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

Nutrition per serving

  • kcal 252
  • fat 4g
  • saturates 1g
  • carbs 42g
  • sugars 31g
  • fibre 2g
  • protein 15g
  • salt 0.35g

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.
MPU 2

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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