1) The Incredibles fruit platter & masks
- 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
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.
Peel oranges and remove as much of the white pith as possible. Slice crossways then cut slices in half.
2) Melting Olaf muesli cups
- 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
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.
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.