The Dormouse team don't often count calories but we have been eating lots of lovely food (read cream, sugar, butter and lots of it) recently and sometimes we recognise that our bodies need a bit a of a break. That being said we really didn't want to give up our lovely afternoon teas in particular scones.
It's not actually the scones that are too bad if you make a plain scone which is quite low in fat anyway, but its that lovely gooey cream and jam topping that does the damage. However when we were sent a goody pack of TOTAL 0% split pots we were inspired. We got out the toaster, put the kettle on and hey presto a delicious guilt free tea of TOTAL yoghurt and compote crumpets was ours yummy!
TOTAL 0% split pots come in four gorgeous flavours; blueberry, strawberry and tropicial fruits (all less than 130 calories) and honey (167 calories). They contain no fat or artifical flavouring but are creamy and full of flavour.
We loved this combination and think it is a real alternative, whether you are watching your waist or just fancy a midweek treat. The yoghurt also good eaten straight from the pot.
TOTAL o% split pots are available from most Waitrose stores.
We were sent this yoghurt free of charge to review.
Last weekend was Wakefield Rhubarb Festival, an annual celebration when the town toasts it's traditional links with the unusual sculptural vegetable. If you missed out (as we sadly did - always next year!) you can still visit Oldroyds growing sheds until the end of the month for a guided tour where it is said you can actually hear the plants growing.
Perhaps this was in the back of our minds when we visited our local supermarket during the week to pick up some yogurt for a review, courtesy of the lovely people at Onken. We searched high and low but their Creamy Vanilla with Chocolate Flakes yogurt had sold out everywhere (obviously completely delicious) so we picked up a tub or two of their Rhubarb and Custard flavour instead.
Hunting for something nice for breakfast the next morning we spied the yogurt in the fridge and some beautiful pink rhubarb we had bought at the same time (in lieu of missing the said festival), it was no good this couldn't wait, we had to try it immediately. And so we made this:
Dormouse's rhubarb and custard breakfast parfait
You will need:
For the rhubarb compote
- 1 lb rhubarb, sliced lengthwise and then crosswise into 1inch chunks
- 2 oz granulated sugar
- The zest and juice of ½ orange
- 8 oz strawberries, quartered (optional)
- Seeds from one vanilla pod
- A box of granola or crunch cereal or if you want to make your own there are some fantastic recipes here
- A tub of Onken Rhubarb and Custard yogurt
How to make it:
First make the rhubarb compote
Preheat the oven to 180 C or gas mark 4. Mix the the rhubarb, sugar, zest, juice and vanilla together in a glass or ceramic baking dish (about 9×13-inch). Cover with tinfoil and bake for about 15 - 20 minutes adding the strawberries 5 minutes before the end (if including). Take out of the oven stir to combine. Leave to cool.
Then assemble the parfait
Spoon the compote into each serving glass comes to a 1/3rd of the way up the glass. Then add the Onken Rhubarb and Custard yogurt until the glass is 2/3rd full. Top with the granola. There should be roughly equal amounts of each layer. Enjoy!
It was quite the most delicious thing we had eaten in quite some time and the Onken Rhubarb and Custard yogurt is so creamy and flavoursome it really makes the parfait a special treat.
It is the first time we have tried Onken and we were really impressed, we will definitely be going back for more.
We were sent this yoghurt free of charge to review.