Tuesday, 6 June 2006

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Sian Lloyd's Fruit Kebabs

The nation's favourite weather girl gets fruity

Serves 4
Preparation time: 10 mins

Ingredients

25g/1oz porridge oats
12 large strawberries, stalks removed
1 small carton thick and creamy strawberry yogurt
6tbsp plain fromage frais
1tbsp lemon juice
1 apple, cored and cut into chunks
1 banana, sliced into think chunks
1 slice melon, cut into chunks
1 kiwi fruit, peeled and cut into chunks
8 black or green grapes

Method

1 Preheat the grill. Sprinkle the porridge oats on to a baking sheet and toast them under the grill until light brown. Leave for a few minutes to cool.
2 Put 4 of the strawberries into a mixing bowl and mash them with a potato masher or a fork. Add the toasted oats, yogurt and fromage frais and mix together. Cover with clingfilm and transfer to the fridge.
3 Put the lemon juice into a bowl and add the chunks of apple, banana, melon and kiwi fruit, mixing them to coat. (This prevents the fruit from turning brown before you eat it.)
4 Thread wooden kebab sticks with the grapes, the remaining strawberries and other pieces of fruit and pop them on to a serving plate.
5 Transfer the strawberry dip to an attractive dish and serve it with the kebabs.

Recipe provided by The Dairy Council. For more information, visit www.milk.co.uk. Sian Lloyd supports Action on Addiction.