Nectarine & pistachio crunch layers

Nectarine & pistachio crunch layers

By Good Food
  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 15 mins Cook: 8 mins

Easy

Serves 6

Keep the crunch in these healthy, fruity puds by assembling just before serving

Nutrition and extra info

Nutrition: per serving

  • kcal252
  • fat4g
  • saturates1g
  • carbs42g
  • sugars31g
  • fibre2g
  • protein15g
  • salt0.35g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 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
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree…

  • 4 ripe nectarines, stoned, thinly sliced
    Nectarines

    Nectarine

    nek-tar-een

    A smooth-skinned variety of peach native to China, similarly flavoured to peaches with slightly…

Method

  1. 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.

  2. 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.

  • Recipe Tip

    Creamy berry pots

    Swap the pistachios for hazelnuts and swap the nectarines for 4 handfuls mixed summer berries.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
janetfevans
1st Aug, 2010
5.05
We tried this for the first time yesterday and it was so good we had to make it again this evening!! Although I'd halved the quantities for two of us (we're a bit greedy), luckily there was enough crunch mixture for another 2 servings. We had brought back some white peaches from France which were delicious. I didn't have any custard left so made some up (from custard powder, sugar, dried milk + water) and it was just as good. Using 0% fat yoghurt, as Libby0 did, probably wouldn't be as nice as the full fat Greek version! I think success also depends on using really good peaches - not always possible in the UK.
libby0's picture
libby0
29th Jun, 2010
2.05
I had to leave out the pistachios because they cost over £8 for a bag!!! The crunchy oats were still yummy. The low fat custard was delicious until we added the fat free yogurt, it really spoilt the whole thing. My boys still enjoyed assembling the desert and eating it.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?