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A SWEET DEAL NO-BAKE BERRIES AND CREAM CHEESECAKE These irresistible bars are deliciously creamy, with just the right amount of sweetness. Base: 1 box (200g) digestive biscuits, crushed ½ cup (125ml) honey or maple syrup Filling: 3 leaves gelatine 1 tub (250g) ricotta cheese or 230g medium-fat cream cheese 2 cups (500g) PnP strawberries and cream double-cream yoghurt ¾ cups (180ml) honey 1 tsp (5ml) vanilla essence MAKES 10-12 BARS Grease a 36cm x 14cm rectangular loosebottomed tart tin with cooking spray. Combine crushed biscuits and honey or maple syrup. Press mixture down evenly into tart tin to create the base. Chill in fridge for 30-60 minutes. Place gelatine leaves in water to soften (called sponging or blooming), about 10 minutes. Combine ricotta or cream cheese, yoghurt, honey and vanilla in a mixing bowl. Heat 1 cup of this mixture in a pot over medium heat (it should not boil or bubble). Remove from stovetop. Squeeze water from gelatine, add leaves to the pot and whisk until completely dissolved. Fold gelatine mixture into the rest of the unheated yoghurt filling mixture until smooth. Pour filling over biscuit base and refrigerate until set (2-4 hours) or overnight. Slice into bars and serve, or store in an airtight container in the fridge for up to 5 days. GOOD IDEA Cook handfuls of strawberries, blueberries and raspberries (or 3 handfuls of one type of berry) with ¼ cup (60ml) each honey and water and a squeeze of lemon juice until sticky. Cool, then swirl through cheesecake before setting in the fridge. TRY THIS PnP DOUBLE-CREAM POMEGRANATE & RASPBERRY YOGHURT (1kg) Take your banoffee pie to the next level. 2 packets (200g) walnuts or pecans, chopped ½ tsp (3ml) cinnamon 8 sheets phyllo pastry, defrosted ¼ cup (60ml) maple syrup 1 can (400ml) chilled coconut cream 4-6 bananas, sliced Filling: ½ tub (120g) ricotta cheese ¼ cup (60ml) maple syrup or honey 2 tsp (10ml) vanilla essence Juice (60ml) and zest of 1 lemon Date caramel: 1 punnet (400g) medjool dates, stoned and chopped ½ cup (125ml) hot water ¼ cup (60ml) honey ½ cup (125ml) coconut milk 1 tsp (5ml) vanilla essence Pinch salt SERVES 6 Preheat oven to 180°C. Line 2 baking trays with paper. Combine nuts and cinnamon. Place two sheets of pastry next to each other and brush with maple syrup. Sprinkle with a little nut mixture and layer each with another sheet of pastry. Repeat until you have 2 stacks with 4 layers of pastry each. Cut each stack into 12 squares and place on lined trays. Bake for 10-12 minutes or until golden and crispy. Combine filling ingredients until smooth. Place date caramel ingredients in a blender and blitz until smooth and velvety. Fold 2 Tbsp date caramel into filling mixture. Drain liquid from coconut can (it can be used in smoothies) and whip solid cream into stiff peaks. Place a spoonful of filling on each pastry square, then banana slices, some date caramel and whipped coconut cream. Layer 4 squares of pastry on top of each other to make a stack, ending up with 6 stacks to serve. NEW Look out for this new flavour in PnP’s delicious, rich and creamy yoghurt range. Also available in strawberries & cream, salted caramel and lemon meringue. 90 | Fresh Living – Spring 2021 89-Desserts COR 2.indd 90 SKINNY BANOFFEE PHYLLO STACKS pnpfreshliving.com 2021/08/20 14:20

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