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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.

Other Ingredients

  • 1 banana (for the smoothie).
  • A large tub of low-fat plain youghurt.


Making the compote

  1. Pour a pint of water into a saucepan.
  2. Add the prunes, cinnamon, fennel, ginger and cloves.
  3. Bring to a boil and simmer for around half an hour, stirring occasionally, until the mixture is reduced to a thick consistency.
  4. Remove and discard the cinnamon sticks and as many of the cloves.
  5. 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.
  6. Serve half of this compote with half of the yoghurt (as per the picture above).

Making the smoothie

  1. Pour the remaining half of the compote into a blender.
  2. Chop the banana and add to the blender.
  3. Add the remaining half of the yoghurt, and the honey, rolled oats and almond milk.
  4. Blend for 30 seconds to a minute.
  5. Best served chilled.

Other thoughts

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".

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