High fibre, low GI and gluten-free. Did someone say dessert?
High in antioxidants and containing bilberries, blackcurrants and wild blueberries, this recipe is a delicious dessert that takes out all the nasties, and uses healthy and fresh alternatives to deliver the same delicious taste.
Read below for Nicole Senior and Veronica Cuskelly’s baked stone fruits and berries recipe from their book Eat to Beat Cholesterol.
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 2
Ingredients
Oil spray
2 x 125g (4½oz) yellow peaches, stone removed and sliced
2 x 100g (3½oz) yellow nectarines, stone removed and sliced
1 cup frozen berry mix
1–2 teaspoons finely grated lemon zest
2 teaspoons brown sugar
¼–½ teaspoon mixed spice
½ cup low-fat yogurt
1 teaspoon honey
Nutrition note: Make this dairy-free by using soy yogurt.
Method
Preheat oven to moderate 180°C (350°F/Gas Mark 4), and spray a flat ovenproof dish with oil. Arrange the peaches, nectarines and berries over the base of the dish. Sprinkle over the lemon zest, sugar and allspice.
Cover the dish with foil and bake for 15 minutes. Remove foil and stir and continue to cook for a further 5 minutes. Serve warm topped with yogurt and drizzled with honey
