Food & Fitness
Recipes
Fresh Berry Terrine
This light molded fruit terrine is great with low fat yogurt on the side.
This recipe was originally published in Diabetes Forecast Magazine.
Serves 8; Serving size: 1 (1-inch) slice
Ingredients
2 cups light white cranberry juice, divided
2 envelopes unflavored gelatin
2 cups quartered strawberries
2 cups fresh raspberries
2 cups fresh blueberries
Preparation
- Pour 1/2 cup of the cranberry juice into a medium bowl, and sprinkle the gelatin over the juice.
- Let stand 5 minutes to soften.
- Place 1/2 cup of the remaining cranberry juice in a small saucepan and heat to boiling.
- Pour over the gelatin mixture, and stir until the gelatin dissolves.
- Stir in the remaining 1 cup cranberry juice.
- Place the strawberries, raspberries, and blueberries in an 8- × 4-inch loaf pan.
- Pour the cranberry mixture over the berries.
- Cover and refrigerate overnight.
- Run a thin-bladed knife around the edge of the terrine and invert onto a serving platter.
- Cut into slices using a serrated knife.
Nutrition information
Exchange/Choices
1 Fruit
Calories: 63
Calories from Fat: 0
Total Fat: 0 g
Saturated Fat: 0 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 23 mg
Total Carbohydrate: 14 g
Dietary Fiber: 4 g
Sugars: 9 g
Protein: 2 g
Not all recipes presented here are necessarily appropriate for all people with diabetes, nor will all recipes fit into every meal plan. No two meal plans are alike. Work with your health care provider, diabetes educator or dietitian to design a meal plan that's right for you, and includes the foods you love. A key message for people with diabetes is "Carbs Count." Foods high in carbs (carbohydrates) -- bread, tortillas, rice, crackers, cereal, fruit, juice, milk, yogurt, potatoes, corn, peas, sweets -- raise your blood glucose levels the most.
For many people, having 3 or 4 servings of a carb choice at each meal and 1 or 2 servings at snacks is about right. Keep an eye on your total number of servings. For example, if you choose to have dessert, cut back on potatoes.
Round out your meals with a serving of:
- Meat (such as fish or chicken) or meat substitute (such as beans, eggs, cheese, and tofu) about the size of a deck of cards and
- Non-starchy vegetables (such as broccoli or lettuce). If you have three (3) or more servings of non-starchy vegetables, count them as a carbohydrate choice. Three (3) servings is equal to 1 1/2 cups of cooked vegetables, or three (3) cups of raw vegetables.
Check your blood glucose to see how your food choices or these recipes affect your blood glucose. If your meal plan isn't working for you, talk to your dietitian about making a new one.
Along with exercise and medications (insulin or oral diabetes pills), nutrition is important for good diabetes management. By eating well-balanced meals in the correct amounts, you can keep your blood glucose level as close to normal (non-diabetes level) as possible.
The recipes on this page are only a part of what is offered in recipe books from the American Diabetes Association. Many also include information on meal planning, portion control, food buying and seasoning, as well as general cooking hints and tips for people with diabetes.
