Winter raspberry compote with yoghurt and toasted oatmeal

Winter raspberry compote with yoghurt and toasted oatmeal

By
From
The Frugal Cook
Serves
4
Photographer
Mike Cooper

This recipe stemmed from a mistake, as many do. I found a pack of thawed frozen raspberries at the bottom of the fridge, heated them through with some sugar minutes later, and stirred them into yoghurt.They made a wonderful breakfast compote on a winter's morning when we were berry-starved. Incidentally, they were organic - and Scottish - which may have accounted for the taste.

Ingredients

Quantity Ingredient
250g raspberries or frozen mixed berries
2 tablespoons unrefined caster sugar
200g plain or greek yoghurt
40g toasted oatmeal

Method

  1. Tip the fruit into a saucepan, add the sugar, bring to the boil and simmer for two minutes. Take the pan off the heat, cool for 10 minutes then mix roughly with yoghurt to create a streaky, marbled effect. Spoon into tumblers or glass dishes and sprinkle with toasted oatmeal.

Variations

  • If you have some raspberry jam handy use that instead of the sugar for an even more intense raspberry flavour. (You can do the same with other fruits such as apricots).

Leftovers

  • If you have a spoonful or two of compote leftover you can use it like jam.

Thirfty tip

  • For most of the year (apart from mid-July to mid- September) frozen raspberries are cheaper and taste better than fresh ones.
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