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We regularly publish some great healthy living tips, new recipes and other Prune tidbits on our blog

Healthy treats for the kids, just perfect for the summer

Posted by Sunsweet - Thursday, August 16, 2018

“Mum, I’m hungry!” It’s a fairly constant chorus over the long, school holidays. And it can be tricky – with all that round-the-clock snacking - not to overload on the nasties with fat and sugar and artificial ingredients. Our Frozen Yoghurt with Raspberry Prune will be a welcome addition to your repertoire.

Ingredients

200 g natural yoghurt, mild (3.5 % fat)
100-125 g Sunsweet prunes
250 g frozen raspberries, not defrosted
Optional: 4 ice-cream cones

Instructions

  1. First place the yoghurt and then the prunes and raspberries into a blender. Purée at slow speed, then at medium speed until smooth, repeatedly pushing the raspberries downwards with the pestle. If the ice cream is not firm enough, divide the mixture into portions in dessert glasses and leave to refreeze for 30 to 60 minutes in the freezer. Otherwise, immediately divide the mixture into portions in dessert glasses or, alternatively, divide into portions in ice-cream cones.

Vegan variation: soya yoghurt can be used instead of dairy yoghurt.

Tip: a powerful blender makes the ice cream particularly creamy. A hand-held blender is not recommended. However, if only a hand-held blender is available, first thaw the raspberries, then purée all ingredients together. Freeze the mixture in an ice cream maker (in accordance with operating instructions) or leave it to freeze in the freezer. To freeze, divide the mixture into portions in 4 silicone muffin moulds and place in the freezer for 1-3 hours (do not let the mixture get too hard). Remove the ice cream from the moulds and place on plates to serve.

Danish Wholegrain Sandwich

Posted by Sunsweet - Thursday, August 02, 2018

There are sandwiches and then there are sandwiches. Celebrate all-things hygge and rustle up our Danish Wholegrain Sandwich. Topped with soft cheese, avocado and smoked salmon it makes a hearty breakfast, a substantial lunch or a super-duper snack. And Sunsweet prunes add a flavourful twist!

Ingredients

100 g California prunes 
½ bunch of dill 
100 g cream cheese 
50 g yoghurt 
3 tbsp. Dijon mustard 
1 tbsp. honey 
2 avocados 
200 g cherry tomatoes 
300 g smoked salmon 
6 lettuce slices of Danish wholegrain bread  
100 g sprouts 

Instructions

  1. Finely chop prunes and dill and stir with cream cheese, yoghurt, mustard, and honey. Halve avocados, remove pit and slice the flesh. Cut tomatoes in half. Cut the salmon into wide strips.
  2. Toast bread and spread prune mixture. Top with lettuce and remaining ingredients. Garnish with sprouts and serve.

Crunchy Asparagus Salad with Mozzarella

Posted by Sunsweet - Thursday, June 21, 2018

Every family should have a dish like this – that makes the most of scrummy, super fresh and seasonal veggies - in their recipe repertoire. Our Crunchy Asparagus Salad with Mozzarella makes for a fresh and tasty lunch or supper dish. It also makes a stunning and substantial side-dish that's just perfect for BBQs.

Ingredients

500 g green asparagus 
60 g sundried tomatoes (without oil) 
30 g pine nuts 
1 bunch of basil 
300 g baby spinach 
150 g California prunes 
4 tbsp. lemon juice
8 tbsp. olive oil 
1 tbsp. vinegar
Salt & pepper 
Fennel seeds, toasted and chopped 
300 g mini buffalo mozzarella 
Pine nuts for garnishing

Instructions

  1. Peel lower third of asparagus and remove ends. Then cut diagonally into 4 cm long pieces. Cube dried tomatoes. Coarsely chop pine nuts. Cut basil into strips and slice prunes. Clean and wash spinach.
  2. Blanch asparagus for about 4 minutes in salted water. Stir lemon juice and oil with vinegar, salt, pepper and fennel until smooth. Add asparagus, dried tomatoes and prunes and allow to soak through.
  3. Cut mozzarella into halves. Add spinach and basil to the asparagus and serve with mozzarella. Sprinkle with pine nuts.

Our Vanilla Mint Apples with Prunes make a sweet and scrummy treat!

Posted by Sunsweet - Thursday, June 07, 2018

It can be nice to finish off a meal with something sweet. But, all too often, something sweet can mean lots of sugar, lots of fat and – unfortunately - lots of calories! Our Vanilla Mint Apples with Prunes are light, pretty and delicious and contain just 270 calories per serving.

