This recipe isn't really a recipe at all. It's a combination of dessert ingredients that suits your mood, what's in your fridge or what's best value at your supermarket.
The essentials are yoghurt (strained 0-fat or Greek low-fat), vanilla, soft fruit and something crunchy. Cream is optional but 67goingon50 prefers some cream -- up to equal the amount of yoghurt -- because it is, after all, a dessert and an indulgence.
For those with cholesterol or weight worries, go for the 100% yoghurt option, or a 25% cream to 75% yoghurt mix.
This particular recipe has a 50-50 yoghurt-cream mix, raspberries and crunchy oatmeal toasted with a little sugar. You could easily use the strawberries and crushed macaroons of a conventional Eton Mess or go off-piste with blueberries, crushed gingernuts and a little fresh grated ginger. There is so much wonderful soft fruit around now, ring the changes.
Feeds: 4-6
Cost: £2-3, dep. on how much fruit you use
Ingred:
85 gm Ultra Granola
2-3 tbsp soft brown sugar (opt)
200 ml strained Zero-fat or Greek low-fat yoghurt
Up to 200 ml single, whipping or double cream
1 tsp vanilla extract Or seeds of 1/2 vanilla pod
100-200 gm fresh raspberries
Method
- Toast Granola in a wide frying pan over medium heat until it turns golden brown, watching closely. Add sugar and continue cooking, stirring, until the sugar melts into the oatmeal and starts to smell divine. Tip onto a plate. Cool.
- Whisk together yoghurt and cream (the cream can be whipped to a soft-peak stage if there's time and energy). Stir in vanilla.
- Layer yoghurt-cream, toasted granola and berries in glasses ending with a layer of yoghurt cream and a raspberry.
- Refrigerate until ready to serve.
This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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