Au­tumn fruit salad

Easy Cook - - WEEKEND FREEZING -

Serves 6 Prep 20 mins Cook 10 mins £1.55 a por­tion 192 kcals, 1g fat, 0g sat. fat, 6g su­gar 600g good-qual­ity ready-to-eat dried fruits (prunes, apri­cots, figs, cran­ber­ries) 3 tbsp clear honey 1 vanilla pod, split length­ways 1 Earl Grey tea bag 1 tbsp le­mon juice mas­car­pone or Greek yo­gurt, to serve 1 Tip the fruits and 700ml cold wa­ter into a large pan. Add honey and vanilla, scrap­ing the seeds from the pod into the pan. Bring to the boil. Stir well, lower heat and sim­mer for 10 mins un­til just syrupy.

2 Take the pan off the heat and stir in the Earl Grey tea bag. Leave to in­fuse for 10 mins.

3 Dis­card the tea and vanilla, tip fruits and liq­uid into a non-metal­lic bowl and pour on the le­mon. Stir; cover and chill un­til needed.

Make a big batch of this fruit salad and eat dur­ing the week

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