350g sharp
eating apples, peeled, cored and chopped
45ml
caster sugar
250ml
whipping cream
5ml grated
lemon rind
90ml Greek
style yogurt
50g crisp
meringues, roughly crumbled
225g
blackberries (fresh or frozen)
whipped
cream, a few blackberries and mint leaves to decorate
Method :
Line a 900ml
pudding basin with clear film. Toss the apple into a pan with 30ml sugar
and cook for 2-3 minutes, or until softening. Mash with a fork and leave
to cool. Whip the cream and fold in the lemon rind, yogurt, the
remaining sugar, the apples and meringues.
Gently stir
in the blackberries, then tip the mixture into the pudding basin and
freeze for 1-3 hours. Turn out on to a plate and remove the clear film.
Decorate with whirls of cream, blackberries and mint. This also makes a
delicious ice cream, though the texture of the frozen berries makes it
difficult to scoop if it is frozen for more than 4-6 hours. Rich yet
fruity, this dessert is popular with most people and very quick to make.
