Spiced apple and blackberry cranachan

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Spiced apple and blackberry cranachan

A lovely layered classic Scottish dessert

15 minutes

Serves 2

Sarah Drabble

Recipe by: Sarah Drabble | Healthy You Editor

Healthy eating doesn’t mean no pudding! Relax and enjoy a delicious dessert, knowing we’re watching the calories for you.

Sarah Drabble

Recipe by: Sarah Drabble | Healthy You Editor

Healthy eating doesn’t mean no pudding! Relax and enjoy a delicious dessert, knowing we’re watching the calories for you.

Ingredients

  • 3 teaspoons reduced-fat spread, suitable for baking
  • 1 medium eating apple, peeled, cored and cut into 1cm cubes
  • ½ –1 teaspoon cinnamon
  • 2 teaspoons golden caster sugar
  • 30g porridge oats
  • 120g fat-free vanilla yoghurt. Try to pick a variety that contains less than 8g sugar per 100g. Alternatively, swap it for fat-free natural yoghurt with 3 drops of vanilla extract.
  • 2 tablespoons fat-free Greek yoghurt
  • ½ lemon, zest and juice
  • 150g blackberries, fresh or frozen (defrosted)

CALORIES: 203

FAT: 4.4g

5 A DAY: 1.5

SALT: 0.3g

SUGAR: 20.8g

Method

  1. Melt 1 teaspoon of spread in a small saucepan, over a medium heat. Add the cubes of apple, and sprinkle with the cinnamon and 1 teaspoon of sugar. Cook for 3–4 minutes, stirring regularly, until the apple is soft and golden brown. Add a splash of water if needed.
  2. Remove from the heat and place the spiced apple in a bowl to cool. In the same pan, melt the rest of the spread. Then add the oats and the rest of the sugar. Cook for about 5 minutes, until the oats start to brown.
  3. Spread the oats over a piece of baking paper and leave to cool.
  4. Put the vanilla yoghurt, Greek yoghurt and lemon zest and juice into a bowl, and mix thoroughly.
  5. Set a couple of blackberries aside for decoration. Layer the blackberries and spiced apple with the oats and the yoghurt mix.
  6. Decorate with the remaining blackberries and serve.

The spiced apple could be used as a pancake filling or on porridge or muesli, for breakfast


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