I told you about Warburtons Hi-Taste Lo-Fat 2-week Eating Plan a few days ago and promised to share the recipes with you. Well, the first one is here and it's Fruit Compote with Honey Crumpets & Yogurt. You can watch the video below to see how it's done, and the written recipe is below. Did you know, two Warburtons Crumpets contain just one gram of fat? Amanda also suggests making extra Fruit Compote, which can be stored in the fridge and used as a quick, nutritious snack mixed with yogurt. Guilt-free indulgence - enjoy !
This compote recipe is enough for two breakfasts. Keep it in the fridge or put it into a freezer bag and freeze until needed.
To freeze: put into a freezer bag. Thaw at room temperature or in the fridge. Serve at room temperature or warm through in a small saucepan.
Serves: 4 (the compote serves 8 - so keep half for another day)
Takes about 2 minutes to make and 5 minutes to cook
Ingredients
- 500 g fresh or frozen berries e.g. blueberries, raspberries, blackberries, redcurrants, blackcurrants
- 3 tbsp fresh orange juice
- 1 tbsp golden or white caster sugar
- 4 Warburtons Crumpets
- About 4 tsp honey, enough to drizzle a little on to each crumpet
- 4 tbsp low fat natural yogurt
- Directions
- 1. Put the fruit into a saucepan, add the orange juice and sugar and cook gently for 5 minutes to dissolve the sugar
- 2. Put half into a blender or into a small bowl and use a hand blender and whiz until smooth
- 3. Put the puree back into the pan and mix with the other fruit and heat through
- 4. Toast the crumpets in a toaster or under the grill.
- 5. Once cooked, drizzle the honey over the crumpets and serve with half of the warm fruit compote and a dollop of yogurt
Other blogposts you may be interested in :
Honey Crumpets =D
ReplyDeleteAnd it can last 2 days which is great x