Black jamuns are known to be very beneficial to diabetics. Blend them together with some low-fat milk and you can have a dessert that is not only healthy but is also diabetes friendly
Yield / Serves
4 tbsp black jamun pulp
2 1/2 cups low-fat milk
2 tbsp cornflour
1 tbsp sugar substitute
Combine the cornflour in ½ cup of cold milk in a bowl and mix well. Keep aside.
Bring the remaining 2 cups of milk to a boil in a deep non-stick pan.
Add the cornflour-milk mixture, mix well and cook on a slow flame till it coats the back of a spoon, while stirring continuously. Keep aside to cool completely.
Add the black jamun pulp and sugar substitute and mix well.
Pour into an air-tight container and freeze for 3 to 4 hours.
Blend in a mixer till it is slushy, pour back into the same container and freeze for 6 to 8 hours or till the ice-cream sets.
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