Almond Berry Dessert Pots

EASY SUMMER DESSERT

I don't know what the weather has been like this past week, but here in Norwich (and most of the UK!) we have had some wonderful weather - full of sunshine and temperatures reaching up to 38C! This week I want to share with you a recipe for little refreshing dessert pots! These are perfect for the summer weather because they are light, refreshing and zesty as you have the flavours from the lemon and berries but are sweetened by a nutty maple base. They are also really easy to make, and doesn't use really complicated ingredients! Because they are a layered dessert, they automatically look fancy - without requiring loads of effort! (Let's be honest, in 38C you don't want to be spending more time than needed in a hot kitchen!).

Don't have the ingredients below? - mix it up! Use a lime instead of a lemon, or change what berries you make into a compote!

---

Serves: 2-4 depending on how big you make them! Cooking Time: 25 minutes.

INGREDIENTS

Almond Base

• 100g ground almond

• 1 tbsp melted coconut oil

• 1 tbsp maple syrup

• Pinch of salt

Compote

• 200g mixed frozen berries

• Juice of 1 lemon

• 2 tbsp maple syrup

Yogurt

• 100g Greek yogurt (can use dairy free alternative)

• Zest of 1 lemon

METHOD

1. Preheat oven to 170C.

2. Make your almond base by mixing ground almonds, maple syrup, coconut oil and salt together and bake on baking tray for 20 mins until golden brown.

3. Next make your compote by placing berries, maple syrup and lemon juice into pan and simmering down until berries break down (this should take 5-7minutes).

4. Next make your yogurt, use an electric whisk to whisk yogurt and zest together (makes the yogurt really smooth!).

5. Once all components have cooled down, fill your little pots (TIP: Recycle Gu dessert pots or use little water glasses) by adding the almond base on the bottom and pressing it firmly down, then add the compote, then the yogurt and sprinkle with leftover almond base! Enjoy!

Happy Baking!

Ruth xxx