De­li­cious desserts

Mother & Baby (UK) - - EAT MORE VEGGIES SPECIAL -

1 COOL­ING CARROT LOL­LIES

Juice to­gether 8 peeled car­rots, 2 peeled and cored ap­ples, 1cm peeled fresh gin­ger and a few mint leaves. Pour the juice into lolly moulds and freeze to set.

2 CU­CUM­BER ICE

Peel a cu­cum­ber and scoop out the seeds. Roughly chop and blitz in a food pro­ces­sor with lemon, sugar and mint, ad­just­ing quan­ti­ties ac­cord­ing to taste. Chill in the fridge for 24 hours, then churn it in an ice cream maker.

3 BEET­ROOT BIS­CUITS

Mix to­gether 340g self-rais­ing flour, 85g co­coa pow­der and 2 tbsp caster sugar. Add 170g raw grated beet­root and two tbsp co­conut oil, and knead the dough. Shape into small balls, about 2in across.

Flat­ten with a fork and bake at 200°C for 15-20 min­utes.

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