This might seem out of season, as many of the ingredients are associated with autumn, leftover from recipes I made in colder months. But it turned out to be a tasty side with an egg sandwich in the morning. Think of it as a farewell to winter.
Breakfast fruit and yogurt pudding
(measurements are estimates)
3/4 cup apple slices (I used frozen apples, thawed and well drained)
cinnamon
1/3 cup pumpkin (add pumpkin pie spices)
1 package plain yogurt
1/8 cup pure maple syrup
1-2 tsp ground flax
small handful raisins
small handful pecan pieces
small handful regular oats
In a medium bowl, sprinkle cinnamon over apple slices. In a separate bowl, combine yogurt, pumpkin mixture, syrup and flax. Stir in raisins, pecans and oats. Pour yogurt mixture over apples and fold together. Chill before serving.
(Recipe by H. Farrell)
13 March 2010
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