Fruit and Yoghurt Crunch Pots

These delicious pots make a healthy breakfast - or if you prefer, you can enjoy them as a tasty dessert.

• 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

• 3 tbsp of your choice of seasonal fruits - Such as cooking apples, pears, plums, apricots or berries.
• Dash of lemon juice
• Total Sweet® to taste
• 225g full-fat Greek-style yoghurt - Tip- use full fat to avoid added sugars in the lower fat versions.

Method:

1. Prepare the granola topping by placing the oil in a small frying pan and gently heating it. 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 saucepan and simmering slowly with a dash of lemon juice to loosen. Sweeten with a couple of spoons of xylitol, and 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.