Desserts & Baking (Part 3) : Passion fruit pavlovas, Mango, honey and cream fool, Tangy lemon pudding

Passion fruit pavlovas

Passion
fruit pavlovas

Using 0% Greek yogurt in place of cream
really cuts down the fat content.

Preparation time: 20 minutes, plus cooling

Cooking time: 1 hour

Serves 6

Easy/prepare ahead

3 large free-range eggs, separated

175g (6oz) caster sugar

1/2tsp white wine vinegar

1tsp cornflour

1tsp vanilla extract

For the lime curd

zest and juice 2 limes (around 60ml/2_1/2fl
oz)

85g (3_1/2oz) unsalted butter,
cubed

225g (8oz) caster sugar

3 free-range eggs, lightly beaten

To serve

275g (9_1/2oz) 0% Greek yogurt

juice 4 passion fruit

You will need

2 baking sheets lined with baking parchment

1.    For the pavlovas, heat the oven to its lowest setting. Meanwhile,
whisk the egg whites until stiff, then gradually add the sugar in 3 stages,
whisking continuously until thick and glossy. Whisk in the vinegar, cornflour,
and vanilla extract.

2.    Spoon 6 rounds (around 8.5cm/3_1/4in in diameter) on to
the baking sheets (spaced well apart), and bake in the oven for 1 hour. Turn
off the oven and leave the meringues inside to cool.

3.    Put all the curd ingredients into a heavy-based pan and heat very
gently, stirring constantly for 10 to 12 minutes until smooth and thick.
Transfer to a bowl, cover and leave to cool.

4.    To serve, spoon the yogurt into a bowl and swirl through 3tbsp lime
curd. Divide equally between the meringues and drizzle with more curd and
passion fruit juice, then serve.

Per serving:
543 calories, 26g fat (14g saturated), 73g carbohydrate

Mango, honey and cream fool

You can ditch the cream in place of
yogurt if you’re counting fat and calories.

Preparation time: 15 minutes

Serves 4

Easy/prepare ahead

2 cardamom pods, crushed and seeds removed

2 ripe mangoes, peeled and stoned

150ml (1/4pt) double cream

250g pot plain yogurt

Finely grated zest and juice 1/2 lime,

Plus extra zest, to serve

1-2tbsp clear honey

You will need

4 small glasses

1.    In a small bowl, crush the cardamom seeds lightly, using a pestle
and mortar or the end of a rolling pin.

2.    Puree the mango flesh in a food processor until smooth.

3.    Whisk the cream to soft peaks. Stir in the yogurt and whisk a little
more until it has thickened. Fold in the lime zest and juice, the crushed
cardamom seeds and the honey.

4.    Spoon alternate layers of the creamy mixture and the mango puree
into the glasses and decorate with some extra lime zest. Serve chilled.

Per serving:
293 calories, 22g fat (14g saturated), 20g carbohydrate

Tangy lemon pudding

Lemons make a zingy pud and provide
potassium to help regulate blood pressure.

Tangy
lemon pudding

 

Preparation time: 15 minutes

Cooking time: 5 minutes

Serves 8

Easy

150g (5oz) self-raising flour, sifted

150g (5oz) caster sugar

150g (5oz) unsalted butter, softened

3 free-range eggs, beaten

zest 2 lemons, and 4tbsp lemon juice

150g (5oz) lemon curd

You will need

1.2 liter (2pt) pudding basin, lightly
buttered

1.    Using an electric hand whisk, beat together the flour, sugar,
butter, eggs, lemon zest and 2tbsp lemon juice in a bowl for 2 minutes until
pale and thick. Spoon into the pudding basin, making a small hollow in the
center of the pudding.

2.    Microwave the pudding on high for 5 minutes, or until springy to the
touch in the middle. Remove from the microwave and leave for a few minutes
before turning out on to a plate.

3.    Meanwhile, mix the lemon curd with the remaining lemon juice in a
small bowl or jug. Microwave for about 30 seconds until it becomes runny. Stir,
then pour half over the sponge and leave to soak in for a few minutes, then top
with the remainder.

Per serving:
361 calories, 19g fat (11g saturated), 46g carbohydrate