Blueberry & Honey Breakfast Compote

Method

1. To make berry honey compote, place frozen berries, apple juice and honey in a medium saucepan. Stir to combine.
2. Bring to the boil, stirring occasionally, over medium heat. Reduce heat to medium low and simmer, stirring occasionally, for 3-4 minutes until berries are defrosted and tender.
3. Remove from heat and set aside cool.
4. Transfer to an airtight container and chill until ready to serve.

To serve

• Stir LSA through the yoghurt. Layer berry compote, yoghurt mixture and granola or toasted muesli in serving glasses and serve.
• Per serve: 822kJ, protein 9.4g, total fat 5.5g (sat. fat 2.7g), cholesterol 15mg, carbs 25.7g, fibre 4g, sodium 109.3mg. Carb exchanges: 1 2/3. GI estimate: low.
• Please note, this per serve does not include the ‘to serve’ granola or toasted muesli.

Tip:

• For individual serves, make the berry compote and LSA yoghurt mixture in advance and store in separate airtight containers in the fridge for up to 5 days.
• *LSA is a mixture of ground linseeds, sunflower seeds and almonds available from health food shops and large supermarkets.
• For a lighter option reduce the honey to 2 tsp, serve with a low fat yoghurt, and 1 tablespoon of LSA, on top of porridge made with rolled oats and water, or high fibre flaked cereal, wheat biscuits or an untoasted 97% fat free muesli.