This coming Mother’s Day you might want to keep the menu simple so that you spend more time with your mother rather than slaving over a hot stove. I have already suggested a succulent roast chicken in my blog for the main event but here’s a pudding idea that also complies with my KISS philosophy…keep it simple sweetheart!
Serve with thick Greek yogurt, low-fat and low-sugar custard or a low-fat ice cream and watch Mum smile!
APPLE AND NECTARINE CRUMBLE
450g/1 lb mixed cooking and dessert apples, peeled, cored and sliced
2 ripe nectarines or peeled peaches, stoned and thickly sliced
2-3 tbsp Splenda granulated sweetener (to taste)
75g/3oz low-fat spread or light butter
200g plain flour/2cups all-purpose flour
pinch of ground cinnamon
3 tbsp Splenda granulated sweetener
25g/1/4 cup flaked or chopped almonds
1. Preheat the oven to 180 C/350 F/gas mark 4.
2. In a bowl, mix the apples with the nectarines, 3 tbsp water and sweetener to taste (the amount will vary according to the sharpness of the apples chosen). Spoon into a baking dish.
3. To make the crumble topping, rub the low-fat spread into the flour and cinnamon until the mixture is the texture of fine breadcrumbs. Stir in the sweetener with the almonds. Sprinkle over the fruit mixture but don’t pat down too much.
4. Bake in the oven for 25-30 minutes until the crumble is golden and the fruit is bubbling through at the edges. Serve hot or warm, decorated with apple slices and cinnamon sticks if liked.
WLS PORTION: 1/2
* suitable for freezing
v suitable for vegetarians