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Prune Compote with yoghurt,
and prune compote smoothie.
Based on a recipe by Gurpareet Bains
Prune Compote - Recipe
- This recipe demonstrates a way of making prunes more fun and tasty!
- Excellent for the digestive system.
- An ideal breakfast. The smoothie contains oats, together with many of your five-a-day!
- This is really 2 recipes in one: a compote served with yoghurt, together with a smoothie made from the compote.
- You can adapt it as necessary!
Ingredients (Healthy Supplies)
200g of prunes. Prunes are high in fibre and are commonly eaten by people who wish to cleanse the digestive system.
|| ||Cinnamon Sticks
2 cinnamon sticks. Cinnamon adds a subtle sweet flavour, and is taken to help regulate the metabolism and give the feeling of fullness.
10 cloves. Cloves are thought to have a beneficial effect on the metabolism.
|| ||Ginger Powder
1 teaspoon of ground ginger. Ginger is well-known for being good for the stomach and digestion.
|| ||Rolled Oats
Half a cup of rolled oats for the smoothie. Note that we supply gluten-free oats, which we encourage you to use if you are sensitive to gluten.
1 tablespoon of honey for the smoothie. One of the runnier ones will work best!
|| ||Ecomil Nature Organic Sugar Free Almond Milk 1L
Half a cup of almond milk, to help smoothen and liquify the smoothie.
- 1 banana (for the smoothie).
- A large tub of low-fat plain youghurt.
Making the compote
- Pour a pint of water into a saucepan.
- Add the prunes, cinnamon, fennel, ginger and cloves.
- Bring to a boil and simmer for around half an hour, stirring occasionally, until the mixture is reduced to a thick consistency.
- Remove and discard the cinnamon sticks and as many of the cloves.
- Spoon the large prunes into a bowl. Sieve the remaining mixture into the bowl to strain out the last of the fennel seeds and cloves.
- Serve half of this compote with half of the yoghurt (as per the picture above).
Making the smoothie
- Pour the remaining half of the compote into a blender.
- Chop the banana and add to the blender.
- Add the remaining half of the yoghurt, and the honey, rolled oats and almond milk.
- Blend for 30 seconds to a minute.
- Best served chilled.
If you are serving this for breakfast, it's best to make a big batch of the compote at the start of the week, ready to use each day. Keep refrigerated.
Based on a recipe by Gurpareet Bains from his book, "Indian Superspices".