GETTING in shape doesn’t have to mean ditching every indulgence and all your favourite treats.
Over the last few days we have been showing how you can lose a stone in time for Christmas.
Today we bring you more delicious recipes from the Slimming World collection which show how you can still enjoy great-tasting desserts while still shedding those unwanted pounds.
From warming crumbles to decadent brulees and chocolate pots, here’s how to tuck in and feel great.
©Slimming World 2023. “Slimming World” is a registered trademark of Miles-Bramwell Executive Services, trading as Slimming World.
(Serves 4 – ready in 1 hour)
YOU NEED:
40g plain porridge oats
1 level tsp sweetener
25g low-fat spread
500g pears, peeled, cored and thickly sliced
200g mixed berries, fresh or frozen (such as strawberries, blackberries and raspberries)
Zest of 1 orange
1 tsp vanilla extract
1 tsp ground cinnamon
METHOD: Preheat your oven to 180C/fan 160C/gas mark 4.
Put the oats, sweetener and low-fat spread into a bowl. Rub together with your fingertips until well-combined.
Put the pears in a saucepan and add enough water to cover completely. Simmer for five minutes, or until just tender, then drain.
Mix together the pears, berries, orange zest, vanilla extract and cinnamon.
Pour the fruit mixture into a medium baking dish and evenly sprinkle over the oat mixture.
Bake for 25-35 minutes, or until topping is golden.
Divide the crumble between four bowls and serve.
(Serves 4 – ready in 30 minutes)
YOU NEED:
50g dark chocolate, broken into small pieces
2 level tsp cocoa powder
400g fat-free natural Greek-style yogurt
Zest of 1 orange, reserving some to serve
Fresh raspberries, to decorate
METHOD: Melt the chocolate in a heatproof bowl over a pan of gently simmering water, ensuring the bowl doesn’t touch the water.
Stir until smooth, then remove from the heat and set aside.
Sift the cocoa powder into a bowl, then mix in the yogurt and orange zest.
Whisk the yogurt mixture into the melted chocolate.
When ready to serve, reheat the chocolate mixture in a heatproof bowl over a pan of gently simmering water until just warmed through.
Divide the dessert between four small ramekins and decorate with the raspberries and the reserved orange zest.
(Serves 4 – ready in 30 minutes)
YOU NEED:
350g fat-free natural Greek-style yoghurt
1 tsp vanilla extract
2 small ripe bananas, peeled and cut into small pieces
1 tsp ground cinnamon
1 large egg yolk
4 level tsp caster sugar
METHOD: Preheat your oven to 180C/fan 160C/gas mark 4.
Put the yoghurt, vanilla extract, bananas, cinnamon and egg yolk into a large bowl. Beat using an electric hand whisk until smooth.
Divide the mixture between four heatproof ramekins, then place in a roasting tin.
Add enough boiling water to come two-thirds up the sides of the ramekins.
Cook for eight to ten minutes, or until the crème brulées are just set and still slightly wobbly in the centre.
Preheat grill to high. Remove the tin from the oven and set the ramekins aside to cool for five minutes.
Sprinkle one tsp sugar over each dessert and put under grill until the sugar caramelises, then serve hot.
(Serves 8 – ready in 20 minutes, plus setting)
YOU NEED:
Low-calorie cooking spray
2 x 39g sheets filo pastry, each cut into 8 rectangles
3 sheets leaf gelatine
400g low-fat custard from a can or carton
¼-½ tsp freshly ground nutmeg, to serve
Fresh berries, to serve
METHOD: Preheat your oven to 200C/fan 180C/gas mark 6.
Spray eight holes of a standard, non-stick muffin tin with low-calorie cooking spray.
Lay two pastry rectangles in a cross over each hole and lightly respray.
Bake for ten minutes until golden and crisp. Leave to cool in the tin.
Meanwhile, soak the gelatine in cold water for five minutes, or until softened.
Heat the custard according to the pack instructions, then remove from the heat.
Remove the gelatine, squeeze out any excess water and add the gelatine to the hot custard, stirring until dissolved.
Divide the custard between the pastry shells while they are still in the tin. Sprinkle over the nutmeg, to taste.
Leave to set at room temperature for at least two hours, or until the custard wobbles slightly.
If it’s a very warm day, put the tin in the fridge to help the custard set.
Serve one tart per person with the berries.
(Serves 4 – ready in 1 hour)
YOU NEED:
500g cooking apples, peeled, cored and sliced
1 tsp ground cinnamon
Zest of 1 orange
25g raisins
2 level tsp sweetener
2 x 39g Jus-Rol filo pastry sheets
Low-calorie cooking spray
½ level tsp icing sugar, to dust
METHOD: Preheat your oven to 180C/fan 160C/ gas mark 4.
Put the apples, orange zest, cinnamon, sweetener, raisins and two tbsp water into a bowl, and mix until well-combined.
Line a large baking tray with baking paper and lay one pastry sheet on top.
Spray with low-calorie cooking spray, then top with the second pastry sheet.
Pile the apple mixture lengthways in a rectanglee down the middle of the pastry sheets, leaving 2-3cm at the top and bottom.
Fold over the top and bottom ends. Fold over one of the long sides to cover the filling, then fold the other side on top.
Carefully flip over so the seam is underneath and spray with low- calorie cooking spray.
Bake for 30-40 minutes, or until the pastry is crisp and golden.
Evenly dust over the icing sugar and cut into four slices to serve.
