Delicious Prune Apricot and Ginger Yogurt (No Fat/ Sugar)

1. 1

   Using an exceedingly sharp, small, flat-bladed, serrated edged knife (hope you understand that!

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   ), 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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   (A clean, used individual yoghurt pot is ideal - plastic because it will keep the cold yoghurt cold).

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   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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   You'll probably want to lick your fingers clean at this point - before rinsing/washing them :).

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   Add the yoghurt on top of the prune bits and add (just) a couple of drops of vanilla flavouring.

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   Add a couple of teaspoons sweetener to taste.

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   Not tried it with some honey instead but I expect it should be nice.

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   Don't use sugar unless preparing and chilling well in advance because the sugar will take ages to dissolve.

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    Add a generous teaspoon of a good quality high-fruit apricot jam or conserve.

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    Sprinkle a generous dash of ground ginger or some candied or fresh chopped ginger if preferred.

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    Sprinkle the 1/2 teaspoon Oat Bran across the top and stir the whole pot together well.

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    SERVE.

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    note:.

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    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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    Please use Oat Bran - not oatmeal or quick oats, it's just the bran part.

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    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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    At a push I guess quick oats would do, but I've tried it and it comes a poor second.

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    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!

20. 20

    Well worth trying a packet and adding a bit to 'this and that'!

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    :) It goes great in bread making!

* Per serving · 4 servings · Values may vary.