Recipe by Ethan UK
I adore fresh yoghurt and practically live on it. It's certainly my main source of protein. I mostly make my own, and often strain it when I have the time. This is one of my all time favourite yoghurt combinations. It is just too nice!!
Top Review by ranch-girl
Nice flavor combination! I used 150g of nonfat Greek yogurt and dried prunes that I soaked in water to reconstitute. Also used more like a tablespoon of homemade apricot jam and no other sweeteners. It was pretty good without fat, but I liked it much better after I stirred in a tablespoon of almond butter :-) . It would also be good with chopped nuts added. Thanks for sharing!
- 2 large prunes (the already moistened 'ready to eat' type)
- 130 g nonfat plain yogurt (a generous 1/2 cup or so)
- vanilla flavoring
- 1 dash ground ginger
- 1⁄2 teaspoon oat bran (No substitutes)
- 1 teaspoon apricot jam
- 2 teaspoons artificial sweetener or 2 teaspoons honey, to taste
Directions See How It's Made
- Using an exceedingly sharp, small, flat-bladed, serrated edged knife (hope you understand that!), holding one prune after the other in your fingers, chop small bits off till completely chopped into a small plastic pot. (A clean, used individual yoghurt pot is ideal - plastic because it will keep the cold yoghurt cold). I suggest a flat edged knife with a serrated edge because I've found a tendency to cut oneself with a rounded-edge knife such as a chef's knife.
- You'll probably want to lick your fingers clean at this point - before rinsing/washing them :).
- Add the yoghurt on top of the prune bits and add (just) a couple of drops of vanilla flavouring.
- Add a couple of teaspoons sweetener to taste. Not tried it with some honey instead but I expect it should be nice. Don't use sugar unless preparing and chilling well in advance because the sugar will take ages to dissolve.
- Add a generous teaspoon of a good quality high-fruit apricot jam or conserve.
- Sprinkle a generous dash of ground ginger or some candied or fresh chopped ginger if preferred.
- Sprinkle the 1/2 teaspoon Oat Bran across the top and stir the whole pot together well.
- This doubles, triples etc really well, but if making several servings at once you'll probably need to clean the knife after doing a couple as it gets really sticky!
- Please use Oat Bran - not oatmeal or quick oats, it's just the bran part. Oat bran is naturally really sweet and creamy and takes this from out of the ordinary to the realms of a high luxury yoghurt. At a push I guess quick oats would do, but I've tried it and it comes a poor second.
- Oat bran is brilliant for lowering cholesterol, is just so unbelievably good for you and what's cool about it is that it actually even tastes really nice! Well worth trying a packet and adding a bit to 'this and that'! :) It goes great in bread making!