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The Glycaemic Index Diet
The gi index weight loss regime is based on the gi index, a chart showing foods and a score illustrating the speed that the carbs in the food gets transformed to sugar in your blood stream. The theory is that long-acting food types (ie those with a low Gi score), suppress your appetite and help you to take in fewer food without feeling you are missing out.
It is also extremely good for diabetes sufferers, as the low GI foods are useful in managing surges in blood glucose secretion.

White Chocolate Bread Pudding with White Chocolate Sauce Recipe

	Category	Dessert Recipes
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Ingredients And Procedures

1 Roll, 10" long and 2 1/2"

In diameter or the equi- Valent amount of bread 2 c Heavy cream

1/2 c Milk

1/4 c Sugar

9 oz White chocolate, chopped

1 Egg

4 Egg yolks

Semi-sweet chocolate for Garnish (optional) Cut the roll into eight slices; place on middle rack of a 250F oven and leave until dry, about 20 minutes. In a saucepan, heat 1 1/2 cups of the heavy cream, the milk, and the sugar over low heat, stirring until sugar is dissolved. Add 5 oz. of the white chocolate, stir until melted, and remove from the heat. In a large bowl, whisk the egg and yolks together. Whisk the chocolate mixture into the eggs a little at a time. Tear the bread into 1" pieces, add to the white chocolate custard, and stir to mix. Leave to soak, stirring occasionally, until all the custard has been absorbed by the bread, 1 to 2 hours. Put the mixture into an 8" square, 2" deep baking dish. Put the dish in a slightly large pan and add hot water to come halfway up the sides of the baking dish. Bake the pudding in the water bath at 350F for 45-50 minutes, until the custard is set and the top is golden brown. Serve warm or cold. If you chill it, loosen the sides with a metal spatula and invert the pudding onto a cutting surface. Cut into four squares and cut each square into a triangle. For the sauce, heat the remaining cream in a small pan. Add the remaining 4 oz. white chocolate and melt. If desired, grate some semi-sweet

chocolate and sprinkle on top of the pudding.

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<h1>White Chocolate Bread Pudding with White Chocolate Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 Roll, 10" long and 2 1/2" <P>In diameter or the equi- Valent amount of bread 2 c Heavy cream <P>1/2 c Milk <P>1/4 c Sugar <P>9 oz White chocolate, chopped <P>1 Egg <P>4 Egg yolks <P>Semi-sweet chocolate for Garnish (optional) Cut the roll into eight slices; place on middle rack of a 250F oven and leave until dry, about 20 minutes. In a saucepan, heat 1 1/2 cups of the heavy cream, the milk, and the sugar over low heat, stirring until sugar is dissolved. Add 5 oz. of the white chocolate, stir until melted, and remove from the heat. In a large bowl, whisk the egg and yolks together. Whisk the chocolate mixture into the eggs a little at a time. Tear the bread into 1" pieces, add to the white chocolate custard, and stir to mix. Leave to soak, stirring occasionally, until all the custard has been absorbed by the bread, 1 to 2 hours. Put the mixture into an 8" square, 2" deep baking dish. Put the dish in a slightly large pan and add hot water to come halfway up the sides of the baking dish. Bake the pudding in the water bath at 350F for 45-50 minutes, until the custard is set and the top is golden brown. Serve warm or cold. If you chill it, loosen the sides with a metal spatula and invert the pudding onto a cutting surface. Cut into four squares and cut each square into a triangle. For the sauce, heat the remaining cream in a small pan. Add the remaining 4 oz. white chocolate and melt. If desired, grate some semi-sweet <P>chocolate and sprinkle on top of the pudding. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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