2.5 syns per person, or half HEB allowance
100g frozen mixed summer fruits, defrosted in a bowl (keep any liquid)
1 tbsp water
1 tsp vanilla essence
1 tsp lemon juice
2 tsp canderel
2 slices of wholemeal bread
Line a timbale mould or ramekin with clingfilm.
Then cut out three circles of bread using cookie cutters. One small piece the circumferance of the bottom of the mould, one medium circle and one large circle the size of the top of the mould. Set aside. (Mine weighed 27g which was 2.5 syns or half a HEB allowance).
In a bowl, mix the fruit with the liquid that has come from defrosting, 1 tbsp water, canderel, vanilla and lemon juice.
To assemble, place the smallest circle of bread in the bottom of the mould. The spoon over liquid from the fruit and a third of the fruit. Then place the medium sized circle on the fruit. The put the remaining fruit and half the liquid on the bread. Take the last piece of bread and soak in any remaining liquid. Put the bread on top of the timbale and wrap over the top with the clingfilm.
Place a saucer or tumbler on top of it to weigh it down and put in the fridge for 2 hours or until ready to serve.
To serve remove the top of the cling film and place a plate on it upside down. Carefully turn the plate and timbale over, then remove the mould and the cling film. Serve with a dollop of fromage frais.