Frimage frais

[Grandmagill]

Being fed up with looking for yogurts, mainly because although fat free are full of sugar, I have come across fat free fromage frais which has all green traffic lights and to make it more palatable, I add a little fruit squash straight from the bottle, which also has all green traffic lights. A 500 gram pot of fromage in Morrison’s is just £1.

 

[trophywench]

Er - it's the carbohydrate we need to watch when we have diabetes, not the fats.

 

[Grandmagill]

Yes, but if you are trying to lose weight this makes a nice dessert, breakfast or anytime, without feeling guilty. That is why I mentioned it. Better, for eg, than apple crumble, pies, cakes, biscuits etc etc. So don’t knock me, was just trying to be helpful.

 

[Docb]

Hi @Grandmagill and welcome to the forum. Don't mind Trophywench, she can be a bit to the point in her posts but we forgive her because she is one of our most experienced and knowledgeable contributors so well worth listening to!

I use fromage frais as an additive to soup or to thicken sauces but use the straight, not low fat version. I do that because it generally has fewer carbs than the low fat versions and the additional fat is a useful, although small, contributor to my overall diet to balance the loss of calories from low carb with calories from elsewhere. Needless to say, I do not have weight or cholesterol problems.

If you read around the forum you will see little reference to the "traffic light" system. That's because most of us have eventually worked out a regime that works for us as individuals. There is a lot of commonality, but we are all different and start from different positions with different goals, so the idea that there is a simple system that will work for everybody is a bit alien to most of us.

How did you come to be diagnosed and do you know what your HbA1c result was?

 

[Inka]

I like fromage frais in cooking too. For dessert I like Greek yoghurt and skyr as well as fromage frais 🙂

 

[Leadinglights]

You have to balance what you prefer and what is 'good' for you diet wise. I use full fat yoghurt and cream with fruit but can't bear full fat milk in drinks, especially tea. I can't stand low fat spreads so it butter for me and reduced fat cheeses have no flavour.

 

[Deleted member 21371]

Have a look at
https://forum.diabetes.org.uk/boards/threads/yoghurt.93783/

We all have a good range to choose from, dependant on tastes.

 

[Annette&Bert]

I dislike fromage but like yoghurt. I sometimes would love a wee taste of ice cream especially in warm weather, does anyone else want this if so which is not going to do too much BG damage?

 

[Leadinglights]

I dislike fromage but like yoghurt. I sometimes would love a wee taste of ice cream especially in warm weather, does anyone else want this if so which is not going to do too much BG damage?

I used to make something like ice cream/sorbet by blending raspberries or strawberries and mixing in SKYR then freezing.
But if you look for Keto ice cream you might find some recipes. It is the sugar in ice cream not the cream or eggs that is the problem.

 

[Annette&Bert]

I used to make something like ice cream/sorbet by blending raspberries or strawberries and mixing in SKYR then freezing.
But if you look for Keto ice cream you might find some recipes. It is the sugar in ice cream not the cream or eggs that is the problem.

yes LL I know it is because we diabetics can eat cream galore it would never interfere with us, other than putting on weight, and I love cream. I wonder if I can find a recipe with just using a sugar substitute.

 

[Leadinglights]

yes LL I know it is because we diabetics can eat cream galore it would never interfere with us, other than putting on weight, and I love cream. I wonder if I can find a recipe with just using a sugar substitute.

The one in Keto Kitchen uses erythritol which I know can cause a problem for some people. It is for almond and cinnamon ice cream.
Another one easy, peasy. Raspberry and Mascarpone ice cream
250g frozen raspberries, 250g mascarpone, 2 tsp vanilla extract. Blend in food processor and serve straight away.

 

[Deleted member 21371]

I used to make my own. Any sweetener works.

 

[Grandmagill]

Hi @Grandmagill and welcome to the forum. Don't mind Trophywench, she can be a bit to the point in her posts but we forgive her because she is one of our most experienced and knowledgeable contributors so well worth listening to!

I use fromage frais as an additive to soup or to thicken sauces but use the straight, not low fat version. I do that because it generally has fewer carbs than the low fat versions and the additional fat is a useful, although small, contributor to my overall diet to balance the loss of calories from low carb with calories from elsewhere. Needless to say, I do not have weight or cholesterol problems.

If you read around the forum you will see little reference to the "traffic light" system. That's because most of us have eventually worked out a regime that works for us as individuals. There is a lot of commonality, but we are all different and start from different positions with different goals, so the idea that there is a simple system that will work for everybody is a bit alien to most of us.

How did you come to be diagnosed and do you know what your HbA1c result was?

Over 20 years ago I was told I was borderline diabetic and in 2017 I was told I had type 2 diabetes. At my last assessment I was told that I was just above borderline and my colestral level was the best it had been since 2017. My motto is, if it isn’t in the cupboard you cannot eat it. Therefore, I never buy biscuits, cakes etc. My diet is full of veg and salad, fruits de mar, which seems to be working, so each to their own I suppose. That is not to say sometimes I treat myself. I am 77 years old and hope to live at least another 10 years, fingers crossed. I am not, nor have, been on any medication, just keeping to a sensible diet to keep it under control.

*Edited by moderator to remove a couple of false starts.

 

[Drummer]

yes LL I know it is because we diabetics can eat cream galore it would never interfere with us, other than putting on weight, and I love cream. I wonder if I can find a recipe with just using a sugar substitute.

Ice cream is custard, churned and frozen. I have an icecream maker with two freezer 'buckets' ready for use - it is quite simple to make using a pan of hot water and a bowl for the mixing of the cream and eggs, then when it thickens allow it to cool before starting to churn.
It can be coloured and flavoured with the little bottles of stuff used for baking, or add a fruit puree or small frozen fruits such as berries once the ice cream is almost done and they can be folded in and then the ice cream left to freeze completely.

 

[Annette&Bert]

Ice cream is custard, churned and frozen. I have an icecream maker with two freezer 'buckets' ready for use - it is quite simple to make using a pan of hot water and a bowl for the mixing of the cream and eggs, then when it thickens allow it to cool before starting to churn.
It can be coloured and flavoured with the little bottles of stuff used for baking, or add a fruit puree or small frozen fruits such as berries once the ice cream is almost done and they can be folded in and then the ice cream left to freeze completely.

Ah you are now making me want for the first time in my life, an ice cream maker LoL

 

[helli]

Ok, if we're talking fromage frais, yoghurt and ice cream, what about creme fraiche?
I use it in cooking (e.g. blend it with smoked mackerel and lemon juice to make mackerel pate) so it is often in my fridge to top some fruit/berries.

I confess it is confusing because despite being called "fresh cream", it is actually sour cream but not the same sour cream that you have with Mexican dishes.