Name: Blackberry & ginger Eton mess
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Cuisine: English
Ingredients: 100 g Blackberries; 2 teaspoons Groovy Food Co. Agave Nectar Light Amber & Mild; 50 ml Waitrose essential half fat Extra Thick Cream; 200 g 0% fat natural Greek yogurt; 40 g Morrisons Stem Ginger in Syrup; 3 wafer(s) Askeys Ice Cream Wafers

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Ingredients

Blackberries

100 g

Groovy Food Co. Agave Nectar Light Amber & Mild

2 teaspoons

Waitrose essential half fat Extra Thick Cream

50 ml

0% fat natural Greek yogurt

200 g

Morrisons Stem Ginger in Syrup

40 g

Askeys Ice Cream Wafers

3 wafer(s)

Instructions

Roughly crush 100g halved blackberries and 2 teaspoons agave syrup together with 1 teaspoon water in a small pan. Simmer over a low heat for 2-3 minutes, or until thickened. Remove from the heat and set aside to cool completely.
In a small bowl, whip 50ml half-fat double cream alternative using a hand-held electric whisk, until thickened. Fold in 200g 0% fat natural Greek yogurt and a 40g grated ball stem ginger, followed by 3 sugar-free ice cream wafers (we used Tesco) broken into small pieces and the cooled compote. Spoon into dessert glasses or bowls and serve.

Blackberry & ginger Eton mess

Ingredients

Instructions

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