, peppers, lemon juice and radishes.

Tomatoes stuffed with cheese

For one serving: 1 tomato, 50 g hard or soft cheese, 50 g butter, dill, caraway seeds, herbs, salt, pepper to taste.

Scoop the tomato with a spoon and add salt. Grate the cheese, mix with chilled butter, dill and caraway seeds and stuff the tomatoes. Sprinkle with black pepper and herbs.

Eggplant burek

1 eggplant, 100 g feta cheese, 100 g yogurt or sour cream, 2 eggs, parsley, salt, pepper, garlic, olive oil.

Eggplants should be cut into thick circles, sprinkled with salt and allowed to stand until they release juice. Squeeze, rinse and fry in olive oil. Mix feta cheese, half the sour cream and 1 egg, add finely chopped parsley, black pepper, and salt to taste. Glue together eggplant slices in pairs with the mixture, roll in beaten egg and fry. Serve with sour cream mixed with 2-3 crushed cloves of garlic.

Brynza in Rhodopean style

200 g feta cheese, 1 tomato, 1 apple, 6 eggs, salt, red pepper, olive oil.

Cut the tomato into circles and place in a frying pan sprinkled with olive oil. Place a thick piece of cheese on top of each tomato slice, peel and grate the apple. Place a spoonful of applesauce on the cheese, break one egg on top, sprinkle with salt and pepper and fry like scrambled eggs.

Almogrote

500 g of hard goat cheese, 500 g of ripe tomatoes, 6 cloves of garlic, 1 hot red pepper, olive oil, salt to taste.

Cut the pepper, remove seeds and membranes (if you leave them, the sauce will be very spicy) and chop finely. Crush the garlic, mix with pepper, salt and grind thoroughly. Finely chop or grate the tomatoes, add to the pepper and garlic. Grate the cheese on a fine grater and add to the mixture. (The classic recipe uses expensive goat cheese, but you can use feta.) Season with olive oil and salt. This mixture can be spread on bread or (if you can’t have bread) on half a fresh cucumber. You can also stuff tomatoes, etc. with it.

If your menu includes a small amount of bread, you can also try these delicious Mediterranean desserts.

Dagos

For one serving: 50 g hard cheese, 1 teaspoon capers, 1 small onion, several sprigs of fresh thyme and basil (or other herbs), 1 slice of black bread (75 g), 1 tomato, 2 tbsp. spoons of olive oil, salt, pepper.

Fry capers with finely chopped onion in olive oil for 1-2 minutes, add herbs, salt and pepper.

Pour 1 teaspoon of olive oil onto a piece of bread, put pieces of finely chopped tomato on top, add a mixture of capers and onions, sprinkle thickly with finely grated cheese and add another teaspoon of olive oil.

Dacos

For one serving: 50 g feta cheese, 1 a piece of black bread, 50 g of tomato juice, 1 tomato, 1 sprig of fresh basil (or other herbs), 1–2 olives, 0.5 teaspoons of dried oregano, 0.5 teaspoons of capers, salt, pepper, olive oil .

Recently, caring for the health of their loved ones, housewives began to prepare sugar-free Easter cake with fructose for Easter. Fructose is a sugar found in fruits and honey. It is recommended instead of sugar for diabetics who cannot eat sugar. Fructose is often called “slow sugar” because it is absorbed by cells without requiring the hormone insulin and, as a result, does not cause (unlike sugar) hormonal surges. The beneficial property of fructose is considered to preserve zinc and iron reserves in the human body, it also less allergenic than sugar. Fructose is often added to Easter cakes to reduce the calorie content of baked goods, as well as to make the dish more dietary and accessible to diabetics.

It should be noted that cake made with fructose will be slightly smaller in volume than with sugar. The main distinguishing feature of fructose-based Easter cake is that it browns more when baked.

So, we bring to your attention a recipe for a delicious Easter cake made not with sugar, but with fructose!

To make sugar-free fructose Easter cake, you will need:

fructose – 1/2 tbsp. (125 mg)
chicken eggs – 3 pcs.
flour – 1/2 tbsp.
baking powder – 1 tsp.

for impregnation:

cognac – 1 tsp.
fructose – 1/2 tsp.
water – 50 ml

for glaze:

egg white – 1 pc.
powdered sugar – 100 g
lemon juice – 2 tsp.

How to make sugar-free Easter cake with fructose:

1. First, beat the eggs in a deep bowl, then, continuing to beat, carefully add half a glass of fructose. Beat the eggs with fructose with a mixer for about 5 minutes. (at medium speed). As a result, you should get a fluffy foam of small bubbles. This is a very important point, since the dough with fructose will rise much worse than usual, so the egg mixture must be beaten really well (preferably at least 10 minutes, to be sure).
2. Add sifted flour to the eggs (this is also a prerequisite) and baking powder. Mix everything very carefully to maintain a fluffy structure. That is, you should get a kind of fluid and foamy dough.
3. Next, line our baking dish with regular parchment paper or grease it with butter (butter or vegetable). Fill the mold with the prepared dough and send it to a preheated oven (up to 160 degrees) for about 20 minutes (it all depends on the size of your mold).
4. Remove the finished cake from the oven and let it cool. Then we take it out of the mold and thoroughly lubricate it with impregnation using a brush. To prepare it, mix water with cognac and add fructose, mix everything until smooth.
5. So, while the cake is soaking, in the meantime we will prepare the glaze for it. Whip the egg white into a foam in a convenient container, then begin adding powdered sugar and lemon juice in portions. Beat everything together until a thick and stable foam forms. By the way, you can also prepare chocolate glaze (by melting 0.5 bars of dark chocolate in a water bath or by preparing it yourself from cocoa, sugar, milk and butter).
6. Grease our soaked Easter cake with glaze and, if desired, decorate it with multi-colored sprinkles, nuts, candied fruits or other confectionery decorations.

