Two mouth-watering desserts

Sweet berries are the superstars in both of these easy-to-make desserts.

A vibrant superfoods berry mix, bursting with vitamins and fibre for your good health.

Preparation time: 5 minutes

Cooking time: 4 minutes

Serves 4

• 50 ml (¼ c) raw sugar
• 45 ml (3 tbsp) butter
• 4 brioche rolls
• 250 ml (1 c) mixed berries, thawed if frozen
• 2 large fresh mint leaves, chopped
• 125 ml (½ c) mascarpone
• 4 sprigs mint, to garnish

1. Preheat the broiler to high. Beat half of the sugar into the butter. Trim the rounded ends off the brioche rolls, then cut each one at a slant into 4 slices. Toast the slices under the broiler on one side.
2. Place the fruit in a small pot. Add 30 ml (2 tbsp) of water and the remaining sugar, and bring to a boil over medium heat, stirring frequently. Cook until the sugar dissolves and the fruit releases its juices. Remove the pot from the heat and add chopped mint.
3. Spread the untoasted sides of the brioche with the sweetened butter. Toast under the broiler for 1 minute, or until the sugar melts and the edges of the slices are crisp and browned.
4. Transfer the brioche to 4 plates and spoon the hot mixed fruit over each portion. Top with a large spoonful of mascarpone and garnish with a sprig of mint before serving.

• When berries are in season, this recipe can be made using fresh fruit. Choose from black or red currants, black cherries, raspberries and strawberries.
• Greek yogurt makes a good alternative to mascarpone.

• Cook the mixed fruit over medium heat to avoid boiling the juices rapidly, which will toughen the skins.
• Remove the pan from the heat as soon as the juice boils. Currants and berries freeze well and can be cooked from frozen.
• Allow an extra 3 to 5 minutes cooking time in step 2 if using frozen fruit.
• If you grow your own raspberries, strawberries or currants, rinse and freeze them as soon as possible after picking.

Nutritional information: 257 calories, 12 g fat, 8 g saturated fat, 37 g carbohydrates, 4 g protein, 4 g fibre.

An enticing bouquet of summertime treats.

Preparation time: 10 minutes

Serves 4

• 1 ml (1/4 tsp) ground cinnamon
• 5 ml (1 tsp) rosewater
• 30 ml (2 tbsp) honey
• 175 ml (3/4 c) seedless black grapes
• 15 ml (1 tbsp) confectioners' sugar
• 2 ml (1/2 tsp) vanilla extract
• 250 ml (1 c) low-fat Greek yogurt
• 250 ml (1 c) low-fat cream cheese
• 300 ml (1 1/3 c) strawberries
• 30 ml (2 tbsp) chopped pistachios

1. Mix the cinnamon, rosewater and honey in a large bowl. Cut the grapes in half and toss them with the honey mixture.
2. In another bowl, lightly beat the confectioners' sugar and vanilla extract with the yogurt and softened cream cheese until smooth. Divide among 4 ice-cream dishes or tall dessert dishes. Level the surface of the mixture with the back of a spoon.
3. Slice the strawberries and place around each dish to look like the petals of a flower. Spoon the grape mixture into the centre of each portion and sprinkle with pistachios.

• Use all Greek yogurt instead of half yogurt and half low-fat cream cheese for a more tangy flavor.
• Try sliced and quartered oranges instead of grapes, removing the bitter pith before mixing them with the cinnamon, rosewater and honey.
• Sliced dried peaches or pears make great alternatives to the grapes. Allow two pieces of dried fruit per portion.

• You can chop pistachios quickly using a food processor.

• Strawberries are rich in vitamin C and antioxidants.

Nutritional information: 273 calories, 7 g fat, 4 g saturated fat, 36 g carbohydrates, 15 g protein, 2 g fibre.