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PLUM YOGHURT POTS

SERVES 2

265 CALORIES PER SERVING

If you’re a get-up-and-go person, like me, this is an ideal breakfast that you can prepare the night before so it’s ready to enjoy at home or to take to work with you. This recipe tastes good with plums or see my other ideas for using other fruits, such as bananas or strawberries, here.

2 large plums, chopped

½ tsp maple syrup

½ tsp ground mixed spice

juice of ½ orange

200g full-fat Greek yoghurt

50ml whole milk

20g oat bran

15g flaked almonds, toasted

1 Put the plums in a bowl and toss them with the maple syrup, mixed spice and orange juice.

2 Mix the yoghurt, milk and oat bran together and spoon this mixture into 2 x 300ml pots. You can use glass tumblers or plastic sealable pots – whatever you prefer.

3 Add the plums, scatter the flaked almonds on top and cover the pots with cling film or lids until you’re ready to eat.

VARIATIONS

BANANA YOGHURT POTS

324 CALORIES PER SERVING

Slice a large banana and divide the slices between the pots. Prepare the yoghurt mixture as above, then pile it into the pots and sprinkle with a pinch of cinnamon. Toast 8 pecan nuts in a dry frying pan, then chop them and scatter them over each pot.

STRAWBERRY YOGHURT POTS

221 CALORIES PER SERVING

Roughly chop 100g of strawberries and toss them with the juice of half an orange, half a teaspoon of balsamic vinegar and half a teaspoon of honey. Divide the fruit between the pots. Top with the yoghurt mixture, then scatter 15g of chopped pistachios on top.