1) The Incredibles fruit platter & masks

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

  • 13/4 cups wholemeal self-raising flour
  • 1/3 cup cacao powder
  • 1/4 cup firmly packed brown sugar
  • 80g margarine, melted
  • 1 free range egg, lightly beaten
  • 2 tbs reduced-fat milk
  • 1 tsp vanilla extract
  • 1/2 fresh pineapple
  • 4 oranges, peeled, sliced, halved (see Tip)
  • 230g blueberries
  • 250g raspberries
  • 2 tbs plain yoghurt

 

Method

1. Preheat oven to 170°c. Line 2 baking trays with baking paper.

2. Stir flour, cacao and sugar together in a bowl to combine. Add margarine, egg, milk and vanilla, and mix until a firm dough forms. Roll on a lightly floured bench to 4mm thick. Using the template (see tip) as a guide, cut out 12 mask shapes.

3. Transfer masks to trays and bake for 20 minutes or until dark brown and crisp. Set aside to cool.

4. Cut 2 pineapple slices, peel, core and join to make a ring, then cut 4 long, thick pineapple strips. Arrange fruit pieces and berries on a platter as shown. Fill pineapple ring with yoghurt and serve platter with masks.

tip:

Peel oranges and remove as much of the white pith as possible. Slice crossways then cut slices in half.

 


2) Melting Olaf muesli cups

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

  • 1 dried apricot
  • 3 dates, pitted, halved
  • 2 cups untoasted muesli
  • 250g strawberries, hulled, sliced
  • 60g blueberries
  • 500g no added sugar plain yoghurt
  • 12 currants

Method

1. Cut 6 small wedge shapes from apricot for noses. Cut fork shapes from date to resemble twig arms.

2. Divide muesli among 6 tumblers and top with berries. Fit a piping bag with a fluted nozzle and fill with yoghurt. Pipe yoghurt into tumblers, then arrange currants for eyes on top, with apricot noses and date arms to serve.

tip:

While we used a piping bag with a fluted nozzle to add the yoghurt for visual texture, you could use a snap lock bag with the corner snipped off or simply spoon it in.

 

 

 


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