I now find that lusciously thick genuine Greek yoghurt makes the best fruit fool of all, as it allows the full flavour of the fruit to dominate. If you're serving this to someone who doesn't like yoghurt, don't worry – they won't know.
This cake is hugely popular all over the Eastern Mediterranean where local produce - oranges, honey, pistachios and yoghurt - are combined to make one glorious, syrup-soaked cake.
Sounds odd, doesn't it? But you'll believe it when you try it. These are truly sensational – better than ice cream or a sorbet. First you bite into crisp frozen chocolate and then meet the beautifully fragrant iced banana. Heaven.
Whenever I see cheesecake on a menu I'm filled with longing – there's something awfully comforting about cheesecake – but the question always arises as to whether it will or will not be cloying (and if it is, what a waste of calories!). This version
Previously, I have made these with mascarpone, but this low-fat alternative is, I feel, every bit as good as the rich version and the perfect accompaniment to any fruit compote. I like this best made with leaf gelatine, but I've also included instruc
Although this lovely recipe may sound more like a dessert than a starter, it's actually a brilliantly refreshing way to begin a meal and cleanses the palate for what lies ahead.
Light and lovely, American muffins are a real teatime treat - and you can add different variations to the basic muffin mix depending on what's available or in season.
This recipe is full of natural, good things – there is no sugar in it as I have come to the conclusion it tastes better without it.
Refreshing to eat and easy to make, all you need to serve this lovely dessert is some whipped cream.
These lovely, light, airy choux buns are filled and topped with a squidgy chocolate mousse mixture and coated with chocolate icing and chopped nuts.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Most Popular recipes