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1
Using an exceedingly sharp, small, flat-bladed, serrated edged knife (hope you understand that!
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2
), holding one prune after the other in your fingers, chop small bits off till completely chopped into a small plastic pot.
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3
(A clean, used individual yoghurt pot is ideal - plastic because it will keep the cold yoghurt cold).
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4
I suggest a flat edged knife with a serrated edge because I've found a tendency to cut oneself with a rounded-edge knife such as a chef's knife.
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5
You'll probably want to lick your fingers clean at this point - before rinsing/washing them :).
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6
Add the yoghurt on top of the prune bits and add (just) a couple of drops of vanilla flavouring.
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7
Add a couple of teaspoons sweetener to taste.
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8
Not tried it with some honey instead but I expect it should be nice.
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9
Don't use sugar unless preparing and chilling well in advance because the sugar will take ages to dissolve.
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10
Add a generous teaspoon of a good quality high-fruit apricot jam or conserve.
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11
Sprinkle a generous dash of ground ginger or some candied or fresh chopped ginger if preferred.
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12
Sprinkle the 1/2 teaspoon Oat Bran across the top and stir the whole pot together well.
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13
SERVE.
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14
note:.
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15
This doubles, triples etc really well, but if making several servings at once you'll probably need to clean the knife after doing a couple as it gets really sticky!
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16
Please use Oat Bran - not oatmeal or quick oats, it's just the bran part.
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17
Oat bran is naturally really sweet and creamy and takes this from out of the ordinary to the realms of a high luxury yoghurt.
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18
At a push I guess quick oats would do, but I've tried it and it comes a poor second.
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19
Oat bran is brilliant for lowering cholesterol, is just so unbelievably good for you and what's cool about it is that it actually even tastes really nice!
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20
Well worth trying a packet and adding a bit to 'this and that'!
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21
:) It goes great in bread making!
