- 1.5 tsp powdered gelatine
- 300ml semi-skimmed milk
- 400ml single cream
- 2 tbsp fructose
- 1 tsp vanilla extract
FOR THE STRAWBERRIES
- 500g strawberries, hulled and halved
- 3ml fructose
- 7ml balsamic vinegar
- Soak the gelatine in 60ml of the milk until soft.
- Warm the remaining milk, cream, fructose and vanilla until the fructose has dissolved.
- Pour into four 175ml containers of your choice, cover and chill overnight.
- About 1 hour before serving, sprinkle the strawberries with the fructose and vinegar, toss to combine and chill.
- Divide the strawberries among the containers just before serving.
Total Fat 22g
Saturated Fat 14g
Fructose is a type of sugar found naturally in fruit. It looks and tastes like ordinary table sugar (sucrose) and can be used in exactly the same way. Gram for gram fructose contains the same number of calories as regular table sugar but it’s one and a half times sweeter, which means you can use less for the same level of sweetness. So in terms of calories there’s a slight saving to be made. What is more, fructose has a GI of 23 compared with sucrose which has a GI of 65. This means that fructose is absorbed more slowly by the body, which helps to keep the blood sugar levels stable. Don’t make the mistake of thinking that because fructose seems like a healthier version of sugar you can use more of it – you still need to use it sparingly. Although we’re born with an innate preference for sweet things, if we eat too many sweet foods our taste buds become desensitized to sweetness and as a consequence we crave more and more to get the same ‘fix’. As anyone who has given up taking sugar in tea or coffee can testify, we can teach ourselves to enjoy less sweet foods. It takes a few weeks to retrain your taste buds, but if you stick at it you’ll soon start to enjoy the true flavour of foods.