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Banoffee Pie for Diabetics

Posted on October 23, 2013 | No Comments on Banoffee Pie for Diabetics

Banoffee, banoffi, or banoffy pie is a popular dessert pie originally from England made from bananas, toffee and cream from boiled condensed milk (of leche flan) placed on a pastry or crumbled biscuits and butter. Accordingly, it was invented by Ian Dowding, a chef at The Hungry Monk restaurant in Jevington, East Sussex in 1972. It was inspired by the American dessert “Blum’s Coffee Toffee Pie”.

Ideally, Banoffee Pie is not advisable for diabetic people as well as those who are figure conscious individuals. It was essentially made for die hard sugar lovers because of the fats and sugars that are essential ingredients in creating the pie which included sweetened condensed milk, whipping cream and chocolates. The pie was originally designed to bring out the sweet tooth in every one and to address the people’s craving for sweet.

However, some chefs try to modify some its ingredients to make it safe for diabetic patients. This can be done by using a brown sugar substitute that is safe for diabetics. Instead of using sugar, some chefs try to use artificial sweeteners, flavors and colors. On the other hand, instead of using sweetened condensed milk, which is also high in sugar and carbs, one can opt to substitute it with more cream. One can also opt to add more banana on the pie instead of relying on the dulce de leche or by using almond flour in making the pastry base which is lower in fat.

However, even if the Banoffee pie uses the above mentioned substitutes, it is still advised that diabetics should regulate, if not minimize if not altogether avoid this desert for health reasons.

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