Gooseberry Meringue Tart Recipes

Stuck for what to do with gooseberries? Think of a classic lemon dessert and simply swap the lemon

Ingredients:

• 1.0 tsp cornflour
• 50.0g butter
• 375.0g pack shortcrust pastry (preferably dessert pastry)
• 100.0g light brown sugar
• 500.0g gooseberries
• 2 egg whites
• 100.0g caster sugar

Instructions:

1. Heat oven to 180C/fan160C/gas 4. Roll out the pastry on a lightly floured surface, then use it to line a 23cm loose-bottom tart tin. Line with non-stick baking parchment and baking beans, then bake for 15 mins. Remove the beans, then cook for 10 mins more until golden. Remove from the oven, then reduce the heat to 140C/fan 120C/gas 1.
2. While the case is cooking, heat the butter and brown sugar in a shallow pan. When the sugar has completely dissolved, throw in the gooseberries and toss in the caramel. Cook for a few mins until they start to split, but before they have burst completely. Remove from heat and leave to cool. Once cool give them a stir, then tip into pastry case.
3. For the meringue topping, whisk the egg whites to soft peaks. Whisk in the caster sugar a spoonful at a time, then whisk in the cornflour. Carefully blob the meringue over the gooseberries and gently spread to cover. Bake for about 40 mins until the meringue is cooked and lightly browned.

Gooseberry Meringue Tart • Yield: 4 servings
Ingredients:

• 1.0 tsp cornflour
• 50.0g butter
• 375.0g pack shortcrust pastry (preferably dessert pastry)
• 100.0g light brown sugar
• 500.0g gooseberries
• 2 egg whites
• 100.0g caster sugar

Gooseberry Meringue Tart Nutrition Facts:
• Diet:
• Calories: 172.39
• Fat: 186.51
• Carbs: 140.11
• Protein: 38.28
• Cholesterol: 35.83
• Calcium: 26.55
• Sodium: 44.21

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Strawberry Parfait With Vin Santo, Mascarpone & Biscotti Recipes

A deliciously creamy, Italian strawberry dessert

Ingredients:

• 100.0ml Vin Santo or other sweet dessert wine
• 400.0g punnet strawberries , hulled and halved
• 284.0ml carton double cream , softly whipped
• 50.0g golden caster sugar
• 250.0g box biscotti biscuits
• 250.0g tub mascarpone

Instructions:

1. Place the biscotti biscuits in a plastic bag and crush them lightly with the end of a rolling pin, leaving them slightly chunky. Tip the crushed biscuits into a bowl, drizzle over the Vin Santo and give it a stir. In small bowl, use a fork to slightly mash half of the strawberries with the sugar.
2. Whip the mascarpone in a medium bowl, then fold into the whipped cream. If the mixture appears too thick fold through a little milk. In a 1-litre glass bowl, spread half of the soaked biscotti. Top with half of the mashed strawberries and then half of the mascarpone mixture. Repeat until you have used up everything. Slice the remaining strawberries and scatter over the top. Refrigerate, then pack into a cooler as this dessert should be served chilled.

Strawberry Parfait With Vin Santo, Mascarpone & Biscotti • Yield: 6 servings
Ingredients:

• 100.0ml Vin Santo or other sweet dessert wine
• 400.0g punnet strawberries , hulled and halved
• 284.0ml carton double cream , softly whipped
• 50.0g golden caster sugar
• 250.0g box biscotti biscuits
• 250.0g tub mascarpone

Strawberry Parfait With Vin Santo, Mascarpone & Biscotti Nutrition Facts:
• Diet:
• Calories: 170.30
• Fat: 228.18
• Carbs: 98.09
• Protein: 40.07
• Cholesterol: 224.02
• Calcium: 58.10
• Sodium: 103.53

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Strawberry Cake Dessert Recipes

Ingredients:

