LOW-CALORIE CHOCOLATE MOUSSE
Serves 4 Prep 15 mins plus chilling
A lighter way to get your chocolate fix using using only three ingredients!
• 100g dark chocolate, broken up
• 4 egg whites
• Cocoa powder and extra chocolate, for decorating
1│Melt the chocolate in a large heatproof bowl over a pan of gently simmering water. Cool slightly.
2│In a separate large bowl, whisk the egg whites with an electric whisk until stiffly peaking.
3│Take one-third of the egg white and stir into the melted chocolate to lighten. Add the remaining egg white and carefully fold in. Pour into individual pots and chill for at least an hour, or overnight. Dust with cocoa powder and grated chocolate.
Food tip: Mix it up with a flavoured chocolate such as Green & Black’s raspberry & hazelnut chocolate or Lindt chilli chocolate.
Per serving: 151 cals, 7.5g fat (5.2g saturated), 15.1g carbohydrates
ROASTED PEARS WITH PECANS
Serves 5 Prep 5 mins Cook 25 mins
Naturally sweet pears make a perfect no-added sugar pudding
• 5 pears
• 1 vanilla pod
• 30g butter
• 50g pecan halves
1│Heat the oven to 200C/Gas 6. Cut the pears in half lengthways and scoop out the core from the centre using a teaspoon. Put the pears in a baking tin or dish.
2│Cut the vanilla pod in half lengthways and, using the back of a knife, scrape out the seeds. Dot the seeds over the pears, cut the pod into strips and add to the baking tin.
3│Dot the butter over the top of the pears and bake for 20 mins. Scatter over the pecans and bake for a further 5 mins until lightly toasted and the pears are tender.
Food tip: Serve warm with a scoop of low-cal vanilla ice cream or 0% fat Greek yogurt to keep it healthy.
Per serving: 130 cals, 12g fat (3.6g saturated), 24g carbohydrates
SAUCY LEMON PUDDING
Serves 6 Prep 10 mins plus Cook 30 mins
All the satisfaction of a sponge pudding but with far fewer calories!
• 75g butter, at room temperature
• 175g golden caster sugar
• Grated zest and juice of 3 lemons
• 3 eggs, separated
• 60g self-raising flour
• 450ml full-fat milk
• 15g flaked almonds
• 1tbsp icing sugar
1│Heat the oven to 180C/Gas 4 and grease a 1ltr ovenproof dish.
2│Cream together the butter, sugar and lemon zest in a bowl until light and fluffy.
3│Gradually whisk in the egg yolks, then fold in the flour. Stir in the milk and lemon juice.
4│In a clean bowl and using a clean whisk, beat the egg whites until soft peaks begin to form and then gently fold into the mixture.
5│Spoon the mixture into the greased dish and sprinkle with almonds. Put the dish into a roasting tin, then pour in boiling water until it comes halfway up the outside of the dish. Bake for 30 mins, until the top is golden. Dust with icing sugar, to serve.
Food tip: If you’re using lemons straight from the fridge, pop them in the microwave for 10-15 secs to warm slightly, as you’ll get more juice.
Per serving: 344 cals, 17g fat (9g saturated), 42g carbohydrates
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