Diabetic Friendly Melony Dessert
As I had mentioned in my previous post, I had a couple friend – Shamala and Bachu – over for dinner a few days back.
Since both are diabetic, I had to keep their dietary needs in mind when planning the menu. Also since it was last minute, I kept it simple.
For dessert, I wanted to make something without sugar. Looked up diabetes friendly fruits on the internet and settled on the fragrant and naturally sweet musk melon.
The recipe is a mix of yoghurt, ripe melon with its natural juice, a wee bit of honey, saffron and pistachio.
creamy, fragrant with natural sweetness
Luckily, it was a hit with Shamala and Bachu.
Personally, I think it is delicious and would be liked by everyone, not just those with high sugar. So another one for keeps.
1 Small, very ripe, musk melon
200 Grams plain, mild yoghurt
1 Tablespoon honey
2 Tablespoons raw, unsalted, shelled, pistachio
A pinch of saffron
1 Tablespoon milk
- First, prep the melon. Wash and cut in half.
- Peel each half and remove any seeds.
- Now take one half and chop it. Transfer to a bowl. Set aside.
- Next, take the other half and chop it very finely. Put it in a bowl along with all the juices.
- Add the honey to the second bowl of melon and its juices. Break down the melon with the back of a spoon and mix it with the honey and the juices as you go along. Set aside.
- Dry roast the pistachio and, once cool, split them in half.
- Warm the milk and dissolve saffron in it.
- Whisk the milk-saffron mixture in the yoghurt.
- Add half the chopped pistachio to the yoghurt.
- Add the chopped melon with juices and honey to the saffron yoghurt. Mix well.
- Take a bowl and place a layer of the diced melon (from the first half) at the base.
- Pour some of the melony yoghurt over the melon.
- Place the remaining diced melon over the yoghurt.
- Again layer with melony yoghurt so that the diced melon is completely covered.
- Sprinkle the remaining pistachio on top and chill for 3 to 4 hours before serving.
- You can either layer this dessert in individual bowls or in one large serving bowl.
- Use the ripest melon you can get so that it is is sweet and juicy.