Maple Yoghurt.

My absolute favourite thing at the moment is Maple yoghurt! And I have been layering it with all sorts of fruit and spice. This morning, it was pan seared apricots with a hint of ginger. The other day, it was fried banana with cinnamon. Honestly, the possibilities are limitless.

You will need…

For Maple Yoghurt

1 cup yoghurt (Greek or other thick yoghurt)
1 tablespoon maple syrup

For seared apricots

1 can of apricots
1 tablespoon butter
ΒΌ teaspoon ginger


Drain canned fruit of syrup. You can preserve this for later use in smoothies or cocktails.  Melt butter in a pan, adding ginger and apricots as soon as it begins to bubble.  Cook for about 1-2 minutes on each side, swirling every now and again to avoid the peaches burning.

In a serving bowl, mix yoghurt and maple syrup together, then top with apricots.


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