I wondered what fruit people eat? I am following Atkins (still on induction) and saw that it allows rhubarb, which thanks to a tip from here I have been able to buy tinned and unsweetend at Asda. I have been told that raspberries are OK too. Any other suggestions?
Thanks
Lynne

Hey lynne,

I have been looking a the low carb counter under the tools shortcut at the top bar, it lood like after rhubarb apricots are the best thing for us. In terms of carbs, after the stone is removed, you are looking at about 2 carbs per apricot which is not too bad. I would say beware of dried ones because I have been told that they sometimes add sugars during the dring process.

Have a look at the list and i hope you find something

Hi Lynne

I must admit I have had very little fruit since I started Atkins.

For a treat I have had strawberries, 6 g carbs per 100g, but they are very moorish and do not keep long when you buy them.
Fresh raspberries have a similar carb count.

As I have now upt my carbs to around 30 - 40 I day I have now added in an apricot a day. These are variable sizes, but I think an apricot is around 4 carbs, on average. If you have a family, you could perhaps have quarter of an apple.

Whatever fruit you choose, the best thing to do is to eat it with fat or protein, not on its own. This is fine at the end of a meal, but not just as a snack on its own. The reason for this is that the sugars in the fruit may trigger an insulin spike, whereas with fat and protein they will take longer to digest in the stomach first and hence the insulin levels will be evened out.

My absolute favourite at this time of year is strawberries,

1 cup strawbs = 5g carbs , slice and sprinkle with AS ,serve with yumm yumm creme fraiche or whipped cream

rhubarb 1/2 cup boiled = 3.5 g carbs


raspberries 1/2 cup = 4 g carbs

I'm afraid thats about it


Rob

Another way of having rhubard is to have it as a jelly!

Make up a sugar-free jelly, say a raspberry flavour, but only use about a quarter of a pint of water to dissolve the cubes in. Add the stewed rhubard, enough to make up a pint in quantity and preferably made with sweetner and allow to set.

This is an ideal way of having rhubard particularly if childhood memories of tart rhubard and custard haunt you!

That's a simple, easy and delicious looking recipe, Skywalker. I'll try it one of these days. Rhubarb is in season right now.

Thanks for sharing.

LynneC: All kinds of berries, cheries and small amounts of melon, an occasional peach are my normal fruits. Only started on them after I was 75% towards goal.

Take care,

I've got a better way to eat Rhubarb!!

drain the sweetened Rhubarb and fold into stiffly whipped cream , pour into serving dishes and chill


Rob