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    Fruit Compote in Crispy Filo Cups with Walnut and Maple Yogurt

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    Fruit Compote in Crispy Filo Cups with Walnut and Maple Yogurt

    A warming compote of apples and apricots in crunchy file cases served with thick and creamy walnut yogurt. This healthy dessert is easy to make and looks and tastes great - you'd never guess the yogurt was so low in fat.

    • Preparation time: 20 minutes
    • Cooking time: 12 minutes to 15 minutes
    • Total time: 32 minutes to 35 minutes 35 minutes


    • 1 egg white
    • 4 sheets Cypressa Filo Pastry
    • 500g Braeburn apples, finely diced (skin left on)
    • 1 tsp ground mace
    • 1 tsp ground cinnamon
    • 25g Demerara sugar
    • 75g Waitrose Ready to Eat Apricots, chopped
    • Juice of 1 lemon
    • The yogurt
    • 20g walnut halves, crushed
    • ½ x 500g tub Total 0% Yogurt
    • 1 tbsp maple syrup, plus extra to drizzle


    1. Preheat the oven to 190°C, gas mark 5. Thoroughly grease 4 individual ramekins of dariole moulds.
    2. Brush 2 sheets of file pastry very lightly with a little egg white. Place another sheet on top of each and halve to form 4 rectangles. Cut each rectangle of pastry into three strips and use these to line the ramekins or dariole moulds. The pastry should overlap and be allowed to stick out of the top of each mould to form a pastry cup.
    3. Place on a baking tray and bake for 8-9 minutes, or until golden brown. Remove and set aside.
    4. Meanwhile, melt the butter in a pan and add the apple, mace, cinnamon and sugar and sauté for 4-5 minutes, or until the apples are golden. Add the apricots and lemon juice. Cover, reduce the heat and cook slowly for 10-12 minutes, or until the apples are tender.
    5. To make the yogurt accompaniment, simply stir together the walnuts, yogurt and the maple syrup.
    6. Carefully remove the filo cases from the ramekins and place in the centre of 4 serving plates. Spoon the compote into them and then spoon the walnut yogurt on the side and served drizzled with a little extra maple syrup.

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