Fruity Compote

Ingredients

  • A small knob of vegan unsaturated fat spread
  • 2 dessert apples, peeled, cored and thinly sliced
  • 50g caster sugar
  • 2 star anise
  • 1 tsp vanilla extract
  • 1 cinnamon stick
  • 500g mixed berries fresh or frozen (blueberries, raspberries, strawberries)
  • 200g Alpro Greek Style Plain alternative to yogurt
Keeps well in the fridge for up to 2 days, in the freezer for up to 3 months. Makes a great pudding and great for breakfast too.

Preparation

  1. Melt the spread in a saucepan over a medium heat. Toss in the apples and cook for 1 minute. Add the caster sugar, star anise, vanilla extract, cinnamon stick and 150mls of water, then stir for a few minutes to dissolve the sugar.
  2. Add the mixed berries and stir to coat the berries in the syrup then cook for 3-5 minutes until the fruit starts to soften. Don't overcook, or the fruits will not hold their shape.
  3. Take off the heat and leave to cool.
  4. Before serving, remove the star anise and cinnamon stick and serve in bowls with the Alpro Greek Style.
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