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Summer puddings; Don't miss out on your sweet treats this summer, these puds will keep you deliciously on track.

4 passion fruits 1 tbsp sweetener 2 ripe medium bananas 400g fat-free natural yogurt 4 tbsp light coconut milk Finely grated zest of 1 unwaxed lime

1 Cut the passion fruits in half and spoon the seeds and pulp into a small pan with the sweetener. Bring to a simmer and cook for 1-2 minutes or until the sweetener has dissolved and the passion fruit pulp has reduced very slightly. Leave to cool.

2 Meanwhile, put the bananas into a food processor or blender with the yogurt, coconut milk and lime zest and whizz until smooth. Add the passion fruit to the food processor or blender and pulse a couple of times, just enough to mix in the pulp and seeds. Pour the mixture into six ice lolly moulds and push in the sticks. Cover and freeze overnight.

3 When you want to eat them, dip the moulds into hot water for a few seconds to release the lollies.

Top Tip: Test the cooked passion fruit for sweetness before you add it to the banana mixture. If you think it needs more, add extra sweetener and heat through.

300g quark 300g fat-free natural Greek yogurt 2 tsp vanilla extract 2 egg whites* 2 tbsp sweetener For the syrup 200g strawberries, halved, plus extra to decorate 200g raspberries, halved, plus extra to decorate 1 tbsp creme de cassis 1 tsp sweetener 1 First make the syrup. Put the strawberries, raspberries and creme de cassis into a heatproof bowl. Cover with cling film and place over a pan of gently simmering water for 30 minutes. Set aside to cool.

2 Meanwhile, make the cream cups. Put the quark, yogurt and vanilla extract into a bowl and stir well until smooth. Whisk the egg whites in a clean bowl until just stiff. Add the sweetener a little at a time while continuing to whisk. Fold the egg whites into the quark, spoon into dessert glasses and chill.

3 Tip the berries and all their juices into a sieve over a bowl and leave to strain for 10 minutes (don't push the berries through, as you only want the juices). Pour the juice into a pan, discarding the berries. Add the sweetener and dissolve over a medium heat, then simmer for 3-4 minutes to reduce slightly.

4 Cool and chill. Drizzle the syrup into the cream cups and decorate with extra berries to serve.

STRAWBERRY TRIFLE

2 egg yolks* 2 tbsp sweetener Grated zest of half and orange and 2 tbsp juice 400g quark 2 tbsp Cointreau or another orange liqueur 12 sponge fingers 250g strawberries, halved or quartered Fresh mint leaves, to decorate

1 In a mixing bowl, whisk the egg yolks and sweetener until creamy. Add half the orange zest and 2 tablespoons of quark to the egg yolks and whisk until smooth, then gradually whisk in the remaining quark.

2 Mix the orange juice and Cointreau in a wide shallow dish. Dip the sponge fingers in the Cointreau mixture and use them to line a deep serving bowl. Spoon one-quarter of the quark mixture over the sponge fingers and scatter over three-quarters of the strawberries. Add a layer using up the remaining quark then smooth the surface, top with the rest of the strawberries and chill for at least 20 minutes.

3 Sprinkle over the remaining orange zest and decorate with mint leaves to serve.

Serves 6 Ready in 45 minutes, plus cooling, standing and chilling Serves 6 Ready in 20 minutes, plus chilling

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Article Details
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Title Annotation:Features
Publication:Sunday Mirror (London, England)
Article Type:Recipe
Date:Jun 12, 2016
Words:583
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