Pomegranate Power
 With the holiday season now upon us, the thought of squeezing ourselves into our swim gear brings dread to many of us. Rather than opt for a crash diet, it is better to change your eating habits permanently. The popularity of a low GI diet is based on sound sense, so this year, rather then opt for the same old bland diet food, low GI Fruisana Fruit Sugar recommends Pomegranate and Summer Fruit Jellies to add a bit of variety and flavour to your healthy eating plan.
What’s more, pomegranates are being hailed as the new super-food: They taste delicious and have strong health benefits. With their disease-fighting antioxidant potential, they can also help to protect against prostate cancer and reduce the risk of cardiovascular disease.
Fruisana (fructose) is low GI* 19, and is found naturally in most fruits and honey, so it’s perfect if you’re following a low GI diet or simply looking out for your health. It is also suitable for diabetics and can be enjoyed by the whole family. Fruisana is sweeter than normal cane sugar (sucrose) so you need use up to one third less to achieve the same level of sweetness. It’s perfect for sprinkling on cereal, in hot drinks and for cooking as it enhances the flavours of other ingredients, particularly fruits, chocolate, coffee and vanilla.
Fruisana Fruit Sugar is available from Tesco, Sainsbury’s, and GNC stores, as well as good independent health food shops, priced at 99p for 250g. For further information and recipe ideas please visit www.fruisana.com
Pomegranate and Summer Fruit Jellies
Serves 4-6
Ingredients
- 2 ripe pomegranates
- 100g Fruisana Fruit Sugar
- 400ml water
- Juice 1 lemon
- 2 red dessert apples
- 1 sachet gelatine crystals
- 125g strawberries, hulled
- 100g fresh blueberries
Method
- Cut the pomegranates in quarters then pull out the ruby, juicy seeds and place in a blender, discarding the membranes and skin. Save about 2 tablespoons of seeds for decoration
- Blitz the seeds to a juice then strain through a sieve into a jug, pressing down with the back of a ladle or wooden spoon. Discard the seeds.
- Put the Fruisana and water into a medium saucepan and heat slowly until the Fruisana dissolves. Simmer for 1 minute then stir in the pomegranate and lemon juice
- Quarter, core and thinly slice the apples and add to the saucepan. Bring to the boil, and then simmer gently 2-3 minutes until the apples are just softened but keep their shape. Strain the pomegranate liquid into a jug and let the apple slices cool
- Meanwhile, put 2 -3 tablespoons cold water into a cup and stir in the gelatine crystals. Leave until it sets like wet sand, then dissolve this either in a microwave (set on medium power) or place the cup in a small saucepan of simmering water
- When the gelatine liquid is clear, remove and pour a little of the pomegranate juice in to blend. Then mix the two liquids together and set aside to cool
- Divide the apple slices between 4 to 6 sundae glasses. Slice the strawberries on top and scatter over the blueberries
- When the pomegranate liquid is cold, pour some of this over the fruits then chill until set. Pour the remaining liquid on top and return to the fridge to set. Scatter over the saved pomegranate seeds and serve
- Serve topped with dollops of natural yogurt or fromage frais
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