Healthy and refreshing diabetes-friendly treat
By Diane Umansky
"This is a wonderful sorbet for summer, when farmers' markets are teeming with a variety of peaches," says Marisa Churchill, author of Sweet & Skinny (Clarkson Potter, 2011) and creator of this summery treat. "I prefer to leave the skins on for their specks of bright color. A small splash of orange flower water boosts the peaches' natural floral flavor."
Time variable | Serves 8
1 1/3 lb (about 4 small) ripe yellow peaches, pitted and roughly chopped
1/8 cup Truvia natural sweetener
1 tsp fresh lemon juice
1/2 tsp orange flower water (optional, sold at liquor stores and grocers)
- Blend peaches, Truvia and lemon juice in a blender or food processor until the mixture is completely smooth.
- Taste, adding more Truvia if you wish it to be sweeter. (The sorbet will taste a little less sweet after it is frozen.)
- Stir in the orange flower water, if using.
- Process the sorbet in an ice cream machine according to the manufacturer's directions until it is firm. Preserve the peachy fresh flavor by processing the sorbet right after mixing. (If you don’t have an ice cream maker, you can pour the peach mixture into small paper cups and freeze into ice pops.) Serve immediately.
Per Serving 23 calories, 1/2 g protein, 6 g carbohydrates, 1 g fiber, 0 g fat, 0 g saturated fat, 0 g cholesterol, 0 mg sodium
Tips about Artificial Sweeteners
Stevia (Truvia, PureVia and others), aspartame (Equal Classic), saccharin (Sweet'N Low) and sucralose (Splenda) have no carbs and don't raise blood glucose levels. Agave nectar, from the agave plant, contains fructose and glucose and raises blood sugar, but more slowly than white sugar, says Jackie Mills, R.D. If you have diabetes, treat this sweetenerwith about 15 calories and four grams of carbs per teaspoonlike sugar, honey and other carb-containing sweeteners.
Adapted from our sister publication Diabetes Focus (Summer 2012).