Fruit and Yoghurt Crunch Pots
Serves: 2 Cooking time: 0 MINUTES
Ingredients:
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For the granola topping:
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1-2 tsp mild cooking oil
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2 heaped tbsp of porridge oats
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1 tbsp chopped nuts and/or seeds. Such as walnuts, almonds, pumpkin seeds.
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2 tsp Total Sweet Xylitol
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1/2 tsp ground cinnamon, or to taste
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1 tsp ground mixed spice, or to taste
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For the compote:
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3 tbsp of your choice of seasonal fruits Such as cooking apples, pears, plums, apricots or berries.
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Dash of lemon juice
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Total Sweet Xylitol to taste
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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.
