Toffee Apple Yoghurt

Toffee Apple Yoghurt

What glorious weather we’re having.   It has been pretty sparkly all week, incentivising the plants to put some genuine effort into growing.  Which is kind of them as our garden was starting to look a little like a wilderness, and is now looking like a wilderness with purpose.  As one of my nieces once said,

‘I love your garden, it always looks so wild’

Which is now exactly how I like to think of it.  A wild garden specifically groomed to be that way for all the wee beasties that need ‘wildflower’ plants, to flourish.  In abundance.

Meanwhile, I am having to do a shift in thought around food as we slowly move from more comfort based carbohydrate stuff, to rainbow food.  I know, there’s me showing my hipness and complete ability to be down with the cookery buffs…

Rainbow food, for any of those of you who may not have heard the phrase before (to be honest, I’m very late to the zeitgeist party) is about all the colours you have on your plate.  And apparently, if you manage a rainbow, you’ve got it covered.  Yep, that’s it.  Not really rocket science is it?

So today, I am going to extol the virtues of adding your own fruit compote to natural yoghurt.  Which actually has nothing to do with rainbow food, although in my defence I am, as I write this, baking some rice in the oven which has red, yellow, and orange pepper in it, along with sultanas, green beans, chicken and pork.  But I digress…

There are two wonderful things about adding your own flavour to plain yoghurt. Firstly, you can decide exactly what combination is for you and secondly you can monitor the amount of sugar that you are eating.

Now as you know, we gave up sugar for the whole of lent, for non religious, timeframe reasons.  And although we now have no restrictions per se, the knowledge we’ve gained of unnecessary sugars in food, has changed the way we eat.  Not dramatically, it has to be said, but enough to raise our levels of consciousness when it comes to sugar.

Which is why by sharing my knowledge you, too, can polish your halo if you make your own fruit yoghurt.

I peeled and cored a few wrinkly skinned apples and a ‘just on the turn’ pear, (I am also attempting to throw away as little food as possible) popped them in a pan, sprinkled some soft brown sugar over them, added a dash of water and left them to simmer until mushy.

It is here that I would like to point out that the type of sugar you use really will affect the taste.  Soft brown, for me, is perfect as it isn’t too dark but does add that slight toffee-ness.  Obviously, the darker the sugar the more molasses-like the taste.

Let it cool, and whizz up with the trusty steed.

Either stir or whizz into the yoghurt.  We use Grandpa Yoghurt, which is a local-ish natural bio yoghurt that the wee one’s Grandpa introduced us to.  You can use anything you fancy, but I recommend the more natural the better, as most ‘low fat’ products have something added to compensate, and nine times out of ten, it’s sugar.

Obviously yoghurt is wonderful with any type of fruit addition, and it’s actually a lovely way to experiment with food without too much effort.

I mean you could, if you were feeling truly rebellious, just eat the compote and yoghurt separately.  Now there’s a thing…

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2 thoughts on “Toffee Apple Yoghurt

  1. This sounds like an excellent way to use over-ripe fruit. I’ve been using stevia to sweeten yogurt these days, and It’s very nice. I make my own yogurt form skim milk or 2% goat’s milk, because I eat a lot of it and like to know what’s in it. I use chopped fruit and nuts and berries usually. Now, I’ll try cooked fruit the next time my apples get mushy – thanks for the idea!

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