We share three delicious berry recipes from Mrs Crunch that are packed with antioxidants

TRADITIONAL summer soft fruits such as strawberries, blueberries and raspberries are now found on the shelves of supermarkets all year round.

They are packed with antioxidants that help keep the memory sharp as we age, as well as fibre for a healthy digestive system.

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Raspberries even contain ellagic acid, a compound with cancer-fighting properties.

Here are three delicious berry recipes that the whole family will love.

Three Berry Tart — 76p per serving

Serves 8 to 10

5

Preparation time: 40mins. Cooking time: 40mins.

Each serving contains 325 calories (16% of an adult’s recommended daily allowance); 19g fat (27%); 12g sat fat (60%); 16g sugar (18%) and 0.2g salt (3%).

YOU NEED:

For the topping:

• 85g raspberries
• 225g strawberries
• 225g blueberries
• 125g mascarpone cheese
• 125g low-fat Greek yoghurt
• 60ml Elmlea single light cream alternative
• 45g icing sugar
• 1 tsp lemon zest
• ½ tsp vanilla extract
• 2 tbsp apricot jam
• 2 tbsp water
• 1 tsp lemon juice

For the base:

• 200g plain flour
• 50g icing sugar
• Pinch of salt
• 140g unsalted butter, cut into small cubes
• 1 egg
• ¼ tsp Morrisons vanilla flavouring

METHOD: Mix the flour, icing sugar, and salt together. Add the cubed butter and mix until the largest piece of butter is the size of a pea. Beat the egg with a fork, then add to the mixture with the vanilla extract and mix until the dough begins to clump.

Press the dough into a tart pan and freeze for 1 hour.

Pre heat the oven to 200C, 180C for fan- assisted ovens. Line the frozen tart crust with foil and fill with dry weights – for this you can just use dried beans – bake for 20 mins. Remove the beans, poke the bottom of the crust with a fork, then bake for a further 10-15 mins, until golden brown.

Remove from the oven and allow to cool completely. Beat the mascarpone, yoghurt, cream, icing sugar, zest and vanilla, then spread into the tart crust.

Place the jam, water and lemon juice in a small saucepan over a medium heat until bubbling and dissolved.

Arrange the berries on top of the tart and brush with the jam mixture.

TIP: This tart is delicious when served with low-fat creme fraiche.

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Fresh Berry Fruit Salad — £1.74 per serving

Serves 4

5

Preparation time: 5mins.

Each serving contains 160 calories (8% of an adult’s recommended daily allowance); 0g fat; 0g sat fat; 33g sugar (37%) and 0g salt.

YOU NEED:

• 100g Morrisons Market Street blueberries
• 150g raspberries
• 150g strawberries
• 4 kiwi fruit
• 1 mango
• 100ml Morrisons not-from-concentrate orange juice
• 2 lemons
• 50g soft brown sugar
• ½ tsp grated lemon zest
• ½ tsp grated orange zest
• ½ tsp vanilla extract

METHOD: Wash and drain all the berries. Peel and slice the kiwi into small chunks, peel and slice the mango into small chunks and set all fruit aside.

Bring the orange juice, lemon juice, brown sugar, lemon and orange zest to the boil in a saucepan, then reduce the heat and simmer until thickened.

Remove from the heat, stir in the vanilla extract and set aside.

Layer the fruit into a large bowl, then pour over the cooled sauce.

Cover and refrigerate until ready to serve.

TIP: Refrigerate the fruit salad overnight before serving to allow the fruit to soak up the sauce.

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Berry Crumble — £1.18 per serving

Serves 10

5

Preparation time: 15mins.

Cooking time: 30mins.

Each serving contains 464 calories (23% of an adult’s recommended daily allowance); 30g fat (43%); 18g sat fat (90%); 12g sugar (13%) and 0.6g salt (10%).

YOU NEED:

• 400g fresh raspberries
• 400g fresh blueberries
• 4tbsp granulated sugar
• 250g plain flour
• 340g butter
• 160g porridge oats
• 1tspn ground cinnamon
• ½ tsp ground nutmeg

METHOD: Preheat the oven to 200C, 180C for fan ovens. In a large bowl, combine the blueberries and raspberries with the white sugar and set aside. Take another bowl and mix the flour, porridge oats, brown sugar, cinnamon and nutmeg together.

Chop the butter into small squares and rub into the mixture until crumbly.

Press half of the crumble into the bottom of a baking dish. Cover with berries, then sprinkle the remaining crumble mixture over the berries.

Bake for 30-40 minutes, until the fruit is bubbling and the top is golden brown.

Wash, dry and slice the strawberries and arrange on top of the crumble.

TIP: Serve with ice cream or custard for a hearty pud – or low-fat yoghurt if you’re feeling healthier.