Nectarine & pistachio crunch layers
Keep the crunch in these healthy, fruity puds by assembling just before serving
- Prep: 15 mins
Cook: 8 mins
- Serves 6
- Easy
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
Creamy berry pots
Swap the pistachios for hazelnuts and swap the nectarines for 4 handfuls mixed summer berries.
Method
-
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. Cool.
-
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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