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- Mango Yoghurt Dessert
- Passionfruit Creams with Strawberry Coulis
- Apple & Berry Compote with Yogurt, Nuts and Honey
Makes: 4 portions
INGREDIENTS
1 cups freshly squeezed orange juice
1 1/2 cups mashed mango
1/3 cup skim milk
1/2 cup low fat yoghurt
1/3 cup cornflour
2 Tbsp sugar
1 Tsp lemon rind
Berries and fresh mint to serve
Method
1. Put orange juice, mango, lemon rind and sugar in a saucepan and bring to the boil
2. While the ingredients are in the saucepan, add the cornflour to the milk in a dish and mix together.
3. Once mixed in, add the cornflour/milk to the saucepan, a little at a time, stirring constantly, until mixture thickens and returns to the boil.
4. Simmer for 2-3 minutes (after it has been brought to the boil), then remove from heat.
5. When the mixture is cooled, place in a blender, add the yoghurt and puree until all ingredients are mixed.
6. Pour mixture into individual (small) serving cups/bowls/moulds and refrigerate until the mixture has set.
7. Serve with a few berries and a sprig of fresh mint.
This is a nice summer recipe, which is especially great when entertaining.
Passionfruit Creams with Strawberry Coulis
Makes: 6 portions
INGREDIENTS
3 eggs
2 egg yolks
1 1/2 cups passionfruit pulp
2-3 Tsp lemon juice
750ml sieved strawberry puree
1 Tbsp icing sugar
Strawberries and mint for garnish
Method
1. Preheat oven to 180°C.
2. Whisk the eggs, yolks and sugar until thick.
3. Add passionfruit pulp to a saucepan and bring to the boil.
4. When passionfruit pulp is boiling, slowly add egg mixture, a little at a time, whisking constantly.
5. Add lemon juice and continue whisking until well blended.
6. Lightly oil 6 individual moulds and fill each with the mixture.
7. Place moulds side by side in a large roasting pan and add hot water so that it comes half-way up the moulds.
8. Cook for about 20 minutes in the centre of the oven.
9. Turn off heat and allow the moulds to cool in the oven with the oven door open.
10. One hour before serving, chill 6 dessert plates.
11. When moulds are cool, remove from moulds and place onto the chilled plates and put in the refrigerator.
12. When ready to serve, spoon strawberry coulis around the moulds and garnish with mint sprig and a few strawberries.
Another nice summer recipe, which is especially great when entertaining.
Apple & Berry Compote with Yogurt, Nuts and Honey
Makes: 4 portions
INGREDIENTS
3 apples, peeled, cored and cut into small wedges
3 cups
fresh mixed berries
1 cup thick, natural yoghurt
1/2 cup raw sugar
1/4 cup pistachio nuts
1/4 cup pecan nuts (can use walnuts)
1/3 cup freshly squeezed orange juice
2 cinnamon sticks
Water
Raw honey to drizzle
Method
1. Put the sugar, orange juice, cinnamon sticks and 1/2 cup water in a medium saucepan.
2. Cook this mixture over a medium heat, stirring regularly.
3. Once the sugar has completely dissolved, bring the mixture to the boil, then reduce the heat to low and simmer for about 3-5 minutes, or when mixture is slightly reduced.
4. Add apples and gently simmer for a further 7 minutes.
5. Add mixed berries and stir to combine into the mixture. Simmer for a further 5 minutes.
6. Set aside the mixture to cool.
7. Transfer to a freeze-proof dish, cover and refridgerate.
8. When ready to serve, spoon some of the apple and berry into 4 serving glasses.
9. Top with the yoghurt, sprinkle with the nuts and drizzle with the honey and serve.
Any leftover compote can be kept in the refridgerator for 3-4 day.
Dried berries, dried apricots, dried nectarines - can also be used, but the simmer time needs to be longer.
This is a great recipe for the whole family, as it is really nutritious and healthy.
