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 | Stewed Apple and Yoghurt |
Makes about 125 ml
Can store in the refrigerator for up to 48 hours but cannot be frozen.
1 large apple, peeled, cored and diced
3/4 cup water
2 tablespoons sugar
1/4 cup natural yoghurt | Place the apple, water and sugar into a saucepan, cover and cook over a gentle heat for about 12 minutes or until tender. Drain away liquid and mash fruit with a fork on a plate. Mix in yoghurt. Chill slightly in refrigerator and stir gently before serving.
Note: This recipe can be used as a guideline for any poached fruit and yoghurt. For example, instead of the apple, use one pear, four small apricots, one large nectarine or about 100 grams of rhubarb. |
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