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Summer berry posset

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This stylish pudding is simple to make and a perfect celebration of summer berries.
Serves
4
Prep
10 minutes
Each 159g serving contains (excludes serving suggestion)
KCal
113
Carbs
12.3g
Fibre
1.4g
Protein
4.8g
Fat
4.6g
Saturates
3.10g
Sugars
11.8g
Salt
0.15g
Portion Fruit & Veg
0
Ingredients
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Ingredients
100g raspberries
100g blueberries, saving 4 berries to top
2 tbsp reduced-sugar strawberry jam
300g low-fat natural yogurt
100g half-fat crème fraiche
  1. Add the raspberries and blueberries to the jam, mash with a fork and mix well.
  2. Add half the berry mixture to the yogurt and crème fraiche, and mix well.
  3. Divide the rest of the berry mixture between four glasses, placing a blob in the bottom of each and drizzling a little around the inside.
  4. Divide the yogurt mixture between the glasses, topping each with a blueberry.
Chefs tips
  • For a variation, try using fresh apricots and apricot jam, or add crunch with a sprinkle of toasted almonds or chopped hazelnuts.
  • Half-fat crème fraîche has less than a third of the fat of double cream and also contains more protein.
  • Berries contain antioxidants and vitamins – especially vitamin C. The pigments that give them their different colours contain phytonutrients and flavonoids. They are a good source of fibre.

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