Desserts

Berry bombs

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Carolyn Robertson

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Serves: 8

Time to make: 15 mins , plus 6 hrs freezing

Ingredients

More weights & measures

1 cup frozen raspberries

½ cup frozen blackcurrants

½ cup sugar

250g extra-light cream cheese spread

150g reduced-fat sour cream

2 x 150g Frûche vanilla fromage frais

1 orange, zest

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

1 Cook raspberries and blackcurrants with sugar until softened. Set aside to cool.

2 In a large bowl mix cream cheese, sour cream and fromage frais together with orange zest
until smooth.

3 Add fruit. Use a stick blender or food processor to mix until smooth.

4 Transfer to a container or pour into individual moulds and freeze overnight. Serve as scoops or turn out moulds.

Serving suggestion

Serve with mint sprigs and a spoonful of fresh or frozen berries mixed with some warmed reduced-sugar jam.

Variations

Make it gluten free: Check fromage frais is gluten free.

Nutrition Info (per serve)

Calories 163cal

Kilojoules 680kJ

Protein 7g

Total fat 4g

–Saturated fat 3g

Carbohydrates 25g

–Sugars 23g

Dietary fibre 1g

Sodium 110mg

Calcium 160mg

Iron 0.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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