DESSERTS
Strawberry Marshmallow Delight Serves 4-6
1 punnet fresh strawberries
100g packet pink marshmallows
1 tablespoon strawberry conserve jam
1 cup thick natural yoghurt
1 1/4 cups thickened cream
2 tablespoons toasted almond flakes
1. Wash, hull and slice strawberries in half.
2. Snip marshmallows in half with scissors.
3. Lightly fold strawberry conserve into yoghurt.
4. Whip cream to soft peaks.
5. In a large bowl, carefully mix ingredients together. Pour into individual serving
bowls. Chill before serving.
Berry Yoghurt Meringue Serves 6
1 cup thick natural yoghurt
1 punnet mixed fresh berries (blueberries, blackberries, raspberries)
300ml thickened cream
1 kiwi fruit
2 passion fruit
1 commercial pavlova shell or 6 individual meringue cases
1. Use 1/4 cup of the fresh berries and puree in a blender.
2. Beat cream at high speed with an electric beater until firm peaks form, add yoghurt
and berry puree and continue beating until mixture becomes firm.
3. Spoon into pavlova shell and decorate with berries, kiwi fruit and passionfruit pulp.
Russian Port Fruit Compote with Yoghurt
A classical Russian dessert, with the light fruity flavour of Ruby Port. Also great for
brunch!
Serves 6
1 750ml bottle Ruby Port
550g assorted dried fruits (figs, prunes, pears, apricots, apples)
1 cup water
1/3 cup soft brown sugar
1 cup natural yoghurt
2 cinnamon sticks
1/2 cup slivered almonds, toasted
2 cloves
1. Bring port, water and brown sugar, cinnamon sticks and cloves to boil, in a large
saucepan. Add dried fruits, cover and simmer stirring occasionally with a wooden
spoon until fruits are tender, about 10 minutes.
2. Cool to room temperature, chill (can be covered and refrigerated overnight).
3. Serve stewed fruit in 6 individual dessert glasses, top with yoghurt and sprinkle
with slivered almonds.
Summary of Contents for YM10
Page 1: ......
