Recipes

Ingredients

• 570g full-fat natural yoghurt
• 85g porridge oats
• 3 tablespoons whisky (or apple juice)
• 3 tablespoons honey
• 250g rhubarb, chopped roughly into 2 cm chunks
• 250g strawberries, chopped into quarters
• fresh mint, to garnish

Utensils

• Chopping board
• Knife
• Large bowl
• Non-stick frying pan
• Small saucepan with a thick bottom

Step 1

Place the rhubarb in a small pan with around 100ml of water, simmer until soft then drain and leave aside to cool.

Step 2

Toast the oats in a frying pan, until starting to turn golden, then tip into a bowl and leave to cool.

Step 3

Place half of the strawberries in a small bowl and roughly crush to a mash.

Step 4

Place the yoghurt in a large bowl and fold in the whisky, honey and crushed strawberries, then once they have cooled a little, fold in the toasted oats and rhubarb

Step 5

Spoon into small glasses and add the remaining chopped strawberries on top with a couple of mint sprigs on top.

Each portion provides

Energy 778kj 186kcal 9.3%

Fat 4.25g 6%

Saturates 2.01g 10%

Carbohydrates 27.9g 28%

Sugars 17.9g 20%

Salt 0.2g 3%

Protein 7.61g Low

Fibre 3.46g Med

Food Value

Calcium

Phosphorus

Potassium

Sodium

Chloride

Magnesium

Iron

Zinc

Copper

Manganese

Iodine

Selenium

Vitamin a

Vitamin c

Vitamin e

Thiamine

Riboflavin

Niacin

Pantothenic acid

Biotin

B6

B12

Folate

Boost your 5-a-day, even in a dessert!

Each handful of fruit provides a portion of our 5-a-day. Try mixing it up with different seasonal fruits throughout the year.

Yoghurt instead of cream

Using full-fat yoghurt instead of double cream reduces the saturated fat content, while at the same time providing a good portion of protein, calcium and natural bacteria.

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