User manual

To serve
™ Remove the side of the cake tin, place the cake upside-down on the plate and remove the tin
base.The photo gives you a decorating suggestion.
Sugar-free strawberry ice cream
(for about 8 portions of 75 g (2 3/4 oz))
- 2 sheets of clear gelatine
- 375 g (13 1/4 oz) fresh strawberries
- 1,5 tablespoon lemon juice
- 90g (3 1/4 oz) Sionon artificial sweetener
- 150 cc (5.5 fl. oz) cream
- 4 tablespoons water
™ Soak the gelatine in a bowl of cold water.Wash the strawberries, then puree them with the artificial
sweetener and the lemon juice. Dissolve the gelatin in 4 tablespoons of hot water. Stir the dissolved
gelatin into the strawberry puree. Allow the mixture to cool.Whip the cream until almost stiff. Mix the
whipped cream with the rest of the ingredients. Make sure that all the ingredients are thoroughly
mixed. Switch on the machine and pour the mixture into the cooling bowl.
Preparation time: approx. 25-35 minutes.
Tip:
Instead of strawberries, you can also use the following fruits without affecting any of the values given
below: 375 g (13 1/4 oz) blackberries, raspberries, cranberries or pawpaw
1 portion of ice cream of 75g (2 3/4 oz) contains:
95 Kcal/395 KJ; 3 g carbohydrate; 1 g protein; 6 g fat.
Dama Rosabianca
per portion
- Strawberry or vanilla ice cream;
- 1 dessert plate;
- I orange in segments;
- 1/2 passion fruit as desired (use only seeds as decoration)
Sugar-free ice cream
(for about 7 portions of 75 g (2 3/4 oz))
- 300 cc (10.5 fl oz) full cream milk
- 60 cc (2 1/4 fl. oz) cream
- 60 g (2 1/4 oz) Sionon artificial sweetener
- 2 eggs
- 20 drops vanilla essence
- Beat the egg with the milk
Preparation time: approx. 30-40 minutes.
1 portion of ice cream of 75 g (2 3/4 oz) contains:
85 Kcal/355 KJ; 2 g carbohydrate; 3 g protein; 5 g fat
™ The sugar-free recipes above contain so few carbohydrates (=sugar and starch) per portion
that one portion hardly affects the blood sugar level. One portion can therefore be eaten
without having to cut out anything from the diabetic diet.
™ If Sionon is not available you may replace it by a comparable powdered sweetening agent For
a proper consistency of the ice cream you need a powder sweetener which has a volume
comparable to that of ordinary sugar. For this reason compact sweeteners (e.g.Aspartame)
cannot be used for ice-cream making.Ask your chemist, pharmacist or dietician for advise.
ENGLISH18