Simple, quick desserts to treat the family with. Links to Week 2 menu plans and shopping list.
Banana split yoghurts
- 1 banana per person
- 1 pint/500 ml natural yoghurt
- Chocolate sauce
Divide the yoghurt into bowls. Chop the banana and put in on the top of the yoghurt. Drizzle with chocolate sauce. This has to be yoghurt Nirvana.
- 1 pint/500ml whole milk
- 1-2 oz/50g short grain pudding rice or risotto rice
- 2-4 tsp sugar
Boil 1 pint milk and add 1-2 ounces of rice and 2-4 tsp sugar. Simmer for 20 minutes or until rice is soft. Serve with jam, honey or rosehip syrup.
Peel and chop a mango and puree in blender. Pour in 1 pint thick Greek yoghurt and puree briefly until all mixed up. Serve in little glass dishes with a mint garnish if you have one.
Pear and almond crumble
- 4 oz/250g plain flour
- 4 oz/125g vegetable spread (suitable for cooking)
- 2 oz/50g sugar
- 2 oz/50g ground almonds
- 8-12 oz/250-375g chopped pears
Rub together the fat and flour until it resembles breadcrumbs. Stir in the sugar and ground almonds. Put pears in a ceramic baking dish and sprinkle crumble mixture on top. Bake for about 20 minutes at 170C, until the mixture is browned on top and the pears are soft.