Products

-18 below four fruit recipes

These recipes can also be used with other packs in the -18 below range - 3 berry mix, raspberries (whole and pieces), and blueberries.

-18 below four fruit smoothie
what could be simpler … fruit, juice (or milk or yoghurt), blend, drink. Try this in the morning, after school, after work, after workouts, you’ll notice the difference.

1 cup -18 below four fruit frozen fruit (still frozen)

2 cups fruit juice (any kind), yoghurt, milk, soy milk, or a mix of these.

Put ingredients into a blender and blend for a couple of minutes. Adjust the liquid to your desired thickness. This will make enough smoothie for at least 3 big glasses.

Note: The green grapes sweeten the smoothie so there is no need for extra sweeteners.

-18 below four fruit clafouti
Clafouti is a traditional French dessert – a baked fruit pancake.

1¼ cups milk 1/3 cup sugar Pinch of salt
3 eggs ½ cup flour 1 tsp vanilla essence
3 cups -18 below four fruit frozen fruit plus 2 tbspn sugar

Preheat the oven to 180°C. Grease an ovenproof pie dish or six individual ramekins with spray or butter.

Place milk, sugar, salt, eggs, flour, and vanilla into a large bowl. Whisk until well mixed. Cut the larger pieces of frozen berries and grapes in half.

Pour the batter into the pie dish then place the frozen fruit over the top. Sprinkle with the extra sugar. Bake for approx 45 minutes until set. Remove from oven and set aside to cool. Dust with icing sugar and serve warm with custard or whipped cream.

Variation: You may wish to replace ¼ cup flour with ¼ cup ground almonds.

-18 below four fruit in Jelly

One for the children …

3 cups -18 below four fruit frozen fruit 1 packet Blackberry jelly

Make up the jelly according to the manufacturer’s instructions, but using 300ml of almost boiling water, not the full amount. Stir to dissolve the gelatine, and allow to cool slightly.

Place the -18 below four fruit frozen fruit in individual serving bowls or glasses, and pour the jelly over the fruit. Allow to set.

-18 below four fruit mix in Jelly

And one for the grown-ups …

3 cups -18 below four fruit frozen fruit 4 teaspoons gelatine

Up to ½ cup fruit juice 3 tablespoons castor sugar

2 cups sparkling wine, chilled

Partially thaw the -18 below four fruit frozen fruit and pour off the juices into a saucepan. Make up to ½ cup with the fruit juice and add the sugar. Sprinkle the gelatine over the juice, and set aside for 5 minutes for the gelatine to swell. Heat the mixture over a medium heat and stir until the gelatine and sugar is dissolved. Set aside for 10 minutes to cool slightly.

Place the -18 below four fruit frozen fruit in a serving bowl or individual serving glasses and keep chilled. Add the chilled sparkling wine to the gelatine and juice mixture, then pour this over the -18 below four fruit frozen fruit. Place in refrigerator to set.

Serve with a little mascarpone, whipped cream, or ice cream.

Note: If you are making in one serving bowl, line the bowl with plastic wrap and it will be much easier to turn the jelly out onto a serving plate.

-18 below four fruit fruit salad with strawberry couli
Very quick and easy to make … and it tastes good too.
1 bag -18 below four fruit frozen fruit ¼ cup sugar to taste ¼ cup water

Put the sugar and water in a saucepan and heat slowly, stirring to dissolve the sugar. Remove the strawberries from the -18 below four fruit frozen fruit and add to the saucepan. Heat gently, then puree in a blender and pass through a sieve to remove the seeds.

Thaw the remaining -18 below four fruit frozen fruit in a bowl. Pour over the strawberry sauce and mix through the fruit salad. Serve with yoghurt or whipped cream.

-18 below four fruit grilled with ice cream
Another quick and easy dessert.

1 bag -18 below frozen fruit sugar to taste (try ½ cup)

½ cup water ice cream (vanilla)

Place the -18 below frozen four fruit mix in a shallow baking dish and spread evenly in a single layer. Place the sugar and water in a saucepan and bring to the boil, stirring to dissolve the sugar. Boil for 4 minutes. Remove from the heat. Pour over the -18 below frozen four fruit mix.

Heat the grill to very hot and place the fruit under the grill for about 5 minutes.

To serve, place some of the hot grilled fruits in a serving glass or plate, and top with ice cream. Serve while still hot and the ice cream is starting to melt.

Note: If desired, add a shot of liqueur to the hot grilled fruits before topping with ice cream.

-18 below four fruit mix brulee
Have your family, friends and guests waiting for this at the table … they will be eating every last drop from the bowl. Watch the brulee carefully under the grill – once it starts browning it will burn very quickly.

½ bag -18 below four fruit mix ¼ cup Icing sugar to taste

250ml cream ½ cup sugar (approx) white or brown

Thaw the -18 below frozen fruit in a bowl and stir in the icing sugar to sweeten. Place the fruit in an ovenproof serving dish.

Preheat Grill to very hot. Whip the cream until thickened and spoon over the fruit. Sprinkle with sugar and place under the grill for a few minutes until the sugar browns.

