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The Recipe Instructions |
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Ingredients
2 tbsp active dry yeast
1/2 cup lukewarm water (105 to 110 degrees)
1/2 cup milk, scalded
1/4 cup sugar
1/2 tsp salt
1/4 cup vegetable oil
1 egg
3 1/2 to 4 c flour
1 tsp ground cardamom
1/2 cup raisins, dark or golden
Directions
Combine the yeast and the lukewarm water. Let stand until dissolved.
Pour the hot milk over the sugar to dissolve it. Pour the hot milk
over the sugar to dissolve it. Add the salt and vegetable oil. Cool.
Stir in the yeast mixture, egg, 3 cups of the flour and the cardamom
into the sugar mixture. Add the raisins and extra flour. Beat until
smooth. Turn the dough onto a lightly-floured surface. Knead until
smooth and elastic.
Transfer to a lightly-oiled bowl, cover with a damp towel and let
rise in a warm place until doubled, about 1 hour.
Punch down the dough and transfer to a lightly-floured surface.
Divide into thirds. Roll each part into a 10-inch-long strand. Braid
loosely. Place on a lightly-oiled baking sheet. Cover and let rise in
a warm place until doubled, about 1 hour.
Bake in a 350-degree oven for 30 to 35 minutes.
Serves 12
One Serving = Calories: 121 Carbohydrates: 17 Protein: 2 Fat: 5
Sodium: 94 Potassium: 89 Cholesterol: 23
Exchange Value: 1 Bread Exchange + 1 Fat Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
Servings: 12
Diet Swedish Cardamom Braid Recipe brought to you by Diet Recipes To-Go
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The Glycaemic Index Diet
The gi (or glycaemic index) diet is based around the gi (or glycaemic index), a list of types of food and a score representing the ease that the glucose and energy in the food gets transformed to sugar in the dieters system. The theory is that slow release foods (ie those foods with a low Gi number), keep you satisfied for a longer period of time and help you to eat fewer food without starving yourself. It is also especially beneficial for diabetes sufferers, as the low GI foods are helpful in reducing surges in glucose secretion. Foods containing allyl sulfides ( includes garlic, white onions and green onion) The alliaceae range of vegetables is rich in allyl sulfides, a chemical which experts believe could be linked to a reduced risk of stomach and colon cancer. Although there is very little definitive proof available, allyl sulfides are also thought to aid in antiinflammatory effect, high blood pressure and physical exhaustion. Foods containing allyl sulfides are also low in calories, so are ideal for including in your diet system. |