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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
  • Serves 6
  • Easy
  • Calories 252
  • Carbohydrates 42
  • Saturated Fat 1
  • Sugar 31
  • Protein 15
  • Fat 4
  • Fibre 2
  • Salt 0.35

Nutrition per serving

  • Calories 252
  • Carbohydrates 42
  • Saturated Fat 1
  • Sugar 31
  • Protein 15
  • Fat 4
  • Fibre 2
  • Salt 0.35

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

Tip

Creamy berry pots
Swap the pistachios for hazelnuts and swap the nectarines for 4 handfuls mixed summer berries.

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. 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.

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