Wildly fruity and nutrient-rich desserts

A refreshingly exotic fruit dessert for even the most guilty conscious. Try these super healthy and vitamin packed desserts for a daily boost of energy and vitamins.

Preparation time 20 minutes

Serves 4

What you need

• 1/2 pineapple
• 4 kiwi
• 4 pieces preserved or candied ginger
• 6 large fresh mint leaves
• 4 gingersnaps
• 250 ml (1 c) low-fat cream cheese, softened
• 4 sprigs fresh mint, to garnish

1. Peel, core and slice the pineapple into wedges. Peel and thickly slice the kiwis, then cut each slice in half. Thinly slice the preserved ginger. Shred the mint leaves and toss with the pineapple and kiwi.

2. In a plastic bag, crush the gingersnaps with a rolling pin to make fine crumbs. Stir the crumbs into the cream cheese.

3. Arrange the pineapple and kiwi on four plates with a large spoonful of gingersnap cream cheese on the side. Top the cream cheese with sliced ginger and garnish each portion with a mint sprig.

More ideas to personalize this dessert in order to please everyone's tastebuds:

• Instead of kiwi, use the same amount of seedless green grapes, cutting them in half first.

• Try chocolate shortbread cookies as a change from gingersnaps, or use almond macaroons if you want a softer texture.

• To prepare a whole pineapple, cut off the leafy top and stem end. Slice off the skin with a sharp knife, working down the fruit to remove any eyes and spines. Divide the pineapple in half lengthwise and remove the tough core from both halves. Slice into half circles and cut into wedges.

Nutritional information:  217 Calories, 5 g Fat, 2 g Saturated Fat, 33 g Carbohydrates, 9 g Protein, 4 g Fibre

Preparation time 15 minutes

Cooking time 8 minutes

Serves 4

Getting it together

• 150 ml (2/3 c) self-rising flour
• 5 ml (1 tsp) sugar1 egg
• 75 ml (1/3 c) low-fat
• (1%) milk
• 125 ml (1/2 c) red currants
• 12 strawberries, hulled
• 30 ml (2 tbsp) unsalted butter, divided
• 10 to 15 ml (2 to 3 tsp) superfine sugar
• 125 ml (1/2 c) low-fat Greek yogurt

Getting started

1. Sift the flour into a bowl and stir in the five millilitres (one teaspoon) sugar. Beat in the egg and a little of the milk to form a thick paste. Gradually add the rest of the milk, beating to remove any lumps until it forms a smooth, thick batter. Stir stem-free currants into the batter. Hull and halve the strawberries.

2. Heat a large frying pan over medium heat and melt half the butter. Cook batter for two minutes, or until they firm, set and golden underneath.

3. Flip and cook for another minute, turning the heat down if the pancakes begin to burn. Transfer the pancakes to a dish and keep warm. Carefully wipe any berry juice from the pan with a paper towel, add the remaining butter, and cook four more pancakes using the rest of the batter.

4. Add the strawberries to the hot pan for 30 seconds to warm through. Transfer the pancakes to four plates, top with the strawberries and some of the superfine sugar, and serve with Greek yogurt.

Other ideas:

• Try fresh or frozen black currants, gooseberries, raspberries or blueberries instead of red currants.
• Seasonal raspberries, blackberries or pitted cherries make very tasty alternatives to strawberries.
• Red currants contain fibre, potassium and vitamin C.

Nutritional information: 265 Calories, 8 g Fat, 5 g Saturated Fat, 39 g Carbohydrates, 9 g Protein, 3 g Fibre  

Did we mention that these desserts are best when shared?

Enjoy!