Page 93 - NACC – 2018 Yearbook

Fortification Recipes
for caterers in health and social care
YOGHURT WITH FRUIT COMPOTE
AND TOASTED SEED GRANOLA
Serves 10
INGREDIENTS
Toasted Seed Granola
160g rolled oats
80g chopped mixed nuts
40g pumpkin seeds
40g sunflower seeds
40g linseed
120g honey
160g dried mixed raisins, berries and cherries
METHOD
200ml double cream
1200g natural yoghurt
500g fruit compote or canned pie filling
Combine the oats, nuts and seeds in an oven-proof tray.
Drizzle with the honey and cook at 1600C for 15 minutes, until golden brown – stirring every 5 minutes.
Remove from oven and add the dried berries, cool.
Whisk the double cream and mix into the yoghurt.
Layer the yoghurt mix with the fruit compote and top with the granola.
NUTRITIONAL NOTES
Yogurt is a good source of calcium, important for bone strength, with nuts and seeds adding more protein in the granola.
CHEF’S TIP
The granola can be made in advance and stored in an airtight container. Why not use it as a topping for other breakfast or dessert dishes? The nuts and seeds in the granola can be blended down to make it easier to chew.
93
RECIPES