Page 55 - Fresh Magazine

family gathering

Fruit and marshmallow Raspberry
kebabs coulis

SERVES 8 TO 10 CHILDREN SERVES 6 TO 8

250g fresh strawberries 200g pineapple 250g fresh or frozen raspberries
100g fresh blueberries 1 bag of 2 tablespoons icing sugar
2 kiwi fruits marshmallows 1 tablespoon fresh lemon juice
250g mixed grapes ½ melon
Prepare all the fruit and cut into uniform pieces. Place the raspberries, icing sugar and
With a clean scissors, snip the marshmallows in lemon juice in a small pot and heat
half. Thread the fruit and marshmallows onto until the berries break down. Put into a
skewers, mixing the colours as you go. blender and blitz until smooth.
Pass the purée through a fine-mesh
sieve to remove the seeds and add a
MAKE IN ADVANCE
little more sugar if needed. Add a little
water if the sauce is too thick.
This cheesecake is better
made up to a day and a
half ahead, as it improves
the texture.

Gluten free
Gluten free

This coulis can
be made the day
before and is
easily doubled.

SWEETIE TIP
SNEAKY If the coulis is too sharp you can add
HEALTHY TIP an extra tablespoon of icing sugar,
Place the marshmallows close to the centre of but not too much, as you need a
the skewer, so kids eat the fruit to get to the bit of sharpness to cut through the
marshmallows! Make sure to blunt the tips of the creamy cheesecake.
wooden skewers once you’ve threaded them.
SPRING 2017 FRESH | 53

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