Molasses Sugar Fruit Cup, a layered healthful beauty |
Berries are not only beautiful, they are also tasty and good for you. They are the least sweet of fruits and the most nutritionally valuable. Black Molasses sugar is the closest of sugars to the natural state of sugar beets and full of vitamins and minerals. (Billingtons available at most supermarkets, produce unrefined sugars including molasses sugar that is non-gmo, gluten-free and vegan.)
67 used a variety of soft fruits in the photo: nectarines, cherries, strawberries, blueberries, kiwi fruit, 'cause that's what was in the fridge. But a single berry or soft fruit, or even a single or variety of less pricy fruits like apples, oranges, bananas, pears will be perfectly fine. (If using the less pricy fruits, best stir in a generous pinch of cinnamon or ginger to the fruit before topping with yoghurt.)
The fruit cups make a simple thrown-together dessert with a dark, smoky layer of sweetness. For breakfast, top each fruit layer with uber-granola.
This is best made on the night before or refrigerated at least a couple of hours.
1st posted 6/8/16
Cost: as little or as much as you likeFeeds: 1 or more
Ingred:
peeled, cut up fruit OR
both
2-3 generous tbsp strained 0%-fat plain yoghurt per serving
a drop or two of vanilla extract (opt)
1 1/2-2 generous teaspoons molasses sugar per serving
Method:
- In a separate container, mix yoghurt & vanilla
- Place fruit, layered or in a heap, in see-though glasses or small bowls
- Cover with yoghurt
- Sprinkle with molasses sugar or other brown sugar
- Refrigerate overnight
Tips:
- defrosted frozen fruit was also used and worked well; the juices added to the layers of flavour
- if the budget doesn't run to Molasses Sugar (which appears in other 67 recipes) use the darkest brown sugar you have
*Balloon glasses: 4 for £4, Morrisons
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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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