GONE are the days when losing weight meant giving up all your favourite treats.
With Slimming World, you can still enjoy yummy desserts like the ones on this page.
From chocolate puddings to bakewell trifles, and crumbles to cheesecakes, these mouthwatering fancies will allow you to indulge while staying on track.
Preparation time: 10 minutes
YOU NEED:
METHOD: Mix the apples, blackberries, sweetener and two tbsp of water in a 1-litre microwaveable bowl or container.
Cover and microwave on high for three minutes.
Stir well, top with the granola and cinnamon and cook, uncovered, for 30 seconds.
Divide between bowls, add dollops of yoghurt or fromage frais and sprinkle with the extra cinnamon to serve.
DON’T HAVE A MICROWAVE?
PUT the apples and 2 tbsp of water in a non-stick saucepan and cook over a low heat for five minutes.
Add the blackberries and sweetener and simmer for five minutes.
Top with the granola and cinnamon and heat through.
Preparation time: 20 minutes, plus chilling
YOU NEED:
METHOD: Put the orange juice in a dish. Mix together the yoghurt and sugar in a bowl until smooth.
Dip six sponge fingers into the orange juice, then arrange in the bottom of a serving dish.
Top with one-third of the orange segments, followed by one-third of the yoghurt mixture.
Repeat twice more.
Chill in the fridge for at least one hour, or up to 12 hours.
When you are ready to serve, scatter evenly with the chocolate, then divide equally between six bowls.
Preparation time: 40 minutes, plus chilling
YOU NEED:
METHOD: Tip the blueberries into a small, non-stick saucepan with half a level tablespoon of sweetener and a squeeze of lemon juice.
Put over a medium-low heat and cook gently for 15-20 minutes, stirring from time to time, until the blueberries have mostly collapsed and their juices are reduced and syrupy. Set aside to cool completely.
While the berries are cooling, put the biscuits in a sealable food bag and bash it with a rolling pin until they are a sandy texture.
Melt the spread in a small, non-stick saucepan over a low heat then stir in the biscuit crumbs.
Divide the crumbs between six small tumblers or ramekins, then spread the mixture evenly with the back of a spoon.
Beat the rest of the sweetener, cheese, yoghurt and most of the lemon zest with an electric hand whisk until smooth.
Add two-thirds of the blueberry compote and gently ripple it through.
Divide the mixture over the biscuit bases, then top with the leftover compote and the rest of the lemon zest.
Chill in the fridge for at least two hours, or overnight, then serve.
Preparation time: 30 minutes, plus cooling and chilling
YOU NEED:
METHOD: Put the eggs and sweetener in a bowl over a pan of boiling water and whisk with an electric hand whisk for five minutes or until the eggs have tripled in volume.
Take the bowl off the heat and sieve the flour over the top.
Using a metal spoon and a figure-of-eight motion, fold the flour and the almond extract into the mixture, then spoon it into a small non-stick loaf tin.
Bake for ten to 12 minutes or until golden, then leave to cool in the tin.
Halve the sponge lengthways and spread with the jam, then cut the sponge into small cubes and arrange in four tall glasses.
Divide the cherries between the glasses, too.
Make up the jelly with 300ml of boiling water and set aside until it has cooled to room temperature, making sure it doesn’t start to set.
Divide between the glasses, then chill for one hour or until completely set.
When the jelly has set, stir the quark through the custard, spoon the custard over the jelly and top with the yoghurt.
Add the cherries and evenly scatter over the almonds to serve.
Preparation time: 45 minutes, plus chilling
YOU NEED:
METHOD: Put the milk in a saucepan with the vanilla and lemon zest, and heat to steaming.
Take the pan off the heat, leaving the zest to infuse for 15 minutes, then remove the zest.
Preheat your oven to 170C/150C fan/gas mark 3½. Whisk the eggs, yolks and cornflour with 30g of sugar.
Add the lemon curd, whisk again, then pour in the milk and mix briefly.
Put the ramekins in a deep roasting tin and divide the mixture equally between them.
Pour just-boiled water into the tin to come about halfway up the sides of the ramekins.
Bake for 30-35 minutes until the brûlées are just set with a wobble.
Allow to cool, then chill in the fridge overnight.
Just before serving, evenly scatter the rest of the sugar over the brûlées.
To caramelise the sugar, pop them under a very hot grill or use a chef’s blowtorch,
Serve straight away.
Preparation time: One hour and 40 minutes
YOU NEED:
METHOD: Sift the flour and two level tbsp of cocoa into a mixing bowl and stir in two level tbsp of sugar.
Mix together the eggs, milk and vanilla, then pour them into the dry mixture and beat for one minute until smooth using an electric hand mixer.
Tip it all into your slow cooker.
To make the sauce, pour 300ml of boiling water into a measuring jug and mix in the remaining cocoa and sugar until dissolved.
Pour the sauce over the cake mixture in the slow cooker and pop the lid on.
Cook on high for 1½ hours or until the sponge is cooked and the sauce has thickened nicely.
Divide evenly between bowls and serve with the fruit.
