It may be missing the alcohol, but that means it is also much lower in calories. This healthier version of the Scottish classic is packed with warm, spicy apples – undoubtedly one of my favourite flavour combinations – and juicy blackberries. A delicious treat on a cold evening.
- 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)
- 15 minutes
- 5 A DAY:
Nutrition information (per serving)
- 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.
- 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.
- Spread the oats over a piece of baking paper and leave to cool.
- Put the vanilla yoghurt, Greek yoghurt and lemon zest and juice into a bowl, and mix thoroughly.
- Set a couple of blackberries aside for decoration. Layer the blackberries and spiced apple with the oats and the yoghurt mix.
- Decorate with the remaining blackberries and serve.
The spiced apple could be used as a pancake filling or on porridge or muesli, for breakfast