Managing your diabetes can feel hard at the best of times but the festive season makes all those delicious, indulgent treats even more desirable. This Christmas you don’t have to miss out though as we have the perfect, diabetes-friendly Hot Chocolate and Chestnut Soufflés courtesy of Channel 4’s Dr Dawn Harper and dietician Azmina Govindji which are quick and easy to make.
Hot Chocolate and Chestnut Soufflés
If Eve had got her eye on these little mini-soufflés, I doubt she’d have bothered with the apple, for they are almost sinfully indulgent, but oh-so-delicious! They have to be served in the little pots in which they are cooked, otherwise they will collapse, but there’s no reason why on a special occasion you shouldn’t go the whole hog and have a scoop of reduced fat ice-cream on the side.
Prep 10 mins. Cook 15–20 mins. Serves 4
55 g / 2 oz 70 per cent cocoa chocolate
115 g / 4 oz / 8 level tbsps unsweetened chestnut purée
15 ml / ½ oz / 1 tbsp caster sugar
1 egg yolk
2 egg whites, stiffly beaten
Butter or margarine to grease
Preheat the oven to gas mark 6 / 200 °C / 400 °F. Put the chocolate into a small pan with 15 ml / 1 tbsp water and heat very gently until the chocolate has completely melted. Add the chestnut purée and caster sugar and cook, stirring until the sugar has dissolved. Remove from the heat and stir in the egg yolk, mixing thoroughly. Fold in the stiffly beaten egg whites using a large metal spoon, and transfer the mixture to four lightly greased ramekins. Stand the ramekins in a roasting tin with enough hot water to come halfway
up their sides, and bake in the centre of the oven for 15–20 mins until risen and set.
As Dr Dawn says, ‘. . . “delicious” rather than “deprivation” is the keynote to healthy diabetes management!’
Dr Dawn’s Guide to Healthy Eating for Diabetes is available now via Amazon or all good bookstores.