Muller Corner

Corner® peach melba fool

Ingredients:

(serves 1 )

  • 1 peach jelly
  • 2 peach and apricot fruit corners
  • 125g punnet raspberries
  • 100ml whipping cream

Method:

  1. Dissolve jelly in 300ml water, cool
  2. Whisk jelly into yogurts (yogurt and peach & apricot fruit) and refrigerate until just beginning to set
  3. Lightly whip cream until it forms soft peaks and fold into yogurt mixture with the raspberries
  4. Spoon into serving glasses and chill until set

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Corner® blackberry and raspberry yogurt brulée

Ingredients:

(serves 2 )

  • 2 blackberry and raspberry müller fruit corner
  • demerara sugar

Method:

  1. Spoon the fruit into 2 ramekin dishes
  2. Top with the yogurt
  3. Cover with a thick layer of demerara sugar and place under a hot grill (or zap with a kitchen blow torch*) to caramelize the sugar

* Following manufacturers safety instructions

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Corner® blueberry yogurt cake

Ingredients:

(serves 1 )

  • 175g butter (unsalted)
  • 275g caster sugar
  • 4 eggs, separated
  • 300g plain flour, 1 x 5ml teaspoon baking powder, 1 x 5ml teaspoon bicarbonate soda, sifted together
  • 1 blueberry fruit corner yogurt, blended

Method:

  1. Whizz in food processor the butter and 250g caster sugar
  2. Add egg yolks and blend again
  3. Empty mixture into bowl
  4. Fold in sifted dry ingredients alternatively with the yogurt
  5. Whisk egg whites to stiff peaks and fold into cake mixture
  6. Pour into greased loaf tin (14cm x 23cm x 6cm)
  7. Bake in preheated oven 180C 350F Gas 4 for 50 - 55 mins or until a skewer inserted into the centre comes out clean
  8. Remove cake from oven and let it stand 5 mins. Turn onto a wire rack
  9. Cool and cut into squares

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