STEPS Recipe Card - January

PROBIOTIC YOGHURT WITH BERRY COMPOTE

Chef: David Murray, NCH

Serves 4

Message from nutritionist, Kellie Collins

The probiotic yoghurt in this light breakfast dish will help to promote healthy digestion, and boost immunity after the excesses of the festive season, whilst the berries and pineapple provide vitamin C for healthy skin, and fibre for healthy digestion.

Ingredients

500g plain probiotic yoghurt (or 4 x 125g pots)

200g frozen mixed berries

1 tablespoon sugar

100g pineapple (fresh or tinned in own juice), diced

Method:

Divide the yoghurt equally between 4 glass dishes.

To make the compote, place the berries and sugar in a saucepan over a low heat.  Stir until the sugar dissolves.  Set aside to cool.

Divide the cooled berry compote in 4 and spoon over the yoghurt.

Garnish each dish with the diced pineapple and serve.