Easter cake for diabetics recipe. Tatyana Rumyantseva - Delicacies for diabetics

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, cleaned the house, 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 festive table. After all, Easter and Easter cake are symbolic dishes made in memory of the last coming of Christ to the disciples after his resurrection. Every Christian on this great day should taste a painted egg, a piece of Easter cake and Easter. But what about those who, for health reasons, cannot eat high-calorie, fast-carbohydrate foods? For people with diabetes, there are many recipes for Easter baking.

How to cook Easter for diabetics?

When preparing Easter cake for the festive table of diabetics, it is important to follow a few rules:

• Passover ingredients or "pasca" as many village people say, are best taken with low fat and low glycemic index, which will not cause hypoglycemia. For example, high-calorie cream can be replaced with a dairy product that remains after 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, which housewives generously add to the holiday cake, are prohibited for diabetics. If you want to sweeten pastries, then it is better to stock up on Sultana raisins. These dried grapes have a low glycemic index and do not increase blood glucose levels.
• So that the bright holiday does not lead to hypoglycemia, many diabetics prepare “paski” 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 making Easter baking for diabetics:

Easter cottage cheese recipe (without adding flour)

Ingredients:

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

Method of preparation: separate the yolks from the proteins and grind with cottage cheese, adding xylitol. Then add whites and cinnamon separately whipped into a strong foam. Mix everything thoroughly. Put the resulting mass into a greased baking dish, smooth the surface, brush with oil and bake until done.

Whey cake recipe for diabetics

Ingredients:

• flour;
• a package of yeast;
• quail eggs;
• whey - 0.5 cups;
• orange peel - 1 tbsp;
• Sultan's raisins - to taste;
• butter - 2 tbsp. l.;
• salt;

Method of preparation: prepare a dough of yeast, whey and 4 tablespoons of flour. Separately, beat the yolks and proteins, salt, add the zest and raisins, add the dough, mix everything, knead the dough that is not tough. Cover with a towel and put in a warm place for a couple of hours. When the dough has risen, fill the baking dish with it by a third. 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 with DiabeNot. I ordered via the Internet. Started taking. I follow a non-strict diet, I started to walk 2-3 kilometers every morning. Over the past two weeks, I have noticed a gradual decrease in sugar on a glucometer in the morning before breakfast from 9.3 to 7.1, and yesterday even to 6.1! I continue my preventive course. I will write about success.

Margarita Pavlovna, I am also now sitting on Diabenot. 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 for 7.0 sugar does not come out for a week. What glucometer do you measure sugar with? Does it show on plasma or whole blood? I would like to compare the results of taking the drug.

I have been diabetic since 2004. I am type 2 insulin dependent. I want pastries before Easter. Can you tell me if I can eat it or not?

Everyone should have Easter cake for Easter - even babies know this! We know, besides this, what will happen after Easter cake, which - for everyone (store-bought or homemade with sugar, raisins and sweet candied fruits) - you won’t catch sugar ... But you really want to ... So - let's do it!

A difficult homemade 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
• Amount of calories: 305 kilocalories
• Servings: 6 servings

• Complexity: Difficult recipe
• National cuisine: home kitchen
• Dish type: Pastries and desserts, Diabetes menu

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 cup
• Dried cranberries 400 g
• Lemon zest 1 piece

