Apple and Blueberry Aspic

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0% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

3 cups apple juice 750 mL
1/2 cup maple syrup 125 mL
1 pinch nutmeg
1/8 tsp vanilla extract 0.63 mL
2 tsp gelatin 4 g
1 cup blueberries 130 g
margarine non-hydrogenated , to grease the ramekins

Method

  1. Heat the apple juice, maple syrup, nutmeg and vanilla in a saucepan. Simmer to reduce the liquid by half. Remove from heat and set aside.
  2. In the meantime, dilute the gelatin in ¼ cup (65 ml) of water. Keep aside.
  3. Spoon the blueberries into ramekins lightly greased with margarine.
  4. Add 2 tablespoons (30 ml) of hot apple juice to the gelatin to dissolve it. Next, add the gelatin to the remaining apple juice and mix well. Pour into ramekins and chill for 4 to 6 hours.
  5. Serve in the ramekins or unmould and serve with a dash of non-dairy cream.

Nutrition Facts Table

per 1 serving (110 g)

Amount

% Daily Value

Calories

120

Fat

0 g

0 %

Saturated 0 g
+ Trans 0 g

0 %

Cholesterol

0 mg

Sodium

10 mg

0 %

Carbohydrate

29 g

10 %

Fibre

1 g

2 %

Sugars

26 g

Net Carbs

28 g

Protein

1 g

Vitamin A

0 %

Vitamin C

4 %

Calcium

3 %

Iron

5 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy
Excellent source of  :
Manganese
Good source of  :
Vitamin B2
Low  :
Sodium
Free  :
Cholesterol, Fat, Saturated Fat, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Fats 0
Other Foods 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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