In time for the bridal body beautiful, for the taste of Spring take a (big) bite from one of these delicious healthy spring puddings from Slimming World…
These healthy spring puddings will certainly put a spring in your step! Let’s start as we mean to go on… with a pudding-only special!
Filo apple pie
Ready in 40 minutes, plus cooling
2 medium Granny Smith apples, peeled, cored and cut into wedges
2 medium Bramley cooking apples, peeled, cored and cut into wedges
1½ level tbsp sweetener granules
¼ tsp mixed spice
4 x 20g filo pastry sheets
Low-calorie cooking spray (ideally butter-flavoured)
¼ level tsp icing sugar, to decorate
Fat-free natural Greek yogurt, to serve
Preheat the oven to 190°C/fan 170°C/gas 5. Put the apples into a large non-stick saucepan with the sweetener, mixed spice and 1 tbsp water. Cover and cook over a low heat for 10 minutes or until the apples have softened. Spoon into a shallow 1-litre ovenproof dish and leave to cool. Place 1 sheet of filo pastry on a clean surface. Spray lightly with low-calorie cooking spray, fold it in half and scrunch it up into a loose rosette. Place it on top of one-quarter of the apple mixture and repeat with the remaining sheets of pastry, making sure that the apple mixture is covered. Spray the pastry with a little more low-calorie cooking spray and bake for 10-12 minutes or until the pastry is crisp and golden. Dust with the icing sugar and serve with the yogurt.
Lemon and poppy seed ice-cream cheesecake
Ready in 30 minutes, plus freezing
5 unwaxed lemons
4 level tbsp sweetener granules
180g extra-light soft cheese
200g low-fat custard from a can or carton
200g fat-free natural Greek yogurt
1 level tbsp poppy seeds
Line the base of an 18cm Victoria sandwich tin with non-stick baking paper. Finely grate the zest of 2½ lemons and juice 3 lemons. Put the zest and juice in a bowl with 3 level tbsp sweetener and mix together until the sweetener has dissolved. Put the soft cheese in a bowl and gradually beat in the lemon mixture. Fold in the custard, 150g yogurt and most of the poppy seeds. Spoon the mixture into the prepared tin, scatter the rest of the poppy seeds on top and freeze for at least 8 hours or overnight until firm. To make the candied zest decoration, pare the peel of the remaining lemons, thinly shred and put the shreds in a saucepan with the remaining sweetener and 3 tbsp water. Bring to the boil over a high heat then reduce the heat to low and simmer for 10-12 minutes until soft. Spread out the shreds on a tray lined with non-stick baking paper and leave at room temperature to dry out and crisp up. Shortly before you want to eat, remove the ice cream cake from the tin and transfer it to a flat serving plate. Spoon the remaining yogurt into the middle of the cake and sprinkle the candied zest on top. Leave at room temperature to soften slightly then slice to serve.
Rhubarb and pear crumble
Ready in 30 minutes
900g rhubarb, cut into bite-size chunks
2 medium pears, peeled, cored and sliced
Juice of 1 orange, plus 1 tsp finely grated zest
2½ level tbsp sweetener granules
1 tsp ground cinnamon
For the topping
30g low-fat spread
1 level tbsp sweetener granules
60g plain flour
Preheat your oven to 180°C/fan 160°C/gas 4. Put the rhubarb in a medium-size ovenproof dish. Add the pears, orange juice and zest and toss together to combine. Sprinkle over the sweetener and cinnamon and bake for 10-12 minutes. Meanwhile, make the topping by putting the spread, sweetener and flour in a bowl and rubbing it together with your fingertips until the mixture resembles breadcrumbs. Remove the fruit from the oven, sprinkle over the topping and bake for a further 10-12 minutes or until lightly golden. Allow to cool slightly before serving.
Our thanks to Slimming World for these yummy puddings! To find your nearest Slimming World group visit slimmingworld.co.
Image credit: Gareth Morgans