FIELD: food industry.
SUBSTANCE: composition for production of diabetic ice-cream includes milk products, stabiliser, food fibres, sweetener, nuts, honey. The in its composition introduced dry whey in an amount of till 3%, dekstrinmaltoza in an amount of till 4.5%, pectin in quantity 0.2%. The food fibres dry girasol powder in an amount of 3% of the mixture weight. The sweetener is represented by "steviosid" in an amount of 0.01-0.02%. In the filler is represented by walnuts in an amount of 3% and acacia honey in an amount of till 5%.
EFFECT: invention allows to manufacture a product with new taste properties and enhanced biological value.
1 tbl, 3 ex
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