1 firm but ripe red-skinned pear, unpeeled
2 tbsp oats
150 g low-fat natural yoghurt
2 tbsp skim milk, plus a bit extra
1 tbsp pumpkin seeds
2 handfuls blueberries
- Grate the pear into a bowl and add the oats, half the yoghurt, the milk and most of the seeds. Leave for 5-10 mins, then check the consistency and dilute with a little more milk or water if it is too thick. Spoon on the remaining yoghurt, pile on the berries and remaining seeds, then serve.