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Bircher muesli with exotic fruit
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300g fresh pineapple, cut into small cubes
200ml apple juice
300ml Greek-style coconut yogurt
75g dried mango, chopped
1 apple, quartered, cored and grated with the peel
2 tbsp clear honey
1 large fresh mango, peeled and sliced
1 kiwi, peeled and sliced
1. Divide the pineapple cubes between 4 x 250ml ramekin dishes, dariole moulds or cups. Place the oats in a large bowl and stir through the apple juice, yogurt, dried mango and grated apple. Mix well.
2. Spoon the mixture into the dishes and cover the top with clingfilm. Keep in the fridge overnight.
3. Run a knife around the inside of each mould and tip the muesli out onto serving plates so that the pineapple is sitting on top. Drizzle with a little honey and serve with slices of fresh mango and kiwi.
Typical values per serving:
7.5g fibre 7.9g protein
This recipe was first published in January 2014.