• 4 cup(s) Fresh Strawberries Divided
• 14 ounce(s) sweetend condensed milk
• 1/4 cup(s) Lemon Juice
• 8 ounce(s) Cool Whip Thawed
• 8 Oreos Finely Chopped
• 1 tablespoon(s) butter Melted

Strawberry Cake Dessert • Yield: 10 servings
Ingredients:

• 4 cup(s) Fresh Strawberries Divided
• 14 ounce(s) sweetend condensed milk
• 1/4 cup(s) Lemon Juice
• 8 ounce(s) Cool Whip Thawed
• 8 Oreos Finely Chopped
• 1 tablespoon(s) butter Melted

Strawberry Cake Dessert Nutrition Facts:
• Diet:
• Calories: 130.61
• Fat: 116.79
• Carbs: 121.10
• Protein: 48.06
• Cholesterol: 112.61
• Calcium: 148.07
• Sodium: 37.62

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Tuscan Zabaione Recipes

A Tuscan twist on this custard-like retro dessert, spiked with dessert wine.

Ingredients:

• 3 egg yolks
• 30 grams of fine white sugar
• 150 ml of vin santo (tuscan dessert wine)
• 1 tsp of cinnamon, optional
• 1 shot of rum or brandy, optional

Instructions:

1. Whisk the yolks and sugar together in a heat-proof bowl until the mixture becomes pale and creamy. Add the vin santo and, if using, the shot of rum or brandy.
2. Continue whisking with the bowl over a double broiler or bain marie for a few minutes (do not allow the water to touch the bottom of the pan so try to use a saucepan that is smaller than the bowl), until the mixture thickens. Take it off the heat just when you think it is almost ready – like many egg dishes, this is a delicate dish and will continue to cook a little even after you take it off the heat. If you like, some cinnamon can be added.
3. Serve warm on its own, with biscotti or use it instead of cream or custard with your favourite desserts.

Tuscan Zabaione • Yield: 4 servings
Ingredients:

• 3 egg yolks
• 30 grams of fine white sugar
• 150 ml of vin santo (tuscan dessert wine)
• 1 tsp of cinnamon, optional
• 1 shot of rum or brandy, optional

Tuscan Zabaione Nutrition Facts:
• Diet:
• Calories: 27.81
• Fat: 10.75
• Carbs: 18.01
• Protein: 6.81
• Cholesterol: 146.11
• Calcium: 9.04
• Sodium: 1.40

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Oaty Raisin Cookies Recipes

These cookies are amazingly easy to make, and have a crumbly-cakey texture to them. Quick and easy and PERFECT with warm milk, natural yoghurt, or just a tastey and healthy treat. This recipe makes 10-12 (depending on how big you want your cookies!) but the amounts can be easily doubled to make larger amounts for more people. Instead of raisins, try chopped dates, small pieces of ginger, chocolate chips…go crazy!

Ingredients:

• 1 tbsp set honey OR dessert spoon of runny honey
• 1 tsp cinnamon powder
• 1 tsp baking powder
• 50 g caster sugar
• 50 g wholemeal flour
• 50 g low-fat margarine or butter
• 80 g porridge oats
• 1 egg
• 50 g raisins

Instructions:

1. Heat oven to 180 C / 160 C (fan assisted) / gas 4. Grease a large baking sheet
2. In a large bowl, mix the margarine/butter and sugar together until soft, then beat in the honey (using an electric whisk makes it quick and easy!)
3. Add the egg and cinnamon powder and mix well
4. In another bowl, combine the flour, baking powder, oats and raisins and mix together before adding to the butter mixture.
5. Drop heaped dessertspoonfuls of the cookie dough onto the baking sheet and bake for 10-12 minutes or until lightly golden
6. Remove them from the oven, they should be golden but will still seem a tiny bit soft to the touch. Leave them on the tray for a minute (this lets them settle slightly) before transferring them to a cooling tray to completely cool. Store in an air tight container or (if you're anything like me) dive straight in!

