TROPICAL FRUIT SALAD

This technicoloured breakfast serves up longevity-boosting sprinkles with its “wonderfood” yogurt.

SERVES 2

Ingredients

50g (13⁄4oz) oats

2 tbsp skin-on almonds, chopped

3 tbsp desiccated coconut

1 mango, peeled, stone removed, and cut into chunks

1 slice cantaloupe melon, skin removed, and cut into chunks

227g (8oz) can pineapple chunks canned in juice, drained

250g (9oz) fat-free plain yogurt

1 Heat a dry non-stick frying pan over a medium heat. Pop in the oats, almonds, and coconut and cook, shaking the pan constantly, until the mixture starts to brown. Transfer to a bowl and leave to cool.

2 Divide the mango, melon, and pineapple between two bowls. Top with the yogurt and the toasted oat mix.

NUTRITION PER SERVING Calories 408 Total fat 17.4g Saturated fat 6.8g Carbohydrates 51.8g Dietary fibre 9.8g Sugars 33.2g Protein 14.4g Salt 0.3g