Diabetic Blueberry Icecream

Diabetic Blueberry Icecream

Diabetic blueberry ice cream recipe, ideal dessert for you to enjoy !

250g blueberries

5 tbsps Splenda or similar

284ml pot double cream

Instructions

Put the blueberries and 100ml water in a pan. Bring to the boil and simmer for 10 mins, stirring occasionally until the berries soften and can be mushed into a pulp.Sieve to remove the skins.

Return the liquid to the pan with the Splenda and heat gently, stirring to dissolve the Splenda.When this has happened, bring to the boil again, lower the heat and simmer for 5 mins.

Pop the mixture into a bowl and leave to cool completely.When set into a jelly, beat with a fork to soften it.

Whip the double cream until it forms soft peaks then fold in the blueberry mixture with a metal spoon.There will be small blobs of jelly in the cream, this is fine.

Place the mixture into a shallow, freezerproof dish, cover and put in freezer for 4-6 hours, beating with a fork every couple of hours until it's too firm to do it.

Try not to eat it all in one go!

By Cristina McDowall