In many countries, dessert is often as simple and satisfying as a piece of fruit. We’ve followed their lead but fluffed it up a bit with yoghurt, toasted nuts, and a bit of maple syrup. The result is a warm, cool, and crunchy treat rich in fibre, protein, and healthy fat.

INGREDIENTS

• 2 apricots or peaches, halved and pitted
• 2 cups plain Greek yoghurt or organic bio natural yoghurt
• 4 tbsp chopped walnuts
• 1-2 tbsp maple or agave syrup

METHOD

• Roast the walnuts in a dry pan over a medium heat for 5 mins, stirring once or twice
• Heat a grill or stovetop grill pan until hot
• Cook the fruits until caramelised, softened but retaining shape
• Top each fruit half with ½ cup yoghurt, 1 tbsp walnuts, ¼ to ½ tbsp maple or agave syrup