Diabetic-friendly PUDDINGS

These delicious desserts have been created by Phil Vickery with support from Diabetes UK

- Phil Vickery

PER SERVING

60 cals, 2.2g fat, 0.2g sat fat, 7.6g carbs, 4.9g total sugars

WATERMELON WITH SAFFRON YOGURT, BASIL AND MINT

I really like this serving method for any watermelon dish, sweet or savoury. Hand on heart, I saw the idea when I filmed in the Turks and Caicos Islands, where chef Colin Watson at Sandals Beach reigns supreme.

SERVES 4

A few saffron stamens

2tbsp boiling water

3cm-thick slice watermelon

150g 0% fat unsweetened yogurt

10 fresh mint leaves

10 fresh basil leaves (I prefer Thai basil)

2tbsp lightly toasted sunflower seeds

Freshly ground black pepper (optional)

1 Place the saffron into an egg cup and add the boiling water. Stir and then leave to cool.

2 Place the watermelon slice onto a large serving plate and remove any seeds with a fork, then cut into 8 even wedges.

3 Beat the yogurt and spread evenly over the watermelon, leaving 2cm at the edge; it’s nice to see the colour contrast, especially when you begin to add more ingredients.

4 Finely slice the mint and basil and decoratively sprinkle over the yogurt, then top with the toasted sunflower seeds.