DESSERTS
Bananas or peaches in orange juice
This is very simple, but super low fat dessert provides lots of taste
without added sugar.
4 bananas or peaches, peeled and cut into thick slices
Grated rind and juice of 2 oranges
25g (1oz) flaked almonds, toasted, or muesli
Natural low-fat yogurt (optional)
Place fruit in ovenproof dish. Pour over orange juice with rind. Cover and
bake in pre-heated oven 180°C, 350°F, Gas No 4 for 15-20 minutes
until fruit is just tender. Serve hot, sprinkled with toasted almonds, or
muesli and with yogurt, if liked.
Serves 4
Nutty fruit crumble
Wholemeal flour and oats are used to boost the fibre value and a minimum of
sugar is used for this crumble topping. Alternatively, a muesli mix could be
used instead.
675g (11/2lb) fruit in season mixture of fruits - cherries, blackcurrants,
apples, blackberries, gooseberries, plums
50g (2oz) wholemeal (or half white/half wholemeal) flour
50g (2oz) jumbo or porridge oats
1 x 5ml spoon (1tsp) mixed spice
50g (2oz) Flora Sunflower spread
50g (2oz) demerara sugar
25g (1oz) walnuts, or unsalted peanuts, chopped
Prepare fruit, place in ovenproof dish. Mix together the flour, oats and
mixed spice, rub in Flora Sunflower spread, stir in sugar and nuts and spoon
over fruit. Baken in pre-heated oven 180°C, 350°F, Gas No 4 for 25-30
minutes until fruit is tender. Serve with natural low fat yogurt, semi-skimmed
or skimmed milk custard.
Serves 4-6
Blackcurrant water ice
An interesting alternative to ice cream which provides lots of Vitamin C and
is free of fat.
275ml (1/2 pint) water
75g (3oz) sugar
225g (8oz) blackcurrants
1 x 5ml spoon (1tsp) lemon juice
2 egg whites, size 3
Heat water and sugar together in a pan, stirring until sugar has dissolved.
Bring to boil and simmer gently for 10 minutes. Cool. Meanwhile simmer
blackcurrants gently in a little water for 10 minutes until tender. Sieve and
make up puree to 275ml (1/2 pint) with water. Cool, add lemon juice and sugar
syrup and pour into ice tray. Freeze for about an hour until nearly firm.
Whisk egg whites until stiff. Turn half-frozen mixture into chilled bowl,
whisk until smooth. Fold in egg whites, return mixture to ice tray and freeze
until firm. Taken out of freezer 5 minutes before serving.
Strawberry or raspberry water ice
Use fruit raw, rub through sieve and make puree up to 275ml (1/2 pint) with
water. Continue as above, but use a little less sugar.
NB Return any unused water ice immediately to the freezer.
Serves 4-6
Fruit meringue
This recipe uses fresh fruit in a low fat dessert which looks and tastes
fantastic and is ideal for special occasions.
Base
3 egg whites, size 3
175g (6oz) soft brown sugar
1 x 2.5ml spoon (1/2 tsp) vanilla essence
1 x 5ml spoon (1tsp) vinegar
1 x 5ml spoon (1tsp) cornflour
Topping
225g (8oz) curd cheese
150ml (1/4 pint) natural low-fat yogurt
1 x 5ml (1tsp) clear honey
225-450g (1/2-1lb) fresh fruit - bananas, pineapple, passion fruit, kiwi fruit,
raspberries, strawberries, oranges, etc.
Draw an 18cm (7 inch) circle on greased greaseproof or bakewell paper on a
baking sheet. Whisk egg whites until very stiff, gradually whisk in sugar. Fold
in essence, vinegar and cornflour. Spoon meringue mixture onto circle, spread
over and make dip in centre. Bake in pre-heated oven 150°C, 300°F,
Gas No 2 for 1-11/2 hours until firm. Cool. Remove paper and place on serving
place.
Mix together curd cheese, yogurt and honey, spread over meringue base and
decorate with the fruit. Serve within three hours.
NB The meringue base can be made up to three weeks in advance and
stored in foil or in an airtight tin.
Serves 6
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