Serve immediately.

-18 below four fruit mix and yoghurt upside down brulee

This is another recipe where you need your family, friends, or guests to be sitting at the table ready to eat, while you finish off the dessert.

1 bag -18 below four fruit mix (almost thawed)

1 x 600ml large pottle of greek yoghurt

1 cup sugar

1¼ cups water

Place the yoghurt in the bottom of a serving dish. Cut the larger fruits in half and scatter the -18 below four fruit mix over the yoghurt in a single layer.

For the sugar syrup, put the sugar and water in a heavy-based saucepan. Stir over a low heat until the sugar has dissolved. Increase the heat to medium and continue to cook until the mixture becomes a golden caramel colour. Watch carefully so that the sugar doesn't burn.

Remove from the heat and pour the hot toffee over the fruits and serve.

-18 below tart tartin

½ bag -18 below four fruit mix

2 tablespoons of honey, maple syrup or sugar to sweeten

1 sheet flaky pastry

Preheat oven to 190°C.

Place fruit in an ovenproof wide pan and warm gently on the stovetop. Add honey, maple syrup or sugar to sweeten. Continue to cook until the fruit is almost cooked. If desired thicken the syrup with a little cornflour mixed with water.

Remove from the heat and place the sheet of flaky pastry over the fruit and tuck the sides in around the pan. Bake in a hot oven for 15-20 minutes until the pastry of cooked.

Remove from the oven and loosen the pastry from the edges of the pan. Place a serving plate over the pan and tip the pan upside down so that the pastry is now on the bottom of the plate and the fruit is scattered over the pastry. Serve with greek yoghurt, whipped cream or ice cream.

-18 below four fruit tart

½ bag of -18 below four fruit mix 2 tablespoons of sugar

2 tablespoons cornflour ½ tspn vanilla

1 sheet sweet short pastry 1 tablespoon sugar

Preheat oven to 180°C.

Grease a tart tin and line with the sweet short pastry. Cover with greaseproof paper and dry beans, and bake for 20 minutes to cook the pastry. Take out from the oven and remove the paper and beans. Return to the oven for 5 minutes.

Meantime mix together the -18 below four fruit with the sugar and cornflour and vanilla.

Spread the fruit mix over the pastry and sprinkle with remaining sugar. Return to the oven and bake for a further 20 minutes. Remove from the oven. Serve with greek yoghurt, whipped cream or ice cream.

-18 below four fruit compote

1 bag -18 below four fruit mix

1 orange, rind and juice

honey, maple syrup or sugar to sweeten, to taste.

Place -18 below four fruit mix in a saucepan and gently warm. Simmer for a few minutes until the fruit is soft. Remove from the heat and add the grated rind and juice of 1 orange, and honey, maple syrup or sugar to taste.

-18 below four fruit rice pudding

½ cup short grain rice 2½ cups low fat milk

1 tsp vanilla essence ¼-½ cup sugar, to taste

½ pack -18 below four fruit mix – made into the fruit compote recipe above and cooled.

Place rice, milk, sugar and vanilla in a saucepan. Heat gently, stirring until sugar has dissolved. Simmer over a low heat for 30-35 minutes, until the rice is cooked and the pudding is thickened. Remove from the heat and cool.

Reserve a little of the -18 below four fruit compote for the top of the pudding, and place the remaining compote in the bottom of a serving bowl or individual glasses or ramekins. Cover with the rice pudding, and top with the remaining compote and serve.

-18 below four fruit upside down pudding

4 cups of -18 below four fruit ¾ cup brown sugar

120g butter or margarine 2 eggs

1 cup self raising flour ½ teaspoon ground ginger

Preheat the oven to 180°C.

Line a round cake tin with baking paper. Remove the strawberries from the

-18 below four fruit and spread the remaining fruit over the baking paper. Puree the strawberries in a bowl and set aside.

Place butter and brown sugar in a bowl and beat until smooth and creamy. Add the eggs, one at a time, and beat again. Fold in the flour and ginger. Swirl in the reserved strawberry puree.

Spoon the mixture over the fruit, spreading evenly. Bake for about 35-40 minutes until cooked. Cool, then serve with whipped cream, custard, ice cream or yoghurt.

-18 below four fruit crumble

Very warming for cool winter nights – and so simple to make.

1 bag of -18 below four fruit 150g flour

120g butter or margarine 100g brown or raw sugar

Grated zest of 1 lemon or orange

2 tablespoons rolled oats or ground almonds

Preheat the oven to -180°C.

Place the bag of -18 below four fruit in the bottom of a pie dish and sprinkle with half the sugar.

Place the flour, butter and remaining sugar in a food processor and pulse until combined. Add the rolled oats (or ground almonds) and the grated zest and mix well. (Or rub the butter into the flour until finely crumbled, then add the sugar, rolled oats and zest and mix well.)

Spoon the crumble mix evenly over the -18 below four fruit and bake in the oven for about 35 minutes, until the crumble is browned. Serve with greek yoghurt, ice cream, cream or custard.