www.worldwiderecipe.comMixed Berry Crumble Move More get fit

INGREDIENT

Crumble Filling

1½ cup old-fashioned rolled oats

1¼ cup unbleached all-purpose flour

1 cup (2½oz.) walnuts, chopped

¾ cup brown sugar, lightly packed

¼ cup granulated sugar 1 teaspoon kosher salt ¾ cup unsalted butter, melted

12 oz. raspberries 12 oz. blueberries ¼ cup sugar 2 tablespoons flour ½ teaspoon cinnamon ¼ teaspoon nutmeg ¼ cup lime juice zest of 2 limes

INSTRUCTION

To make crumble: In a large bowl, whisk together all the ingredients until well combined. Set aside.

To make filling: In another large bowl, whisk together all the ingredients until well combined. Set aside

To assemble. Press half of crumble mixture into bottom of pan. Pour and spread filling on top and the layer with the remaining half of the crumble mixture. Bake at 350 degrees F until top is golden brown, about 50-55 minutes. Remove from oven and transfer to a wire rack to cool slightly. Optional: Serve with ice cream or cool completely to serve with yogurt.

www.worldwiderecipe.comBerrylicious Frozen Yoghurt

INGREDIENT

500 g mixed berries, I like blueberries and raspberries, and they can be frozen too

200 ml milk 500 g fat free yoghurt 1/4 teaspoon cinnamon

powder (optional) 3 tablespoons honey, to taste

INSTRUCTION

Keep a handful of berries aside and whizz the rest up with all the other ingredients in a blender.

Taste and add a little more honey if you think it needs it. Pop it in a freezer proof dish or Tupperware, cover and leave in the

freezer for around an hour. Remove from the freezer and put back in the blender to break up any

ice crystals that should have formed. Put back in the freezer for another hour before doing the same again. Before putting back in the freezer this time sprinkle over the reserved

berries before popping the lid back on. After a few more hours in the freezer the frozen yoghurt will be ready.

Let it sit out at room temperature for about half an hour before serving or it will be rock hard!

www.worldwiderecipe.comBanoffee Ice Cream Cake

INGREDIENT

2 x tins (395 gm / 14 oz) condensed milk 600 ml / 20 fl oz of heavy or thickened cream 200 gm / 7 oz rice cookies 50 gm / 1.8 oz raw cashews 80 gm / 3 oz unsalted butter melted 250 ml / 8.5 fl oz thickened or heavy cream 2 very ripe bananas mashed (about ½ to ¾ of a cup)

INSTRUCTION

Empty the two cans of condensed milk into a casserole dish that will sit in a baking try ½ full of water. Cover the condensed milk with greaseproof paper and then foil and bake for 1 hour or till a light caramel colour ( you could also boil the tins for the same effect)

Cool in the fridge till very cold, or pop in the freezer till cold for those short on time

Meantime crush the cookies and cashews together ( doesn’t matter if there are cashew pieces bigger than the biscuit crumbs, it just adds texture. Mix with the melted butter and press into the bottom of the springform tin.Chill

Beat the 600 ml of cream with the chilled caramelized condensed milk till light and thick. You should be able to spoon it up quite easily. Spoon it into the cake tin on top of the biscuit base, and pop into the freezer. I like to leave mine to set for an hour or two.

Mash the two ripe bananas and then add beat them in a mixer with the 250 / 8.5 floz of thickened cream until light and thick. Spread this banana mix over the top of your condensed milk ice cream ( do not be tempted to sweeten this) Flatten out by taping on the bench or using a small spatula

INSTRUCTION

Put the Ice Cream cake into the freezer protected by a piece of foil. Freeze for up to two weeks or till needed.

To make the Caramel: Put the brown Sugar, salt and Cream into a saucepan and melt. Then let it come to the boil. Boil for about 30 seconds before adding the lemon juice. Put into a bowl or jar and chill . This is best made well before you need it so it is cold .

To Decorate Whip the last cup of cream and put it into a plastic bag and snip off the corner Run a knife around the edges of the cake and demold. Put onto a serving platter Slice the banana . Pipe generous dots of whipped cream around the edges then

spoon over the caramel sauce. Add bananas and grated chocolate. The cake melts quickly once demolded so pop it bake into the freezer if you are

prepare anything to go with it. It will be fine ona platter in the freezer even fully decorated. The left overs will also keep well. Just cover (or back in the cake tin)

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