Peach and Cardamom Yoghurt Pots

• 900gripe peaches, stoned and cut into wedges
• 60mlrunny honey
• 30mllemon juice
• 2gfinely grated lemon zest
• 1 tspground cardamom
• 120grolled oats
• 50gwhole almonds, roughly chopped
• 750gGreek yoghurt
• 1 tspvanilla extract

Method

1. 1Heat the oven to 200°C/180°C fan. Put six small glasses or pudding pots in the fridge to chill.
2. 2Tip the peaches into a roasting tin with 30ml of the honey, the lemon zest and ½ tsp of the cardamom. Roast for 18 minutes until the peaches are tender at the edges and their juices are bubbling.
3. 3While the peaches roast, put the oats and almonds in a dry frying pan over a medium heat. Toast for 4 minutes until the oats smell nutty and the almonds are lightly golden, stirring often.
4. 4Add the remaining honey and cardamom to the pan. Stir for 2 minutes until the oats form sticky little clusters, then scrape them onto a plate and leave for 10 minutes until crisp and cool.
5. 5Stir the vanilla through the cold Greek yoghurt until smooth. Keep it chilled while the fruit cools.
6. 6Leave the roasted peaches for 10 minutes until warm rather than hot, then stir the reserved lemon juice through the roasting juices.
7. 7Spoon the vanilla yoghurt into the chilled pots, add the warm peaches and their syrup, then scatter over the oat clusters. Serve straight away.

Per serving

kcal

353

protein

17.2g

fibre

5.6g

carbs

47.3g

fat

12.2g