Greek Porridge

(SERVES 2)

• 200 ml/7 fl oz/scant water
• 3 dried figs, chopped
• 40g/1 ½ oz 1/3 cup porridge oats
• Artificial sweetener granules (optional)
• 45ma/3 tbsp very low-fat plain yoghurt

Put the water and figs in a saucepan and leave to soak overnight. Stir in the oats, bring to the boil, reduce the heat and simmer, stirring, for 5 minutes. Sweeten granules, if necessary. Spoon into bowls and top with a good spoonful of the yoghurt.

Serving suggestions: a small glass of grapefruit juice; coffee or tea.