Lemony rice pudding…Pear dessert…Chocolate banana custard…Baked Banana and Apricot
Lemony rice pudding
This lemony twist on traditional rice pudding is a good source of calcium and B vitamins.
25g pudding rice
300ml full-fat cow’s milk (or unsweetened, calcium-fortified soya milk)
2-3 small strips of lemon peel
Half to 1 tsp sugar
A little ground cinnamon (optional)
Gently heat the rice, milk, and lemon peel together for 25 minutes until the rice is tender, stirring frequently. Taste and add a little sugar if desired. Remove the lemon peel and stir. If you wish, give the pudding a dusting of ground cinnamon before serving.
This fruity treat contains vitamin C and is a good source of calcium and B vitamins.
1 ripe pear, peeled and sliced
1 tbsp apple juice
1 tbsp 8 per cent fat fromage frais
Pinch of cinnamon
Gently simmer the pear in the apple juice for five minutes until soft. Cool, press through a sieve and add the fromage frais and spice.
Chocolate banana custard
Liven up that old favourite, mashed banana, with this light, chocolately custard. This dish is full of calcium and B vitamins.
1 tsp cornflour
1 tsp drinking chocolate (powder or granules)
100ml full-fat cow’s milk or formula
1 small banana
Mix together the cornflour, chocolate powder, and milk, and heat in a microwave for one minute to two minutes until thickened. Alternatively, heat gently on the hob, stirring frequently. Chop or mash the banana and serve with the custard.
Creamy apricot dessert
This simple dessert takes seconds to prepare and is a good source of calcium and beta-carotene.
50g mascarpone cheese
50g Greek yoghurt
3 tbsps apricot puree (made from drained, canned apricots in unsweetened fruit juice)
Beat together the cheese and yoghurt, and swirl in the apricot puree. Use as a dip for cut grapes, or eat with a spoon.
Coconut egg custard
This dish couldn’t be easier to prepare and is a good source of protein and vitamin B2.
100ml reduced-fat canned coconut milk
1 or 2 drops of vanilla essence
1 tbsp apricot puree
Whizz all the ingredients together. Pour into two ramekins or teacups and steam for 10 minutes until set. It’s important that this dish is thoroughly heated until piping hot, so that the eggs are well cooked. Chill before serving.
Baked Banana and Apricot
4 oz (1/2 cup) dried apricots
1/4 tsp vanilla essence
drop of maple syrup (optional)
1 medium ripe banana
Preheat the oven to 375 deg F (190 deg C).
Simmer the apricots in a little water or apple juice until soft, then puree them in a food processor.
Combine the apricot puree with the vanilla and maple syrup (if using).
Cut 2 equal pieces of foil. Place half the banana (cut lengthways) on each piece.
Divide the apricot puree between each half of the banana and spoon over the top.
Fold over the foil and seal, to create 2 parcels.
Bake for 15 mins.
Cool to a safe temperature, puree or mash as necessary and serve!