Baked Coffee Custard

 

Baked Coffee Custard 

 

No Count

 

4 large eggs.
1.1/2 cup skimmed milk
1/4 cup splenda
1 tsp vanilla
1 Tbsp hot water
2 tsp instant coffee
small amount of cocoa for dusting.

In a medium bowl combine eggs, milk, splenda and vanilla.
Dissolve coffee in hot water and add to egg mixture. beat until combined but not foamy.
Place four ramekin dishes in a baking pan and divide the mixture between them.
Pour boiling water into the pan about three quarters of the way up ramekin dishes and put into oven at 325deg. 160c for 25 - 35 min until set.
Remove from oven and leave to cool.
dust with sieved cocoa powder. or nutmeg.

Peach Mousse (Mous Rodakinou)

 

Peach Mousse (Mous Rodakinou) 

 no count

 

2 sachets sugar free lemon jelly
200g 0% greek yogurt
2 teaspoons Canderel
1 x 180g can peaches in natural juice

Dissolve the jelly in two glasses of boiling water and leave to cool.   Add most of the peach juice. Keep one peach for decoration and blend the remaining peaches and juice in a liquidizer.   Beat the Canderel into the Yogurt and gradually stir in the peach and jelly mixture.   Pour into a deep glass bowl and chill.

 

Tropical Fruit Cheesecakes

 

Tropical Fruit Cheesecakes

 No Count

 

200 g low-fat soft cheese, tub
1 teaspoon vanilla essence
2 tablespoon artificial sweetener
1 large egg(s), separated
4 portion Quaker Caramel Jumbo Snack a Jacks
1 medium mango(s), whole fruit, ripe, peeled, pitted and sliced
½ medium papaya, whole fruit, deseeded and peeled
1 medium kiwi fruit, peeled and sliced
2 sprig fresh mint

 

Preheat the oven to Gas Mark 4 / 180°C / 350°F.

Spoon the soft cheese into a mixing bowl and beat with a wooden spoon until softened. Stir in the vanilla essence and sweetener, then the egg yolk.

In a clean, grease-free bowl, whisk the egg white until it holds its shape. Fold it into the cheese mixture using a large metal spoon.

Fold a collar of foil around each Snack-a-Jack to about twice its depth, making sure that it is a snug fit. Share the cheescake mixture between them, levelling the tops. Transfer to the oven and bake for 12-15 minutes, until set. Cool completely.

Chill until ready to serve, then carefully peel away the foil collars. Top with sliced mango, papaya and kiwi fruit. Decorate with mint sprigs.

Chef’s Tip: Use your choice of fresh fruit to top the cheesecakes. Sliced fresh strawberries, raspberries and blueberries would be delicious.

Sparkling Jelly

 

Sparkling Jelly

No Points

Serves 2/ prep and setting time = 5mins

 

300ml boiling water

a sachet of sugar free jelly

A can of diet lemonade

 

1. Mix the water with the jelly and stir until dissolved.

2. Allow to cool a little then pour in the diet lemonade and stir well.

3. Put in a cold place to set.

Jegert Trifle

 

Jegert Trifle 

No Count

 

Serves 6

prep and setting time = 10 mins 

Points per recipe = 3 1/2 (FC)

Points per serving = 1/2 (FC)

 

200g can of fruit cocktail in juice, drained

2 pkts of sugar free jelly

1 small(150g) tub of low fat plain yoghurt

 

1. Make up 1 pkt of jelly according to the instructions on the pkt. Place the fruit into a serving dish and pour over jelly. Put in the fridge to set.

2. Make up the 2nd jelly using 450ml(3/4pint) of water and refrigerate. When the 2nd jelly is on the point of setting, whisk in the yoghurt, then spoon onto the top of the fruit jelly. Leave to set and serve.

 

Kiwi & Lime Sorbet

 

Kiwi & Lime Sorbet 

 No Count

 4 ripe kiwi fruit + slices to decorate

2 limes
2 tbsp granulated artificial sweetener
1 large egg white 

1. Slice the tops and bottoms from the kiwi fruit. Using a vegetable peeler, peel off the skin. Roughly chop the flesh and place it in a blender or food processor.

2. Grate the rind from one of the limes and add to the kiwi fruit along with the juice from both limes, and the sweetener. Blend for a few seconds until smooth. Alternatively, mash with a fork.

3. Transfer to a freezer container and mix in ¼pt/142ml cold water, then freeze for 1½ hours. Remove from the freezer and beat thoroughly to break up the ice crystals. Whisk the egg white until stiff and fold it into the kiwi mixture. Freeze for a further 30 minutes and then beat again. Freeze again for at least 2 hours until firm.

4. Pile the sorbet into individual glasses & serve it decorated with kiwi slices

Chilled Yogurt - Rice Dessert

 

Chilled Yogurt - Rice Dessert  

 

No Count

 

25g rice, raw weight, cooked and chilled

50g 0% greek yogurt

50g strawberries, chopped

 

 

Mix together & chill until ready to serve.