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Nectarine & pistachio crunch layers
Thursday, 29 December 2016 - 10:44 | Views - 649
Ingredients
50g fresh wholemeal breadcrumbs
25g porridge oats
50g demerara sugar
25g shelled pistachios, finely chopped
500g fresh low-fat custard
500g 0% fat Greek yogurt
2 tbsp maple syrup or Greek honey
4 ripe nectarines stoned,thinly sliced
Prep: 15 MINS
Cook: 8 MINS
Method
1)Heat oven to 180C/160C fan/gas 4.
50g fresh wholemeal breadcrumbs
25g porridge oats
50g demerara sugar
25g shelled pistachios, finely chopped
500g fresh low-fat custard
500g 0% fat Greek yogurt
2 tbsp maple syrup or Greek honey
4 ripe nectarines stoned,thinly sliced
Prep: 15 MINS
Cook: 8 MINS
Method
1)Heat oven to 180C/160C fan/gas 4.
Mix breadcrumbs, porridge oats, sugar and pistachios together and spread out in an even layer on a baking parchment-lined baking tray.
Bake for 8 mins, stirring half way, until crisp and golden brown.
Bake for 8 mins, stirring half way, until crisp and golden brown.
Cool.
2)Gradually beat the custard into the yogurt in a mixing bowl.
Sweeten with the syrup or honey.
Using dessert glasses or pots, layer up the pistachio crumbs, the nectarines and the custard mix.
2)Gradually beat the custard into the yogurt in a mixing bowl.
Sweeten with the syrup or honey.
Using dessert glasses or pots, layer up the pistachio crumbs, the nectarines and the custard mix.
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