SUPER-QUICK ‘BAKED’ FRUIT AND YOGURT MUG
If your mornings are haunted by maternal warnings about always eating a good breakfast, here’s a tasty, fast (and healthful) mug meal alternative to the boring, “practical shoes” bowl of cereal. The hot “baked” fruit drizzled with a simple roomtemperature fruity yogurt sauce is homey, and the granola on top crunchy and satisfying — a nice, nearly effortless way to start the day. To serve this as dessert, the variation, below.
1 cup fresh or frozen mixed fruit, such as a combination of peach, nectarine, plum, orange, or pear slices with halved hulled strawberries or whole raspberries, blueberries or blackberries
2 to 3 teaspoons clover honey, maple syrup or light brown sugar, or as needed
One 5-ounce container regular or
low-fat vanilla Greek yogurt
2 to 4 tablespoons granola or gluten-free granola (may substitute toasted nuts)
If the fruit is frozen, rinse it in finemesh strainer under warm water until partially defrosted. Drain well.
Stir together the fruit mixture and honey, maple syrup or brown sugar in a large (1 1/4-cup minimum) microwave-safe mug. Microwave on HIGH for 1 1/2 minutes, then stir. If the fruit is not cooked and bubbly, microwave on HIGH for another 30 to 60 seconds.
Gradually drain off and stir the fruit juice from the mug into the carton of yogurt, continuing until thoroughly blended.
Pour as much yogurt-juice mixture as you like over the hot fruit; reserve the remaining yogurt for another use. Sprinkle granola over the fruit top, as desired. Serve right away. Serves: 1.
The fruit and honey can be “baked” as directed, then simply topped with a scoop of ice cream for a quick and tempting, yet healthful dessert.
Nutrition (Nutritional analysis is based on using low-fat Greek yogurt) Calories: 250; total fat: 4 g; saturated fat: 2 g; cholesterol: 10 mg; sodium: 90 mg; total carbohydrates: 39 g; dietary fiber: 6 g; sugars: 26 g; protein: 16 g.
From cookbook author Nancy Baggett.