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Banana and Apricot Muffins
Serves 1
Split 1 English muffin in half and lightly toast the uncut sides. Mash 1 small banana and roughly chop 25g (1oz) ready-to-eat apricots. Stir into the banana. Spread over the toasted side of the muffin and place under a hot grill for 1-2 minutes.
Prune and Muesli yoghurt
Serves 2
Drain 1 small can (213g) of pitted prunes in natural juice and place in a food processor or blender and puree until smooth, adding a little apple juice if necessary. Stir the prune puree together with 2 tbsp sugar free muesli into 300ml low fat bio-yoghurt and serve.
Apple Porridge
Serves 1
Place 25g (1oz) porridge oats and 175 ml (6floz) semi-skimmed milk in a saucepan, bring to the boil and simmer gently for a couple of minutes. Add 1 coarsely grated apple, 1 tbsp raisins and 2 tsp maple syrup and serve.
Dried Fruit Compote
Serves 4
Roughly chop 250g (9oz) of ready-to-eat dried fruit (apricots, apples, prunes). Place in a heatproof bowl along with 1 cinnamon stick. Pour over 200ml boiling water and 200ml apple juice and leave to soak for at least 3 hours. Serve with low fat yogurt.
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