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Berry recipes

Shortcrust berry pies

Berry recipes

Shortcrust berry pies

15–20 minutes

Raspberry, lemon and lime heart cake

Berry recipes

Raspberry, lemon and lime heart cake

45 minutes

Berry-burst pies

Berry recipes

Berry-burst pies

30 minutes

Vanilla and strawberry layered panna cotta

Berry recipes

Vanilla and strawberry layered panna cotta

10 minutes

Strawberry shortcake

Berry recipes

Strawberry shortcake

15 minutes

Slow-roasted strawberries

Berry recipes

Slow-roasted strawberries

Berry recipes

Chocolate brownie and mixed berry trifle

Fruit cake

Berry recipes

Fruit cake

5 hours

Panna cotta with fresh blueberries

Berry recipes

Panna cotta with fresh blueberries

Fresh strawberry turkish delight with melting chocolate and yoghurt

Berry recipes

Fresh strawberry turkish delight with melting chocolate and yoghurt

Baked ricotta tart with bulgur wheat crust

Berry recipes

Baked ricotta tart with bulgur wheat crust

30 - 45 minutes

Piles of frosted mini doughnuts with fresh berries and creamy lemon-curd yoghurt

Berry recipes

Piles of frosted mini doughnuts with fresh berries and creamy lemon-curd yoghurt

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Piles of frosted mini doughnuts with fresh berries and creamy lemon-curd yoghurt

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

2 x 150 g tubs double-cream lemoncurd yoghurt
1 x 200 g punnet cherries, halved
1 x 400 g punnet strawberries, halved
1 x 80 g punnet pomegranate rubies
pulp of 1 granadilla
2 x 10 packs frosted mini doughnuts
espresso, for serving

Method

Place a small bowl into a larger bowl. Fill the small bowl with the yoghurt and top with the cherries, strawberries, a scattering of pomegranate rubies and granadilla pulp.
Arrange the frosted doughnuts in the larger bowl and serve with strong espresso.
Cook’s tip: Substitute the lemon-curd yoghurt for strawberries and-cream yoghurt and top with a large swirl of thick honey.
Per serving: 1795 kJ, 6.9 g protein, 17.4 g fat, 51.4 g carbs