Mother’s Day – this Sunday in the UK, is a great time to indulge in something a little different – whether you’re being spoilt or spoiling your own mother. In years gone by we have covered some pretty special ways to celebrate this day (see the links below) – whether this be with food, gifts or just tokens of appreciation.
I live too far away from my own mother to visit on the day so have sent my gift on ahead but I know we’ll have a telephone chat to catch up on the week’s news. Afterwards I am hoping my own children (one away on holiday, but one near home) will also make contact and that we’ll exchange news and thanks to one another. Afterwards I plan to have this brunch dish which I think neatly straddles breakfast (which is great in bed if you’re lucky enough to get it), and afternoon tea (another treat!).
I think it’s lightness, crunchiness and fruitiness will mean it won’t spoil my appetite for a bigger meal later but prove satisfying and nourishing enough to keep the hunger at bay. I plan to make these crostini with toasted baguette slices but you can use other cracker or bread offerings that your pouch will tolerate. Why not try out the ‘cloud bread’ (recipe here) instead if carbs are a problem. There are also other protein based crackers out there to try as well as an infinite variety of crispbreads.
Your second option is with your choice of cheese – I’ve used soft crumbly goat’s cheese in this recipe but if you don’t like it then use a low-fat cream cheese instead.
And the 3rd option is between choosing a sweet or savoury drizzle to finish off the moreish mouthfuls – if you’re opting for sweet then consider sugar-free or low-sugar syrups (I like Sweet Freeedom ones) or a chocolate-based variation (like Choc Shot). But for savouriness (with a sweet edge) my favourite has to be a balsamic glaze (I use the Waitrose Balsamic Dressing brand).
I have given quantities for 10 slices/crostini using ½ standard baguette but do feel free to double up if there’s a few of you around…
‘WONDER WOMAN’ RASPBERRY & GOAT’S CHEESE CROSTINI
½ baguette or French stick
low-fat cooking spray or mist
75 g/3 oz soft crumbly goat’s cheese
small bunch fresh basil
freshly ground black pepper
about 3 tbsp sugar-free syrup of your choice or balsamic glaze/dressing
- Preheat the oven to 180 C/350 F/gas 4.
- Cut the baguette/French stick into 10 thin slices, place on a non-stick baking sheet, spritz with low-fat cooking spray or mist and bake in the oven until golden and crisp, about 10 minutes.
- When cool enough to handle, spread each slice generously with goat’s cheese and top each with 2 raspberries, a basil leaf and a good grind of pepper.
- Lay on a serving dish and drizzle with sugar-free syrup or balsamic dressing glaze to serve.
MAKES 10 crostini
WLS PORTION: 2
V suitable for Vegetarians
CALORIES PER CROSTINI: 65
Image courtesy of www.berryworld.com
Some further ideas:
Viva Strawberry Smoothie (click for recipe here)
Roasted Vegetables with Halloumi Cheese (click for recipe here)
Marinated Strawberries with Granola (click for recipe here)
Bariatric Banoffee Pots (click for recipe here)
Black Forest Chocolate and Cherry Bariatric Cupcakes (click for recipe here)
Carrot, Orange and Sultana Scones (click for recipe here)