Nutrition key to sound health
Keelings Fruits @keelingsfruits 43 minutes ago
#DidYouKnow that adding berries to your breakfast have so many benefits! Berries are packed with fibre, making you feel fuller for longer and help your body digest food throughout the day. #Keelings #Facts
Keelings Fruits @keelingsfruits 11 hours ago
Have a fresh and light start to the day with a #Keelings berry granola parfait. #SundayBreakfast #Delicious https://goo.gl/ylbHp2
Ingredients:
• 245g greek yoghurt
• 122g granola
• 50g Keelings strawberries (sliced)
• 50g Keelings blueberries
• Maple syrup or honey (optional)
Method:
1. Take two tumbler glasses and add 3 Tbsp. yogurt.
2. Add 3 Tbsp. granola and top with Keelings berries.
3. Repeat layers one time.
4. Dollop 1 tsp. yoghurt and sprinkle with granola.
5. Top with Keelings blueberries & strawberries.
6. Add maple syrup or honey if desired.
7. Serve and enjoy!
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Summer Fruits
Cream Filling
Set the oven to 100ºC and line 2 baking sheets with parchment. Combine the egg whites, sugar, vinegar and vanilla extract. In the electric mixer, with the whisk attachment, beat the whites into stiff shiny peaks. Using a piping bag, pie mounds of meringue 7cm in diameter and 7 cm high onto the baking sheets. Bake for about 2 hours. Cool to room temperature.
Prepare the fruit and add half the berries to a medium saucepan, add the sugar and lemon juice and simmer gently for 5 minutes. Process the fruit mixture. Set aside.
Whisk the mascarpone, yoghurt and lemon rind together.
Tap the centre of each meringue to form a nest. Warm the coulis in a saucepan. Turn off the heat and add the remaining whole berries. Spoon the cream filling into the centre of each meringue, followed by several spoonfuls of the fruit.
#FlahavansOats #FlahavansRecipes
This traditional sponge pudding is excellent comfort food and is on most people’s list of favorite childhood desserts. It can be baked before dinner and then left at room temperature until needed. Pop back into the oven to warm through to serve.
Preheat the oven to 350°F (180°C), Gas mark 4. Arrange the rhubarb and strawberries in a 9in (23cm) deep-dish pie plate and sprinkle over ½ cup (4oz) (100g) of the sugar and the stem ginger, if using.
Sift the flour into a bowl with the baking powder. Place the butter in a separate bowl with the remaining sugar and beat with a hand-held mixer until light and fluffy. Beat in the eggs and vanilla extract and then fold in the flour mixture.
Carefully spread the cake mixture over the fruit and bake for about 40 minutes or until the sponge is well risen and golden and an inserted skewer comes out clean.
To serve, spoon the rhubarb and strawberry sponge pudding into warmed bowls and pour over some custard.
http://kerrygoldusa.com/recipes/rhubarb-strawberry-sponge-pudding
keelingsfruitskeelingsfruits🍓 
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Happy Valentine’s Day! We are starting the “lovely” day by making our No-Bake Strawberry Banana Cheesecake, and you can too
#DelMonteFreshProduce #Fresh #Delicious
Today’s snacks ~ Small strawberry yogurt & a 🍌
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Dinner was leftover chips from the familys dinner eaten off the baking tray because my appetite is still not back from being sick😭
Foodaware 