light meals

Ingredients

	2 tsp (s) brown sugar
	50 g rolled oats
	4 tbs (s) skim plain yoghurt
	1/2 cup (s) fresh raspberries
	1/2 cup (s) fresh blueberries

Instructions

• Place the oats, a pinch of salt and 450ml of water in a small saucepan. Bring to the boil, then reduce heat to low and cook, stirring for 5 minutes or until thick.
  
  
• Divide the porridge between 2 serving bowls and top each portion with 2 tablespoons of yoghurt. Scatter the berries on top, then sprinkle each serve with a teaspoon of sugar.

Notes

• Use other fresh fruit if you prefer such as ripe peaches, nectarines or apricots.