Step by step cooking

1. Pour a glass of milk into a large saucepan and put on a slow fire. We add butter and olive oil, fructose, vanillin, salt (the liquid should turn out to be salty - try it!) And heat until the oil and fructose dissolve.
2. In half a glass of warm (NOT HOT!) water, add a teaspoon of fructose, stir until dissolved and pour in the yeast. Mix and let stand for the yeast to work.
3. Remove the pan from the heat and fall asleep, kneading, in portions of flour. Add lightly beaten eggs (you can beat the whites separately and add at the end), knead again. We add diluted yeast and knead again, now as it should, continuing to add flour in portions (carefully: it should be SOFT, not very dense dough!) - 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 in time!) This stage is the most difficult and responsible: to catch “your measure”: THE MAIN THING IS DO NOT OVERDO IT WITH FLOUR, SO YOU DO NOT GET THE KNESS, LIKE HOME-MADE Noodles, SO YOU WILL NOT CHECK ! Therefore, it is not necessary to push in all one and a half kilograms if you feel that you have already had enough - but, depending on the quality of the flour, a kilogram may not be enough, so keep another bag of flour ready. IF IT WILL BE TOO LIQUID - SHOULD SIT!!! So thicker is better than thinner. ..
4. Let rise in a warm place, covered with a clean towel. It will take a long time to come up - the dough is very rich and therefore heavy. After the first time it fits, we lower it, rubbing it with a fork. Let's go again.
5. Soak raisins in cognac / rum, leave until time.
6. When the second time comes up, we are ready for cutting. We add raisins (before that, it must be drained through a colander and then sprinkled with flour in the same place, in a colander, thoroughly shaking it off afterwards so that there is no excess) and knead it into the dough. NOTE: about raisins - decide for yourself, looking at 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. We divide the batch into 4-6 servings.
8. Forms (4 large or 5-6 medium) grease with oil. Place a piece of paper at the bottom of the mold. Sprinkle the sides and bottom with flour. We spread the dough in forms: it should turn out so that the dough takes no more than ½ of the form. Let it rise a little in a warm place, covered with a towel.
9. We heat the oven to 200 degrees. Brush the tops of the cakes with the beaten egg and place the molds carefully in the oven. After 15 minutes, when the Easter cakes go up, reduce the temperature from 200 to 180 degrees. and so we leave.
10. When the top is browned, cover each form with a wet circle of paper so that it does not burn while the Easter cakes are baked. DO NOT OPEN THE OVEN WIDE THAT THE PASTRY WILL NOT SHRINK!
11. We check the readiness by piercing the cake with a splinter, when it smells strongly: if it comes out of the cake dry, without sticking, it's ready.
12. We take out, let stand for 5 minutes and shake out of the molds. Place on paper towels, cover with a clean towel and let cool.
13. Cooled cakes can be glazed and decorated. You may or may not cover!
14. And then everything depends on us: if we break the fast, like a Chekhov merchant, eating one cake at a time, the dynamics of sugars is unpredictable! . And if up to 100 g per serving - it’s quite normal (we always fit in, even mom didn’t pin up additional actrapid). Christ is Risen!

Christ is Risen!

Cooking instructions

6 hours Print

1. Pour a glass of milk into a large saucepan and put on a slow fire. We add butter and olive oil, fructose, vanillin, salt (the liquid should turn out to be salty - try it!) And heat until the oil and fructose dissolve.

2. In half a cup of warm (NOT HOT!) water, add a teaspoon of fructose, stir until dissolved and pour in the yeast. Mix and let stand for the yeast to work. Crib How to prepare yeast

3. Remove the pan from the heat and fall asleep, kneading, in portions of flour. Add lightly beaten eggs (you can beat the whites separately and add at the end), knead again. We add diluted yeast and knead again, now as it should, continuing to add flour in portions (carefully: it should be SOFT, not very dense dough!) - 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 in time!)
This stage is the most difficult and responsible: to catch "your measure":
THE MAIN THING IS NOT TO OVERDO IT WITH FLOUR, SO YOU DO NOT GET A KNEW, AS FOR HOME-MADE Noodles, SO YOU CAN'T CHECK IT! Therefore, it is not necessary to push in all one and a half kilograms if you feel that you have already had enough - but, depending on the quality of the flour, a kilogram may not be enough, so keep another bag of flour ready.
IF IT WILL BE TOO LIQUID - SHOULD SIT!!! So thicker is better than thinner...
Crib How to beat egg whites

4. Set to rise in a warm place, covered with a clean towel. It will take a long time to come up - the dough is very rich and therefore heavy. After the first time it fits, we lower it, rubbing it with a fork. Let's go again.

5. Soak the raisins in cognac / rum, leave until the time.

6. When the second time comes up, we prepare for cutting. We add raisins (before that, it must be drained through a colander and then sprinkled with flour in the same place, in a colander, thoroughly shaking it off afterwards so that there is no excess) and knead it into the dough.
NOTE: about raisins - decide for yourself, looking at 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. Forms (4 large or 5-6 medium) grease with oil. Place a piece of paper at the bottom of the mold. Sprinkle the sides and bottom with flour.
We spread the dough in forms: it should turn out so that the dough takes no more than ½ of the form. Let it rise a little in a warm place, covered with a towel.

9. We heat the oven to 200 degrees.
Brush the tops of the cakes with the beaten egg and place the molds carefully in the oven.
After 15 minutes, when the Easter cakes go up, reduce the temperature from 200 to 180 degrees. and so we leave.

