Wash the dried apricots, put them in a bowl and cover with cold water. Leave to soak overnight. The next day, peel the bananas and cut into slices. Pour a little lemon juice over them to prevent them becoming discoloured.
Drain the apricots and place in a bowl together with 1 tablespoon of the soaking water.Add the banana slices and sultanas, mix together, and divide between four bowls.
In another small bowl, mix the honey with the MEVGAL Cow’s Milk Yoghurt and divide this mixture between the bowls, placing it at the side of each bowl.
Sprinkle the fruit and yoghurt with the nutmeg and place the bowls in the fridge for 30 minutes before serving.