PASSION FRUIT POTS WITH COCONUT STARS
Perfect party puddings - you can pop them all on a tray and pass them round
Provided by Sarah Cook
Time 35m
Number Of Ingredients 10
Steps:
- Combine 125g sugar with all the cream in a heavy-based saucepan. Heat gently, stirring occasionally, until all the sugar has dissolved, then bring to the boil. Boil fiercely for 3 mins, stirring to prevent the mixture bubbling over the pan or sticking, then immediately remove from the heat.
- Whizz the pulp from 7 of the passion fruits in a food processor to separate the seeds from the juice. Sieve and stir this juice into the cream along with the lime juice - the mixture should visibly thicken. Leave to cool for 10 mins, then pour into 10 small pots or cups. Arrange the cups on a tray (make sure it fits in your fridge) and, when cool, cover the whole tray with cling film - be careful not to let it touch the surface of the cream. Chill for 3 hrs to set, or up to a day ahead.
- Meanwhile, make the shortbread. Heat oven to 180C/fan 160C/gas 4. In a large bowl, use a wooden spoon to mix the butter, flour, ground rice, 50g of the coconut, the egg yolks, vanilla and remaining 225g sugar until the dough comes together. Roll out on a lightly floured surface and, using starshaped cutters, stamp out biscuits. Spread over baking parchment-lined baking trays, sprinkle with the remaining coconut and sugar, then bake for 8-10 mins. Leave to cool.
- To serve, scoop the pulp from the last passion fruit and drizzle a little over each pot. Arrange the coconut stars on the side.
Nutrition Facts : Calories 782 calories, Fat 61 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 40 grams sugar, Protein 5 grams protein, Sodium 0.22 milligram of sodium
EASY BREAKFAST YOGURT AND FRUIT CUPS
These easy make-ahead breakfast yogurt cups with home-made fruit compote are perfect for grab-and-go breakfasts on busy mornings.
Provided by Alida Ryder
Categories Breakfast Gluten free Healthy Healthy snack Snack Vegetarian
Time 20m
Number Of Ingredients 12
Steps:
- To make the compote, simply place the fruit, sweetener and lemon/lime juice (and vanilla if you're making the strawberry compote) in a saucepan and bring to a simmer. Simmer for 10-15 minutes or until the fruit has broken down and the compote has thickened slightly. Keep in mind that it will continue to thicken as it cools.
- Remove the compote from the heat and allow to cool.
- Layer with the Greek yogurt in sealable jars/containers and place in the fridge for up to 5 days.
Nutrition Facts : ServingSize 1 yogurt and fruit cup, Calories 101 kcal, Carbohydrate 17 g, Protein 8 g, Cholesterol 3 mg, Sodium 28 mg, Fiber 2 g, Sugar 12 g
RED BERRY GRANOLA YOGURT POTS
Great for breakfast or at a picnic, these tasty yogurt pots have the summer freshness of strawberries and a raspberry coulis with a crunchy granola topping
Provided by Emily Kerrigan
Categories Breakfast, Snack
Time 20m
Yield Makes 4
Number Of Ingredients 12
Steps:
- To make the coulis, juice the half lemon, then put in a pan with the raspberries and honey. Cook over a gentle heat for a few moments, breaking down with the back of a wooden spoon. Blend to a purée, then push through a sieve and discard the raspberry seeds. Divide between the bottom of four little pots or jars.
- To make the quick granola, melt the coconut oil, cinnamon and pinch of salt in a medium pan over a gentle heat. Pour in the oats, seeds and honey and stir well to combine. Continue to move around the pan until evenly browned, about 5 mins. Spread out on a baking sheet to cool.
- While it's cooking, slice up the strawberries and divide between the pots, layering up over the coulis. Spoon 1 tbsp of yogurt on top of each pot. Finish each pot with 1 tbsp of granola sprinkled over (the remaining granola will keep in a jar for a week).
Nutrition Facts : Calories 165 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
BERRY YOGURT POTS
Ever feel peckish between meals during the day? These bio yogurt pots brimming with berries, seeds and nuts make a quick, filling and healthy morning or afternoon snack
Provided by Good Food team
Categories Snack
Number Of Ingredients 4
Steps:
- Spoon the yogurt into two tumblers. Mix the fruit, seeds or nuts of your choice with the mint, if using, and pile into the tumblers.
Nutrition Facts : Calories 134 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
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