A diabetic friendly breakfast option, to keep your energy levels and overall health at their best.


  • 5 rhubarb stalks, trimmed, cut into 3cm lengths

  • ½ cup (125ml) orange juice

  • 1 cup (115g) frozen raspberries, thawed

  • 2 tbs brown sugar

  • 400g no-fat, artificially sweetened vanilla yoghurt

  • ½ cup (60g) natural muesli


  • 1.

    Place rhubarb and juice in a small saucepan over medium-high heat and bring to the boil. Reduce heat to low and simmer, covered, for 10–15 minutes or until rhubarb is softened. Remove from heat

  • 2.

    Stir in raspberries and sugar. Serve compote at room temperature topped with yoghurt and muesli. 5 ProPoints value per serve.

  • Tips:

  • 1.

    Natural muesli is untoasted rolled oats mixed with various combinations of nuts, seeds and dried fruit. It is available in the cereal aisle of the supermarket or health food stores.

  • 2.

    To thaw frozen berries, place them in a single layer on a plate at room temperature. They should be ready in about 15–20 minutes.

  • Note:

  • 1.

    Please check with your doctor, dietitian, or diabetes educator as to the suitability of this information for your diabetes management.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 206kj
  • Fat Total 4g
  • Saturated Fat 2g
  • Protein 7g
  • Carbohydrate 38g
  • Sugar 22g
  • Sodium 99mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe provided by Weight Watchers. Each recipe has been developed by a team of qualified nutritionists based on Weight Watchers' scientifically proven and award winning ProPoints system. 

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