This is a light, refreshing and nutritious dessert that rings the changes from the usual summer fruit salad repetoire. As an alternative to oatmeal, you can grind porridge oats in the food processor until they are broken up but not completely ground. WLS patients at the soft food stage can puree the dessert for eating.
Raspberry and Oatmeal Sundaes
Ingredients
75g medium oatmeal
250g quark
2 tbsp clear honey
200g fat-free Greek yogurt
2 tsp vanilla extract
250g fresh raspberries
Method
1. Toast the oatmeal by heating it in a heavy-based frying pan, stirring until lightly browned. Transfer to a plate and leave to cool.
2. Beat the quark until creamy. Add the honey, yogurt and vanilla, mixing well. Stir in the toasted oatmeal.
3. Divide the raspberries between 4 sundae glasses and top with the yogurt mixture. Chill lightly to serve.
SERVES 4
WLS PORTION: 1/2
Vegetarian
CALORIES: 190
PROTEIN: 13.6g
CARBOHYDRATE: 29.2g
FAT: 1.4g
Image courtesy of wholegraingoodness.com
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