Apple Compote Pudding with Yoghurt and Amaretti

by Julie Gibbons on January 25, 2011

Apple Compote Yoghurt & Amaretti Pudding

Does your veg box come complete with fruit? Yay! And what are the most common items – are they apples, by any chance? I can’t remember any of our organic veg boxes arriving without apples. I like to eat most of my fruit in the mornings, long before I eat any other food. However, I do love to include fruit in cooking and baking recipes.

This can’t be called a recipe under any circumstances: rather, it’s an idea to throw some ingredients together and produce a perfectly scrumptious mini pudding to round off dinner.

Fruit Compote

First up, make up an apple compote as per your taste preferences. I usually make mine with 3 apples, cored and peeled, put in a pan with some unsalted butter, a touch of water, a sprinkle of sugar (depends how sweet the apples are), a handful of raisins and sultanas and a pinch of cinnamon. Stir together over a low heat until the apples break down. You can decide how far you want the process to go. I keep ready made compote in the fridge for up to five days and use it for breakfasts on top of porridge, or sometimes I just reheat and eat it as is.

Assemblage

For a quick and easy pud, simply layer the compote at the bottom of a small serving dish (a ramekin or shot glass would be ideal), layer on top of that some plain organic bio yoghurt, then sprinkle with some crushed up biscuit of choice. In this case I chose some Amaretti biscuits, leftover from Christmas. You might choose ginger snaps or oat cookies if you’re in the mood.

And serve. easy, delicious, quick and low fat.

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