Diabetic Living Australia — July-August 2017

Creamy coconut
semolina
PREPARATION TIME: 5 MINS
COOKING TIME: 5 MINS
SERVES 2 (AS A BREAKFAST)

65g (1/3 cup) semolina
375ml (11/2 cups) VitaSoy
Unsweetened Coconut Milk
1 tsp chia seeds
150g (1 cup) frozen mixed berries
2 Tbsp water
1 Tbsp caster sugar or granulated
sugar substitute
2 tsp flaked coconut, toasted
(see Cook’s tip)

1 Put the semolina, coconut
milk and chia seeds in a small
saucepan. Cook, stirring, over
medium heat for 5-7 minutes
or until mixture thickens.
2 Meanwhile, put berries, water
and sugar in a small microwave-
safe dish. Cover and cook on High/
100% for 2-3 minutes or until
berries are defrosted and warm.
3 Divide the mixture between
2 serving bowls. Serve topped with
berries, their juices and coconut.

COOK’S TIP

To toast the coconut, dry fry in
a small non-stick frying pan over
medium heat, stirring, for 3-4
minutes or until lightly toasted.

Chocolate and

banana porridge

PREPARATION TIME: 5 MINS

COOKING TIME: 15 MINS

SERVES 2 (AS A BREAKFAST)

50g (1/2 cup) rolled oats

310ml (11/4 cups) skim milk

1 Tbsp cocoa powder, sifted

2 tsp caster sugar or granulated

sugar substitute

1 /2 tsp vanilla extract

1 banana, diagonally sliced

5g dark chocolate, finely grated

1 Put the oats, milk, cocoa

powder and sugar in a small

saucepan. Bring to a simmer,

stirring, over medium heat.

Simmer, stirring occasionally, for

7-8 minutes or until the oats are

tender. Stir in the vanilla extract.

2 Divide porridge between

2 small serving bowls. Top with

the banana slices and sprinkle

with the chocolate. Serve. ■

The most important

meal of the day can

also be the most FUN,

especially if you mix it up

FOOD porridge

diabetic living JULY/AUGUST 2017 63