Blogs

Chilli chocolate mousse

Delicious, rich chocolate pudding that won't ruin your diet - perfect for an afternoon treat and an impressive dinner party dessert

• Serves: 6
• Prep time: 20 mins
• Cooking time: 10 mins
• Total time: 30 mins
• Skill level: Easy peasy
• Costs: Cheap as chips

• Child friendly
• Romantic

Ingredients

• 75g Bendicks of Mayfair Dark Chocolate, (or similar) broken into pieces
• 4 heaped tsp cocoa powder
• 4tbsp water
• 2 medium eggs, separated
• 1tsp chilli powder
• 1tbsp caster sugar
• 12 medium portion cherries

Method

1. Put the chocolate pieces into a heatproof bowl and place over a saucepan of gently simmering water until melted.
2. Blend the cocoa powder with the hot water, then add to the chocolate and stir really well until smooth. Remove from the heat and cool slightly.
3. Beat the egg yolks and stir into the chocolate mixture. Replace the bowl over the saucepan of simmering water and cook gently for about 5 mins, stirring until thickened. Remove from the heat and stir in the chilli powder. Taste to check the heat, adding a little more if required.
4.Whisk the egg whites until stiff, then add the caster sugar and whisk again until glossy. Fold through the chocolate mixture using a large metal spoon. Share between 6 small glasses and top with a cherry. Serve with the remaining cherries.

By Weight Watchers

Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Low-fat lemon meringue roulade

This sweet and sharp lemon meringue roulade with summer berries in it is a healthier alternative to a tasty favourite

• Serves: 4
• Cooking time: 55 mins
• Skill level: Easy peasy
• Costs: Mid-price

Ingredients

Make the day before, then chill in the fridge overnight (no picking, please!)

• 3 egg whites
• 175g caster sugar
• 1tsp cornflour
• 2tbsp icing sugar
• 300g 0% fat Greek yogurt
• 3tbsp lemon curd
• 100g raspberries
• 100g blueberries

Method

1. Preheat oven to 140ºC/275ºF/gas 1. Grease and line a Swiss roll tin with greaseproof paper. Place egg whites in a large bowl: whisk until peaking. Add caster sugar a little at a time whilst whisking between each addition until stiff and glossy.
2. Whisk in cornflour. Spoon into tin, level off and bake for 45 mins. When cool, turn out on to a greaseproof paper dusted with icing sugar. Peel off paper.
3.Combine yogurt and lemon curd; spread over meringue and scatter with berries. With the long end in front of you, roll the meringue into a roulade. Serve scattered with extra berries.

Nutritional information per portion
• Calories 297(kcal)
• Fat 0.7g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Roasted summer fruits

Use up seasonal plums and other summer fruits in this sweet and sticky compote - it's delicious with yogurt as a snack and as a low-fat dessert

• Serves: 4 - 6
• Prep time: 10 mins
• Cooking time: 10 mins
(approx or until the fruits are soft)
• Total time: 20 mins
• Skill level: Easy peasy
• Costs: Mid-price

• 5 a day portion1
• Make in advance

Ingredients

Use up any leftovers for breakfast. Roasted fruits taste great on porridge or with muesli and yogurt.

• 4 nectarines or peaches, stoned halved or quartered
• 4-6 plums, stoned halved or quartered
• 4 figs
• Cinnamon stick
• Vanilla pod
• 200g caster sugar
• 2tbsp water
• Greek style honey yogurt

Method

1. Pre-heat the oven to 190°C/375°F/Gas 5.
2. Take an ovenproof dish and place the fruit in the dish so it's packed tight.
3. Add the cinnamon stick, split the vanilla pod slightly down the middle to release the seeds and flavour.
4. Sprinkle over the caster sugar and water.
5. Roast the fruits in the oven until the fruits are soft, starting to split and you have a delicious sticky sauce formed with the juices.
6.Serve whilst still warm with a good spoonful of honey yogurt.

By Rachel’s – the organic dairy brand rachelsorganic.co.uk
Nutritional information per portion

• Calories 102(kcal)
• Fat 1.6g
• Saturates 0.9g
• Sugars 19.8g
• Salt 0.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Lime raspberry posset

Lesley Water's recipe is simple to make and a great way to add zing to breakfast time - it's also a zesty light summer pud.

• Serves: 4
• Prep time: 5 mins
• Skill level: Easy peasy

Ingredients

Experts suggest eating 3 servings of wholegrain a day - that's around 2tbsp of brown rice or 1 medium slice of wholemeal bread

• 300g (10½ oz) low-fat Greek yogurt
• 85g (3oz) low-fat, soft cream cheese
• 2 limes, zest from both, juice from 1
• 45g (1½ oz) Cheerios
• 2tbsp icing sugar, sieved + extra for dusting
• 125g (4½ oz) raspberries
• 4 small, clear tumblers or shot glasses

Method

1. Place the yogurt, cream cheese, lime zest and juice in a bowl and gently mix together until smooth.
2. Gently stir in the Cheerios, icing sugar and divide between the glasses.
3.Top each with raspberries and dust with icing sugar. Serve straight away.

www.wholegrain.co.uk
Nutritional information per portion

• Calories 159(kcal)
• Fat 3.0g
• Saturates 1.8g
• Sugars 20.4g
• Salt 0.6g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.