Fruity Yoghurt with Chocolate Chip and Nut Crunch
Plain yoghurt makes the perfect instant dessert – it just needs a little imagination. Add some fruit and a crunchy nut topping and it will round off a meal perfectly. Delicious!
Ingredients
Serves: 4
- 4 chocolate chip shortbread biscuits
- 50g toasted hazelnuts, chopped
- 2 tbsp clear honey
- 2 small bananas, sliced
- 4 ready-to-eat dried apricots, chopped
- 600ml low-fat plain yoghurt
Method
Prep:5min ›
Ready in:5min
- Make the topping: Put the shortbread biscuits in a plastic bag and crush coarsely using a rolling pin. Tip into a bowl and mix with the toasted hazelnuts and honey.
- Flavour the yoghurt: Mix the bananas and apricots into the yoghurt and divide among four bowls. Top with the biscuit, nut and honey mixture. Serve at once.
Topping swaps
Try these other toppings with the plain yoghurt: *To make praline, brush a baking tray or a piece of foil with oil. Put 4 tbsp caster sugar in a frying pan with 50g flaked almonds, then heat until the sugar melts. Heat on high for 11/2-2 minutes, watching carefully, as the sugar caramelises quickly once it melts. Have a fish slice ready and scrape all the nuts and caramel out on to the tray or foil as soon as they are brown – they will quickly burn if left in the pan. Leave to set, then break up and sprinkle over the yoghurt (or ice cream, rice pudding or semolina). *To make a sherried apricot sauce, mix 4 tbsp apricot jam with 4 tbsp sweet sherry. Drizzle over the yoghurt and sprinkle with toasted flaked almonds. *To make a fresh ginger and blackcurrant topping for Greek-style yoghurt, peel and finely chop 25g fresh root ginger. Mix with 6 tbsp blackcurrant cordial and swirl it through the yoghurt.
