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Weight Watchers plum amaretto pudding
Soak fresh plums in Amaretto liqueur, Marsala or sherry, then bake them in a sweet batter for a sensational dessert you can enjoy on a diet!
• Serves: 6
• Prep time: 45 mins
• Cooking time: 25 mins
• Total time: 1 hr 10 mins
• Skill level: Bit of effort
• Costs: Mid-price
Ingredients
For a change, use pitted fresh cherries instead of plums.
• 450g plums (without stones) fresh, quartered and pitted
• 4tbsp cream liqueurs, amaretto, Marsala or sweet sherry
• 110g flour, wheat, white, plain,
• 1 pinch salt
• 1 medium egg
• 300ml milk, skimmed
• 1tsp vanilla extract
• 1tsp caster sugar
• 5 spray(s) calorie controlled cooking spray,
• 2tsp(level) icing sugar
Method
1. Put the plums and liqueur, Marsala or sherry into a bowl. Cover and leave to soak for at least 30 minutes, stirring occasionally.
2. Make the batter by beating together the flour, salt, egg, milk, vanilla and caster sugar with a whisk. Cover and leave to stand alongside the plums.
3. Preheat the oven to 200°C / 180°F / Gas Mark 6. Spray a 1.5 litre (2 ¾ pint) shallow ovenproof dish with low fat cooking spray.
4. Drain the plums, reserving the liquid. Tip them into the prepared dish, then pour the batter over them. Bake in the centre of the oven for 20-25 minutes, until set and golden.
5.Serve the pudding, drizzled with the reserved liquid and sprinkled with icing sugar.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Lorraine Pascale's skinny tart
Lorraine says: 'So there’s a smidgeon of butter on, and in, the pastry, but otherwise these fruity little minxes are a rare guilt-free treat and if you get a wriggle on they can be made in under an hour. Impeccable.'
• Makes: 8
• Total time: 30 mins
• Skill level: Easy peasy
• Costs: Mid-price
Ingredients
Lorraine says: 'You can make all the component parts ahead of time and assemble the tarts at the last minute.'
• 80g (3oz) butter, melted and cooled, plus extra for greasing
• 270g (10oz) shop-bought filo pastry
• 4 tbsp apricot jam
• 500g (1lb 2oz) low-or no fat Greek yoghurt
• 2 tbsp honey
• Seeds of 1 vanilla pod or 2 drops of vanilla extract
• Small bunch of black seedless grapes, halved
• Bunch of redcurrants
• 1 dragon fruit, peeled and cubed
• 2 large figs, quartered
• 12-hole muffin tin or cupcake tin
Method
1. Preheat the oven to 180°C (350°F), Gas Mark 4 with the middle shelf ready. Grease the muffin or cupcake tin well.
2. Cut the filo pastry into squares that are big enough to fit into the muffin holes and hang over the sides a little. Brush each piece of filo with lots of melted butter to stop them from burning in the oven, then push a filo square into a hole and add another filo square, you will need to layer up 3–4 pieces. Repeat until you have 8 holes filled.
3. Place the filo cases into the oven for 5 minutes or so, giving them time to crisp up. Once they look golden brown and crispy remove them from the oven and leave to cool for 10 minutes or so. Remove them from the muffin tray and place them on serving dishes. I always tend to break at least one when I take them out!
4. Put the jam in a small pan and heat gently until warm.
5. Mix the Greek yoghurt, honey and vanilla together in a bowl then place a good dollop into each pastry case. Now divide the fruit among the tartlets, piling it up high. Brush with the warm apricot jam to make a shiny glaze and serve.
6.You can also decorate with a sprig of fresh mint, or get creative with some raspberry jam thinned and well mixed with some water and drizzle it on the plate for a touch of old-school food glamour.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Rosemary Conley's upside-down cherry pudding
If you've got a sweet tooth and find it hard to resist desserts, here's a low-calorie pudding that won't ruin your diet
• Serves: 8
• Prep time: 10 mins
• Cooking time: 25 mins
(May need an extra 5 mins)
• Total time: 35 mins
• Skill level: Bit of effort
Ingredients
This doubles as a great low-fat cake
• 4tsp black cherry jam
• 200g canned black cherries, pitted
• 100g caster sugar
• 100g extra light margarine
• 2 eggs
• 1tsp vanilla extract
• 100g plain flour
• 1tsp baking powder
• 1 x 100g pot virtually fat-free fromage frais
Method
1. Preheat the oven to 150ºC/300ºF/gas 2. Lightly grease a 20cm round sponge mould.
2. Spread the base of the sponge mould with the jam and dot with the black cherries.
3. Using an electric whisk, mix together the remaining ingredients until smooth. Spread over the jam sponge and cherry base, levelling out the top with the blade of a knife.
4. Bake in the centre of the oven for 25-30 mins until firm to the touch. Remove from the oven and turn out onto a serving plate.
5.Serve hot or cold with the fromage frais.
This recipe is taken from Rosemary Conley's new book Slim to Win: Diet and Cookbook available from Amazon.
Nutritional information per portion• Calories 185(kcal)
• Fat 4.2g
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.
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