Delicious desserts – minus the calories!
Wednesday 19 September 2012
Love dessert but hate the guilt that comes with it? Closer have been on the case and managed to find some tasty after-dinner treats that will have you suitably satisfied and guilt-free. Perfect!
Blackberry Swirls
Serves: 4
Preparation time: 15 minutes, plus cooling time
Cooking time: 2-3 minutes
Per portion:
Fat - 1.4g (of which saturates 0.8g)
Cals -120 cals
Carbs - 20.9g (of which sugar 12.7g)
Ingredients:
300g blackberries
3 tbsp water
2 tsp cornflour
6 tbsp granular Canderel
500g pot reduced fat Greek yogurt
Grated rind of lemon
Sprigs mint, to decorate
Method:
To make the berry compote, put the blackberries in a pan with the water. Bring to simmer and cook gently for 2-3 minutes until the juice begin to run.
Blend the cornflour with 1 tbsp water and add to the fruit. Continue to cook until the juices thicken squishing a few of the berries to add more colour.
Remove from the heat and stir in half of the Canderel. Set aside to cool. Stir the lemon zest and remaining Canderel into the yogurt.
Layer the berry compote with the yogurt into individual glasses. Chill until ready to serve.
Serve with a sprig of mint on each.
Chocolate Cheesecake
Serves: 12
Preparation time: 20 minutes
Cooking time: 50 minutes
Oven Temperature: 150C/Gas mark 2
Per portion based on recipe making 12 portions
Fat - 13.7g (of which saturates 6.6g)
Cals - 245 calories
Carbs - 22.7g (of which sugars 13.7g)
Ingredients:
75g Amaretti biscuits
25g Cocoa
100g reduced fat digestive biscuits
40g reduced fat butter
150g plain chocolate
3 large eggs, separated
500g ricotta cheese
150ml fat free plain yogurt
2 tsp corn flour
10 tbsp granular Canderel
1 tsp vanilla extract
Method:
Preheat the oven to 150C/Gas mark 2. Line the base and sides of a 20cm non-stick spring-form cake tin.
Put the biscuits into a plastic bag and bash with a rolling pin to reduce to fine crumbs, add the cocoa and shake together. Melt the butter in a medium bowl in the microwave for 20 seconds, then add the crumb mixture and stir together.
Tip into the cake tin and press evenly over the base. Chill while preparing the filling.
Melt the chocolate in a small bowl over a pan of simmering water, or place in the microwave and cook on high for 1 1/2 minutes.
Stir until smooth, set aside to cool completely.
Whisk the egg whites until softly peaking. Place the eggs yolks, ricotta, yogurt, corn flour, Canderel and vanilla in a large bowl a nd beat with an electric whisk until smooth.
Whisk in the cooled chocolate then carefully fold in the eggs whites. Turn into the prepared tin. Level the surface then place on a baking sheet and bake for 50 minutes.
Turn off the oven and leave the cheesecake in the cooling oven for 1 hour. Chill until ready to serve. Peel off the lining paper round the side and slip the cheesecake onto a plate, leaving the base lining paper behind.
Apple Ginger Puddings with Light Custard
Serves: 4
Preparation time: 20 minutes
Cooking time: 20 minutes at 180C or Gas Mark 4
Per portion:
Fat - 7.7g (of which saturates 2.1g)
Cals - 255 calories
Carbs - 37.7g (of which sugars 10.9g)
Ingredients:
2 large dessert apples
100ml apple juice
10 tbsp granular Canderel
1 knob stem ginger, cut into small dice
50g half-fat sunflower margarine
2 medium eggs
125g wholemeal self-raising flour
1/2 tsp baking powder
1 tsp grated fresh root ginger
75ml skimmed milk
Method:
Peel, core and cut the apples into small chunks. Put into a frying pan with the apple juice and simmer 2-3 minutes until the apple begins to soften and the juice reduces to approximately 3 tbsp.
Remove from the heat add 2 tablespoons of the Canderel and chopped stem ginger.
With a little of the margarine, lightly grease 4 individual pudding basins and spoon in the apple mixture.
Put the rest of the ingredients, with the remaining Canderel into a bowl and beat with an electric hand mixer to make a smooth batter. Spoon into the moulds and place in a roasting tin.
Pour in enough boiling water to come halfway up the sides of the moulds then place a piece of foil over the top of the tin. Carefully lift into the oven and bake in pre-heated oven for 20 minutes.
Remove from the oven and stand for 2 minutes before turning onto plates. Serve with Canderel’s low fat custard
Light Custard
Serves: 4
Preparation time: 10 minutes
Per portion:
Fat - 2.9g (of which saturates 0.8g)
Cals - 75 calories
Carbs - 8.3g (of which sugars 3.3g)
Custard Ingredients:
300ml skimmed milk
2 tsp cornflour
4 tbsp granular Canderel
2 medium egg yolks
1/2 tsp vanilla extract
Method:
Put the milk into a pan and slowly bring to simmer, remove from the heat. Put the corn flour, Canderel, egg yolks and vanilla extract into a bowl and whisk together. Gradually whisk in the warm milk.
Rinse out the pan, then strain the mixture back into the pan. Heat gently, stirring all the time until the custard thickens, it should just coat the back of the spoon. Serve immediately.
Champagne Jellies
Serves: 4
Preparation time: 15 minutes plus chilling
Per portion:
Fat – 0.0g
Cals – 97 cals
Carbs – 12.8g
Ingredients:
4 gelatine leaves
3 tbsp granular Canderel
100ml Pomegranate juice (sugar free)
1/2 bottle pink champagne, sparkling white wine, Cava or Prosecco
Extra Canderel
Method:
Put the gelatine leaves into a pan; add 100ml cold water and leave to soak for 5 minutes.
Heat gently and stir until melted. Remove from the heat, stir in the Canderel and pour into a large jug, leave to cool. Put 4 glasses in the fridge to chill.
Stir the pomegranate juice into the gelatine liquid then carefully pour in the champagne and stir gently. Allow to settle then skim off the foam.
Pour into chilled glasses then place them in the fridge to set for several hours or overnight.
Just before being served, sprinkle a little Canderel on each if desired.
Tip: use 2 x 200ml (mini bottles of champagne) if a half bottle is unavailable.
For more information and recipe ideas head over to www.canderel.uk.com
By Tasha Usefnia