ORANGE, CUCUMBER
AND GINGER TOPPING
PREP TIME: 10 MINS I SERVES 6
(AS A TOPPING/SNACK WITH YOGHURT)BLUEBERRY AND
VANILLA TOPPING
PREP TIME: 5 MINS
COOK TIME: 10 MINS
SERVES 6 (AS A TOPPING/SNACK
WITH YOGHURT)1 /2 vanilla bean
2 Tbsp sugar or granulated
sugar substitute
1 /2 tsp cornflour or gluten-free
cornflour
60ml (1/4 cup) water
11 /2 cups blueberries
1 /2 tsp finely grated lemon zest1 Split the vanilla bean in
half lengthways. Using the tip
of a small, sharp knife, scrape
out the tiny seeds. Combine the
vanilla seeds and pod, sugar and
cornflour in a medium saucepan.
Stir in the water.
2 Cook, stirring, over medium-
high heat until mixture begins to
boil. Add blueberries. Boil for
1 minute, stirring constantly.
Remove and discard vanilla pod.
Remove pan from heat. Stir in
lemon zest. Set aside to cool. ■NUTRITION INFO
PER SERVE 285kJ,
protein 2g, total
fat 4g (sat. fat
1g), carbs 5g,
fibre 2g,
sodium 2mg- Carb exchanges ½
- GI estimate low
PISTACHIO
AND APRICOT
TOPPING
BLUEBERRY AND VANILLA TOPPING
NUTRITION INFO
PER SERVE (with sugar) 178kJ, protein 0g, total fat
0g (sat. fat 0g), carbs 10g, fibre 1g, sodium 0mg- Carb exchanges ½ • GI estimate medium
- Gluten-free option
PER SERVE (with sugar substitute) 97kJ,
protein 0g, total fat 0g (sat. fat 0g), carbs 5g,
fibre 1g, sodium 0mg • Carb exchanges ½- GI estimate low • Gluten-free option
GFOORANGE, CUCUMBER
AND GINGER TOPPING
NUTRITION INFO
PER SERVE 195kJ, protein 1g, total
fat 0g (sat. fat 0g), carbs 10g, fibre 2g,
sodium 8mg • Carb exchanges ½- GI estimate low • Gluten free
GF2 oranges, skin and white pith
removed, flesh chopped
1 small Lebanese cucumber, chopped
2 Tbsp crystallised ginger,
finely chopped
2 tsp finely chopped mint1 Combine all the
ingredients in a
small bowl.diabetic living JULY/AUGUST 2018 43