Time
prep 0:15
total 1:00
Ingredients
| 3-1/2 oz. | Honey Nut Shredded Wheat | | 2 tbsp. | water | | 4 tbsp. | caster sugar | | 3 tbsp. | fresh lemon juice | | 14-1/8 oz. | fresh strawberries, hulled and quartered | | 6-1/8 oz. | fresh raspberries | | 1/8 qt. | low fat crème fraiche | | 7 oz. | light cream cheese, softened | | Cocoa powder | | 1 tbsp. | Honey Nut Shredded Wheat, to serve |
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Instructions
Put the Honey Nut Shredded Wheat into a mixing bowl. Place the water in a food processor or liquidizer with half of the sugar and one tablespoon of the lemon juice. Tip in a third of the strawberries and raspberries and then blend into a puree. (This can also be done by hand by just mashing the berries with the sugar and stirring into the water and lemon juice).
Pour the fruit puree over the Honey Nut Shredded Wheat and set aside for a couple minutes, then give it a good stir to make sure all of the Shredded Wheat is well moistened. Scatter the remaining berries on top.
Mix together the low fat crème fraiche, light cream cheese, remaining sugar and lemon juice. Spoon into the glasses. Spoon into 6-8 serving glasses.
It is best to chill this pudding before serving, but it can be served at once if you are short of time. Decorate with a dusting of cocoa powder and some crushed Honey Nut Shredded Wheat. Serve with a couple of Honey Nut Shredded Wheat.
This dish provides 1 portion of whole grain per serving
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