• 13. Cooled Easter cakes can be glazed and decorated. You may or may not cover!

14. And then everything depends on us: if we break the fast, like a Chekhov merchant, eating one cake at a time, the dynamics of sugars is unpredictable! additional actrapid was injected). Christ is Risen!

Easter, or Bright Easter, is a solemn Christian holiday. Traditionally, two types of festive bread are baked for this holiday - baba (unsweetened) and kulich (sweet). Nowadays, most people prefer only Easter cakes to baking, because in the midst of everyday work, a rare housewife can take the time to knead and bake two different dough products.

Easter on Easter is the centerpiece of the festive table. It is accepted that on this day everyone should try an egg and a piece of Easter cake. However, those who, for health reasons, are contraindicated in high-carbohydrate foods, should not feel deprived. In today's world, there are ways to cook "improved" Easter cake at home, which, when eaten in a reasonable portion, will not harm people who are forced to follow a low-carb diet.

Features of the components for dietary Easter

Flour is best taken from whole grains. Easter will not be as white as from the usual flour, but the dough will turn out to be much healthier and with a lower glycemic index. Such flour is heavier than peeled flour, and swells more slowly, so its amount must be dosed independently, mixing in several stages.

Cream can be replaced with whey - it is lower in calories, but it is filled with microelements and lecithin - a natural emulsifier of fats, facilitates digestion and protects the liver from the development of fatty hepatosis, and blood vessels - from the deposition of cholesterol in plaques.

Sugar should be replaced with fructose. It should be remembered that fructose does not caramelize during baking, and the product with fructose will not have a ruddy appearance. It is appropriate to knead a little finely grated orange peel into the dough - this will give an appetizing look, and aromas, and orange essential oil will act as an additional natural emulsifier, which will facilitate both the structure of the dough and the load on the digestive and hormonal systems.

Candied fruits, dried fruits, dried apricots - natural food additives that are generously fertilized on Easter - are used to a limited extent in diabetic nutrition. We advise you to stock up on raisins of the Sultana variety - this dried grape has a low glycemic index and does not increase blood sugar levels. You can also give dried cranberries instead of raisins, which have an even lower glycemic index. ·

You can cook curd Easter - from fat-free cottage cheese, raisins and eggs without adding flour. This Easter is traditional in some regions and takes place next to the traditional flour Easter. If you have not tried it yet, then you should include it in your holiday menu, because the benefits of cottage cheese are undeniable - it is a source of easily digestible protein, calcium and lipotropic substances.

Don't let your special lifestyle and diet become an obstacle to the holiday!

Recently, taking care of the health of their loved ones, for the Easter holiday, housewives began to cook fructose-free sugar-free Easter cake. Fructose is a sugar found in fruits and honey. It is recommended instead of sugar for diabetic patients 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. A useful property of fructose is the preservation of 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 baking, as well as to make the dish more dietary and affordable for diabetics.

It should be noted that Easter cake cooked on fructose will be somewhat smaller in volume than on sugar. The main distinguishing feature of kulich on fructose is that it blushes more when baked.

So, we bring to your attention a recipe for a delicious Easter cake, cooked not with sugar, but on the basis of fructose!

To make fructose-free sugar-free 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 cook cake without sugar on fructose:

1. First, beat the eggs in a deep bowl, then, continuing to beat, carefully add half a glass of fructose. Beat the eggs together with a fructose mixer for about 5 minutes. (at medium speed). As a result, you should get a lush foam of small bubbles. This is a very important point, because the fructose dough 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 gently to keep the lush structure. That is, you should get a kind of fluid and foamy dough.
3. Next, we line our baking dish with ordinary parchment paper or grease it with oil (butter or vegetable). We fill the form 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 form).
4. Remove the finished cake from the oven and let it cool. Then we take it out of the mold and carefully grease it with an impregnation 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. Beat the egg white in a convenient container until foamy, then begin to add powdered sugar and lemon juice in portions. Beat everything together until a thick and stable foam is formed. By the way, you can also prepare chocolate icing (by melting 0.5 bars of dark chocolate in a water bath or by preparing it yourself from cocoa, sugar, milk and butter).
6. Lubricate our soaked Easter cake with icing and, if desired, decorate it with multi-colored powder, nuts, candied fruits or other confectionery decorations.