A 'Girl Power' dinner party - The Desserts
Dessert choice 1:
Five spiced baked apples with honey creme fraiche
Ingredients:
- 4 Bramley apples
- Sultanas 100g
- Five spice powder 1 tsp
- Honey (or agave syrup, low GI)
- Star anise 2
- Cinnamon sticks 1
- Small tub crème fraiche
Method:
Core apples, fill with sultanas mixed with 5 spice and drizzle each with a tsp honey. Place in a baking dish, pour in 3 cm water, add the star anise and cinnamon and bake for 20 mins. Serve warm with the crème fraiche which has been sweetened with a little more honey.
Why is this recipe good for me?
YourDoc Medical’s Nutrition Partner Shirley Ward (www.downtoearthnutrition.co.uk) explains the nutritional benefits contained in the following recipe:
- Apples provide good levels of fibre for efficient food transit and for removal of toxins and excess cholesterol. They are also a good source of immune system-essential vitamin C.
- Honey provides antibacterial properties and can aid digestion (in moderation).
- Cinnamon may help support the pancreas by assisting with blood sugar balance (essential for sustainable energy and weight management).
Starter choice 2:
Banana 'ice cream' with autumn berry sauce and fresh berries
Ingredients:
- 4 bananas
- Punnet of your favourite berries (rasperries/strawberries/blueberries)
- Icing sugar
- Fresh berry sauce
Method:
Freeze 4 bananas. Meanwhile whiz a punnet of your favourite berries with a little icing sugar. Whizz the frozen bananas in a food processor and they will turn into Mr Whippy style ice cream! Serve with some sauce and fresh berries.
Why not be really wicked and serve the desert with a champagne cocktail such as a Ritzy Raspberry Revelry or a Kir Royale, or how about a Banana Daquiri.
Finish the evening with a herbal tea such as a peppermint tea to cleanse the palate.
About the author:
To contact Debbie Fitzgerald:
email info@jamqueen.co.uk
tel: 07986583987
www.jamqueen.co.uk
To contact Shirley Ward:
email info@downtoearthnutrition.co.uk
tel: 07590 527665
www.downtoearthnutrition.co.uk
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