Serves 4
This breakfast is a variation on a Scottish
dish, the crunchy porridge oats, spicy yoghurt,
and lightly poached fruit make an attractive
morning dish.
Besides tasting good, apricots have lots
of vitamin
A in the form of beta-carotene that
are beneficial to your eyes. Other good
stuff include vitamin
C, dietary fibre, tryptophan, potassium,
lycopene, some B
vitamins, and some vitamin
E.
Ingredients
275g apricots, pitted
3 tbsp honey
50g porridge oats, toasted
1/2 –1 tsp ground ginger
275g low-fat natural yoghurt
Method
Place the apricots in a pan with 150 ml
water and 1 tablespoon of the honey. Cook
for 5 minutes until softened and drain.
Mix the oats and remaining honey in a bowl.
Stir the ginger into the yoghurt.
Alternately layer the fruit, yoghurt, and
oat mixtures into serving glasses. Chill
and serve.
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