Servings: 4 people
Carbohydrate Serves: 3 per person
(1 carbohydrate serve = 15 grams of total carbohydrate)
Let’s face it. At some point during your time with gestational diabetes you’re going to break your diet vows because of a sugar craving. And when that happens, you need to remember that artificial sweeteners like Stevia or Splenda don’t automatically bring down the carbohydrate count in a sweet treat. You also have to factor in the other carb containing ingredients like flour, fruits, milk etc. So here’s something sweet that is easy to make but also nutritionally sound and I think it just might be the world’s first gestational diabetes friendly dessert! Please note – although this dish does provide nutritional value from the calcium and fibre it is high in carbs and therefore not a dish for everyday. (Main carbohydrate containing ingredients are listed in bold.)
- 1 tablespoon light cooking oil for greasing pan or ramekins
- 6 slices of low GI seed fresh bread, crusts removed, halved diagonally
- 2 cups skim milk
- 2 eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon natural vanilla essence
- 2 small bananas, mashed
- ½ cup blueberries (frozen or fresh)
Preheat oven to 170°C/ 180ºC fan-forced/ 350ºF.
Lightly grease one baking dish or 4 individual ramekins with oil. Set aside.
Mix milk, eggs, cinnamon, vanilla and mashed banana together in a bowl.
Soak each piece of bread in milk mixture for a few seconds then transfer to pre-greased baking dish. Place 4 of the bread triangles in baking dish or individual ramekins, scatter with some of the blueberries and pour on some of the milk mixture. Repeat layering process until all bread triangles have been used.
Pour over any remaining milk mixture and sprinkle lightly with a little more cinnamon. Bake for 35 – 40 minutes or until puffed and golden.
Serve with a small dollop of reduced- fat ice-cream or reduced fat custard (optional).