Tasty recipe ideas

Quick chia pudding with rainbow fruits and Activia Vanilla 0% fat and 0% added sugar*

MAKES 4 PREP 15 mins NO COOKING NEEDED

100g chia seeds
400ml milk
2 x 120g pots of Activia Vanilla 0% fat and 0% added sugar* (milk)
100g raspberries, optional
1 ripe mango, peeled and sliced, optional
1 banana, peeled and sliced, optional
1 kiwi, peeled and sliced, optional
100g blueberries, optional
100g grapes, halved, optional

In a small bowl, mix the chia seeds and the milk. Set aside, occasionally stirring, until the chia seeds have expanded. Spoon the seeds into a serving bowl and swirl through the Activia Vanilla yoghurt. Add the fruit of your choice on top after having washed it carefully.

*contains naturally occurring sugars.

 

Autumnal apple and blackberry compote with granola & Activia Vanilla 0% fat and 0% added sugar*

SERVES 4 PREP 10 mins COOK 10-15 mins

1 apple, diced
150g blackberries
½ lemon, juiced
1 tbsp sugar
150ml water
4 x 120g pot of Activia Vanilla 0% fat and 0% added sugar* (milk)

For the granola

2 tbsp vegetable oil
3 tbsp honey
75g rolled oats
25g flaked almonds
50g hazelnuts, roughly chopped
15g pumpkin seeds
15g sunflower seeds
pinch of salt

1. Heat oven to 200C/180C fan/gas x. Combine all the granola ingredients and spread them evenly across a baking tray. Bake for 8 mins until golden, turning halfway through. Once cooked, remove from the oven and allow to cool.

2. To make the compote, wash your fruit then combine all the other ingredients, apart from the Activia yoghurt, in a pan. Heat for 10 mins, stirring occasionally, until the fruit is soft and the mixture turns thick and jam-like. Remove from the heat and allow to cool.

3. When you’re ready to serve, pour the compote into a bowl (or a jar or container, if you’re taking it out with you), add the Activia yogurt, then top with some granola.

*contains naturally occurring sugars.

 

Blueberry compote stirred through Activia Strawberry & sprinkled with pumpkin & sunflower seed

SERVES 4 PREP 5 mins COOK 7 mins

150g blueberries, plus extra to serve
1 tbsp sugar
1 lemon, juiced
100ml water
4 x 120g pot of Activia Strawberry yoghurt (milk)
Pumpkin and sunflower seeds, to serve

In a pan, combine all the ingredients including your washed blueberries, apart from the Activia Strawberry yoghurt, and simmer on a high heat until the blueberries have burst and the consistency is jam-like – about 7 mins. Leave to cool, then in a bowl swirl though the Activia Strawberry yoghurt and sprinkle with a few more blueberries and pumpkin and sunflower seeds.

 

Grilled pineapple with lime zest & sesame seeds, served with Activia Peach 0% fat and 0% added sugar*

SERVES 4 PREP 10 mins COOK 5 mins

1 pineapple, core cut out, sliced into rings
1 lime, zested and juiced
4 x 120g pot of Activia Peach 0% fat and 0% added sugar*(milk)
1 tbsp sesame seeds, toasted

1. Heat a griddle pan until hot, then grill the pineapple until both sides of each slice is charred. Remove from the pan and set aside to cool. Add the lime juice to the pan and quickly heat before pouring over the pineapple.

2. Pour the Activia Peach yoghurt into a bowl, add the pineapple, then sprinkle with the sesame seeds and lime zest.

*contains naturally occurring sugars.

 

Peach frozen Activia yoghurt and blueberry lollies

MAKES 8 PREP 10 mins, 8 hrs freezing – NO COOKING NEEDED

4 x 120g pot of Activia Peach 0% fat and 0% added sugar*(milk)

150g blueberries
150ml milk

In a blender blitz the Activia Peach 0% fat and 0% added sugar, blueberries and milk, then pour the mixture into eight lolly moulds. Place a lolly stick into the centre of each and freeze for a minimum of 8 hrs.

*contains naturally occurring sugars.

 

 

 

Poached peaches with Activia Strawberry

SERVES 4 PREP 5 mins COOK 25 mins

4 peaches
½ vanilla pod
3 tbsp caster sugar
4 x 120g pot of 4 Activia Strawberry (milk)
50g pistachios, toasted

1. Pierce the peaches skins with a fork, then put them into a large bowl and pour boiling water over them. Leave for 30 secs, then remove from the bowl. When cool enough to handle, peel the peach skins off.

2. Add the peeled peaches, 500ml water, the vanilla pod and sugar to a pan and bring to a simmer. Cook for 20 mins, turning the peaches with a wooden spoon every few mins. Gently remove the peaches and set aside, then bring the remaining water to a rapid boil until it reduces by half to a syrup – this should take about 5 mins. Remove vanilla pod, then leave to cool.

3. In a bowl, serve the peaches on top of the Activia Strawberry. Sprinkle of toasted pistachio and a drizzle of the peach syrup.

 

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