The essence of this dessert is the soft, creamy fruit center and the crunchy sugar top. So for those watching calories or just looking for a more health conscious solution, this recipe is perfect.
Mix the berries, Tate & Lyle Icing Sugar and vanilla seeds or vanilla paste together.
Why not leave the other half of your vanilla pod to dry for a couple of days and then add it to a jar of Tate & Lyle Caster Sugar? After a week or so the flavoured sugar will be perfect to use for baking!
Mix the yogurt and fromage frais together and fold in the fruit mixture. Spoon into six shallow serving dishes and chill for 2 hours.
Meanwhile make the caramel: put the Tate & Lyle Caster Sugar into a heavy based saucepan, add 5 tablespoons of water and heat gently stirring until the sugar has dissolved. Increase the heat and simmer until the caramel turns a deep golden colour.
Pour onto a tray lined with baking paper and allow to spread evenly. Leave until set hard.
When ready to serve, break up the caramel into shards and place in each pot of berry dessert.
Ingredients – 5 items
Mixed summer berries
such as strawberries, raspberries, blueberries
Fairtrade Tate & Lyle Icing Sugar
Low fat Greek yoghurt
For the caramel
Rate this recipe!
Share your thoughts or advice
Good job, now enjoy!
Don't forget to share your creation using our hashtags in the chance to get featured.
View all products