1/3 c Dried apple rings;
1/4 c Heaped bulgur;
2/3 c Cup natural yogurt
-=OR=- 2/3 c Fromage frais;
1/4 c Milk;
A little artifical sweetener -(optional) Mix the apple and bulgur in a bowl, then stir in the yogurt or formage frais and half the milk. Cover and set aside for 30 minutes, or until the bulgur is softened and swollen. The grain should stillhave some bite, although it can be left covered in the refrigerator overnight. Stir well and add extra milk necessary to make the mixture creamy. The mixture can be sweetened with artificial sweetener if liked. Very the fruit, if you like, or add fresh fruit to the plain soaked bulgar. Food Exchanges were not listed. Source: The Diabetic Cookbook by Bridget Jones. Brought to you and yours via Nancy O’Brion and Her Meal-Master