600g dried fruits, such as dates, apricots, figs, prunes, raisins or cranberries
3 tbsp honey or maple syrup (optional)
1 vanilla pod, split lengthways
1 Earl Grey tea bag
Zest and juice of ½ a lemon
Greek yoghurt or non-dairy yoghurt
In a large saucepan, combine the dried fruits and 700ml cold water. Stir in the lemon zest and the honey (or syrup), if using. Scrape the vanilla seeds into the pan and add the pod.
Bring to the boil over a high heat. Stir well, then reduce the heat and allow to simmer for 10-12 minutes.
Remove from the heat, add the tea bag and stir for a moment. Set aside and allow to infuse for 10 minutes.
Remove and discard the tea bag and vanilla pod. Transfer the fruits and liquid into a non-metallic bowl and stir in the lemon juice. Allow to cool, then cover and place in the fridge until ready to serve.
Spoon into bowls and serve with Greek yoghurt or your non-dairy yoghurt of choice.
Per Serving: 240kcals, 0.5g fat (0.1g saturated), 63.3g carbs (53.3g sugars), 2.2g protein, 5.3g fibre, 0.05g sodium