Blueberry Custard Bowl

This is probably my favourite and super easy recipe for a healthy and nutritious breakfast. Over the past years I have adopted a dietary regime of intermittent fasting, which suits my diabetic metabolism and the pattern of my appetite during the day. This means that when I have food for the first time during the day it is after midday and I would go for something more substantial than breakfast but still not too heavy. Over time I have come up with many variations on the theme but this is one combination where the balance of flavours, calories and textures seems to work fine, at least for my taste and diet. This food intake carries me to the only other meal of the day without feeling any sense of hunger.

Ingredients for each person:

• 60g of fresh blueberries
• 1 banana
• 150g of low fat custard
• 1 teaspoon of desiccated coconut
• 1 teaspoon of grated ginger
• Basil leaves
• Whipped cream

Preparation:

1. Slice the banana and arrange it at the bottom of a shallow breakfast bowl;
2. Pour over the custard cream and the rinsed berries;
3. Decorate with roughly chopped basil leaves, desiccated coconut and grated ginger.
4. Add some small puffs of whipped cream if you want to go for a full dessert dish.