Make this creamy fruit treat in lidded jars for a delicious portable pud
(25 votes)
Cook: 2 Hours 25 Mins
Serves: 8
Price: 34p per serving
Nutritional Information
Each 103g serving contains
Energy
1125kj
269kcal
1125kj
269kcal
13%
Fat
21.1g
21.1g
High
30%
30%
Saturates
13.1g
13.1g
High
66%
66%
Sugars
16.4g
16.4g
Med
18%
18%
Salt
0.05g
0.05g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
1092kj/261kcal
Typical energy values per 100g:
1092kj/261kcal
Ingredients
200g Frozen for Freshness Summer Fruits, thawed
Zest 1 lemon
300ml double cream
100g strawberries, chopped
2 shortbread fingers
100g caster sugar
Method
1
Put 150g of the summer fruits in a bowl. Mash with a fork; stir in the lemon zest. Set aside.
2
Gently heat the cream and sugar in a pan until the sugar dissolves. Increase the heat and boil for 2 mins, stirring. Turn off the heat. Stir in the mashed fruit; cool for 15 mins.
3
Divide between 8 small jars; chill for 2 hrs or until set.
4
Top with the strawberries and remaining summer fruits, then put the jar lids on to pack. Crumble over the shortbread fingers just before serving.