(Serves 4)

• 2 cups cherries, pitted

• 250g strawberries, sliced into rounds

• 2 tablespoons honey

• 2 tablespoons gin

• 300ml cream

• 1 teaspoons vanilla extract

• 1 tablespoon honey

• 150g goats curd

• 1 cup granola (aim for one with nuts & oats)

• 1 tablespoon olive oil

• 2 tablespoons brown sugar

• 1 teaspoon ground cinnamon

• 1 teaspoon ground cardamom

• 2 tablespoons flour

• 1 pinch salt

1. Macerate the fruit

   In a small bowl, whisk together the honey and gin to make a light syrup. Add the cherries and strawberries, tossing to coat well. Set aside for 10–15 minutes to let the flavours develop and the juices release.

2. Whip up the mousse

   In a medium bowl, whip the cream, honey and vanilla to stiff peaks. Gently fold in the goat’s curd until just combined, keep it light and airy. Refrigerate until ready to serve.

3. Make the crumble

   In a medium bowl, combine the granola, brown sugar, flour, cinnamon, cardamom and salt. Slowly drizzle in the olive oil and toss to form a crumbly mixture.
   Warm a large frypan over medium heat and toast the mixture for 5–7 minutes, stirring often, until golden and fragrant. Transfer to a plate and let cool completely (it crisps as it cools).

4. Bring it all together

   Divide the mousse between serving glasses. Top with the macerated cherries and strawberries. Finish with a generous sprinkle of granola crunch!

Snapshot!

At 804 kJ, this sits at the lighter end of the dessert spectrum, enough to feel satisfying without being heavy. With just 3 g protein, the mousse isn’t designed to be a protein-rich choice, but that’s typical for a fruit-forward dessert.

The 9 g total fat, with 5 g saturated, reflects the whipped cream component, but the portion size keeps it moderate. The small amounts of PUFA (0.6 g) and MUFA (3 g) come mostly from the granola and olive oil in the crumble, adding a gentle lift of the healthier fats.

You’ll get 22 g carbs and 14 g sugars, mostly naturally occurring from the fruit and honey. It’s sweet but not overly so, and the 2 g fibre helps blunt the pace a little.

Sodium stays very low at 58 mg, and the 0.1 standard drinks from the gin keeps the flavour uplift without making it a boozy dessert.

What it means on the plate

A light, creamy dessert with a soft sweetness from fruit and honey rather than heavy added fats. The granola brings a little wholegrain crunch, the goat’s curd adds gentle tang without the richness of full cream cheese, and the portion size keeps it fresh and balanced rather than decadent.

Food group balance → This dessert leans lightly on wholegrains, a small hit of fresh fruit and a touch of dairy, with just a splash of alcohol for flavour. A balanced, portion-friendly way to enjoy something sweet.

• Grains 0.5 serves (granola + flour)

• Fruit 0.2 serves (cherries + strawberries)

• Dairy 0.1 serves (goats curd)

• Alcohol 0.1 standard drinks

CWJ Takeaway

A gorgeous summer treat that fits comfortably into everyday eating, fruity, not overly sweet, and portion-savvy. A great example of how a little indulgence can stay balanced when you lean on whole ingredients, fresh fruit and lighter textures.