On warm nights, try this low-kilojoule dessert with whatever fruit is in season, such as peaches, nectarines, strawberries, apricots and cherries.
1 mango, sliced julienne style
2 cups (500 ml) blackberries 3 plums, sliced
3 tsp (15 ml) fresh ginger, peeled and grated
1 cup (250 ml) light coconut milk
3 tsp (15 ml) agave syrup or honey
Juice from 1 lime
Preheat oven to 200 C.
In large bowl combine mango, blackberries, plums and ginger. In small bowl whisk together coconut milk and sweetener. Toss fruit with coconut milk. Divide fruit mixture among 4 pieces of baking paper; squeeze lime juice over top and fold. Cook for 15 minutes and let rest 5 minutes before opening. Garnish with fresh mint.
Each serving co ntains: 553 kilojoules; 2 g protein; 3 g total fat (2g sat. fat, 0 g trans fat); 28 g carbohydrates; 6 g fibre; 10 mg salt
source: "It's a Wrap", alive Australia #11, autumn 2012
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
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