Fruit and Yoghurt Crunch Pots

Serves: 2 Cooking time: 0 MINUTES
xylitol_fruit_berry_yoghurt_crunch_pots

Ingredients:

  • For the granola topping:
  • 1-2 tsp mild cooking oil
  • 2 heaped tbsp of porridge oats
  • 1 tbsp chopped nuts and/or seeds. Such as walnuts, almonds, pumpkin seeds.
  • 2 tsp Total Sweet Xylitol
  • 1/2 tsp ground cinnamon, or to taste
  • 1 tsp ground mixed spice, or to taste
  • For the compote:
  • 3 tbsp of your choice of seasonal fruits Such as cooking apples, pears, plums, apricots or berries.
  • Dash of lemon juice
  • Total Sweet Xylitol to taste
  • 225g full fat Greek style yoghurt Tip- use full fat to avoid added sugars in the lower fat versions.

These delicious pots make a healthy breakfast - or if you prefer, you can enjoy them after your meals.

Method:

1. Prepare the granola topping by placing the oil in a small frying pan and gently heating. Add in the oats, nuts and/or seeds and stir for a couple of minutes to lightly toast.

2. Add the xylitol and spices, stir to mix evenly, then taste and adjust the flavour/sweetness accordingly. Set aside to cool.

3. Next make your compote by placing your prepared fruit in a sauce pan and simmering slowly with a dash of lemon juice to loosen. Sweeten with a couple of spoons of xylitol, set aside to cool.

4. Place a layer of fruit compote in the base of two small glasses or bowls. Spoon a layer of your Greek yoghurt on top to neatly cover the fruit and finish with a layer of cooled granola.