Satisfy a sweet tooth without the guilt, courtesy of these delicious dishes from Slimming World…
Blueberry & lemon cheesecake jars
Ready in 20 minutes, plus cooling
1 level tbsp low-fat spread
3 reduced-fat digestive biscuits
3½ level tbsp sweetener granules
100g extra-light soft cheese
300g plain quark
Finely grated zest and juice of 1 unwaxed lemon
1 level tsp arrowroot
Melt the spread in a small saucepan over a low heat. Crush the biscuits in a sealable food bag and stir them into the melted spread with ½ level tbsp sweetener. Loosely spoon the mixture into 4 x 200ml jars of some sort. Beat the soft cheese, quark, lemon zest, 2 tbsp lemon juice and 2 level tbsp sweetener together in a bowl until smooth. Spoon this mixture on top of the biscuit crumbs. Put the rest of the lemon juice into a small saucepan with 150g blueberries and the remaining sweetener.
Bring to a gentle simmer over a low heat and cook for 2 minutes or until the berries have just burst. Mix the arrowroot with 1 tsp cold water, stir it into the blueberries and simmer for a few seconds until thickened. Remove from the heat and set aside to cool. Spoon the cooled blueberries on top of the cheesecake mixture and decorate with the remaining blueberries to serve.
Italian rice puddings with blackcurrant compote
Ready in 40 minutes, plus cooling and chilling
800ml skimmed milk
1½ level tbsp sweetener granules
100g dried risotto rice
2 small leaf gelatine sheets
1 tsp vanilla extract
¼ tsp freshly grated nutmeg
Low-calorie cooking spray (ideally sunflower oil- or butter-flavoured)
Fresh mint sprigs, to decorate
For the compote
Finely grated zest of 1 small unwaxed lemon and 1 tbsp juice
2 level tbsp sweetener granules
Put the milk and sweetener in a small, non-stick saucepan over a medium heat and bring to the boil. Stir in the rice, reduce the heat to low and simmer, stirring regularly, for 30 minutes or until most of the liquid has been absorbed and the rice is tender.
Meanwhile, make the compote. Put the blackcurrants into a small saucepan with the lemon zest, lemon juice and sweetener. Cook over a medium heat for 5 minutes or until the blackcurrants are just beginning to pop open and the juices have thickened nicely. Cool, cover and chill. About 5 minutes before the rice has finished cooking, drop the gelatine sheets into a bowl of cold water and leave them to soak for 5 minutes. Scoop them out of the bowl and squeeze out the excess water. Remove the rice from the heat and stir in the gelatine until it has dissolved. Stir in the vanilla extract and nutmeg.
Lightly spray 4 x 175ml mini pudding basins with low-calorie cooking spray. Pour the rice mixture into the ramekins and leave to cool. Cover and chill for at least 3 hours or until set. Slide a round-bladed knife around the rice puddings to release them and turn out on to small plates. Spoon a little blackcurrant compote over and around the puddings and decorate with mint sprigs to serve.
Chocolate crème brûlées
Ready in 50 minutes, plus cooling and chilling
400ml skimmed milk
4 large egg yolks
3 level tbsp sweetener granules
25g cocoa powder
1 level tsp cornflour
1 tsp vanilla extract
2 level tbsp granulated sugar
Preheat the oven to 150°C/fan 130°C/gas 2. Put 300ml milk in a saucepan over a medium heat and bring to the boil. Meanwhile, put the egg yolks and sweetener in a heatproof bowl and beat together until pale and creamy. Add the cocoa powder, cornflour, vanilla extract and the remaining milk and whisk together until smooth. Stir the hot milk into the cocoa mixture then strain it all back into a clean pan and whisk over a medium-low heat until the mixture thickens. Take care not to let it boil.
Put 4 x 125ml heatproof ramekins into a small, deep roasting tin. Pour enough boiling water into the tin to come halfway up the sides of the ramekins. Carefully slide the roasting tin into the oven and bake for 30-35 minutes or until the chocolate custards are just set but still a little bit wobbly in the centre. Carefully remove the ramekins from the hot water then cool, cover and chill for about 2 hours or until set.
When you’re almost ready to eat, put the sugar and 1 tbsp cold water into a small stainless-steel saucepan. Stir over a low heat until the sugar has dissolved and the syrup is clear. Increase the heat to high and boil rapidly until the syrup has turned a brick-red caramel colour. Quickly remove the pan from the heat and briefly plunge the base into cold water. (If the caramel sets on the base of the pan, don’t worry – just return the pan to a low heat and leave until it is liquid again.) Quickly drizzle the caramel evenly over the top of each brûlée – as soon as it has set (about a minute or 2) serve.
All recipes are taken from Slimming World’s collection. Join your local Slimming World group or sign up online for even more recipes, guidance and support. To find your nearest group, visit slimmingworld.co.uk or call 0344 897 8000.
©Slimming World 2019
‘Slimming World’ is a registered trademark of Miles-Bramwell Executive Services, trading as Slimming World.
Images: Slimming World/Will Heap