Ingredients

2 tbsp. lemon juice
2 apples
1 vanilla bean
4 tbsp. sugar
4 mint leaves on stem
100 g Sunsweet prunes
2 egg yolks (size L)
1 heaped tsp. starch
275 ml milk
30 g Amaretti

Instructions

  1. Mix 375 ml water and 1 tbsp. lemon juice in a bowl. Peel apples, divide them by four and remove the core. Immediately place apple pieces in the lemon juice water mixture to prevent them from going brown.
  2. Split vanilla bean lengthwise into two halves. Scrape one of the pod halves with the unsharpened side of your knife. Bring 100 ml water, 1 tbsp. lemon juice, 2 tbsp. sugar, vanilla seeds and the vanilla bean to a boil. Wash 3 mint leaves on the stem and add them to the syrup. Take apple quarters out of the lemon juice mixture and add them to the syrup. Sauté them for 12 minutes on low heat. For the last 3 minutes, add the prunes. Allow apples and prunes to cool off in the syrup. Remove mint stems and vanilla bean.
  3. For the vanilla sauce, scrape the second half of the vanilla bean. Whisk egg yolks, 2 tbsp. sugar, vanilla seeds and starch in a pot. Add milk while whisking the mixture and put vanilla bean in the sauce. Heat on medium temperature and stir well until the sauce gets slightly thick. Do not boil the sauce because otherwise it will clot. Allow to cool off.
  4. Serve apples and the prunes with vanilla sauce. Crumble Amaretti and sprinkle over the dish. Wash 1 stem of mint and remove the leaves. Garnish dessert with mint leaves and Amaretti crumbles.

Our Spicy Cranberry Prune Mocktail is a delicious drink with a real sense of occasion!

Posted by Sunsweet - Thursday, April 19, 2018

The flavours of ginger and lime combine to add zing to this delicious mocktail. The whole family are sure to love this non-alcoholic Spicy Cranberry Prune Mocktail. It’s a delicious drink with a real sense of occasion. Serve over ice, in your prettiest glasses, and let the good times roll!

Ingredients

100 g raspberries (fresh or frozen)
200-250 g crushed ice
200 ml Sunsweet prune juice
200 ml cranberry juice
4-8 teaspoons lime juice
200-300 ml ginger lemonade
(alternative: mix ginger ale either with 1-2 tbsp. ginger juice or 1 tablespoon grated ginger)

For decoration:
1 piece (approx. 3-4 cm) ginger root

In addition:
4 long drink glasses
4 long thick straws

Instructions

  1. Divide raspberries and crushed ice into 4 portions in long drink glasses. Mix prune juice, cranberry and lime juice, and pour them into glasses. Fill with ginger lemonade. Stick straws in the glasses. If desired, wash ginger, cut it into 4-8 slanting thin slices and add as decoration. Serve immediately.

Cocktail variant: add 20-40 ml gin.

Our Fruit Cake with Dried Prunes is perfect for unexpected visitors

Posted by Sunsweet - Thursday, February 08, 2018

Home-baking, you really can’t beat it. Our Fruit Cake with Dried Prunes is a super-versatile bake. Studded with walnuts and cranberries and flavoured with honey and ginger, it’s delicious eaten warm, straight from the oven, as a teatime treat. But it’s scrummy toasted and buttered – as an extra-special breakfast - too.

Ingredients

250 g Sunsweet prunes
4 tablespoons water (or rum)
500 g flour
2 small packets instant dry yeast
100 g butter, softened
2 medium eggs
80 g sugar
2 tablespoons honey
4 level teaspoons ginger spice mix
125 ml milk (room temperature)
50 g walnuts
80 g whole dried cranberries
2 tablespoons flour

Instructions

  1. Preheat oven to 160° C . Puree prunes with water.
  2. Mix flour and yeast. Add butter, eggs, sugar, honey, ginger, milk and prune puree. Mix all together with a hand mixer until dough is smooth. Cover dough and let rise at warm room temperature for about 45 min.
  3. Chop the walnuts and mix with prunes, cranberries and flour. Stir dough on floured surface, flatten and spread the plum mix on it. Fold the dough with prune and the mix well, make sure that the fruits are covered with the dough. Shape dough oblong shape and put into a well greased square baking pan (12” long). Let rise again for 45min.
  4. Bake the fruit cake for approx. 45-50 minutes

Simply-prepared, hearty and healthy – stews are the stars of autumn!

Posted by Sunsweet - Thursday, October 12, 2017

Hearty stews are one of the highlights of autumn and our tasty Beef Stew with Prunes offers a fruity twist on the more classic stew flavours. Warming, nutritious and downright delicious, our hearty stew is sure to be a hit with the whole family. Why not make a double batch and freeze in single-serve portions?

