Summer Fruit Compote
I’ve been playing around with this for a while and decided to go for it this week when a neighbour dropped off some rhubarb. With the current heatwave (in the UK), it’s often too hot to think about preparing a meal, and these little pots are just perfect to cool you down and keep you going.
5 Heaped desert spoons porridge oats
500g Natural Live Yoghurt
Some stewed/frozen fruit
1. Blend the oats with a hand-blender to a fine, powdery, consistency.
2. Stir in the yoghurt and mix well to achieve a consistent paste.
3. Put some fruit at the bottom of a preserving jar (or a suitable bowl) and spoon in some of the yoghurt/oats mix. Top off with some fruit and chill until needed.
If you can resist, these are actually better left chilling for a day as the oats absorb moisture from the yoghurt
In the above photo, I’ve used some stewed rhubarb and frozen mixed berries, both of which are low in carb and I only use a small quantity to give a bite
They’ll keep for 3-4 days and are lovely for a quick, cooling and refreshing lunch.