Gingerbread with Mango & Kiwi

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KIWI fruit is a powerhouse of vitamins and minerals, such as vitamins A, B6, B12, E and potassium, calcium, iron and magnesium for full body functioning. They also contain omega-3 fatty acids and carotenoids to promote heart health.

Gingerbread with Mango & Kiwi

Serves 10
340g (12oz) self-raising flour * 170g (6oz) caster sugar * 115g (4oz) butter, softened * 1 egg * 1 x 175g vanilla yogurt * 1 tsp ground ginger * 1 tsp mixed spice * butter, for greasing * 1 tsp icing sugar * 200g (7oz) fat-free fromage frais * 1tsp stevia sweetener * 1 mango, peeled, stoned and cubed * 2 kiwi fruit, peeled and cubed

Pre-heat the oven to 180°C/350°F/Gas 4. Place all the ingredients into a food processor and blend until smooth and well mixed. Line a 23cm (9 inch) square baking tin with greaseproof paper and grease with butter. Spoon the mixture into the tin, levelling the top. Cook in the oven for 40 minutes until risen and golden. Remove from the tin and leave to cool on a wire rack. Dust with icing sugar. Mix the fromage frais and stevia sweetener, then smooth over the top of the cake. Decorate with the mango and kiwi fruit pieces. Slice and serve.

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This recipe comes from the section FOOD AS MEDICINE, a selection of simple family meals, light lunches, desserts and smoothies for a healthy life.

£15

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