Keep the crunch in these healthy, fruity puds by assembling just before serving
Prep:15 mins Cook:8 mins
Nutrition per serving
50g fresh wholemeal breadcrumbs
25g porridge oats
50g demerara sugar
25g shelled pistachios, finely chopped
500g fresh low-fat custard
500g 0% fat Greek yogurt
2 tbsp maple syrup or Greek honey
4 ripe nectarines, stoned, thinly sliced
Creamy berry pots Swap the pistachios for hazelnuts and swap the nectarines for 4 handfuls mixed summer berries.
Heat oven to 180C/160C fan/gas 4. Mix breadcrumbs, porridge oats, sugar and pistachios together and spread out in an even layer on a baking parchment-lined baking tray. Bake for 8 mins, stirring half way, until crisp and golden brown. Cool.
Gradually beat the custard into the yogurt in a mixing bowl. Sweeten with the syrup or honey. Using dessert glasses or pots, layer up the pistachio crumbs, the nectarines and the custard mix.
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