Diabetic Breakfast recipe – One of the nice things about writing for a blog is that, sometimes, you get offered things to try out. When I heard that Total Greek Yoghurt were offering samples to cook with, well, I had to give it a go, didn’t I. I contacted the lovely Julie at the PR agency organising it, and she leapt into action and organised a delivery of ’some’. I say ’some’ but this must be a usage of the word that I’ve not some across before. ‘Some’ totals nearly 5kg of the stuff!!!!! I had thought about doing one, perhaps two recipes with it, but so far, I’ve now got plans for 5 separate posts featuring yoghurt. Zoiks.
To get the ball rolling, I want to show you the most simple thing that you can do with yoghurt. I made this for breakfast for Katy and she loved it. I must remind you that Katy is a Type 1 Insulin-dependant Diabetic, so a lot of what I normally cook has to be ‘tweaked’ for her. This turned out to be one of the healthiest breakfasts I could make for her, and she’s even asked if she can have it again tomorrow..! see also : Homemade Pineapple Cheesecake recipe
Diabetic Breakfast for One
- 1 x 150g pot of Total 0% fat yoghurt
- 2 Weetabix biscuits
- 1 banana, sliced
- 1 teaspoon Splenda
Slice up the banana and arrange on a plate along with the Weetabix biscuits. Spoon the Total yoghurt over them and finish with a sprinkle of Splenda sweetener.
So why am I considering this as being so healthy? Well, Katy is allowed 40g of carbohydrate for her breakfast. According to the packaging……..
Total Yoghurt’s carb’s are 4g per 100g, so the entire pot (150g) comes in at a measly 6g
The Weetabix (a lovely slow acting type of carb) comes to 27g
The banana is 10g
Th Splenda is a freebie ‘no carb’ sweetener.
So that’s 43g. Just 3 g over, less than 300kcals, and low fat to boot. see also : Vegan Protein Pancakes recipe