Yoghurt makes quick and simple desserts that are good for you, too. Use live bio yoghurt which is rich in minerals and fat-soluble vitamins, for the best immunity-boosting and digestive properties. This recipe uses dried apricots, but opt for fresh apricots when in season; stone them, simmer them gently in 2tbsp of apple juice and use as described here.
175g (6oz) dried apricots 200ml (7 fl oz) apple juice or water Finely grated rind of ½ lemon 450ml (3/4 pint) thick yoghurt 2tsp linseeds Oat biscuits, to serve
1.
Put the apricots in a saucepan with the apple juice or water and simmer slowly for 10-12 minutes, or until the apricots are soft but not overcooked. Add extra apple juice or water if necessary. Roughly mash or blend the apricots to a puree. Set aside to cool.
2.
Add the lemon rind to the yoghurt and mix together. Grind the linseeds using a pestle and mortar until crushed and split but not a powder. If you don’t have a pestle and mortar, put them in a bowl and crush with the end of a rolling pin.
3.
Roughly fold the apricots into the yoghurt mix. Add three-quarters of the linseeds halfway through folding in, then spoon into 4 dessert glasses and chill for 2 hours. Serve topped with the remaining linseeds and oat biscuits.
Keep in mind that research on these matters is on-going and is subject to change. The information presented is not intended as a substitute for medical treatment. It is intended to provide ongoing support of your healthy lifestyle practices.