Oaty Raisin Cookies • Yield: 6 servings
Ingredients:

• 1 tbsp set honey OR dessert spoon of runny honey
• 1 tsp cinnamon powder
• 1 tsp baking powder
• 50 g caster sugar
• 50 g wholemeal flour
• 50 g low-fat margarine or butter
• 80 g porridge oats
• 1 egg
• 50 g raisins

Oaty Raisin Cookies Nutrition Facts:
• Diet:
• Calories: 65.84
• Fat: 51.48
• Carbs: 66.58
• Protein: 27.30
• Cholesterol: 53.32
• Calcium: 47.73
• Sodium: 31.70

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Berry Refresher Dessert Recipes

Ingredients:

• 1 quart(s) pineapple or lemon sherbet
• 1 cup(s) sliced fresh strawberries
• 1/2 cup(s) blueberries
• 1/2 cup(s) white grape juice or white wine

Berry Refresher Dessert • Yield: 4 servings
Ingredients:

• 1 quart(s) pineapple or lemon sherbet
• 1 cup(s) sliced fresh strawberries
• 1/2 cup(s) blueberries
• 1/2 cup(s) white grape juice or white wine

Berry Refresher Dessert Nutrition Facts:
• Diet: Low-Fat
• Calories: 50.95
• Fat: 12.58
• Carbs: 73.88
• Protein: 8.17
• Cholesterol: 1.97
• Calcium: 35.94
• Sodium: 11.92

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Frozen Chocolate-Banana Shake Recipes

Ingredients:

• 1 cup chocolate-flavored dairy-free frozen dessert
• 1 cup chocolate light soy milk
• 1/2 cup silken tofu
• 1 1/2 cups frozen sliced ripe banana (about 2 bananas)

Frozen Chocolate-Banana Shake • Yield: 3 servings
Ingredients:

• 1 cup chocolate-flavored dairy-free frozen dessert
• 1 cup chocolate light soy milk
• 1/2 cup silken tofu
• 1 1/2 cups frozen sliced ripe banana (about 2 bananas)

Frozen Chocolate-Banana Shake Nutrition Facts:
• Diet:
• Calories: 68.39
• Fat: 66.20
• Carbs: 67.16
• Protein: 28.95
• Cholesterol: 8.13
• Calcium: 60.12
• Sodium: 5.94

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Vin Santo Zabaglione with Orange and Grapefruit Recipes

This surprisingly rich-tasting custard has much less fat than the classic version made with egg yolks. In another twist, we call for vin santo instead of the conventional choice, Marsala.

Ingredients:

• 3 medium navel oranges
• 1 large pink or red grapefruit
• 3 tablespoons sugar
• 1 large egg
• 3 tablespoons vin santo or other sweet dessert wine
• 3/4 teaspoon cream of tartar
• Garnish: freshly ground nutmeg

Instructions:

1. Cut peel and white pith from oranges and grapefruit with a sharp knife, then cut sections free from membranes. Drain fruit in a large sieve set over a bowl 5 minutes, reserving juice for another use. Toss fruit with 1 tablespoon sugar.
2. Beat egg, remaining 2 tablespoons sugar, vin santo, cream of tartar, and a pinch of salt in a double boiler or a metal bowl set over a pot of simmering water with a hand-held electric mixer at medium speed until slightly thickened and frothy, about 5 minutes (mixture will froth up and then subside a bit before thickening). Remove from heat.
3. Divide fruit among 4 stemmed glasses and top with zabaglione. Serve immediately.

