Dessert recipes for Week 2

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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.

Rice pudding

  • 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.

Mango fool

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.