Revel in the freedom of desserts that
taste amazing but don’t go straight to your hips!
Peach clafoutis
Serves 4 – 6
Prep 15 min
Cook 45 min
Ingredients
·
Per serve 840kJ
·
Sat fat 0.1g
·
Plain flour, 2/3 cup
·
Custard powder, 2 tablespoons
·
Ground nutmeg, ¼ teaspoon
·
Brown sugar, ½ cup
·
Skim milk, ½ cup
·
Low-fat vanilla yoghurt, 200g tub
·
Egg-white, 4
·
Vanilla extract, 1 teaspoon
·
Peach slices, 400g can, drained
·
Vanilla sugar, to sprinkle
Directions
1.
Preheat oven to moderately hot, 1900C.
Spray a 23cm round baking dish with oil.
2.
Sift flour, custard and nutmeg into a bowl. Stir
in brown sugar.
3.
In a jug, whisk milk, yoghurt, egg-whites and
vanilla together. Beat into flour mixture until smooth. Pour into pan
4.
Arrange peaches over batter. Bake 40 – 45 minutes,
until firm, puffed and lightly golden. Sprinkle with vanilla sugar to serve.
Peach
clafoutis
Top tip
- Serve this clafoutis with low-fat
ice-cream. You’ll keep the kJs under control… and it taste delicious!
Lemon curd cheesecake
Serves 8 –
10
Prep 15 min
(plus chilling)
Cook 40 min
Ingredients
·
Per serves 660kJ
·
Fat 7g
·
Sat fat 4g
·
Low-fat cream cheese, 250g
·
Low-fat ricotta, 250g
·
Lemon curd, ½ cup
·
Honey, ¼ cup
·
Eggs, 2, separated
·
Lemon, 1, finely grated zest
·
Blueberries, 125g
·
Fat-free vanilla yoghurt, to serve
Directions
1.
Preheat oven to moderately slow, 1600C.
Spray an 18cm spring form pan with oil.
2.
In a bowl, using an electric mixer, beat cream
cheese, ricotta, curd, honey, egg-yolks and zest together
3.
In a clean bowl, using an electric mixer, beat
egg-whites until soft peaks form. Fold into cheese mixture. Pour into pan.
4.
Bake 35 – 40 minutes, until well risen, golden
and just-set in the middle (it will be a little wobbly).
5.
Turn oven off and allow cheesecake to cool with
door ajar. Then chill at least 3 hours. Serve with blueberries and yoghurt.
Lemon
curd cheesescake
Top tips
- Store the cheesecake in an airtight
container in the fridge - Replace lemon zest with orange zest.
Chocolate roulade
Serves 6 – 8
Prep 20 min
Cook 12 min
Ingredients
·
Per serve 610kJ
·
Fat 2g
·
Sat fat 1.1g
·
Eggs, 3, separated
·
Caster sugar, ½ cup, plus 2 tablespoons extra
·
Self-rising flour, 1 cup
·
Baking cocoa, 1 tablespoon
·
Hot low-fat milk, 1 tablespoon
·
Low-joule strawberry jam, 2 tablespoons, heated
·
Thickened cream, ½ cup, whipped
Directions
1.
Preheat oven to hot, 2000C. Lightly
grease and line a 30cm x 36cm Swiss roll pan with baking paper
2.
In a bowl, using an electric mixer, beat
egg-whites until stiff peaks form. Beat in sugar gradually until mixture is
thick and glossy. Beat in egg-yolks.
3.
Sift flour and cocoa together. Fold lightly into
egg mixture with milk. Pour into pan.
4.
Bake 10 – 12 minutes, until cake bounces back
when gently pressed with fingertips
5.
Meanwhile, top a clean tea towel with a piece of
baking paper. Scatter with extra sugar. Tuen cooked cake onto paper. Trim edges
and roll up while hot. Cool.
6.
Unroll. Spread with jam and cream, and re-roll.
Slice to serve
Chocolate
roulade
Top tip
- Fresh berries or chopped banana can be
added to this filling.