05:02 19 June 2010
Fuel your children’s bodies with this delicious snack, sneakily packed with healthy ingredients and vitamins.
30 minutes to prepare and cook. Serves 4.
See “Off the Shelf” for more recipes devised with James Martin
15ml (1 tablespoon) golden syrup
411g can apricots, chopped
|425g can rice pudding
410g can strawberries, drained
300g can raspberries, drained
1. Slowly melt 25g butter with 15ml (1 tablespoon) golden syrup in a pan. Add 100g muesli, mix and set aside to cool.
2. Divide all the chopped apricots (from a 411g can) evenly between 4 glasses or sundae glass. Cover each apricot layer with a tablespoon of rice pudding from a 425g can.
3. Add a layer of drained strawberries (from a 410g can) followed by a tablespoon of rice pudding. Then add 1 x 300g can drained raspberries, followed by a layer of rice pudding.
4. Divide the muesli topping evenly between the four glasses. Serve immediately.
Energy: 310 kcals/1308kJs
This recipe and image is copyrighted to Canned Food UK.
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