CREAMY YOGURT PORRIDGE
This delicious oaty breakfast is low in fat and calories and will keep you full all morning. Serve with one of our suggested toppings
Provided by Sara Buenfeld
Categories Breakfast
Time 4m
Number Of Ingredients 2
Steps:
- Tip 200ml water into a small non-stick pan and stir in porridge oats.
- Cook over a low heat until bubbling and thickened. (To make in a microwave, use a deep container to prevent spillage as the mixture will rise up as it cooks, and cook for 3 mins on High.)
- Stir in yogurt - or swirl in half and top with the rest. Serve plain or with one of our toppings (see 'goes well with').
Nutrition Facts : Calories 184 calories, Fat 2 grams fat, Carbohydrate 26 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.4 milligram of sodium
YOGURT MOUSSE WITH APRICOT SAUCE
Categories Milk/Cream Dessert Quick & Easy Yogurt Apricot Vanilla Summer Chill Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Make mousse:
- Drain yogurt in a paper-towel-lined sieve set into a bowl in refrigerator, discarding liquid occasionally, 8 hours, then transfer to a clean bowl. Sprinkle gelatin over 1/4 cup milk in a small bowl and let stand 1 minute to soften.
- Scrape seeds from vanilla bean pod into remaining 3/4 cup milk in a 1-quart heavy saucepan, then add pod, sugar, and zest and bring to a simmer over moderate heat, stirring until sugar is dissolved. Stir in gelatin mixture until dissolved. Pour through a fine-mesh sieve set into a metal bowl, discarding solids, then set bowl in a larger bowl half-filled with ice and cold water and let stand, stirring frequently, until cool, about 10 minutes.
- Add milk mixture gradually to yogurt, whisking. Beat cream with an electric mixer at high speed until it just holds soft peaks, then fold into yogurt mixture gently but thoroughly. Chill mousse, covered, folding twice in first 20 minutes, until set, about 2 hours.
- Make sauce while mousse chills:
- Scrape seeds from vanilla bean pod into a 2-quart heavy saucepan, then add pod, sugar, water, apricots, and 1 teaspoon lemon juice and cook, uncovered, over moderate heat, stirring frequently and skimming off any foam, until fruit is tender, 8 to 12 minutes. Cool to room temperature, about 30 minutes. Add lemon juice to taste and discard pod. Serve sauce topped with mousse.
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