Fruity summer Charlotte

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1. Heat oven to 220C/200C fan/gas 7. Tumble ¾ of the berries into a medium baking dish. Whizz the remainder of the berries in a food processor to make a purée, then stir this into the dish along with 2 tbsp sugar.
2. Spread the loaf slices with butter, then cut into triangles. Cover the top of the fruit with the bread slices, then scatter with the rest of the sugar. Cover with foil, bake for 10 mins, uncover the dish, then bake for 5 mins more until the fruit is starting to bubble and the bread is toasty. Serve with dollops of crème fraîche or fromage frais.

Saucy berries & ice cream

Just warm the fruit and the purée with sugar and a splash of booze in a saucepan - serve over ice cream and scoff with biscuits.

262 kcalories, protein 6g, carbohydrate 47g, fat 7 g, saturated fat 4g, fibre 5g, sugar 33g, salt 43 g

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Ingredients

• 500g summer fruit (we used raspberries, blackberries and blueberries)
• 4 tbsp demerara sugar
• 7 slices from a small cinnamon and raisin loaf (we used Waitrose's Richly fruited sliced loaf)
• 25g butter , softened
• crème fraîche or fromage frais, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Low-fat

Ingredients

• 500g summer fruit (we used raspberries, blackberries and blueberries)
• 4 tbsp demerara sugar
• 7 slices from a small cinnamon and raisin loaf (we used Waitrose's Richly fruited sliced loaf)
• 25g butter , softened
• crème fraîche or fromage frais, to serve

262 kcalories, protein 6g, carbohydrate 47g, fat 7 g, saturated fat 4g, fibre 5g, sugar 33g, salt 43 g

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