Summer Fruit Ripple

A creamy, light dessert that looks great and tastes delicious! On a hot summers day, you can freeze the finished ripple for at least four hours to make a super-cool treat.

Ingredients (Serving size - 4)

• 250g (8oz) ripe strawberries
• 125g (4oz) ripe raspberries
• 125g (4oz) ripe blueberries
• 4tbsp of fresh orange juice
• 275ml (9fl oz) double cream
• 2tbsp of honey
• 275ml (9fl oz) natural yoghurt
• 2tbsp of icing suger (which should be sieved)
• Any other fruit of your choice is optional

Directions

1. Wash all fruit then put some aside in a bowl (they will be used to decorate the finished dessert). Hull the strawberries (this is optional) then cut them into quarters.
2. Put the fruit, the orange juice and the icing sugar into the blender/processor then put the lid on securely and blend to make a smooth purée.
3. Sieve your mixture into a bowl to separate the seeds and the fruit pulp. You can use a wooden spoon to press the mixture through the sieve.
4. Add the bowl of fruit you separated at the beginning to the mixture and stir into the purée.
5. Whip the double cream in a separate bowl with a whisk. (You can use an electric whisk, if you have one.)
6. Fold the yogurt, honey and half of the fruit mixture into the cream (for a marble affect) then add this to the rest of the fruit mixture and serve in glasses or bowls.

Enjoy.