Diabetic Living Australia - July-August 2018

ADDITIONAL INFORMATION

ALISON ROBERTS, SHANNON LAVERY (DIETITIAN)

Meet your new zest

friend – a creamy,

citrus indulgence

Orange crush

ORANGE CUSTARD WITH

CRUSHED SHORTBREAD

PREP TIME: 5 MINS (+ 4 HOURS CHILLING)

COOK TIME: 10 MINS

SERVES 4 (AS AN OCCASIONAL DESSERT)

60g (¼ cup) sugar

2 Tbsp cornflour

625ml (2½ cups) skim milk

4 egg yolks (from 60g eggs)

½ tsp finely grated orange zest

½ tsp vanilla extract

3 Arnott’s Scotch Fingers, crushed

1cm-thick sliced orange, cut

into wedges, to serve

Orange zest and lime zest strips

(optional), to serve

1 Combine sugar and cornflour in a

medium saucepan. Gradually whisk in

milk. Cook, stirring, over medium heat

until mixture thickens and starts to

bubble. Cook, stirring, for 2 minutes.

Remove pan from heat.

2 Whisk egg yolks in a heatproof

bowl. Add 1 cup of milk mixture to

egg yolks. Whisk to combine. Return

to pan with remaining milk mixture

and whisk until smooth. Return pan to

low heat and stir until custard thickens

and just comes to a simmer.

3 Remove pan from heat and stir in

orange zest and vanilla extract. Pour

into a large bowl. Cover surface with

plastic wrap. Place custard in fridge for

at least 4 hours to chill. Do not stir.

4 To serve, layer custard and some

crushed biscuits between serving

glasses. Top with an orange wedge,

remaining crushed biscuits and

orange and lime zest, if using. ■

How our

food works

for you

see page 90

NUTRITION INFO

PER SERVE 690kJ,

protein 6g, total

fat 5g (sat. fat 2g),

carbs 23g, fibre 0g,

sodium 97mg 

• Carb exchanges 1½ 


• GI estimate medium

dessert