STEWED RHUBARB WITH FRENCH TOAST

Diabetic Living - - In Season -

PREPARATION TIME: 10 MINS

(+ STAND­ING)

COOK­ING TIME: 25 MINS SERVES 4 (AS A BREAK­FAST)

2 x 60g eggs, lightly whisked 125ml (1/2 cup) but­ter­milk

Pinch ground cin­na­mon

20g light mar­garine

8 x 0.5cm thick (160g) slices

sour­dough bread

80g (1/3 cup) diet vanilla yo­ghurt

Stewed rhubarb

250g (1/2 bunch) rhubarb, trimmed,

washed, cut into 2cm pieces 2 small ap­ples, peeled, sliced 1 cin­na­mon stick, bro­ken in half 2 Tbsp caster sugar or gran­u­lated

sugar sub­sti­tute

2 Tbsp wa­ter

1 To make the stewed rhubarb, put rhubarb, ap­ples, cin­na­mon, sugar and wa­ter in a medium saucepan. Cover and bring to a sim­mer over medium-high heat. Re­duce heat to medium and cook, cov­ered, for 7-8 min­utes or un­til rhubarb soft­ens. Set aside, cov­ered, for 5 min­utes. Trans­fer to a bowl. Dis­card cin­na­mon.

2 Whisk the eggs, but­ter­milk and cin­na­mon in a shal­low dish. 3 Heat half the mar­garine in a large non-stick fry­ing pan over medium-high. Dip half of the bread in the egg mix­ture, al­low­ing any ex­cess to drip back into the dish. Add the bread to the pan and re­duce heat to medium. Cook for 2 min­utes each side or un­til light golden brown. Place bread on a plate and cover loosely with foil to keep warm. Re­peat with re­main­ing mar­garine, bread and egg mix­ture.

4 Place 2 pieces of bread on each serv­ing plate. Top with the rhubarb mix­ture and a dol­lop of yo­ghurt. Serve.

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