Fruits of the forest yoghurt compote
Easy
2 servings
3 serves of fruit
5m preparation
5m cooking
Ingredients
- 1 cup (125g) frozen mixed berries or blueberries
- 1 punnet of strawberries, hulled and sliced
- 1½ cups low-fat vanilla or berry yoghurt
- 3 tablespoons flaked almonds or roasted almonds, roughly chopped
Method
- Place mixed berries or blueberries into a small saucepan and cook over medium heat, gently stirring until berries soften, approximately 3 to 4 minutes.
- Remove from heat and stir through strawberries. Allow to cool for at least 5 minutes, longer if time permits.
- Divide half the berry mixture between two glasses.
- Top with layers of yoghurt, remaining berries then yoghurt.
- Sprinkle almonds on top and serve.
Alternatives
- Heat berries for 2 minutes once strawberries have been added and serve on 4 slices of raisin toast or fruit bread.
- This can also be served as a dessert, presented in a decorative long-stemmed glass.
- Toasted pepitas and sunflower seeds can be used instead of almonds.
Storage Suggestions
- Dish is best eaten immediately.
Equipment List
- small saucepan
- two serving glasses
- spoon
Acknowledgement
Recipe from LiveLighter® campaign © State of Western Australia [2012] reproduced with permission.