Vin Santo Zabaglione with Orange and Grapefruit • Yield: 4 servings
Ingredients:

• 3 medium navel oranges
• 1 large pink or red grapefruit
• 3 tablespoons sugar
• 1 large egg
• 3 tablespoons vin santo or other sweet dessert wine
• 3/4 teaspoon cream of tartar
• Garnish: freshly ground nutmeg

Vin Santo Zabaglione with Orange and Grapefruit Nutrition Facts:
• Diet:
• Calories: 30.12
• Fat: 5.73
• Carbs: 41.40
• Protein: 12.08
• Cholesterol: 62.00
• Calcium: 26.68
• Sodium: 3.36

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Caramelised Passion Fruit & Lime Tart Recipes

This zingy tart has a wonderful flavour and is a great way to cook with passion friut

Ingredients:

• 200.0g golden caster sugar
• finely grated zest and juice of 1 lime
• 500 g pack dessert pastry
• 142.0ml tub double cream
• 8 passion fruits
• 6 egg yolks
• icing sugar for dusting (optional)

Instructions:

1. Roll out the pastry and use it to line a 23cm tart ring, then chill for at least 20 mins. Heat oven to 180C/fan160C/gas 4. Line the tart with baking parchment and baking beans, then bake for 15 mins. Remove the parchment, bake for a further 5-10 mins until golden, then remove from the oven and reduce the temperature to 140C/fan 120C/gas 1.
2. While the case is cooking, cut the passion fruits in half, scoop out the flesh into a bowl, then blitz with a hand blender. Push the pulp through sieve and mix the juice with the lime zest and juice. Beat the sugar and yolks together until pale, then beat in the cream and fruit juice. Carefully pour the custard into the tart case, then bake for 40 mins, until set with a very slight wobble. Remove the tart from the oven, then leave to cool completely.
3. You can now either serve the tart as it is, or try a chef’s tip and dust it with icing sugar, then caramelise the top with a blowtorch.

Caramelised Passion Fruit & Lime Tart • Yield: 8 servings
Ingredients:

• 200.0g golden caster sugar
• finely grated zest and juice of 1 lime
• 500 g pack dessert pastry
• 142.0ml tub double cream
• 8 passion fruits
• 6 egg yolks
• icing sugar for dusting (optional)

Caramelised Passion Fruit & Lime Tart Nutrition Facts:
• Diet:
• Calories: 224.78
• Fat: 266.03
• Carbs: 162.22
• Protein: 55.89
• Cholesterol: 357.57
• Calcium: 28.88
• Sodium: 57.59

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Berry-Muscat Wine Goblets Recipes

Ingredients:

• 1 cup white grape juice
• 1 envelope unflavored gelatin
• 2 tablespoons sugar
• 1 cup Muscat dessert wine (see notes)
• 1 1/2 cups sliced strawberries (1/4 in. thick)
• 1/3 cup blueberries, rinsed

Berry-Muscat Wine Goblets • Yield: 4 servings
Ingredients:

• 1 cup white grape juice
• 1 envelope unflavored gelatin
• 2 tablespoons sugar
• 1 cup Muscat dessert wine (see notes)
• 1 1/2 cups sliced strawberries (1/4 in. thick)
• 1/3 cup blueberries, rinsed

Berry-Muscat Wine Goblets Nutrition Facts:
• Diet: Low-Fat
• Calories: 26.76
• Fat: 0.92
• Carbs: 33.91
• Protein: 8.23
• Cholesterol: 0.00
• Calcium: 7.26
• Sodium: 2.03

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Easy Apple Tarts Recipes

Melt-in-the mouth pastry and sweet tender apples are a match made in heaven

Ingredients:

• 375 g/13oz block dessert pastry
• flour , for dusting
• 3.0 tbsp golden caster sugar
• 50.0g butter
• vanilla ice cream , to serve
• 3 eating apples , peeled, cored and halved, then each half thinly sliced
• icing sugar , to serve (optional)
• 2.0 tbsp ground almonds

Instructions:

1. Heat oven to 180C/160C fan/gas 4. On a lightly floured surface, roll the pastry out to a rectangle about the size of this magazine and trim the edges to neaten. Place the pastry on a baking sheet and scatter with the almonds and 1 tbsp sugar. Score perforated lines to make 6 equal-size sections (this will make the tart easier to cut). Arrange each half of apple, sliced, in its own section of pastry. Can be made up to this stage the night before, covered with cling film and chilled in the fridge.
2. Scatter the remaining sugar over the apples, dot with butter, then bake for 50-55 mins until the pastry is biscuity brown and the apples are tinged and soft. Cut the tart into 6 squares, dust with icing sugar, if you like, and serve hot with a scoop of vanilla ice cream.

