Diabetic Living Australia - July-August 2018

HOMEMADE YOGHURT

PREP TIME: 5 MINS

(+ OVERNIGHT STANDING)

COOK TIME: 3 HOURS

SERVES 6 (AS A SNACK)

1L (4 cups) skim milk

200g natural yoghurt

1 Pour milk into a slow cooker.

Cover and heat on high-heat

setting for 2-3 hours, until the

temperature reaches 82°C on

a thermometer. Turn off the slow

cooker and leave the thermometer

in. Set aside until the temperature

drops down to 43°C.

2 Take a cupful of warm milk and

mix in small bowl with yoghurt.

Pour yoghurt mixture back into

slow cooker and stir really well.

Cover with lid. Wrap in clean tea

towel. Leave overnight (for at

least 10 hours) or until mixture

has set. Transfer to a container

and put in the fridge to chill.

NUTRITION INFO

PER SERVE 392kJ, protein 8g,

total fat 1g (sat. fat 1g), carbs 13g,

fibre 0g, sodium 105mg

• Carb exchanges 1 • GI estimate low


• Gluten free

Cook’s Tip
To make Greek yoghurt, transfer
to a sieve lined with a double layer
of muslin or paper towel and set over
a bowl. Drain the yoghurt for
6-8 hours, or overnight until it reaches
the desired consistency. The longer
you let it stand, the thicker the
yoghurt will be. You can use the
whey liquid in the bowl for
smoothies or baking.

GF

PISTACHIO AND

APRICOT TOPPING

PREP TIME: 10 MINS

(+ 15 MINS COOLING)

COOK TIME: 10 MINS

SERVES 6 (AS A TOPPING/SNACK

WITH YOGHURT)

2 Tbsp rolled oats

20g unsalted shelled pistachio

nuts, coarsely chopped

1 Tbsp chia seeds

2 tsp honey

2 tsp light olive oil

Pinch ground cinnamon

11 /2 Tbsp chopped dried apricots

1 Preheat oven to 180°C (fan-

forced). Line a baking tray with

baking paper.

2 Combine oats, nuts and seeds

in large bowl. Place honey in small

microwave-safe bowl. Cook on

high/ 100% for 10 seconds. Whisk

in oil and cinnamon. Pour honey

mixture over oats. Toss to coat.

Spread over lined tray.

3 Bake for 10 minutes, stirring

once, or until golden brown. Stir

in apricots. Set aside to cool.

4 Break larger pieces up and

transfer to an airtight container.

Store for up to 2 weeks in the

fridge.

Turn your slow cooker into a yoghurt maker

then add some wow with these toppings

yoghurt

RECIPES AND PHOTOGRAPHY

IMMEDIATE MEDIA

ADDITIONAL

INFORMATION

ALISON ROBERTS, SHANNON LAVERY (DIETITIAN)

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