Everyone should have Easter cake - even babies know this! We also know, besides this, what will happen after Easter cake, which - everyone (store-bought or homemade with sugar, raisins and candied fruits) - can’t get any sugar... But you want it... So, let’s do it!

A difficult home-cooked Easter cake recipe for diabetics. Step-by-step home cooking recipe with photos for cooking at home in 6 hours. Contains only 305 kilocalories.

• Preparation time: 14 minutes
• Cooking time: 6 hours
• Calorie Amount: 305 kilocalories
• Number of servings: 6 servings

• Complexity: Not an easy recipe
• National cuisine: Home kitchen
• Type of dish: Baking and desserts, Menu for diabetes

Ingredients for six servings

• Wheat flour 1.5 kg
• Chicken egg 11 pieces
• Butter 400 g
• Dry yeast 4 pieces
• Fructose 600 g
• Olive oil ½ cup
• Salt 1 tablespoon
• Raisins 400 g
• Milk 2 cups
• Vanillin pinch
• Water ½ cup
• Rum ½ glass
• Dried cranberries 400 g
• Lemon zest 1 piece

Step-by-step preparation

1. Pour a glass of milk into a large saucepan and place on low heat. Add butter and olive oil, fructose, vanillin, salt (the liquid should be salty - try it!) and heat until the butter and fructose dissolve.
2. Add a teaspoon of fructose to half a glass of warm (NOT HOT!) water, stir until dissolved and add yeast. Stir and let sit for the yeast to start working.
3. Remove the pan from the heat and add flour in portions, kneading. Add lightly beaten eggs (you can beat the whites separately and add them at the end), mix again. Add the diluted yeast and knead again, this time properly, continuing to add flour in portions (caution: the dough should be SOFT, not very dense!) - the dough should turn out smooth and lag behind the walls of the dish. (If there is not enough flour, add it. The main thing is to stop at the right time!) This stage is the most difficult and responsible: to catch “your measure”: THE MAIN THING IS NOT TO OVERDO IT WITH FLOUR SO THAT YOU DON’T GET A KNEAD LIKE HOMEMADE NOODLES, SO YOU CAN’T TURN IT OUT ! Therefore, it is not necessary to push in the entire one and a half kilogram if you feel that it is already enough - but, depending on the quality of the flour, a kilogram may not be enough, so keep another bag of flour at the ready. IF IT IS TOO LIQUID, THEY WILL DEFINITELY SIT!!! So it's better to be thicker than thinner. ..
4. Place in a warm place, covered with a clean towel. It will take a long time to rise - the dough is very rich and therefore heavy. After it comes up the first time, lower it, pressing it with a fork. Let's come over again.
5. Soak the raisins in cognac/rum and leave until ready.
6. When it comes up a second time, we are ready for cutting. Add the raisins (before this, you need to strain them through a colander and then sprinkle them with flour in the same place, in the colander, shaking it off thoroughly afterwards so that there is no excess) and knead them into the dough. NOTE: about raisins - decide for yourself, depending on the sugars. Just in case, it is wonderfully replaced with dried cranberries (I still leave a couple of tablespoons and raisins - out of habit!..) OPTION: you can also add the zest of 1 lemon, grated on a medium grater
7. Divide the batch into 4-6 servings.
8. Grease the molds (4 large or 5-6 medium ones) with oil. Place a paper circle on the bottom of the molds. Sprinkle the sides and bottom with flour. We put the dough into the molds: it should turn out so that the dough takes up no more than ½ of the mold. Let it rise a little in a warm place, covered with a towel.
9. Preheat the oven to 200 degrees. Brush the tops of the cakes with beaten egg and carefully place the pans in the oven. After 15 minutes, when the cakes rise, reduce the temperature from 200 to 180 degrees. and we leave it like that.
10. When the top is browned, cover each pan with a wet circle of paper to prevent it from burning while the cakes are baking. DO NOT OPEN THE OVEN WIDE SO THAT THE CAKES DO NOT SIT!
11. We check the readiness by piercing the Easter cake with a splinter, when the smell is strong: if the Easter cake comes out dry, without sticking, it’s ready.
12. We take it out, let it stand for 5 minutes and shake it out of the molds. Place on paper towels, cover with a clean towel and let cool.
13. Cooled Easter cakes can be coated with glaze and decorated. You don't have to cover it!
14. And then everything depends on us: if you break your fast, like Chekhov’s merchant, eating one Easter cake at a time, the dynamics of sugars is unpredictable! . And if up to 100 g per serving is quite normal (we always met, even my mother was not given additional actrapid). Christ is Risen!

Christ is Risen!