Forest Fruits with Blackberry Liqueur recipe
information
This dessert is healthy and quick to make, and you can use almost any combination of berries and currants that appeals to you. When choosing berries, pick small containers to ensure the fruits are not crushed. All berries should be plump and have a deep colour. Firm berries should also be shiny. Blackberry liqueur, usually called by its French name, Creme de Mur, is available from some large supermarkets and good off-licences. If you cannot find it, use the blackcurrant liqueur called Creme de Cassis, which is more widely available.
Preparation time : 5 minutes,
Calories per serving: 70
ingredients
An attractive display of berries ready for dipping into creamy yoghurt flavoured with blackberry liqueur.
4 oz (115 g) strawberries 4 oz (115 g) raspberries
4 oz (115 g) cherries
4 oz (225 g) blueberries
4 heaped tablespoons strained Greek yoghurt
2 tablespoons Creme de Mur, or Cassis
4 small sprigs of mint for garnish
4 oz (115 g) cherries
4 oz (225 g) blueberries
4 heaped tablespoons strained Greek yoghurt
2 tablespoons Creme de Mur, or Cassis
4 small sprigs of mint for garnish
method
1. Hull the strawberries and raspberries, washing them if necessary. Leave the cherry stalks on, but remove any stalks from the blueberries.
2. Then pile a heaped tablespoon of Greek yoghurt on each dessert plate and arrange the fruits around the yoghurt in small clusters. Sprinkle the liqueur over the yoghurt or fruit and garnish with a sprig of mint.
2. Then pile a heaped tablespoon of Greek yoghurt on each dessert plate and arrange the fruits around the yoghurt in small clusters. Sprinkle the liqueur over the yoghurt or fruit and garnish with a sprig of mint.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
