CHILLED SUMMER FRUITS WITH BLACK SUGAR GLAZE: healthy, frugal opt

Delightful jewel-like dessert crowned with a flowing black-glaze on cool yoghurt...

                                                                                                                                                           first posted 6/8/16  

Black (Molasses) Sugar Fruit Cup, a layered healthful dessert
'This cool dessert is the best treat on a balmy evening' 

Chunks of chilled soft fruit make fabulous, utterly welcome summer desserts.  This one is served in squat drinking glasses* to display their fine contents, topped off with a pillow of yoghurt and sprinkled with molasses sugar. 

It's dessert that is so good for you.  Berries and stoned fruit 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 is full of valuable vitamins and minerals.  Left on yoghurt overnight, it melts, leaving a deeply sweet glaze that's ever-so-slightly bitter - but in a good way.  (If black sugar isn't available, use the darkest brown sugar you have. 

For the photo, 67 used a variety of soft fruits: nectarines, cherries, kiwi fruit, strawberries and blueberries 'cause that's what was in the fridge after a fruit binge.  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, stir in a generous pinch of cinnamon or ginger before topping with yoghurt.)

This is best made on the night before needed.  

Cost: as little or as much as you like
Feeds: 1 or more  

Ingred:

   whole berries OR
   peeled, cut up fruit OR
   both
   
   2-3 generous tbsp strained 0%-fat plain dairy or plant yoghurt 
   a drop or two of vanilla extract (opt)
   1-1.5 generous teaspoons molasses sugar per serving

Method:

1. In a separate container, mix yoghurt & vanilla
2. Place fruit, layered or in a heap, in see-though glasses or small bowls  
3. Cover with yoghurt
4. Sprinkle with molasses sugar or other dark brown sugar
5. Refrigerate overnight 

Comments:

'This was such a delight, with so many chunks of delightful fruits to eat, but also glorious to look at. I loved the glaze. Score!' Retired writer

Tips:

• defrosted frozen fruit was also used and worked well; the juices added to the layers of flavour
• Billingtons, available at most supermarkets, produces unrefined sugars including molasses sugar, that is non-gmo, gluten-free and vegan
• if the budget doesn't run to Molasses Sugar (which appears in other 67 recipes) use the darkest brown sugar you have

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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.