6g fibreper serving
17g proteinper serving
Peach and Cardamom Yoghurt Pots
Honey-roasted peaches, cold vanilla yoghurt and crisp cardamom oat clusters layered into proper pudding pots.
Ingredients
Serves 6- 900gripe peaches, stoned and cut into wedges
- 60mlrunny honey
- 30mllemon juice
- 2gfinely grated lemon zest
- 1 tspground cardamom
- 120grolled oats
- 50gwhole almonds, roughly chopped
- 750gGreek yoghurt
- 1 tspvanilla extract
Method
- Heat the oven to 200°C/180°C fan. Put six small glasses or pudding pots in the fridge to chill.
- Tip the peaches into a roasting tin with 30ml of the honey, the lemon zest and ½ tsp of the cardamom. Roast for 18 minutes until the peaches are tender at the edges and their juices are bubbling.
- While the peaches roast, put the oats and almonds in a dry frying pan over a medium heat. Toast for 4 minutes until the oats smell nutty and the almonds are lightly golden, stirring often.
- Add the remaining honey and cardamom to the pan. Stir for 2 minutes until the oats form sticky little clusters, then scrape them onto a plate and leave for 10 minutes until crisp and cool.
- Stir the vanilla through the cold Greek yoghurt until smooth. Keep it chilled while the fruit cools.
- Leave the roasted peaches for 10 minutes until warm rather than hot, then stir the reserved lemon juice through the roasting juices.
- Spoon the vanilla yoghurt into the chilled pots, add the warm peaches and their syrup, then scatter over the oat clusters. Serve straight away.
Per serving
- kcal
- 353
- protein
- 17.2g
- fibre
- 5.6g
- carbs
- 47.3g
- fat
- 12.2g
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