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Fruity Compote
Desserts
Soya
Vegan
Vegetarian
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- A small knob of vegan unsaturated fat spread
- 2 dessert apples, peeled, cored and thinly sliced
- 50g caster sugar
- 2 star anise
- 1 tsp vanilla extract
- 1 cinnamon stick
- 500g mixed berries fresh or frozen (blueberries, raspberries, strawberries)
- 200g Alpro Greek Style Plain alternative to yogurt
Keeps well in the fridge for up to 2 days, in the freezer for up to 3 months. Makes a great pudding and great for breakfast too.
Ingredients
- A small knob of vegan unsaturated fat spread
- 2 dessert apples, peeled, cored and thinly sliced
- 50g caster sugar
- 2 star anise
- 1 tsp vanilla extract
- 1 cinnamon stick
- 500g mixed berries fresh or frozen (blueberries, raspberries, strawberries)
- 200g Alpro Greek Style Plain alternative to yogurt
Keeps well in the fridge for up to 2 days, in the freezer for up to 3 months. Makes a great pudding and great for breakfast too.
Preparation
1
Melt the spread in a saucepan over a medium heat. Toss in the apples and cook for 1 minute. Add the caster sugar, star anise, vanilla extract, cinnamon stick and 150mls of water, then stir for a few minutes to dissolve the sugar.
2
Add the mixed berries and stir to coat the berries in the syrup then cook for 3-5 minutes until the fruit starts to soften. Don't overcook, or the fruits will not hold their shape.
3
Take off the heat and leave to cool.
4
Before serving, remove the star anise and cinnamon stick and serve in bowls with the Alpro Greek Style.
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Made with Greek Style Plain
400g
