Mulled Fruit Pots

1 Meal Serving Ingredients

  • Portion of Rhubarb
  • Ginger
  • Loganberries
  • Redcurrants
  • 1 star anise
  • 1 clove
  • Cinnamon
  • Lemon zest & juice
  • Fat free Greek yoghurt
  • Chocolate spread sachet

Method

  1. Using a good portion size of rhubarb as the base for the pot, stew until tender,
  2. Add a pinch of dry ginger & sweetener for taste.
  3. Add to a small sauce pan, 50g in total of loganberries & redcurrants, 1 star anise, 1 clove and a pinch of cinnamon. Add to that a small grating of lemon zest & a squeeze of lemon juice. Add just enough boiling water to cover the fruit and allow to stew. This should reduce to a soft pulp mixture.
  4. Sweeten at this stage if required to discard the spices.
  5. Using a glass ramekin dish, make up alternate layers of the fruits and top with a heaped spoon of fat free Greek yoghurt.
  6. Using the chocolate spread sachet, mix to pouring consistency and drizzle over pot if desired.

Image for illustrative purposes only

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