Berry Misu

1

Berry Misu :

Ingredients

  • 5 eggs, separated
  • 2/3 cup caster sugar
  • 500g mascarpone cheese, softened
  • 1 teaspoon vanilla extract
  • 1 cup thickened cream, whipped
  • 1 tablespoon instant espresso coffee powder
  • 2 cups boiling water
  • 2 x 250g packets sponge finger biscuits
  • 6 passionfruit, halved
  • 500g strawberries, sliced
  • 125g raspberries
  • 125g blueberries
  • Dark chocolate curls, to serve

Method

  1. Step 1 – Using an electric mixer, beat egg yolks and sugar together in a bowl for 5 to 6 minutes or until pale and creamy. Fold in mascarpone and vanilla. Fold cream into mascarpone mixture.
  2. Step 2 – Beat eggwhites in a bowl until stiff peaks form. Fold into mascarpone mixture. Cover with plastic wrap. Refrigerate for 30 minutes.
  3. Step 3 – Dissolve coffee powder in boiling water. Working quickly, dip half the biscuits, 1 at a time, in coffee to coat. Place, in a single layer, over base of a 2.8 litre capacity, 6cm-deep, 21cm x 32cm serving dish.
  4. Step 4 – Spread half the mascarpone mixture over biscuits. Top with passionfruit pulp and half the strawberries. Repeat layers with remaining biscuits, coffee mixture and mascarpone mixture. Cover. Refrigerate for 4 hours.
  5. Step 5 – Top with raspberries, blueberries and remaining strawberries. Sprinkle with chocolate. Serve.

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Berry sorbet fizz

1

Berry sorbet fizz :

Ingredients

  • 125ml (½ cup) raspberry cordial
  • 1L berry sorbet
  • 1L (4 cups) chilled lemonade

Method

  1. Step 1 – Divide the cordial and sorbet among serving glasses. Top with the lemonade.

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10 Minute Apple Berry Crumble

1

10 Minute Apple Berry Crumble :

Ingredients

  • 2 x 400g cans pie apple filling
  • 1 teaspoon ground cinnamon
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoons mixed berry jam
  • 1 cup toasted muesli
  • Double cream, to serve

Method

  1. Step 1 – Combine apple, cinnamon and lemon rind in a bowl. Divide jam between 4 (1 ¼ cup-capacity) heatproof, microwave-safe dishes. Top with apple mixture. Cover with plastic wrap. Microwave on HIGH (100%) for 2½ minutes or until heated through.
  2. Step 2 – Sprinkle muesli on top of apple mixture. Microwave on MEDIUM (50%), uncovered, for 15 to 20 seconds or until muesli is just warm. Serve hot with double cream.

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Mixed Berry Pancakes

1

Mixed Berry Pancakes :

Ingredients

  • 2 cups self-raising flour, sifted
  • ¼ cup caster sugar
  • 4 eggwhites
  • 1 cup reduced-fat milk
  • 1/3 cup no-added-sugar vanilla yoghurt
  • 1 2/3 cups (250g) mixed frozen berries, thawed
  • Canola oil cooking spray
  • ½ cup maple syrup

Method

  • Step 1 – Place flour in a large bowl. Stir in sugar. Place eggwhites, milk and yoghurt in a bowl. Whisk to combine. Make a well in centre of flour mixture. Add eggwhite mixture. Stir until almost smooth (see note). Set aside for 10 minutes.
  • Step 2 – Fold 1 cup berries through batter. Lightly spray a non-stick frying pan with oil. Heat over medium-low heat. Using 2 tablespoons batter per pancake, cook 4 pancakes for 2 minutes or until bubbles appear on surface. Turn over. Cook for 1 to 2 minutes or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining batter.
  • Step 3 – Divide pancakes between plates. Top with remaining berries. Drizzle with maple syrup. Serve.

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Berry Cheesecake Parfaits

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Berry Cheesecake Parfaits :

Ingredients

  • 250g reduced-fat cream cheese
  • ¼ cup caster sugar
  • 170g tub 98% fat-free berry yoghurt
  • 300g frozen mixed berries, thawed
  • 150g packet almond biscotti, chopped

Method

  1. Step 1 – Using an electric mixer, beat cheese and sugar until smooth. Mix in yoghurt and ¼ cup berries until just combined.
  2. Step 2 – Divide 2/3 cup remaining berries between four 2 cup-capacity glasses. Sprinkle with half the biscotti. Spoon 2 tablespoons cheese mixture into each glass. Repeat layers, finishing with berries. Serve.

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