Easy Apple Tarts • Yield: 6 servings
Ingredients:

• 375 g/13oz block dessert pastry
• flour , for dusting
• 3.0 tbsp golden caster sugar
• 50.0g butter
• vanilla ice cream , to serve
• 3 eating apples , peeled, cored and halved, then each half thinly sliced
• icing sugar , to serve (optional)
• 2.0 tbsp ground almonds

Easy Apple Tarts Nutrition Facts:
• Diet:
• Calories: 151.65
• Fat: 193.37
• Carbs: 101.24
• Protein: 33.95
• Cholesterol: 35.83
• Calcium: 13.22
• Sodium: 39.40

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Caramel Custard Apple Tart Recipes

Apples take centre-stage in this autumnal tart, while the custard adds a rich, creamy texture

Ingredients:

• 8 eating apples , peeled, cored and cut into wedges
• 375 g block dessert pastry (we used Saxby's)
• splash apple brandy (optional)
• 248.0ml carton double cream
• 140.0g golden caster sugar
• 4 egg yolks, beaten

Instructions:

1. Heat oven to 220C/fan 200C/gas 6. Roll the pastry on a lightly floured surface until just thicker than a £1 coin. Use to line a 23cm deep tart tin, allowing the spare pastry to hang over the edges. Line the tart with greaseproof paper and baking beans, then bake for 15 min until golden around the edges. Remove the beans and continue to cook for 5 mins until the base in golden brown. Remove the tart from the oven and leave to cool. Reduce the oven temperature to 160C/ fan 14C/gas 3.
2. Meanwhile, tip the sugar into a large frying pan over a high heat. Cook the sugar until it dissolves, bubbles and caramelises. Carefully tip the apple wedges into the caramel and toss until coated. Splash in the brandy, if using, then cook the apples for 2-3 mins until just starting soften and the caramel has dissolved in the apple juices.
3. Turn off the heat and remove the apples to a bowl. Pour the cream into the pan then, holding a sieve over the pan, strain in any juices from the apples. Gradually whisk the caramel sauce into the beaten yolks. Arrange the apples over the base of the tart, pour over the custard, then bake for 40 mins until the custard is just set. Leave the tart to cool, then use a knife to cut away the spare pastry and neaten the edges.

Caramel Custard Apple Tart • Yield: 8 servings
Ingredients:

• 8 eating apples , peeled, cored and cut into wedges
• 375 g block dessert pastry (we used Saxby's)
• splash apple brandy (optional)
• 248.0ml carton double cream
• 140.0g golden caster sugar
• 4 egg yolks, beaten

Caramel Custard Apple Tart Nutrition Facts:
• Diet:
• Calories: 221.67
• Fat: 252.11
• Carbs: 173.03
• Protein: 44.83
• Cholesterol: 308.94
• Calcium: 35.82
• Sodium: 44.61

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Grilled Pineapple and Banana Sundays with Caramel Sauce and Cashews recipes Recipes

Caramel covered grilled pineapple and banana Sundaes!

Ingredients:

• 1/2 pineapple, peeled and sliced
• 2 bananas, peeled and sliced in half
• 1 (500mL) container SO Delicious Creamy Cashew Frozen Dessert
• 1/4 cup caramel sauce
• 1/4 cup cashews, toasted and coarsely chopped

Instructions:

1. Lightly oil the grill and heat to medium-high before adding the pineapple and bananas and grilling until they are slightly charred and tender-crisp, about 1-3 minutes per side.
2. Place the grilled fruit in bowls, top with a scoop of the frozen dessert followed by a drizzle of caramel sauce and a sprinkle of cashews and enjoy immediately!

