BERRY BIRCHER

Diabetic Living - - BREAKFASTS -

PREP TIME: 5 MINS

(+ 20 MINS COOL­ING + OVERNIGHT CHILLING) SERVES 2 (AS A BREAK­FAST)

75g (3/4 cup) rolled oats

2 Tbsp lin­seeds

200ml boil­ing wa­ter

2 ripe bananas

150g frozen rasp­ber­ries

180g (2/3 cup) nat­u­ral yoghurt

1 Tip the oats and lin­seeds into a heat­proof bowl and pour over the boil­ing wa­ter. Stir well. Set aside for 20 min­utes to cool.

2 Add the ba­nana and three-quar­ters of the rasp­ber­ries (put the re­main­ing berries in the fridge for the next day) to the oats. Mash to­gether. Cover and put in the fridge overnight.

3 To serve, layer the bircher in two glasses or bowls with the yoghurt. Top with the re­served rasp­ber­ries.

NU­TRI­TION INFO

PER SERVE 1730kJ, pro­tein 15g, to­tal fat 14g (sat. fat 4g), carbs 49g, fi­bre 14g, sodium 74mg • Carb ex­changes 3½

• GI es­ti­mate low

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