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Apricot and banana compote

Preparation time: 15 minutes, plus soaking and chilling,
Calories: 130 per portion

ingredients

serves 4
100 g (4 oz) dried apricots
2 bananas
2 teaspoons lemon juice
25 g (1 oz) raisins
150 ml (1/4 pint) natural low-fat yogurt
few drops of artificial liquid sweetener (optional)
grated nutmeg

method

1. Wash the apricots, put in a bowl and cover with cold water. Leave to soak overnight.

2. Slice the bananas and toss in the lemon juice. Place the apricots in a bowl with a little of the soaking liquid.

3. Add the bananas and raisins, then divide the fruit between four glass serving dishes.

4. Sweeten the yogurt if preferred, spoon over the fruit and sprinkle with grated nutmeg. Chill before serving.

Keep bananas at room temperature until they are sufficiently ripe to use. Take care when removing a banana from the 'hand' not to loosen the skin of the adjoining fruit. You can save time by using no-soak apricots in this recipe.

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