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Treats for May 14

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Blueberries are rich in antioxidants, vitamins and minerals, use them to add a healthy dose of colour and sweetness to mum’s special day


Makes 4

– 100g butter
– 200g digestive biscuits, crushed
– 4 sheets leaf gelatine
– 142ml single cream
– 500g carton fromage frais
– 140g golden caster sugar
– 1 small orange
– 400g blueberries, lightly crushed
– 284ml double cream

To make the base, melt the butter in a medium pan, then stir in the biscuits. Tip this mixture into a 24cm round cake tin, about 5cm deep, and leave to chill.

To make the mousse, soak the gelatine leaves in cold water for 5 minutes.

Heat the single cream in a small pan until it just comes to the boil. Take off the heat.

Stir the gelatine leaves into the hot cream one by one – they will dissolve immediately. Leave to cool.

Beat the fromage frais and caster sugar together, adding the zest and juice of the orange.

Stir in the cooled cream mixture and the blueberries. Whip the double cream lightly to form soft peaks, then fold it into the blueberry mixture.

Pour into the cake tin and leave to chill for at least 3 hours, or overnight, until set.

Serve decorated with mum’s favourite flowers.

Landscape in post image 600x400-2


Serves 1

– 175g blueberries
– 1 small banana, sliced
– 1tbsp Greek yogurt
– 100ml apple juice, chilled
– 3 mint leaves

Put all the ingredients in a blender and blitz until smooth.

Add a splash of water if it seems too thick.

If mum could do with a power smoothie, add 300 grams of drained silken tofu and 2 tablespoons of porridge oats to the blender.

Pour the smoothie into a tall glass and garnish with a sprig of mint to serve.

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