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DESSERTS
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Date, almond and Brazil nut truffles8 fresh dates, stoned
100g ground almonds
2 tsp carob powder
finely grated rind and freshly squeezed juice of ½ lime
8 Brazil nuts
chopped mixed nuts
Starry fruit salad2 apples
2 pears
1 star fruit
a handful of blueberries
Date, almond and walnut nut truffles8 fresh dates, stoned
100g ground almonds
2 tsp carob powder
finely grated rind and freshly squeezed juice of ½ lime
walnut halves
chopped mixed nuts
Goji berry dried fruit saladhalf a cup of goji berries
half a cup of prunes
half a cup of dried apricots (unsulphured)
half a cup of dried figs
½ tsp of cinnamon powder
Apricot dessert1½ cups of unsulphured dried apricots
1 tsp almond nut butter
2/3 cup of water
3 cups of pure apple juice
2 tbsp of lemon juice
4 tbsp of kudzu
blueberries to decorate
© Gillian McKeith 2005
Ingredients
Method
Place the dates, almonds, carob powder, lime rind and juice in a food processor and blend until the mixture forms a stiff ball - adding more lime juice if necessary to help bring the mixture together.
Remove blade and roll date mixture into balls. Place in truffle cases or roll into balls and fill each with a Brazil nut.
Cover and keep in the fridge for up to 3 days.
Starry fruit salad
Ingredients
Serves 2
Method
Chop up the apples, pears and star fruit making sure you keep the star shape of the star fruit. Place in a bowl.
Sprinkle on the blueberries.
Date, almond and walnut nut truffles
Ingredients
Serves 4
Method
Place the dates, almonds, carob powder, lime rind and juice in a food processor and blend until the mixture forms a stiff ball - adding more lime juice if necessary to help bring the mixture together.
Remove blade and roll date mixture into balls. Place in truffle cases or roll into balls and fill each with a walnut half.
Cover and keep in the fridge for up to 3 days.
Goji berry dried fruit salad
Ingredients
Method
Put all the ingredients in a bowl and just cover with water. Leave to soak for a few hours or overnight.
Apricot dessert
Ingredients
Serves 2
Method
Simmer the apricots in the water and half the apple juice for 20 minutes.
Pour the liquid from the pot into a measuring jug and add apple juice to make 2½ cups altogether.
Puree the cooked apricots with the almond nut butter, apple juice mixture and lemon juice. Return to the pot.
Dissolve the kudzu in a small amount of cold water and add to the pot. Simmer until the mixture thickens to a custard-like thickness. Pour into ramekin dishes and leave in a cool place to set. Decorate with fresh blueberries before serving.
© Gillian McKeith 2005
For more recipes go to www.drgillianclub.com
