Fro-yo for those of you that don’t know is ‘Frozen Yogurt’ a healthier alternative to ice cream. It’s been quite the thing this summer, forget instagramming ice cream people have been snapping pictures of their fro-yo’s.
I try to limit the amount of dairy I eat due to health reasons so ice cream isn’t always a wise choice for me but you know what they say; everything in moderation.
Whilst I was in London, perusing the countless shops and cafes in the charming Covent Garden I happened upon Snog! It was rather eye catching with bright lights and quirky, colourful decor with some great tunes playing. I couldn’t resist.
There’s lots of choice for different topping and fro-yo flavours. I stick with the classic flavour fro-yo and opted for blueberries, strawberries and chocolate hearts topped with chocolate sauce – I don’t do things by halves.
It was gorgeous. Low in calorie, in comparison to an ice cream, and super tasty. I didn’t feel guilty at all.
Fancy a snog?? Yes please….. 💋
I first made this pudding at my nana’s house a few years ago. I decided on the spur of the moment to use up some summer fruits nana had in the freezer and decided to make a cobbler. I made it up as I went along and hoped for the best and it turned out great!! My grandad loves hot apple pie and ice cream however, he loved the Summer Fruit Cobbler for a change. Every time I visit them now, grandad always requests I make one, well it can’t be bad eh?!
This is a delicious alternative to crumble. It is more of a suet/scone mix, a heavier cake batter, very rich, full of butter but not very sweet. I add plenty of sugar to my fruit to balance out the flavour. It’s great served warm from the oven with ice cream or hot custard.
Summer Fruit Cobbler served with Ice Cream
- 500 grams Summer Fruits, frozen
- 200 grams Butter
- 200 grams Self Raising Flour
- 3 tsp Caster Sugar
- Pinch of Salt
- 3 tbsp Milk
- 100 grams Caster Sugar, for the Summer Fruits
Preheat the oven to 180 degrees.
In a saucepan, melt the butter gently over a low heat. Meanwhile, measure the flour and add the salt and 3 teaspoons of caster sugar. When the butter is melted, add to the flour mixture and mix through well. Add the milk. It should be thicker than a cake batter but not to thick like a bread dough. It is very buttery so not sweet. Therefore, take the summer fruits and place in a saucepan with the 100 grams of caster sugar and gently heat to allow the fruit to thaw slightly and the sugar to melt. The fruit will go soft and produce a nice sweet juice.
Place the fruit into an oven proof dish and place the cobbler mix on top. Place a baking tray under the dish as it usually leaks juice slightly. Place in the oven for 25-30mins or until cooked through.
Fresh from the oven, as you can see, you need a baking tray underneath 😃
Serve warm with ice cream or custard. Delicious!
Just had to share this lovely meal I had. It isn’t dead fancy or ‘posh’, just simple home cooking, really delicious and comforting.
Chicken Stuffed with Spinach and Mozzarella, Potato Wedges, Onion Rings, Roasted Vegetables and a Corn on the Cob
Tangy Tarte au Citron served with…..Ben and Jerry’s Cookie Dough Ice Cream!
This dish is such a crowd pleaser and can easily be made with food from the cupboard. I’ll definitely be making this again.
Not forgetting an important part of the meal though…..
A Bottle of Red Wine 😃
I’ve just enjoyed the perfect Sunday afternoon; family, a food feast and fun!
We have enjoyed a roast chicken with lemon and herbs, cous-cous with cumin and chilli and vegetables, potatoes with rosemary, baked tomatoes, broccoli (you have to have your greens!), corn on the cobs with butter and a green salad with cucumber, onion, olives and cheese. 😃
If that wasn’t enough, we had a toffee and pecan roulade with strawberries and cream ice cream. Awesome!!
Wish I could live like this everyday!!
Hope you’ve had a fabulous weekend. 💋
This recipe is fantastic as it’s quick and only contains three ingredients. It’s super tasty and a healthy alternative to a slab of cake. A light dessert to end a heavy meal.
I’ve tried many recipes and different takes on it but I love this recipe which I do often for my family and they love it! It’s beautiful served with the syrup sauce or you can do a cheeky twist with melted chocolate…… Personally I love syrup. It’s great with ice cream too.
Poached Pear with Syrup and Yogurt
- 2 Ripened Pears
- 2tbsp Golden Syrup
- 1tsp Brown Sugar
Tin Foil, for cooking the pears in
Heat a pan of boiling water and then reduce the heat so the water is gently simmering.
Peel the pears but keep the stalks on. Wrap each pear in tinned foil, leaving the stalks uncovered.
Place them in the simmering water for 10mins or until cooked through. (This cooking time varies due to the size of the pears and their ripeness.)
Meanwhile, add the syrup and sugar to a saucepan and gently heat until all the sugar is dissolved.
When the pears are soft and cooked through, remove from the foil wrap and serve in a bowl, drizzled with the syrup sauce. Serve immediately.