FRUITY FRENCH TOAST

"SERVES 2
PREP 10 minutes
COOK 10 minutes

Ingredients
1 tbsp water
100g frozen mixed berries
1 apple, peeled and grated
2 free-range eggs
1 tbsp skimmed milk
2 thick slices wholemeal bread, cut in half diagonally
1 tsp sunflower oil

Method
Place the water and frozen fruit into a pan and cook over a medium heat for 2-3 minutes until they are warmed through. Stir in the apple and remove from heat.
Meanwhile, beat the eggs and milk together, then soak the bread slices in the egg mixture for 2-3 minutes. Turn the bread a couple of times to make sure all the liquid has been absorbed.
Heat the oil in a non-stick frying pan, add the slices of bread, and cook gently. Turn the bread a couple of times until golden brown on both sides. This should take about 8 minutes in total.
Serve topped with the fruit.

Chef's tips
You can use any fruits you like for the topping - pears and blackberries are especially tasty.Sprinkle with cinnamon or nutmeg for extra flavour.You can also make a savoury version with grilled mushrooms or tomatoes in place of fruit."

Fonte e imagem: https://www.diabetes.org.uk/Guide-to-diabetes/Recipes/Fruity-French-toast-/

MINI BLUEBERRY PANCAKES

"MAKES 10 pancakes

PREP 5 minutes

COOK 15–20 minutes

Ingredients

200g wholemeal flour

1 tsp baking powder

1 medium egg, beaten

250ml skimmed milk

1 tsp vanilla extract

200g fresh blueberries

2 tsp sunflower oil

Method

Mix the flour and baking powder in a bowl.

In a separate bowl, beat together the egg, milk and vanilla extract.

Make a well in the middle of the flour, then gradually stir in the egg and milk mixture until you get a smooth batter. Ideally, leave the batter to stand for a few minutes before cooking.

Lightly crush half the blueberries with a fork and mix these into the batter, along with the remaining (whole) blueberries.

Add a little oil to a non-stick pan, then add the batter to the pan, 1 tbsp at a time, to create small pancakes, making sure the blueberries are evenly distributed.

Cook the pancakes on a medium heat for 2–3 minutes, then turn and cook for a further 2 minutes. The pancakes are ready to turn when you see bubbles appearing on the surface. Sprinkle with a little sugar before serving, if using. Serve with some low-fat yogurt or low-fat crème fraiche, if liked.

Chef's tips

You should be able to cook 3–4 pancakes at a time, depending on pan size, but it’s a good idea to just cook one pancake first to check the pan isn’t too hot or too cool.Keep the first batch of pancakes warm by placing on a plate over a pan of gently simmering water.Freezing instructions: Defrost for 2 hours, or defrost/warm in the microwave or a moderate oven".

Fonte e imagem: https://www.diabetes.org.uk/Guide-to-diabetes/Recipes/mini-blueberry-pancakes/