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.
