Sugar Free Crumble

Berry Crumble

Sugar Free Berry Crumble

I love making this lush berry crumble; it takes minutes to prepare and can be served warm or cold with custard, thick natural yoghurt, a light drizzle of coconut cream, el naturale or with ice-cream if the whole sugar-free thing isn’t your cup of tea.

The use of frozen berries means it’s super quick to prepare and the crumble topping can be personalised to suit your preferences or what’s in your pantry. Hazelnuts, macadamia’s and pistachios are personal favourites of mine, although this combination with the coconut and almonds is delicious!

Ingredients – berries

  • 600g of McCain’s Season’s Choice Four Berry Mix
  • 1/3 cup of honey or rice malt syrup

Ingredients – crumble

  • 1/3 cup rolled oats
  • 1/3 cup of desiccated coconut
  • 1/3 cup of slivered almonds
  • ½ tsp of ground cinnamon

Method

  1. Place berries and honey in a saucepan over a medium-low heat and allow to gently simmer for 10-15 minutes or until berries are defrosted and have released their juices.
  2. Meanwhile, combine oats, coconut and almonds in a saucepan over a medium-low heat, stir well to combine and allow to toast for 5 minutes, or until golden stirring regularly. Stir through cinnamon.
  3. Divide berry mixture between teacups, top evenly with crumble mixture and serve.

Enjoy!

Raspberry Ice Cream Sandwich

Strawberry and White Chocolate Ice Cream Sandwich

Strawberry Ice Cream Sandwich

Homemade Ice Cream Sandwiches?  Yes, please!

I like ice cream sandwiches any time of the year, or day for that matter; and by using bought ice-cream and biscuits means these pretty treats are a breeze to make. The only thing easier than making them is eating them.

This recipe uses one of my favourite flavour combinations – raspberries, macadamia nuts and white chocolate… but why limit yourself to this?!  Make your own flavor combinations – try soft chocolate biscuits with mint ice cream or shortbread with caramel ice cream with crushed violet crumble… The options are ENDLESS!

Ingredients

  • 200g of McCain Season’s Choice Strawberries
  • 200g of McCain Season’s Choice Raspberries
  •  1L of good quality Vanilla Ice Cream
  • 1 packet of White Chocolate and Macadamia Cookies

Method

  1. Add McCain Season’s Choice Strawberries and McCain Season’s Choice Raspberries to a large mixing bowl and using the back of a fork mash them into a chunky paste.
  2. Add softened ice cream to berry mix and fold through, allowing the berries to swirl in the ice cream. Cover the mixing bowl with cling-wrap and return to freezer for four hours or until set.
  3. Remove berry ice cream mix from freezer and simply sandwich a scoop of ice-cream between two cookies and eat quickly!

Enjoy!