Two yummy desserts from Nairn's
Plum and Ginger Crunch
Serves 4
Preparation time 10-12 minutes
Chilling time 30 minutes
Ingredients
10 nairn’s Stem Ginger Oat Biscuits, crushed
25g/1oz olive oil or low-fat spread, melted
4 ripe red plums, stoned and sliced
300g carton extra-light cream cheese
5 tbsp low-fat natural yogurt
1 tbsp finely grated orange rind
1-2 tsp to taste, stem ginger syrup or clear honey
25g/1oz stem ginger, finely chopped
extra slices of red plums or a sprig of redcurrants
1 tsp grated dark chocolate to decorate, optional
Method
1. Mix together the crushed biscuits and melted olive oil or low-fat spread until well combined. Spoon into 4 wine glasses or 150ml/1/4 pint individual dishes. Arrange the sliced plums on top.
2. Beat the cream cheese, natural yogurt, orange rind and the stem ginger syrup or honey until blended. Stir in the chopped stem ginger. Spoon over the biscuit mixture.
3. Chill for at least 30 minutes or until ready to serve. Decorate with the fruit and sprinkle with a little grated chocolate if using. Serve.
Mixed Berry Charlotte
Serves 8
Preparation time: 15 minutes
Chilling time: 3-4 hours
Ingredients
450g/1lb mixed berries, such as raspberries, blueberries and strawberries
450g/1lb 0% fat fromage frais
225ml/ 8 floz low-fat natural yogurt
1 tsp vanilla extract
1 tbsp clear honey, warmed
1 x 11g sachet gelatine
10 nairn’s Mixed Berries Oat Biscuits
Method
1.Clean the fruits discarding any stalks and cutting any large fruits into small pieces. Reserve. Fill a 1.2 litre/2 pint loaf tin with cold water discarding the water when ready to use.
2.Place the fromage frais with the yogurt, vanilla extract and clear honey in a bowl and stir until smooth.
3.Pour 40ml/1½ fl oz of almost boiling water into a heat proof bowl. Sprinkle over the gelatine then stir until the gelatine has thoroughly dissolved. Pour in a thin steady stream into the fromage frais mixture, stirring throughout.
4.Add half the cleaned berries to the mixture, stir lightly then spoon into the empty loaf tin. Place in the refrigerator and leave for at least 4 hours or until set.
5. When ready to serve. Dip the base of the tin into a bowl of boiling water for 30 seconds. Run a round bladed knife all round the edge. Invert onto a serving plate. Gently press the biscuits into the sides of the Charlotte, cutting to fit as necessary. Spoon the reserved mixed berries on top and serve.
