BERRIES are bursting with flavour and natural goodness.
But summer fruits come and go quickly, so make the most of them now.
Try them raw in salads, cooked into a cake or pancake and use them over breakfast cereals for a burst of flavour and a dose of vitamins.
Here are some fantastic berry recipes for you to try.
Raspberry cheesecake – 60p per person
Preparation time: 10 minutes.
Cooking time: 2 minutes.
Calories: 324cals – 16% of an adult’s recommended daily allowance, 27g fat – 39%, 16g sat fat – 80%, 8g sugar – 9%, 0.6g salt – 10%.
- 5g unsalted butter
- 175g digestive biscuits, crushed
- 300g full-fat cream cheese
- 150g Greek yoghurt
- 150ml double cream
- 2 lemons, zested and juiced
- 75g caster sugar
- 120g raspberries
- 120g blueberries
- 2 tsp icing sugar, to dust
METHOD: Line the base of a 20cm loose-bottomed round cake tin with greaseproof paper.
Melt the butter in a saucepan and stir in the crushed biscuits.
Stir until well coated in the butter.
Tip the biscuit mixture into the base of the prepared tin and spread it out.
Pack the biscuit crumb into the base with a spoon and chill for 5 minutes.
Meanwhile, mix together the cream cheese, Greek yoghurt, double cream, zest and juice of 1½ lemons and the caster sugar in a bowl.
Fold in half the raspberries and blueberries.
Remove the biscuit base from the fridge and spread the mixture over the top in an even layer.
Return to the fridge and chill for at least four hours.
When ready to serve, remove the cheesecake from the fridge.
Dip a knife in hot water and dry it before running around the inside of the tin.
Unclip the tin and lift the cheesecake out.
Remove the greaseproof paper and serve decorated with the remaining fruit and dusted with icing sugar.
TIP: You can use blackberries and strawberries if you prefer.
Summer berry pavlova – 90p per person
Preparation time: 30 minutes.
Cooking time: 2 hrs.
Other time: 1 hour to cool.
Calories: 410 cals – 20% of RDA, 22g fat – 31%, 13.5g sat fat – 68%, 47g sugar – 52%, 0.13g salt – 2%.
- 3 tsp white wine vinegar
- 3 tsp cornflour
- 6 eggs, whites only
- 405g caster sugar
- 1 vanilla pod
- 305g fresh strawberries, thickly sliced.
- 400ml double cream
- 4 tbsp lemon curd.
- 50g blueberries
- 50g raspberries
- 50g blackberries
- 50 strawberries
METHOD: Heat oven to 220C/200C fan.
Line a baking sheet with greaseproof paper and draw a large oval on it, filling the size.
Mix the white wine vinegar and cornflour in a small bowl.
In a large, clean bowl, whisk the egg whites with a pinch of salt until soft peaks form.
Gradually add a little of the cornflour mix and 300g of the sugar, alternating until both are incorporated.
Spoon the mix inside the oval shape on the baking sheet and use a spatula to smooth edges.
Using a spoon, create a hollow in the middle for the filling.
Place in the oven, reduce the temperature to 120C/100C fan and cook for 2 hours.
When the meringue has cooked, turn off the oven, open the door slightly and allow it to cool completely in the oven.
This will stop it from cracking and allow it to dry out properly.
Meanwhile, make the vanilla syrup by placing the scraped-out seeds from the vanilla pod into a small pan with 4 tbsp of the caster sugar and 4 tbsp water.
Bring to the boil and stir until the sugar has dissolved.
Place the strawberries in a bowl, pour over the syrup, stir well and leave to steep for 10 minutes.
When ready to serve, whip double cream along with remaining 3 tbsp of caster sugar until it forms soft peaks.
Swirl through the lemon curd and spoon into the centre of the meringue.
Add the remaining berries to the strawberries, mix well and spoon the fruit over the cream, along with all the syrup.
TIP: Eggs should be at room temperature, and when separating take care no yolk makes it into the bowl.
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Blueberry muffins – 25p per person
Preparation time: 15 minutes.
Cooking time: 20 minutes.
Calories: 227cals – 11% of RDA, 12g fat – 17%, 7g sat fat – 35%, 10g sugar – 11%, 0.5g salt – 8%.
- 2 eggs
- 250g self-raising flour
- 120ml semi-skimmed milk
- 100g caster sugar
- 150g butter
- 200g Morrisons blueberries
METHOD: Mix the butter and caster sugar together until they form a light creamy paste.
Add the eggs and beat with a whisk until mixture is light and fluffy – this is the key to keeping the texture of your muffins.
Gently fold in the flour using a wooden spoon and finally the blueberries.
Add milk as required to keep the mixture moist.
Lightly oil your muffin moulds and pour the mixture in, right to the top.
Place in a preheated oven at 180C for approximately 20 minutes.
To check whether they’re cooked, the top of the muffin should spring back when touched lightly.
Put them back in the oven for a couple of minutes if they’re not quite ready.
TIP: To store, cover with foil to prevent drying. Properly stored, fresh muffins will last for two days at normal room temperature.