Low GI Dessert

    Just because you are looking for a low GI option does not mean that you cannot have tasty desserts as these recipes show.

    8 Recipes




    8 reviews

    This deliciously light and moist cake is both gluten-free and dairy-free so it's great if you've got intolerant eaters with a sweet tooth. It's my own recipe that comes from a cross between traditional orange and almond cake and apple upside down cake. It's not the prettiest cake around but it is the perfect accompaniment to morning or afternoon tea... ENJOY!

    Recipe by: chorazy

    No reviews

    Carrots make a great filling for a tart because they are sweet and colourful. Here the smooth and creamy filling is made with cream cheese, plus cashews for extra protein. The oats provide a nutty flavour.

    Recipe by: Zoë Harpham

    No reviews

    When you bake fruit it gets extra flavourful and succulent. Peaches are stuffed with dried apricots, almonds and biscuits.

    Recipe by: Elaine Russell

    No reviews

    A delicious yet simple dessert, this is ready in just 25 minutes. Flaming the brandy burns off the alcohol, leaving a wonderful flavour which perfectly complements the oranges and nashi pears. Even after cooking, nashi pears retain their crunchy texture.

    Recipe by: Elaine Russell

    No reviews

    Berries are the utterly fresh flavour of summer. Tart, sweet and juicy, they come in a wide array of types, ranging from bright and delicate raspberries to fleshy strawberries, plump little blueberries and rich blackberries. The passionfruit adds a fragrant tart edge to this salad.

    Recipe by: Elaine Russell

    1 review

    Easy moist and tasty (healthy!) loaf, with no eggs or fat.

    Recipe by: pheebs

    2 reviews

    Pick a flavoured jelly (or Instant Pudding) any flavour!

    Recipe by: wicksj

    No reviews

    Roasting brings out the natural sweetness in fruits and is a delicious way to prepare fibre-rich stone fruits. Here, an orange-scented syrup provides a delicate balance to the tart plums.

    Recipe by: Patsy Jamieson, Diane Temple

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