FRUITY flavours can be enjoyed in a meal in all kinds of ways. SOPHIE BROWNSON looks at some suggestions.

Streamline strawberry French toast with cinnamon and orange yoghurt topping

A healthier twist on the indulgent breakfast dish. Enjoy the strawberry flavours with Streamline’s reduced sugar version jam.

Serves four

Preparation time: 10 minutes

Cooking time: 10 minutes

You’ll need:

4 heaped tbsps Streamline strawberry jam

8 slices thick white sliced bread

4 free range medium eggs

8 tbsps milk

½ tsp ground cinnamon

Yoghurt topping:

6 tbsps 0 per cent fat Greek yoghurt

½ tsp ground cinnamon

grated zest of 1 orange

What to do:

Spread the jam evenly over four slices of the bread not quite to the edges, place the remaining slices of bread on top and press together.

Beat together the eggs, milk and cinnamon, dip the bread sandwiches into the egg mix, turning until well coated and the egg absorbed into the bread a little.

Heat a frying pan with a little oil in. Cook the toasts for several minutes each side, turning when golden brown. You may have to do this in two batches.

Mix together the yoghurt, cinnamon and orange zest. Serve with the hot French toasts.

Pork chops in Streamline marmalade sauce

Enjoy the orange flavour combined with the pork in this perfect family supper dish.

Serves four

Preparation time: 15 minutes

Cooking time: 20 minutes

You’ll need:

4 pork chops

4 shallots peeled and cut into wedges

1 clove garlic, peeled and crushed

6 tbsp Streamline thin cut orange marmalade

1 tsp English mustard

Juice of 1 orange

200ml chicken stock

2 tsp fresh sage (optional)

What to do:

Griddle or pan fry the pork chops for approximately six to eight minutes each side, depending on the thickness, remove and leave covered in a warm place to rest.

Remove any excess fat from the pan, add the shallots and garlic, cook over a gentle heat until softened.

Add the marmalade, mustard, orange juice and stock, bring to the boil and allow to bubble away until reduced a little. Return the pork chops to the pan and coat with the sauce. Sprinkle with the sage if using.

Serve with mashed potato and a watercress salad.

Streamline raspberry and chocolate Lamingtons

A delicious Australian recipe has been given a new twist. Light chocolate cake is coated in fruity reduced sugar raspberry jam and rolled in coconut. Easy to make and a healthier version of the traditional tea time treat, these are sure to be a hit with everyone.

Makes 16

Preparation time: 20 minutes

Cooking time: 30 minutes

You’ll need:

125g butter, softened

125g caster sugar

3 eggs

175g self-raising flour, sifted

25g cocoa powder

100ml milk

1 tsp vanilla essence

Icing:

1 x 340g jar Streamline seedless raspberry jam

150g desiccated coconut

What to do:

Pre-heat the oven to 180c/160c fan/ gas 4. Grease and line a 20cm x 20cm square cake tin.

Place the butter and sugar in a large mixing bowl and beat with an electric mixer until light and fluffy. Gradually add the eggs beating well after each addition.

Sift the flour and cocoa powder into the mixture and stir in, add half of the milk and stir. Gradually add the rest of the milk and vanilla essence.

Spoon into the prepared tin, smooth the top and bake for approximately 25 to 30 minutes until springy to the touch and a skewer inserted in the middle comes out clean.

Leave in the tin to cool a little then turn onto a wire rack, cover and leave overnight.

Viva strawberry lassi

A sweet yogurt-based drink makes a healthy alternative to a milkshake or smoothie.

Serves two

Preparation time: 5 minutes

You’ll need:

100g Viva Strawberries

200ml full fat plain yoghurt

1tsp caster sugar

Pinch of salt

Ice cubes to serve

What to do

Place all the ingredients except the ice in a jug blender. Blitz until smooth and frothy. Serve over ice.

Viva strawberries, roasted rhubarb and rosewater labneh balls

Viva strawberries are in season relatively early in the year which coincides with the Yorkshire Rhubarb season. Rhubarb and Viva strawberries are wonderful together and adding the rosewater makes this healthy dessert beautifully delicious too.

Serves four

Preparation time: 20 minutes (needs to set overnight)

Cooking time: 25 minutes

You’ll need:

for the labneh

50g icing sugar

2/3 tbsp of rosewater to taste

pinch of salt

500g thick Greek Yogurt

for the rhubarb

200g rhubarb?3 tbsp sugar?5 tbsp water

to serve

400g Viva strawberries, hulled and quartered

rose petals (optional)

What to do:

Start making the labneh a couple of days ahead. Line a sieve with a clean doubled piece cheesecloth or soft fabric. Place the sieve over a bowl.

Stir the icing sugar, rosewater and salt into the yoghurt then pour the yoghurt into the centre of the cheesecloth. Pull the four corners of the cheesecloth up and tie it into a bag with string.

Suspend the tied cheesecloth over the bowl overnight to allow the whey to drain out. If your kitchen is cold enough you can drain the yoghurt outside the fridge, otherwise put it in the fridge overnight. The longer you leave the labneh the firmer it will become. After 12 hours it should be the consistency of cream cheese.

Remove the labneh from the cloth the next day and store the labneh covered in the refrigerator until needed.

To make the labneh balls make sure that the labneh is firm enough to use a small spoon to scoop out little walnut-sized balls. Roll them around your hands to shape and place the balls on a clean cloth-lined tray to remove extra moisture. Store in the fridge.

To make the rhubarb, preheat the oven to 160?C. Trim and cut the rhubarb into short lengths. Put the pieces into a baking dish, then sprinkle over the sugar and the water. Cover the dish with a piece of foil or a lid and bake for about 25 minutes, or until the rhubarb is soft but still keeps its shape. Allow the rhubarb to cool in its juices. When the rhubarb is cool, drain it reserving the juices.

To serve, place a few labneh balls on each serving plate and place a pile of rhubarb next to it. Dress the Viva strawberries with a few spoonfuls of the rhubarb juices and then spoon the Viva strawberries and rhubarb juice over the labneh balls and rhubarb.

Scatter over the rose petals and serve.