I was sent some of the new Rachel's Limited Edition Blueberry Yogurt, and there is a criticism or two.
Firstly why has Rachel waited so long and secondly please don't make it "limited" as this means it won't be around for long enough.Its too good to be a short stay??
I love the pot, sitting in my fridge purple and fresh looking, opening it on a cold morning filled my eyes with a burst of colour and it just looks so good, thick and creamy.
I first tried with fresh bananas and it complemented them so well. Its full of real fruity blueberry flavour. Very creamy , light and I just had to have more.I have a yogurt muffin recipe which this will make a nice new flavour.
I am growing blueberries at the moment, my crop was so big this summer I was not sure what to do with it.....
12 blueberries yes 12 and no that's not kilos or pounds but 12 actual berries!!!!
I don't think Rachel's have to worry about me not buying this flavour, but please keep it on the range permanently.
Packed full of antioxidants, this latest limited edition treat combines the finest, juicy organic blueberries with Rachel’s signature smooth, creamy bio-live yogurt: resulting in a luxurious creation that is guaranteed to keep you feeling healthy and invigorated this winter.
As well as being delightfully delicious, the Blueberry’s new-found status as a super fruit means this brand new pot is bursting with healing health benefits including rich antioxidants, vitamins and minerals - sure to give you a blueberry boost! What’s more, all Rachel’s yogurts contain millions of health-giving probiotic cultures, Lactobacillus acidophilus and Bifidobacterium, to help you maintain a healthy digestive system.
Rachel’s Limited Edition Blueberry yogurt can be savoured on its own as an energising treat, or try it spooned over a traditional bread and butter pudding for a perfect winter warmer dessert.
Packaged in a fresh, stylish purple pot, this mouth-watering new flavour is priced at £1.59 for a 450g pot and will be available online at Ocado and in store at Waitrose and Booths from 1st September 2010.
You can also become a fan of Rachel’s on Facebook at www.facebook.com/pages/Rachels-Official-Fan-Page for more information and sign up to receive regular news and information.
Berries, Cherries & Apple Cake
A lovely cake for afternoon tea, a picnic, or served warm for pudding.
Makes 1 cake.
Serves 6-8 people
Ingredients
Muesli Crumble:
125g Dorset Cereals berries & cherries muesli
25g unsalted butter
Cake:
1 large apple, peeled, cored and sliced into wedges
175g unsalted butter, softened
175g caster sugar and a little more for sprinkling
3 large free range eggs, beaten
180g self raising flour, sieved
2 tsp baking powder, sieved
100g Rachel’s low fat natural bio live yogurt
100g raspberries, cherries or blackberries
Preparation time: 30 minutes. Cooking time: 1 hour 20 minutes
Method
1. Pre-heat oven to 170°c/gas mark 3.
2. Line and grease a 20cm round cake tin.
3. Start by making the muesli crumble, melt the butter then mix in the muesli, stir well and leave on one side to cool.
4. In a shallow frying pan take 25g of butter and 1 tbsp of caster sugar, melt and add the apple wedges. Cook until soft and caramelised.
5. Beat together in a bowl the remaining butter and sugar until pale, light and fluffy. Gradually add in the eggs and fold in the flour and baking powder. Add the yogurt being careful not to over-beat. Mix till smooth.
6. Spoon enough cake mixture into the tin to cover the base then scatter a quarter of the muesli crumble and a third of the apple and berries. Repeat twice more. Finish with the remainder of the muesli crumble and sprinkle with caster sugar.
7. Bake for 1 hour 20 minutes or until well risen and golden. Tip: to prevent the cake from burning place a piece of greaseproof paper over the top.
8. Cool on a wire rack. Serve when still warm.
Cake will keep in an airtight tin for a week.
Try frozen berries, they work really well.
Delicious served warm with lashings of custard!
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