These cubes are super-versatile: serve them as anytime coolers, palate-cleansers between courses - or stir into yogurt, smoothies or ice-cream
Ingredients 1 ripe mango, peeled and stoned 3 kiwi fruits, quartered, white core removed, and flesh scraped from skin 200g (7oz) fresh or frozen raspberries A little icing sugar Lemon or lime juice I want to convert... Choose the ingredient Water Milk Wine Almonds (Flaked) Almonds (Ground) Breadcrumbs (Fresh) Breadcrumbs (Dried) Brown Sugar (Light & Dark) Butter Caster Sugar Cherries (Canned) Cherries (Dried/ Maraschino) Cherries (Glace/ Candied) Cocoa Powder Cornflour Cream Cheese Dried Apricots Granulated Sugar Grated Parmesan Grated Cheddar Hazelnuts (Whole) Hazelnuts (Chopped) Hazelnuts (Ground) Honey Icing Sugar Margarine Oats (Rolled) Oats (Scottish) Oats (Steel Cut) Oats (Quick/ Quaker) Oats (Instant) Peas (Frozen) Peas (Cooked) Pecans (Chopped) Flour Rice (Uncooked, Long-grain) Rice (Uncooked, Medium-grain) Rice (Uncooked, Short-grain) Rice (Uncooked, Basmati) Rice (Uncooked, Wild) Shredded Coconut Sultanas Syrup (Cane) Syrup (Chocolate) Syrup (Corn) Syrup (Corn, High fructose) Syrup (Golden) Syrup (Maple) Table Salt Tomatoes (Canned) Tomatoes (Chopped) Tomatoes (Sun-dried) Treacle / Molasses Walnuts (Chopped) Method Purée the fruits separately in a food processor, until smooth. Add icing sugar and a dash of lemon or lime juice, to taste. Sieve the raspberry purée but leave seeds in the kiwi purée. Spoon purées into ice-cube moulds. Put in halved wooden lolly sticks to make mini lollies, if desired. Freeze and use within two months. Top Tip for making Fruity cubes Melt the cubes to make a quick, fruity sauce for ice-cream.
Lasagne
