- 2 large British cooking apples, peeled, cored and thickly sliced
- 300g blackberries
- 1 tbsp fruit sugar (fructose) OR 2 tbsp caster sugar
- 500g carton low fat Devon custard
- 1 tbsp vanilla essence (with seeds)
Bored with bananas? Over oranges? Groan at grapes? If you’re fed up with taking the same old boring fruit to work, try this fruity custard combo to make your lunchtime dessert a whole lot more interesting!
Place the apples, blackberries and fruit sugar in pan over a medium heat. Cover and cook the fruit until the blackberries are starting to break down and releasing juice. The apples should be just tender, test with sharp knife. This will take between 5 and 10 minutes. Allow to cool.
Stir the vanilla essence into the custard and divide between 4 sealable pots. Top each portion of custard with a quarter of the fruit. Swirl the purple juices through the custard to create a ripple effect. Pop on the lid and refrigerate until required.
To serve, either eat cold (but not straight from the fridge) or if you have a microwave at work, ping for 2 minutes to warm through. Perfect for warming you up at work when the temperature’s dropped outside.
Swap blackberries for blueberries if they aren’t available.
How about using low fat Greek yogurt instead of custard? Serve chilled. Great for breakfast with some granola or museli sprinkled over.