- 50g fresh wholemeal breadcrumbs
- 25g porridge oats
- 50g demerara sugar
- 25g shelled pistachios, finely chopped
- 500g fresh low-fat custard
- 500g 0% fat Greek yogurt
- 2 tbsp maple syrup or Greek honey
The rising spring sap of a number of varieties of maple tree…
- 4 ripe nectarines, stoned, thinly sliced
A smooth-skinned variety of peach native to China, similarly flavoured to peaches with slightly…
Heat oven to 180C/160C fan/gas 4. Mix breadcrumbs, porridge oats, sugar and pistachios together and spread out in an even layer on a baking parchment-lined baking tray. Bake for 8 mins, stirring half way, until crisp and golden brown. Cool.
Gradually beat the custard into the yogurt in a mixing bowl. Sweeten with the syrup or honey. Using dessert glasses or pots, layer up the pistachio crumbs, the nectarines and the custard mix.
Creamy berry potsSwap the pistachios for hazelnuts and swap the nectarines for 4 handfuls mixed summer berries.