Tag Archives: blackcurrants

Toasted Berry and Fig Charlotte

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I still had some figs, locally foraged blackberries, blackcurrants and red currants left, so inspired by a recipe my friend sent me I thought I’d whip up a healthy, warm summer dessert.

This comes in at only 152 cals per portion (I made 6 portions) so it’s a great healthy pud! You could use any fruits you like – just make up the same total quantity.

You will need:

400g Figs

150g Blackberries

159g Blackcurrants

100g Red currants

6 thin slices of day old white bread

100g dairy free spread (or butter)

1 tbsp sugar (plus extra for sprinkling)

1/2 tsp cinnamon

Preheat the oven to 190 C.

Prepare the fruit – remove the stems from the currants, wash the blackberries and cut the figs into quarters (or if large cut even smaller). Pop the blackcurrants in a pan with a tbsp water and gently heat for a couple of minutes until the juices start to run. Add in the figs and continue to heat for another couple of mins until the figs are starting to soften.

Add in the blackberries and red currants and stir gently. Heat for a couple of mins until soft. I didn’t need to add sugar to my fruit but taste and if you feel it needs sweetening add a little sugar.

Spoon the fruit mixture into a medium dish or several small ones. I made three small ones and one slightly larger one!

Cut the bread into small triangles. Melt the spread in a small bowl, add the sugar and cinnamon and stir well. Dunk the triangles in the melted spread and arrange on top of the fruit in an overlapping pattern. Then sprinkle with a little more sugar and cinnamon.

Pop in the oven and bake for 15-20 mins or until golden and crispy. Best served warm!

Enjoy! 🙂

Xx

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Redcurrant and Blackcurrant Yoghurt Cake

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We were lucky enough to get our hands on some fresh red and blackcurrants this week so I thought I’d put them to good use in this summery cake! You could use other summer fruits but the currants are lovely and tart and that really adds another dimension to this cake. Frozen red and blackcurrants could also be used!

I wanted to keep this lighter on the calories so opted for 0% Greek yoghurt (or dairy free yoghurt) and ‘half spoon’ sugar, and I also used wholemeal flour – which gave it a really nice wholemeal scone-like density and nuttiness but you can use any plain flour you like.  This is a larger, thinner cake and an 1/8th (which is a generous slice) comes in at approx 284 calories!

You will need:

300g redcurrants and blackcurrants

125g dairy-free margarine (or soft butter)

200g caster sugar (or 100g ‘half spoon’ sugar’

250g 0% plain Greek yoghurt (or non dairy yoghurt)

3 medium eggs

300g flour (I used wholemeal spelt flour)

1 tsp baking powder

Zest of 1 lemon

Preheat the oven to 190 C and grease or line a 26cm cake tin.

Put the margarine and sugar in a bowl and cream together. Add the lemon zest and then mix in each egg one by one. Add the yoghurt and mix well.

Mix the flour and baking powder together and sieve in to the wet mixture and combine. If using wholemeal flour the mixture will be quite thick. Spoon half of it in to the pan.

Add a layer of redcurrant and blackcurrants and then carefully cover with the remaining cake mix.

 

Bake for approx 25 – 30 mins, until golden brown and a skewer comes out clean. Remove from the oven and allow to cool in the pan for 10 mins or so, then remove and cool on a rack. Enjoy warm or cold.