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Dairy-free lemon curd

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Dairy-free lemon curd

10 minutes

DIY beetroot and berry smoothie bowl

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DIY beetroot and berry smoothie bowl

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Raw vegan banana pudding

Guilt-free treat

Raw vegan banana pudding

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Bliss balls

Reduced sugar jam-and-cream sponge cake

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Reduced sugar jam-and-cream sponge cake

30 minutes

Reduced sugar chocolate-cherry sour cream cake

Afternoon tea

Reduced sugar chocolate-cherry sour cream cake

50 minutes

Reduced sugar rustic apple tart

Apple recipes

Reduced sugar rustic apple tart

40 minutes

Reduced sugar blueberry bundt cake with butterscotch glaze

Berry recipes

Reduced sugar blueberry bundt cake with butterscotch glaze

45–50 minutes

Reduced sugar pineapple-and-carrot cake with burnt butter frosting

Cake recipes

Reduced sugar pineapple-and-carrot cake with burnt butter frosting

50 minutes

Almond-and-banana smoothie with seeds

Breakfast recipes

Almond-and-banana smoothie with seeds

Coconut ice

Coconut recipes

Coconut ice

10 minutes

Berry fool

Berry recipes

Berry fool

10 minutes

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Berry fool

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

1 cup whipping cream
1 T caster sugar
1 t freshly ground black pepper
½ t vanilla paste
150 g blueberries
1 lemon, juiced
4 T sugar
raspberries

Method

Whip the cream until stiff. Add the caster sugar, black pepper and vanilla seeds.
Place the blueberries, half the lemon juice and 2 T sugar in a pan over a medium to high heat and cook for 5 minutes, or until soft and juicy. Repeat with the raspberries, remaining sugar and lemon juice.
To serve, place the whipped cream in a bowl and spoon through berries.

Discover more recipes featuring berries here.