Summer fruit compote
Add summer raspberries, blueberries and juicy plums to orange juice for a nutritious breakfast mix
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 10 mins
Gluten-free, Low-fat
- Cook the plums and blueberries in a small pan with the orange zest and juice, sugar and 4 tbsp water until slightly softened but not mushy. Gently stir in the raspberries and cook for 1 min more.
- Remove from the heat and allow to cool to room temperature. Serve with yogurt and a drizzle of honey, if you like.
PER SERVING
98 kcalories, protein 2g, carbohydrate 22g, fat 0 g, saturated fat 0g, fibre 4g, sugar 21g, salt 0 g
Recipe from Good Food magazine, September 2012.
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http://www.bbcgoodfood.com/recipes/2536650/
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Ingredients
- 4 large plums , stoned and cut into wedges
- 200g punnet blueberries
- zest and juice 1 orange
- 25g soft light brown sugar
- 150g punnet raspberries
- thick yogurt and honey, to serve (optional)
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Start the day the right way with a nutrient-packed oaty breakfast - full of stomach-friendly fibre, great for digestion
2
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 10 mins
Gluten-free, Low-fat
Ingredients
- 4 large plums , stoned and cut into wedges
- 200g punnet blueberries
- zest and juice 1 orange
- 25g soft light brown sugar
- 150g punnet raspberries
- thick yogurt and honey, to serve (optional)
PER SERVING
98 kcalories, protein 2g, carbohydrate 22g, fat 0 g, saturated fat 0g, fibre 4g, sugar 21g, salt 0 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
