BERRY & PEACH POTS



You know those recipes that you love and return to again and again. I think I’ve found one. It’s not today’s blog post and it’s not one of my own. It’s a recipe for a Raspberry & Pomegranate Cheesecake from Bazaar, a cookbook by the wonderful Sabrina Gaynor. I’ve made it a few times now and it receives universal oohs and awes from all who’ve tried it.


My Honest Project desserts tend to be ‘healthier’ versions of everyday desserts. Ones where I go easy on the maple syrup and honey and use ingredients like oats, nut flours and even the odd vegetable. FYI: Courgette goes great in cakes. However sometimes you just need a delicious dessert. Full fat everything and a decent dose of sugar. For these occasions, I usually make pavlova or, since I’ve tried Sabrina’s recipe, her Raspberry & Pomegranate Cheesecake. For me, a special occasion dessert and for this recipe alone, worth buying her book.


Now that I’ve shouted out that recipe, let me tell you about today’s post. This isn’t a healthier version of Sabrina’s as it’s not a cheesecake and tastes nothing like one. However, these little dessert pots are a good option for a tasty treat when you don’t want to go all out on the dessert front. They are also a good way to use berries and stone fruit. Both at their best right now. Most berries need no preparation except to remove stalks and rinse gently just before eating. They are delicious on their own or served with cream or yogurt. For this recipe, I’ve used raspberries, blackberries and peaches. I’ve macerated half the berries and chopped peaches in maple syrup, balsamic and a little lemon juice. The other half, I’ve blended with Greek yogurt, more maple syrup and vanilla extract. Combine together and you have these tasty Berry & Peach Dessert Pots. They on the less sweet side of the sugar spectrum when it comes to desserts making them ideal for a midweek treat or for a low sugar dessert option.


Scroll on for the recipe for these Berry & Peach Pots and enjoy.




Berry & Peach Pots


Serves 4


Ingredients


125g blackberries

125g raspberries

3 peaches, destoned

1 cup full fat Greek yogurt

4 tbsp maple syrup

½ tsp vanilla extract

1 tbsp balsamic vinegar

1 tsp lemon juice


Method


Cut the berries in half and chop the peaches into bite size pieces. Divide the berries and peaches in half. Place one half in a bowl and drizzle with 1 tbsp maple syrup, the balsamic vinegar and lemon juice. Toss to ensure the berries and peaches are coated and set to one side for an hour.


Place the other half of the berries and peaches in a blender along with the Greek yogurt, 3 tbsp maple syrup and the vanilla extract. Blend into a creamy consistency. Place in the fridge to chill.


To serve, spoon the yogurt mixture into four serving pots and top with the macerated berries and peaches. Spoon some of the macerating juice on top. If you wish, top with fresh mint, some coconut shavings, chopped nuts or crumbled biscuit. Serve immediately. If you are making this recipe in advance, keep the yogurt mixture and macerated berries separate until just before serving.



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DESIGNED BY Frances Walsh 

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