Yogurt, cherries and oats

Since I have always appreciated the untampered texture of yogurt, I have never yet combined yogurt and oats in quite this way (or mixed them quite as much). After having actually tried it, however, I wonder why I never did it before. When the mixture has chilled overnight, the oats absorb into the yogurt and soften, and the overall texture is smoother than if the oats were by themselves. The cherries add sufficient sweetness as to preclude my using artificial sweeteners at all (I call that a win).

Porridge with marshmallows

Normally when one thinks of porridge, they think of unhealthiness and poor choices. There is, however, a way to enjoy your cake (yes, I have also used cake in porridge and it's great) and eat it too. These particular marshmallows are sugar free, which means no saccarine or and slightly less calories and carbohydrates. The optimal time to add the marshmallows is during the last 30 seconds of cooking, or when added to an already a very hot, somewhat runny, bowl of porridge. When they heat up, they expand. When I was eating this, I realised I could have used fewer marshmallows easily because by the time I finished there was more marshmallow than porridge.

Out of interest, this is the cake porridge I had:

The texture of the cake and the porridge have an odd way of combining, creating the sensation that the whole porridge is... you guessed it! Chocolate cake!