The berries also add a wonderful texture and freshness to the dish, as well as nutritional goodness.
- 1 punnet strawberries, hulled, halved or quartered depending on size
- 1 punnet blueberries
- 500ml (approx. 2 cups) low fat custard
- 10 sponge fingers (same as they use for tiramisu)
- 50g (20 squares) grated milk chocolate
- 2 cups frozen raspberries
- 4 tablespoon’s water
- 2 tablespoon caster sugar (white sugar)
- You need to start with a small med dish or bowl. Measure your sponge fingers in a line, 4-5 should sit next to each other flat side down.
- In a small pot, place raspberries, water, and sugar, simmer for 5 mins until raspberries have collapsed and sugar has dissolved. Take off heat and set aside to cool, about ½ hour.
- Now, with a wire strainer or sieve, press the raspberry mix through the wire, this will now become a raspberry coulis. Discard the bits left over.
- Now with your bowl, place ½ the coulis mix on the base, spread around. Layer 5 sponge fingers on the base. Layer ½ the custard on top of the sponge. Spread out ½ the strawberries and blueberries and drizzle remaining raspberry coulis.
- Layer the remaining 5 sponge fingers, next the rest of the custard, and fruit.
- Grate the chocolate all over to finish off.
Servings: 6 Serving size:201g
|Average Serve||Average 100g|
|Energy||846 kJ||421 kJ|
|202 Cal||101 Cal|
|Protein||5.2 g||2.6 g|
|Fat, total||5.0 g||2.5 g|
|- Saturated||2.8 g||1.4 g|
|Carbohydrate||30.6 g||15.2 g|
|- Sugars||24.9 g||12.4 g|
|Sodium||64 mg||32 mg|
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