Trudie's Low Fat Desserts
BLUEBERRY
MOUSSE
400
g tinned blueberries; 3 tbsp. caster sugar; 250 ml
skimmed evaporated milk;
2 tbsp. gelatin; 250 g low fat yogurt
Puree the blueberries with the sugar, reserving
their liquid. Strain. Dissolve the gelatin in 185
ml of warmed blueberry liquid. Whip the milk until
thick and beat in the yogurt. Mix the gelatin in and
fold in the blueberry puree. Chill in moulds for 2
hours until set.
RASPBERRY
VACHERIN
3 egg whites; 175 g low fat soft cheese; 175
g caster sugar; 2 tbsp. honey; 2 tbsp. Cointreau;
225 g raspberries; 120 ml low fat fromage frais; 25
g icing sugar
Preheat the oven to 140 degrees Celsius. Draw
2 8" circles on greaseproof paper. Line 2 baking sheets
with the paper, ink side down. Whisk the egg whites
until very stiff. Whisk in the sugar. Divide between
the 2 baking sheets inside the circles and bake for
1 1/2 - 2 hours until crisp. Cream the cheese with
the honey and Cointreau. Fold in the fromage frais
and raspberries. Sandwich the meringues with the mixture
and dust with icing sugar. Serve immediately.
PAVLOVA
3 egg whites; 175 g caster sugar; 2 tsp. corn
flour; 1 tsp. vinegar; 1/2 tsp. vanilla essence; selection
of fruits; 200 g frozen raspberry puree; 1/2 tsp.
lemon juice
Preheat the oven to 130 degrees Celsius. Mark
a 92 circle on a sheet of grease proof paper and line
a baking sheet with it, marking side down. Beat the
egg whites with the vinegar and half the corn flour
until very stiff. Beat in the sugar and vanilla essence.
Pile onto the baking sheet and bake for 1.5 hours.
Slice the fruit selection and pile onto the cooled
meringue. Defrost the raspberry puree and add the
lemon juice and rest of corn flour. Heat gently ad
cook for 2 minutes. Cool. Pour over the fruit. Serve
immediately.
PEACH FLUFF
225 g tinned peaches; 200 ml water, 1 tsp.
lemon juice; 1/4 tsp. cinnamon; 1 tbsp. honey; 175
g soft cheese; 2 egg whites
Puree the fruit with the water and lemon juice,
add the honey and cheese and blend well. Whisk the
egg whites until stiff and fold into the mixture.
Divide into glasses and chill well before serving.
NB - This dish is not suitable for pregnant women,
infants under the age of 2, the elderly or anyone
suffering from an immune disorder as it contains uncooked
eggs, which may carry risk of salmonella.
BANANA
CAKE
3 tbsp. honey; 1 banana; 100 g grated carrot;
50 g chopped dates; 175 g plain flour; 1 1/2 tsp.
baking powder; 1/4 tsp. mixed spice; 1/4 pint skimmed
milk; 2 egg whites
Preheat the oven to 170 degrees Celsius. Lightly
grease a 900 g loaf tin and dust with flour. Put the
honey in a bowl and add the mashed banana. Mix well.
Stir in the carrots and the dates. Sift in the flour,
baking powder and spice. Add milk and mix. Whisk the
egg whites until stiff and fold carefully into the
mixture. Bake for
35 - 40 minutes. Cool slightly in the tin then turn
out and cool on a rack.
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