Grilled Pineapple and Banana Sundays with Caramel Sauce and Cashews recipes • Yield: 4 servings
Ingredients:

• 1/2 pineapple, peeled and sliced
• 2 bananas, peeled and sliced in half
• 1 (500mL) container SO Delicious Creamy Cashew Frozen Dessert
• 1/4 cup caramel sauce
• 1/4 cup cashews, toasted and coarsely chopped

Grilled Pineapple and Banana Sundays with Caramel Sauce and Cashews recipes Nutrition Facts:
• Diet:
• Calories: 123.43
• Fat: 146.48
• Carbs: 88.72
• Protein: 66.48
• Cholesterol: 0.27
• Calcium: 23.63
• Sodium: 13.86

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Piña Colada Shake Recipes

Ingredients:

• 1 1/2 cups fresh pineapple cubes, frozen
• 1 1/2 cups vanilla dairy-free frozen dessert
• 1/2 cup light coconut milk
• 1/8 teaspoon coconut extract
• 3/4 cup frozen sliced banana (about 1 small banana)

Piña Colada Shake • Yield: 4 servings
Ingredients:

• 1 1/2 cups fresh pineapple cubes, frozen
• 1 1/2 cups vanilla dairy-free frozen dessert
• 1/2 cup light coconut milk
• 1/8 teaspoon coconut extract
• 3/4 cup frozen sliced banana (about 1 small banana)

Piña Colada Shake Nutrition Facts:
• Diet: Low-Fat
• Calories: 63.14
• Fat: 9.05
• Carbs: 37.52
• Protein: 3.37
• Cholesterol: 0.00
• Calcium: 7.50
• Sodium: 2.34

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Apple & Walnut Marmalade Recipes

Easy and versatile, this preserve is great with scones

Ingredients:

• 1.0 tbsp brandy (optional)
• 50.0g butter
• 100.0g walnuts , roughly chopped
• 85.0g light muscovado sugar
• 1 bay leaf
• 450.0g dessert apples
• 1 small lemon , zest, juice and squeezed out halves

Instructions:

1. Quarter and core the apples (no need to peel) and cut each quarter in half again. In a large frying pan, melt the butter, then add the apples, sugar, lemon zest and juice and the squeezed-out lemon halves and bay leaf. Carefully stir everything to combine, then cover and cook gently for about 10 mins or until the apples are just soft.
2. Remove the lid and turn the heat to high. Allow the mixture to cook, uncovered, for a further 5 mins, or until most of the excess liquid has evaporated. It should be juicy and syrupy. Remove the lemon halves and bay, stir in the brandy, if using, and leave to cool slightly. Stir in the walnuts and serve warm.

Apple & Walnut Marmalade • Yield: 6 servings
Ingredients:

• 1.0 tbsp brandy (optional)
• 50.0g butter
• 100.0g walnuts , roughly chopped
• 85.0g light muscovado sugar
• 1 bay leaf
• 450.0g dessert apples
• 1 small lemon , zest, juice and squeezed out halves

Apple & Walnut Marmalade Nutrition Facts:
• Diet:
• Calories: 81.11
• Fat: 106.71
• Carbs: 55.12
• Protein: 17.35
• Cholesterol: 35.83
• Calcium: 15.42
• Sodium: 0.58

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Dessert Taco Shells Recipes

Ingredients:

• 6 (6-in.) flour tortillas
• 3 tablespoons granulated sugar
• 1 tablespoon ground cinnamon
• 3 tablespoons unsalted butter, melted

Dessert Taco Shells • Yield: 6 servings
Ingredients:

• 6 (6-in.) flour tortillas
• 3 tablespoons granulated sugar
• 1 tablespoon ground cinnamon
• 3 tablespoons unsalted butter, melted

Dessert Taco Shells Nutrition Facts:
• Diet:
• Calories: 67.15
• Fat: 56.93
• Carbs: 62.89
• Protein: 24.22
• Cholesterol: 30.53
• Calcium: 56.80
• Sodium: 91.14

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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