Ingredients

• 1 cup bran flakes
• 400g reduced fat Greek style yoghurt or thick, reduced fat vanilla yoghurt 1/4 cup honey
• 2 peaches, stoned and sliced
• 200g strawberries, halved
• 1 kiwifruit, sliced
• 2 sugar bananas, sliced
• ½ cup sultanas

Method

1. Divide the bran equally among four deep glasses. Top with yoghurt, then drizzle honey over the top.
2. Put the peaches, strawberries, kiwifruit and bananas in a bowl and gently mix to combine.
3. Spoon the fruit on top of the honey, then finish off with a generous sprinkle of sultanas.

Serves 4.

Ingredients

• 21/2 cups self-raising flour
• 1 teaspoon baking powder
• 1 cup mashed pumpkin
• 1 tablespoon chopped fresh lemon thyme
• 1 egg, lightly beaten
• 1 tablespoon low or reduced fat milk
• 2 tablespoons sunflower seeds

Method

1. Preheat oven to 180°C. Sift the flour and baking powder into a large bowl, make a well in the centre and stir in the pumpkin and thyme.
2. Whisk together the egg and milk and stir into the mixture with a flat bladed knife until a soft dough forms.
3. Turn out onto a lightly floured surface and knead until smooth. Shape into a large ball and flatten slightly.
4. Place onto a non stick baking tray and use a sharp knife to cut the damper into eight equal portions, but do not separate the pieces.
5. Brush the damper with water and sprinkle with sunflower seeds. Bake for 40 minutes or until cooked. It will sound hollow when tapped.
6. Allow to cool slightly before cutting.

Note: You will need about 400g of raw pumpkin to make 1 cup mashed.

Serves 8.