Wednesday, 28 September 2011

Autumn Fruit & Yoghurt Dessert

There are times when I'm either too busy, or too idle, to bake, but I never lose that craving for something sweet to eat. That's when I make this healthy and delicious little dessert, perfect if you're looking to create something in advance that can be thrown in the fridge and forgotten. I didn't have any, but this dessert would be even prettier if you added some blackberries. It may be ridiculously easy but it still packs a yummy punch.

Adapted from Joanna Weinberg's recipe called 'Paddy's Greek yoghurt with dark sugar' in her lovely book How to Feed Your Friends with Relish. Buy the book on Amazon here.
Serves 2

1 apple, washed
250ml greek yoghurt
2 teaspoons clear honey (such as acacia)
half a punnet of raspberries
2 tablespoons dark muscovado sugar

1.  Halve, quarter and core the apple, before slicing it as finely as you wish. In two medium sized tumblers, lay 5 or so slices of the apple into the bottom of each.

2. Spoon over enough yoghurt to cover the apple in each tumbler, before adding half a teaspoon of honey, and sprinkle over a layer of dark muscovado sugar.

3. Layer raspberries in each tumbler over the sugar.

4. Add another large spoonful of yoghurt to each tumbler, and top them off with a good sprinkling of dark muscovado sugar.

5. Place the tumblers in the fridge for a couple of hours, to allow the sugar to sink into the yoghurt and the flavours to mix. Serve to be eaten with a spoon from the tumbler.

This dessert was idly made while listening to Radio 4's A View Through A Lens, readings from the real diary of a wildlife cameraman alone in the arctic filming polar bears.

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