Recipe courtesy of "The Fairtrade Everyday Cookbook" by Sophie Grigson, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 small Fairtrade mango, peeled, stone removed, and chopped||Grated rind of 1 Fairtrade lemon|
|8 oz (225 g) raspberries||1 tbsp Fairtrade clear honey|
|3 tbsp icing sugar, sifted||2 medium-sized Fairtrade bananas|
|4 kiwi fruit, peeled and chopped||4 scoops Fairtrade vanilla ice cream|
|14 oz (400 g) fromage frais||Sweet finger biscuits or wafers to serve|
Place mango in a blender. Blend until smooth, remove, and set aside. Rinse the blender.
Fold the icing sugar into the raspberries in a bowl, then place in the blender and blend to a puree. Remove and set aside. Rinse out the blender. Place the kiwi fruit into the blender and blend until smooth. Set aside.
Mix together the fromage frais, lemon rind, and honey in another bowl.
Layer the fromage frais mixture in four tall glasses, alternating with the fruit purees.
Peel and slice the bananas and arrange over the fruit purees. Top with a scoop of ice cream.
Serve with sweet finger biscuits or wafers.
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