Summer Fruit Compote

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.

4 thoughts on “Summer Fruit Compote

  • 28th July 2018 at 12:14 pm

    This looks lovely but I am confused as its in the Phase two fat section but contains oats? Can you advise


    • 30th July 2018 at 8:29 am

      Strictly it is a slight mix, but if you use full-fat yoghurt, the ratio is predominantly fat.
      Consume in moderation.

  • 29th February 2020 at 6:32 pm

    I’ve been having this for breakfast using low fat NLY and frozen berries and counting it as a carb meal. Ok? Needed a break from eggs!

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