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The Glycaemic Index Diet
The glycaemic index diet system is based on the gi (or glycaemic index), a list showing types of food and a score illustrating the rapidity with which the carbohydrates of the food type gets converted to glucose in your bloodstream. The claim is that slow acting food types (ie with a low Glycaemic score), keep you satisfied for a longer period of time and help you to consume less food without starving yourself.
It's also extremely good for folk with diabetes, as the low GI foods are helpful in preventing increases in glucose secretion.

Chestnut Souffle From Ticino

	Category	Dessert Recipes
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Ingredients And Procedures

250 g Dried chestnuts

3 dl Milk

85 g Sugar

10 g Vanilla sugar

50 g Butter

1/2 dl Grappa

3 Egg yolks

4 Egg whites, stiffly beaten

Sugar and butter for the -- souffle dish Soak the chestnuts for 12 hours in cold water and drain (dried chestnuts are used because they have a stronger flavour than fresh ones). Cook with the milk for 20 minutes on a very low heat and then make a puree. Mix together with the softened butter, sugar, vanilla sugar and the grappa (brandy, if you don't have grappa). Add the egg yolks one by one, mixing well. Leave to cool then fold in the beaten egg whites. Put the mixture into a buttered and sugared souffle dish and bake at 180-190 oC for about 40 minutes. Dust with icing sugar and serve immediately, with a little

whipped cream, if desired.

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<h1>Chestnut Souffle From Ticino</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>250 g Dried chestnuts <P>3 dl Milk <P>85 g Sugar <P>10 g Vanilla sugar <P>50 g Butter <P>1/2 dl Grappa <P>3 Egg yolks <P>4 Egg whites, stiffly beaten <P>Sugar and butter for the -- souffle dish Soak the chestnuts for 12 hours in cold water and drain (dried chestnuts are used because they have a stronger flavour than fresh ones). Cook with the milk for 20 minutes on a very low heat and then make a puree. Mix together with the softened butter, sugar, vanilla sugar and the grappa (brandy, if you don't have grappa). Add the egg yolks one by one, mixing well. Leave to cool then fold in the beaten egg whites. Put the mixture into a buttered and sugared souffle dish and bake at 180-190 oC for about 40 minutes. Dust with icing sugar and serve immediately, with a little <P>whipped cream, if desired. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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