Blueberry Ice Cream Tart Recipe - PCOS-Friendly Recipe

Servings: 12

Lunch

This Blueberry Ice Cream Tart Recipe is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Ingredients

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1 teaspoon ground cinnamon
1/3 cup butter, melted
1 quart vanilla ice cream, softened
1 can (21 ounces) blueberry pie filling

Instructions

In a small bowl, combine wafer crumbs and cinnamon; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
Place ice cream in a large bowl; gently fold in pie filling. Spread over crust. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Remove sides of pan.

PCOS-Friendly Foods in This Recipe

This recipe contains the following foods that may benefit PCOS management: Cinnamon.

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

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Frequently Asked Questions

Is Blueberry Ice Cream Tart Recipe good for PCOS?

Yes, this Blueberry Ice Cream Tart Recipe recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 12 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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