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Ingredients
- 250 gm Fresh apricots, cut in half and stones removed (8oz)
- 50 gm Demerara sugar, (2oz)
- 1/2 x Lemon, Juice of
- 50 gm Apricot bitesize wholewheat biscuits, crushed (2oz)
- 25 gm Demerara sugar, (1oz)
- 1 x 200 gram tub creme fraiche
Directions
- Preheat the grill to a moderate heat.
- Place the apricots on a baking sheet and sprinkle with the sugar and lemon juice. Grill for 5-8 min, till the sugar caramelises and the fruit starts to colour. Leave to cold.
- Combine the wholewheat biscuits with the sugar and place on a baking sheet and grill for 1-2 min, turning frequently. Leave to cold.
- Place the caramelised apricots in 2 suitable sized sundae dishes or possibly onto serving plates then top with the creme fraiche and sprinkle with the wholewheat biscuit topping. Serve immediately.
- NOTES : A fruity style dessert comprising of caramelised apricots, creme fraiche and crunchy wholewheat crumble.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 322g | |
| Calories 401 | |
| Calories from Fat 8 | 2% |
| Total Fat 0.95g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 24mg | 1% |
| Potassium 723mg | 21% |
| Total Carbs 100.85g | 27% |
| Dietary Fiber 5.1g | 17% |
| Sugars 94.63g | 63% |
| Protein 3.51g | 6% |
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