The document contains recipes for three desserts: a mixed berry crumble, berrylicious frozen yogurt, and a banoffee ice cream cake. Each recipe includes a list of ingredients and step-by-step instructions for preparation and cooking. The document also provides serving suggestions and storage tips for the desserts.

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Mixed Berry Crumble Move More get fit

3. INGREDIENT
Crumble Filling
 1½ cup old-fashioned rolled
oats
 1¼ cup unbleached all-
purpose flour
 1 cup (2½oz.) walnuts,
chopped
 ¾ cup brown sugar, lightly
packed
 ¼ cup granulated sugar
 1 teaspoon kosher salt
 ¾ cup unsalted butter, melted
12 oz. raspberries
12 oz. blueberries
¼ cup sugar
2 tablespoons flour
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ cup lime juice
zest of 2 limes

4. INSTRUCTION
 To make crumble: In a large bowl, whisk together all the
ingredients until well combined. Set aside.
 To make filling: In another large bowl, whisk together all the
ingredients until well combined. Set aside
 To assemble. Press half of crumble mixture into bottom of pan.
Pour and spread filling on top and the layer with the remaining
half of the crumble mixture. Bake at 350 degrees F until top is
golden brown, about 50-55 minutes. Remove from oven and
transfer to a wire rack to cool slightly. Optional: Serve with ice
cream or cool completely to serve with yogurt.

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Berrylicious Frozen Yoghurt

7. INGREDIENT
 500 g mixed berries, I like
blueberries and raspberries,
and they can be frozen too
 200 ml milk
 500 g fat free yoghurt
 1/4 teaspoon cinnamon
powder (optional)
 3 tablespoons honey, to taste

8. INSTRUCTION
 Keep a handful of berries aside and whizz the rest up with all the
other ingredients in a blender.
 Taste and add a little more honey if you think it needs it.
 Pop it in a freezer proof dish or Tupperware, cover and leave in the
freezer for around an hour.
 Remove from the freezer and put back in the blender to break up
any ice crystals that should have formed.
 Put back in the freezer for another hour before doing the same again.
 Before putting back in the freezer this time sprinkle over the
reserved berries before popping the lid back on.
 After a few more hours in the freezer the frozen yoghurt will be
ready. Let it sit out at room temperature for about half an hour
before serving or it will be rock hard!

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Banoffee Ice Cream Cake

11. INGREDIENT
 2 x tins (395 gm / 14 oz) condensed milk
 600 ml / 20 fl oz of heavy or thickened cream
 200 gm / 7 oz rice cookies
 50 gm / 1.8 oz raw cashews
 80 gm / 3 oz unsalted butter melted
 250 ml / 8.5 fl oz thickened or heavy cream
 2 very ripe bananas mashed (about ½ to ¾ of a cup)

12. INSTRUCTION
 Empty the two cans of condensed milk into a casserole dish that will sit in a
baking try ½ full of water. Cover the condensed milk with greaseproof
paper and then foil and bake for 1 hour or till a light caramel colour ( you
could also boil the tins for the same effect)
 Cool in the fridge till very cold, or pop in the freezer till cold for those
short on time
 Meantime crush the cookies and cashews together ( doesn’t matter if there
are cashew pieces bigger than the biscuit crumbs, it just adds texture. Mix
with the melted butter and press into the bottom of the springform tin.Chill
 Beat the 600 ml of cream with the chilled caramelized condensed milk till
light and thick. You should be able to spoon it up quite easily. Spoon it into
the cake tin on top of the biscuit base, and pop into the freezer. I like to
leave mine to set for an hour or two.
 Mash the two ripe bananas and then add beat them in a mixer with the 250 /
8.5 floz of thickened cream until light and thick. Spread this banana mix
over the top of your condensed milk ice cream ( do not be tempted to
sweeten this) Flatten out by taping on the bench or using a small spatula

13. INSTRUCTION
 Put the Ice Cream cake into the freezer protected by a piece of foil. Freeze
for up to two weeks or till needed.
 To make the Caramel: Put the brown Sugar, salt and Cream into a saucepan
and melt. Then let it come to the boil. Boil for about 30 seconds before
adding the lemon juice. Put into a bowl or jar and chill . This is best made
well before you need it so it is cold .
 To Decorate
 Whip the last cup of cream and put it into a plastic bag and snip off the
corner
 Run a knife around the edges of the cake and demold. Put onto a serving
platter
 Slice the banana . Pipe generous dots of whipped cream around the edges
then spoon over the caramel sauce. Add bananas and grated chocolate.
 The cake melts quickly once demolded so pop it bake into the freezer if
you are prepare anything to go with it. It will be fine ona platter in the
freezer even fully decorated. The left overs will also keep well. Just cover
(or back in the cake tin)

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