Ingredients

2 tbs ground nut oil
600g boneless beef, cut into large chunks, ask your butcher to prepare
2 medium onions, peeled and roughly chopped
2 medium carrots, peeled, trimmed and diced
600 ml beef stock
400g tin of chopped tomatoes
2 tbsp fresh parsley, finely chopped
12 ready-to-eat Prunes, halved

Instructions

  1. Preheat oven to 325f / 170c / gas 3
  2. Place a large, oven-proof, casserole pot over a medium heat, add the oil, and when hot quickly sear all the beef pieces, stirring and turning to brown each side. When browned, remove the beef from the pan with a slotted spoon and keep to one side.
  3. Add the onion and carrots to the pan, add a splash of the stock then cover and leave to sautee in the stock over the medium heat – about 5-7 minutes (check every few minutes to ensure they are not burning and stir as necessary). Turn the heat to high, then add the tomatoes, stirring well, then leave to simmer for a minute.
  4. Next add half the parsley and the rest of the stock, give it a stir, and add the beef back. Bring to the boil, then cover and pop into the hot oven. After 45 minutes, add the prunes, then return to the oven for another 45 minutes.
  5. Sprinkle with the remainder of the fresh parsley, and serve. This dish can really work with a crunchy green salad. The salad does not need a dressing as the juice from the stew is so filled with flavour.

A great way to get fruit into tiny tums

Posted by Sunsweet - Thursday, July 13, 2017

It can be tricky, sometimes, tempting little ones to eat healthily. But our super scrummy smoothie recipe will entice even the faddiest of tots. Fresh and frozen fruit both work well to make this refreshing treat. Use your prettiest glasses and plenty of ice. Irresistible!

Ingredients

200g soft fruit: Small handful of blueberries (fresh or frozen), Small handful of strawberries (fresh or frozen)
1 peach, stoned
100g natural yoghurt
1 whole peeled seedless orange
80ml Prune juice
100ml water
Ice to top up the glasses

Instructions

Place all the ingredients in a blender, and whizz until smooth, pour into classes and add ice to top them up.


Our Simnel Cake is a wonderfully fruity twist on the traditional classic.

Posted by Sunsweet - Thursday, April 27, 2017

Simnel Cake has enjoyed something of a resurgence in recent years. Supermarkets report brisk sales of ready-made versions. But how much more joyful to fill your home with the aroma of cinnamon, nutmeg and candied orange peel as you bake your own? Did you know that the cake is traditionally topped with 11 marzipan balls to represent Jesus’ 11 disciples?

Ingredients


300 g butter
130 g brown sugar
2 tsp. grated lemon zest
4 eggs
250 g flour
1 tsp. baking powder
5 tbsp. starch
½ tsp. ground cinnamon
½ tsp. nutmeg
300 g Sunsweet prunes, diced
50 g candied orange peel
300 g marzipan
1 egg yolk

Other:
cake spring form baking tin, 26 cm

Instructions

  1. Preheat the oven at 170 °C (convection 150 °C).
  2. Mix butter and sugar. Add grated lemon zest. Slowly add eggs, flour, baking powder and starch. Fold in cinnamon, nutmeg, prunes and candied orange peel. Line the bottom and the sides of a cake spring form baking tin with baking paper. Spoon the dough into tin, place in preheated oven and bake for approx. 1 hour. Let it cool completely.
  3. Roll out about 200 g of marzipan and cut a circle (Ø 26 cm). Place onto the cake. Press slightly. Divide remaining marzipan into 11 equal pieces and form eleven balls. Position the balls on the marzipan circle. Brush cake topping with a little beaten egg yolk. Preheat the grill and place cake into the oven. Grill until marzipan begins to brown.

Raspberry Prune Frozen Yoghurt, a super-healthy alternative to ice-cream!

Posted by Sunsweet - Thursday, March 09, 2017

We all crave a sweet treat, at times. And yet opting for refined sugar and fat-laden versions can leave us feeling sluggish and guilty. So say “hello” to our Raspberry Prune Frozen Yoghurt. It’s a super-healthy alternative to ice-cream. And with just three ingredients – raspberries, yogurt and prunes – this delicious treat couldn’t be more simple to make.

Ingredients

200 g natural yoghurt, mild (3.5 % fat)
100-125 g Sunsweet prunes
250 g frozen raspberries, unthawed

If desired:
4 waffles

Instructions

  1. First put yoghurt and then prunes and raspberries into the beaker of a smoothie mixer. First mix at slow speed, then finely mix at medium speed, repeatedly pushing the raspberries downwards with the pestle. If the ice cream is not firm enough, divide the mass into portions in dessert glasses and leave to refreeze for 30 to 60 minutes in the freezer. Otherwise, immediately divide the mass into portions in dessert glasses or if desired divide into portions in ice cream waffles.

Vegan variant: soya yoghurt can be used instead of yoghurt.

Tip: a powerful smoothie mixer makes the ice cream particularly creamy. A hand-held blender is only suitable to a certain extent. If there is only a hand-held blender available, first thaw raspberries, then finely mix all ingredients together. Freeze the mass in an ice cream maker (in accordance with operating instructions) or let it freeze in the freezer. For freezing, divide the mass into portions in 4 silicone muffin moulds and place in the freezer for 1-3 hours (do not let the mass get too hard). Before serving, remove pieces of ice cream from the moulds and put them on a plate.