Serves: 4
Serves: 10
Ingredients:
1 cup of Glucerna® powder
500 g pumpkin, diced
80 g butter
3 cups grated tasty cheese
1.25 L full cream milk
150 g grated Parmesan cheese
150 g flour
Method:
Preheat the oven to 200°C.
Bake pumpkin for 15 minutes or until soft.
Cook macaroni in boiling water according to pack directions and drain well.
Place milk, butter and flour in a small saucepan. Whisk over medium heat until smooth and until sauce boils. Simmer on low heat for a further 1 minute.
Remove from heat and whisk in 2/3 grated tasty cheese (leave remaining cheese for topping) and Glucerna® powder. Combine with macaroni and pour into an ovenproof dish. Sprinkle the remaining grated cheese and Parmesan cheese.
Bake for 20 minutes, or until lightly browned.
Serve with salad
Nutritional content per serving:
Energy: 699 kJ
Protein: 6.1 g
Fat: 10.7 g
Saturated Fat: 5.4 g
Carbohydrate: 7.9 g
Sugars: 2.8 g
Fiber: 2.4 g
Sodium: 688 mg
Surely up there as a firm favorite across households the world over. Through the addition of Glucerna® powder, you’ll be adding protein and 28 essential vitamins and minerals to help increase everyone’s nutritional intake.
Spinach is an excellent source of vitamins K, A, and C, while ricotta is an excellent source of protein and vitamins A and B. You will be delighted with this filling and nutritious breakfast.
This recipe will help meet your 5-a-day target for vegetables and has the nutritional bonus of Glucerna®, the high fiber of pasta and the protein power of eggs.
Glucerna® is the number 1 selling diabetes nutritional supplement in the Philippines*. It contains 35 nutrients, slow-release carbohydrates and 4x more inositol vs previous formulation, that delivers a dual action for tight blood sugar control.
* NielsenIQ Retail Index, Dietetics-Adult Segment-Diabetes Subsegment, July 2020 – June 2021
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