Pudding

Cherry Yogurt Ice

Cherry Yogurt IceWhen cherries are plentiful, make a batch of this creamy low fat ice cream for a refreshing treat. You can also make it with raspberries, strawberries or blueberries. 

Preparation time 10 minutes
Freezing time 6 hours but less with an ice-cream maker
Calories per portion 146 Kcal
Fat per portion 2g of which saturated 0.9g
Serves 8
Suitable for vegetarians + freezing

Low fat vanilla bio live yogurt 2 x 500g tubs
Semi-skimmed milk 6 tbsp
Caster sugar 25g (1oz)
Cherries 225g (8oz), halved and stoned

1 Pour one tub of yogurt into a large plastic container. Whisk in the milk and sugar and then whisk in the other pot of yogurt. Put the lid on and freeze for 3 hours until almost solid.

2 Break up the icy mixture and whisk well until almost smooth. Stir in the halved cherries and put the mixture back in the freezer for another3 hours until firm. Take the ice cream out of the freezer 10 minutes before serving.

Cook’s tip
If you have an ice-cream maker, put the yogurt mixture in and follow the manufacturer’s instructions, adding the cherries towards the end of the process.

Recipe taken from Hearty & Healthy Dairy Cookbook.

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Baked Cream Cheesecake

Baked Cream Cheesecake recipe

Baked cheesecake is easy to make and absolutely delicious

Serves 10
Preparation 30 mins plus chilling
Cooking 1¼ hrs
Per portion 351 kcals, 25g fat (14g saturated)

50g (2oz) butter, melted
150g (5oz) digestive biscuits, crushed
¼ tsp ground cinnamon
500g (1lb 2oz) full fat soft cheese
125g (41/2oz) caster sugar
3 eggs, beaten
Grated rind of 1 lemon
2 tbsp lemon juice
1½ tsp vanilla extract
150ml (1/4 pint) soured cream
Grated lemon and lime rind to decorate

1 Mix together melted butter, biscuits and cinnamon. Press into base of a greased loose-bottomed 20cm (8in) cake tin.

2 Cook at 180°C (350°F) Mark 4 for 10 minutes.

3 Beat together soft cheese and 110g (4oz) caster sugar, then gradually beat in eggs. Stir in lemon rind, lemon juice and vanilla extract.

4 Pour into cake tin and bake for 1 hour or until centre is firm to touch.

5 Remove from oven and allow cheesecake to cool.

6 Mix together remaining sugar and soured cream. Spread soured cream over cheesecake.

7 Remove from tin and chill until ready to serve. Decorate with lemon and lime rind.

Recipe taken from The Dairy Book of Home Cookery

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Pear & Ginger Trifle

A quintessentially British dessert with a twist

Pear & Ginger Trifle recipe

Pear & Ginger Trifle

This Pear and Ginger Trifle recipe is a must! It is a twist on the classic trifle flavours and incorporates ginger cake, pears, cider, custard and cream. So easy to make and so delicious – it will become a firm family favourite! A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

Berry Tart

A mouth-watering combination of crisp pastry, summer fruits and cream

Berry Tart recipeServes 6
Preparation 40 mins plus chilling
Cooking 35 mins
Per portion 472 kcals,
32g fat (17.6g saturated)
Suitable for vegetarians
Suitable for freezing

For the sweet flan pastry

1 egg yolk
2 tsp icing sugar, sifted
175g (6oz) plain flour
Pinch of salt
65g (2½oz) butter

1 egg yolk 
25g (1oz) caster sugar 
15g (½oz) flour 
½ tsp vanilla extract 
150ml (¼ pint) milk 
150ml (¼ pint) double cream, lightly whipped
2 tsp orange juice or sherry
450g (1lb) raspberries, strawberries or loganberries 
2 tbsp redcurrant jelly, melted

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To make the sweet flan pastry

1 Mix egg yolk and sugar well together.

2 Sift flour and salt into a bowl. Add butter, cut into flour with a knife, then rub in with fingertips until mixture resembles fine breadcrumbs.

3 Mix to a stiff paste with yolk, sugar and 1–2 tsp cold water.

4 Turn out on to a lightly floured work surface. Knead quickly until smooth.

5 Wrap in a polythene bag or foil. Chill for at least 30 minutes before rolling out and using.

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6 Roll out sweet pastry on a floured work surface.

7 Use it to line an 18cm (7in) deep fluted flan ring resting on a lightly greased baking sheet. Prick well all over. Line with foil (to prevent pastry rising as it cooks).

8 Bake at 200°C (400°F) Mark 6 for 15 minutes. Remove foil. Return flan to oven. Bake for a further 15 minutes until crisp and golden. Remove and cool.

9 Beat egg yolk and sugar together until thick and light. Stir in flour and vanilla and gradually blend in milk. Pour into a small saucepan and cook, stirring, until mixture comes to the boil and thickens. Simmer for 3 minutes. Remove from heat and cool.

10 When completely cold, fold cream and orange juice or sherry into custard. Spread custard mixture over base of flan case. 11 Arrange raspberries, strawberries or loganberries over custard. Brush berries with melted redcurrant jelly.

Recipe taken from The Dairy Book of Home Cookery.

Summer Pudding

Quintessentially British, this pudding is crammed with succulent summer berries

Summer Pudding recipeServes 4–6
Preparation 25 mins plus chilling
Cooking 10 mins
Per portion 306 kcals,
1g fat (0.2g saturated)
Suitable for vegetarians
Suitable for freezing

9 large slices of bread, crusts removed
110g (4oz) sugar
680g (1½lb) soft summer fruits (rhubarb, raspberries, strawberries, gooseberries, stoned cherries, black or redcurrants, or a mixture of fruits)
Fruit and a sprig of mint to decorate

1 Cut bread into neat fingers.

2 Put sugar and 5 tbsp water into a saucepan and heat slowly until sugar melts, stirring.

3 Add fruit and simmer gently for about 7–10 minutes (gooseberries and blackcurrants may take a few minutes longer). Reserve a few spoonfuls of the juice.

4 Line base and sides of a 1.25 litre (2 pint) pudding basin with bread fingers.

5 Add half the hot fruit mixture. Cover with more bread fingers.

6 Pour in remaining fruit mixture and top with remaining bread fingers. Trim any excess. Cover with a saucer or plate. Place a heavy weight on top. Chill overnight.

7 Turn out on to a plate. If there are any white patches, spoon reserved juice over them. Decorate with fruit and mint.

Recipe taken from The Dairy Book of Home Cookery.

Strawberry Pavlova

An irresistible summer dessert.

Strawberry Pavlova recipeServes 6
Preparation 20 mins
Cooking 1 hr
Per meringue 382 kcals,
27g fat (15.1g saturated)
Suitable for vegetarians

3 egg whites
175g (6oz) caster sugar
1 tsp cornflour
1 tsp white wine vinegar
300ml (½ pint) double cream
225g (8oz) strawberries, halved

1 Whisk egg whites until stiff. Whisk in caster sugar 1 tsp at a time.

2 Mix cornflour and vinegar together and very gently fold into egg whites.

3 Spoon mixture into a round on to a baking sheet covered with non-stick baking paper.

4 Bake at 140°C (275°F) Mark 1 for 1 hour or until crisp and dry.

5 Whip cream until softly stiff. Pile cream into centre of Pavlova and decorate with strawberries.

Recipe taken from The Dairy Book of Home Cookery.

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