Ingredients 3 peeled kiwi fruit 1 mango, peeled, stoned and chopped 500ml pineapple juice 1 banana, sliced Preparation Put all of the ingredients in a blender and blitz until smooth then pour into 2 tall glasses.
Ingredients 2 large apples 2 cups of water 1 cup rolled oats 1 tsp vanilla essence 1 tsp ground cinnamon Preparation Peel and chop the apples into cubes. Place them in a small saucepan with 1/2 cup of water and boil for 8 minutes on a medium high heat until the apples are tender and almost all the water has evaporated. While the apples are cooking, place the oats and 1 1/2 cups water in a large microwave proof bowl and cook on high for 2 minutes. The oats should bubble right up towards the end of the cooking time and be light and fluffy. Stir in the vanilla essence, cinnamon then the apples and spoon into two bowls. Serve straight away, or store in an airtight container or jar overnight and heat up in the microwave in the morning. Top with Greek yoghurt and fresh fruit if you wish.
Ingredients • 1 tablespoon tahini (sesame paste) or peanut butter • 1 slice whole-grain bread, toasted • 5 thin apple slices • 1 teaspoon honey • toasted sesame seeds • pomegranate seeds • cinnamon Preparation Spread tahini over bread; top with apple slices. Drizzle with honey. Sprinkle with sesame and pomegranate seeds and cinnamon.
Ingredients • 1 x 50g/2oz sachet coconut cream • 500g 0% fat Greek yogurt • 85g icing sugar, sieved • few drops vanilla extract • 2 kiwi fruit Preparation Dissolve the coconut cream in 50ml boiling water, then leave to cool. Spoon the quark or yogurt into a mixing bowl, then stir in the icing sugar and vanilla. Combine with the coconut mix, then spoon into individual glasses. Chill until ready to serve. Peel and chop the kiwi fruit into small pieces, then spoon over the top of the coconut creams to serve.