Yoghurt with Sweet Fruit Compte
This is one of my favourite things to eat. It certainly makes an impressive start to the day, and so I would recommend it if you were cooking up a feast for guests at breakfast. Don't discount it thinking that a compte is hard to make, it is so quick and easy, and really compte is just English for "stewed fruit." For me, it also echoes the taste of Christmas so it would be perfect for a Christmas breakky (even though it's a little early in the year to be thinking of one's plans foodie plans for Christmas...)Alternatively, you could trick yourself to believe that it's a healthier option for dessert! Either way, it is delicious even though the recipe may sound odd. I'll tell you the secret - it was inspired by my fruit cake recipe, which whenever I boil the fruit together I can't resist a spoonful of the sweet and sticky fruits. The contrast of the cold yoghurt, with the warm and sweet sauce with crunch of almonds is just too great to describe. When you drain away some of the excess butter (unless of course you want to have a sincerely indulgent start to the day) and pop it on some cold, thick, Greek Yoghurt then voilà you have a perfectly delicious bowl of "Yoghurt with Sweet Fruit Compte."
50g margarine, or cubes of butter
1/4 cup lightly packed brown sugar
1/2 cup low fat milk
250g mixed dried fruit
3/4 tsp cinnamon
1/4 to1/2 tsp nutmeg
generous pinch of ground ginger
2 tbsp almonds
+ 4 bowls of chilled Greek Yoghurt
In a saucepan, combine the ingredients (minus the yoghurt of course). Bring the mixture to a boil; then reduce the heat and allow for the mixture to simmer for approximately 3-4 minutes. This plumps up the fruit. Take off the heat, and top each bowl of yoghurt with spoonfuls of the fruity sauce. You mainly want the dried fruit and almonds, not so much the liquid. If your being fanatically healthy, pour the mixture into a drainer/sift to remove any excess butter/sugar before topping the yoghurt. Enjoy!
I'm sharing these at Cocina's Sunday at One Food Club, you should share your Sunday recipe too!