Fro-yo for those of you that don’t know is ‘Frozen Yogurt’ a healthier alternative to ice cream. It’s been quite the thing this summer, forget instagramming ice cream people have been snapping pictures of their fro-yo’s.
I try to limit the amount of dairy I eat due to health reasons so ice cream isn’t always a wise choice for me but you know what they say; everything in moderation.
Whilst I was in London, perusing the countless shops and cafes in the charming Covent Garden I happened upon Snog! It was rather eye catching with bright lights and quirky, colourful decor with some great tunes playing. I couldn’t resist.
There’s lots of choice for different topping and fro-yo flavours. I stick with the classic flavour fro-yo and opted for blueberries, strawberries and chocolate hearts topped with chocolate sauce – I don’t do things by halves.
It was gorgeous. Low in calorie, in comparison to an ice cream, and super tasty. I didn’t feel guilty at all.
Fancy a snog?? Yes please….. 💋
Breakfast is my favourite meal of the day and this recipe makes it worthwhile getting up! (I’m not a morning person……..at all!)
If you don’t fancy apricots, apples are good too.
It’s super healthy with 2 of your 5 a day plus nutritious seeds and nuts.
Banana Porridge with Apricots and Seeds
Serves 1 (generously)
- 1 cup Rolled Oats
- 1 cup Milk
- 1 cup Water
- 1 small Banana or half of a large, peeled and mashed to a pulp
- 2 Apricots, peeled, stones removed and sliced
- Small knob of Butter
- 1tsp Golden Syrup
- 1tsp Sunflower Seeds
- 1tsp Pumpkin Seeds
- 1tsp Hazelnuts, lightly crushed
In a saucepan heat the oats, milk and water, boil and then simmer gently, stirring occasionally. Add the banana and stir through well.
In a separate pan, heat the butter and add the apricots, gently sauté and then add the syrup. Cook until soft, not falling apart.
When the porridge is cooked and the banana is more or less dissolved into the porridge, serve in a bowl, top with the seeds and nuts and serve with the apricots and syrup sauce.
These slices are similar to flapjacks and Anzac biscuits, more of a tray bake/cake. They are so simple and lovely hot from the oven or great when firmed up slightly with a nice cup of tea or coffee.
With the addition of flour it lightens the mixture and gives it a more cake like texture but still with a little chew to it. Delicious!
Oat and Raisin Slice
Makes 12 Slices
- 4 Cups Rolled Oats
- 2 Cups Self Raising Flour
- 2 Cups Raisins
- 250g Butter
- 4 tbsp Golden Syrup
- 1 Cup Brown Sugar
- 2 tsp Cinnamon
Preheat the oven to 170degrees.
In a saucepan melt the butter, syrup and brown sugar until the sugar is dissolved and the mixture is bubbling slightly. Take off the heat.
In a bowl, mix together the rolled oats, flour, raisins and cinnamon. Add the mixture from the saucepan and mix well until all the dry ingredients are coated.
Place the mixture into the baking tin and flatten down with the back of a metal spoon, ensuring it’s evenly spread out and pushed down firmly.
Place in the oven and bake for 10-15mins. It should rise slightly.
Allow to cool in the tray slightly and then cut into squares.
Fresh out of the oven…….😃
They should be crisp on top but chewy in the middle, holding their shape. Yummy!
You can do different variations too, nuts work very well as do chocolate chips. Melted chocolate is lovely on top. Give it a try!
This recipe is fantastic as it’s quick and only contains three ingredients. It’s super tasty and a healthy alternative to a slab of cake. A light dessert to end a heavy meal.
I’ve tried many recipes and different takes on it but I love this recipe which I do often for my family and they love it! It’s beautiful served with the syrup sauce or you can do a cheeky twist with melted chocolate…… Personally I love syrup. It’s great with ice cream too.
Poached Pear with Syrup and Yogurt
- 2 Ripened Pears
- 2tbsp Golden Syrup
- 1tsp Brown Sugar
Tin Foil, for cooking the pears in
Heat a pan of boiling water and then reduce the heat so the water is gently simmering.
Peel the pears but keep the stalks on. Wrap each pear in tinned foil, leaving the stalks uncovered.
Place them in the simmering water for 10mins or until cooked through. (This cooking time varies due to the size of the pears and their ripeness.)
Meanwhile, add the syrup and sugar to a saucepan and gently heat until all the sugar is dissolved.
When the pears are soft and cooked through, remove from the foil wrap and serve in a bowl, drizzled with the syrup sauce. Serve immediately.
I love of slab of fruit cake with a good cup of tea. When I’ve visited Wales they do a lovely loaf cake called ‘Bara Brith’ which traditionally includes tea soaked fruit.
I’ve tried to recreate their recipe but keeping it simple and quick. You must try this, it’s moist and fills the house with the gorgeous aroma of fruit, tea and spices. Very comforting.
Fruit Tea Loaf
1 Cup Dried Fruit Mix (Including Currants, Sultanas, Lemon and Orange Peel.)
1 Cup Fresh Strong Black Tea
1 Cup Brown Sugar
1tsp Ground Cinnamon
1tsp Ground Allspice
2 Cups Self Raising Flour, sieved
Preheat the oven to 170degrees. Grease a 1lb loaf tin.
Heat in a saucepan the fruit, sugar, tea, butter and spices. Simmering gently for 5mins.
Then remove from the heat, cool slightly and pour into a bowl with the sieved flour. Mix well and place in the loaf tin.
Bake for 30mins or until cooked through.
Cool on a wire rack and serve.