Monday, January 17, 2011

Cranberry & Pecan Bircher Muesli

from the January/February edition of Diabetic Living magazine

preparation time: 10 mins (+ 6 hours or overnight chilling)
serves 2 (as a breakfast)

75g (3/4 cup) rolled oats
185ml (3/4 cup) skim milk
125g tub Vanilla Bean Fruche
130g tub cranberries in natural juice, drained
1 tablespoon chopped pecans

1 Put the oats, milk and Fruche in a medium bowl. Stir well. Cover with plastic wrap and put in the fridge for 6 hours, or overnight, until most of the liquid has been absorbed.
2 Stir the cranberries into the oat mixture.
3 Divide the muesli between bowls and top with the pecans to serve.

For a variation, replace with cranberries with a 140g tub of diced peaches in natural juice, drained, and the pecans with slivered almonds.

Nutrition info
Per serve: 1352kJ (323 cal), protein 13.7g, fat 8.4g, carbs 45.4g

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