Warm berry compote
Prep 5 mins
Cook 5 mins
knob of butter
2 tbsp caster sugar
1 tsp vanilla extract
200g blueberries vanilla ice cream, to serve
1 Melt the butter over a low heat. Stir in the sugar and vanilla extract, and cook, stirring, until the sugar has dissolved.
2 Toss in the raspberries and blueberries. Shake the pan, then cook for 2-3 mins until the fruit softens. Serve with the ice cream.
PER SERVING 233 kcals, fat 11g, saturates 7g, carbs 32g, sugars 31g, fibre 2g, protein 4g, salt 0.2g
TRY IT WITH STONED FRUIT
Sticky buttered peaches
Heat the butter, sugar and vanilla extract as before. Stone and slice 2 peaches and cook for 2-3 mins in the butter until slightly softened. Toast some flaked almonds, then sprinkle over the peaches just before serving.
Lemon curd & yogurt fool
Prep 5 mins plus chilling
300g lemon curd
500g fat-free Greek yogurt
1 tbsp icing sugar shortbread biscuits, to serve
1 Put the lemon curd and yogurt in a bowl, and gently fold for a rippled effect. Divide between four glasses and chill.
2 Mix the raspberries and icing sugar together and gently crush, then spoon the berries and any juices over the fool. Serve with the shortbread.
PER SERVING 299 kcals, fat 9g, saturates 5g, carbs 42g, sugars 41g, fibre 1g, protein 16g, salt 0.7g
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