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
¼ 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.