2 sweet dessert apples 200 g *
1 tsp powdered gelatin dissolved
4 tbsp hot water (for gelatin)
1/3 cup skim milk cheese or cottage
1 coloring (optional)
Directions
2 apples, cored and sliced. Suggested Golden Delicious - stay white
when cooked. Cook the apples to a soft pulp in a little water and
allow to cool. Place in a blender with the dissolved gelatin, cheese
and coloring, and blend to a smooth puree. Leave to set, then spread
on the cake and pipe if desired.
This spread, covered, keeps well in the refrigerator and may be
deep-frozen.
Suggested uses: Child's birthday cake, slab cake cut in squares and
decorated with a blob of icing topped with a piece of fruit,
low-calorie spread for plain cookies or scones. 5 cal in 2 tsp.
Total recipe: 160 cal, 25 g (2 1/2 units) carbohydrate, 4 g fiber, 13
g protein, 2 g fat.
Source: The Diabetics' Cookbook by Roberta Longstaff published in UK
and Canada 1984.
Servings: 1 servings
Apple Cheese Icing Recipe brought to you by Recipe Ideas
Categories: Apple; Cheese; Dessert; Diabetic; Fruit
The History of Recipes
We can follow the history of meal recipes back into the far past, in truth as far as pharonic Egypt, and possibly even further. Having said that, sadly, these ancient cook books were just primitive hieroglyphic recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history is a collection of stone tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. As we move into Roman times around 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes prepared by wealthy Romans. In his works, he describes how the meals were split into starters, main course and desserts, a style of dining still practiced today. Aspicius also describes how the ancient Romans made use of many different spices and herbs, including a few you will know such as bay, fennel and parsley. Moving on, there were two books dating from the 1300s - a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, they are not about the spicy food that is popular today, but rather recipes for the types of meals prepared by the chefs of the nobility of the time. Later, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from the holy lands, including spices such as coriander, basil and rosemary. These new herbs and spices was responsible for a torrent in books on cooking, many of which still exist in private libraries. During the following few centuries, the rich and powerful families of Europe strove to lay on the most exotic banquets, and consequentially chefs and their recipes increased in prestige. Nevertheless, it was during the nineteenth century that fine cooking and recipe collections became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, testing, and publishing the recipes that were being prepared for the better households. By the advent of the 1900s, cookery publications are starting to become popular due to better eduction, leisure time and a general increase in wealth. The revolution that is television brings us celebrity TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Apple Cheese Icing recipe.
