Serves: 4
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Pour the juice into a medium saucepan. Add the dried fruit, simmer over medium heat for 5-6 minutes or until fruit is soft and plump. Refrigerate to cool.
Spoon the dried fruit and any juices into base of 4 jars or glasses. Top with yoghurt, banana, passionfruit, muesli. Serve with extra milk if you like.
Tip: Replace the dried fruit with fresh berries, figs, grapes or stone fruit when in season. Vegan option: Replace the yoghurt with coconut yoghurt and milk with chilled coconut milk.
Comforting chicken noodle soup
Packed with anti-inflammatory ingredients including leek, garlic and ginger, this chicken noodle soup is hearty, full of goodness and great for any night of the week.
Comforting chicken noodle soup
Packed with anti-inflammatory ingredients including leek, garlic and ginger, this chicken noodle soup is hearty, full of goodness and great for any night of the week.
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