A low fat Pudding bursting with flavour, vitamin C and phytochemicals. This is a faster version than the traditional which requires you to fiddle round lining a pudding basin with slices of bread.
Berries of all types are in season now. Use any soft fruits you fancy or defrost some frozen berry mix and indulge yourself.
Prep time is 15 mins and you'll need to leave the mix to chill for 2 hours or overnight.
Kit you'll need
2 large wine glasses
Knife
Tablespoon
Saucepan
Scales
Ingredients
450g berries or any soft fruit or defrosted frozen berries
60g sugar
3 thin slices white bread
Step by step
- Put the fruit and 12 tablespoons of water into the saucepan.
- Bring to the boil, then reduce the heat and simmer for about 10 minutes until the sugar has dissolved and the fruit is softened.
- Remove the crusts from the bread and cut each slice into 4 triangles, then halve the triangles again.
- Divide the fruit and bread between the wine glasses, arranging them in layers.
- Pour the remaining juice over the top, pressing down gently so it is absorbed by the bread.
- Put the glasses in the fridge to chill for 2 hours or overnight.
Points for style
This pud is zero rated for fat – so treat yourself to a good dollop of fromage frais or a small puddle of single cream on the side when serving. If you can spare the calories use thinly sliced plain cake or Pantone in place of bread.
Two tarts for you this week - a full fat fruit one and another using low fat filo Party
Jalousies are two layer puff pastry tarts, with the top layer having vertical cuts like a blind to reveal the filling. Jalousie is french for venetian blind
They can be tough to make so try these simplified banana tart recipes. They're quick and easy and will impress any house guests or your partner. The puff pastry version is a high impact fat and so if you need to watch your waistline then go filo.
Nobody except the occasional chef makes their own pastry so grab a pack out the freezer cabinet and have a bash.
Kit you'll need
6 large sheets filo pastry OR 375g puff pastry
50g low fat spread
3 large bananas, sliced
4 ready to eat dried apricots, cut into pieces
25g sugar
pinch of cinnamon or mixed spice
1 tbsp rum
Baking sheet
Pastry brush
Knife
Step by step instructions
- Set the oven to 220 deg C, Gas mark 7
- If using filo pastry trim the sheets to 25 x 30 cm. Warm the low fat spread in a microwave for a few seconds to melt.
- Place one sheet on the baking tray, brush with some low fat spread, top with second sheet and repeat the layers until all the pastry has been used.
- If using puff pastry simply roll to a 25 x 30 cm rectangle. No need for the low fat spread.
- Arrange the banana and apricot slices over the pasty then sprinkle with sugar and spices.
- Pour over the rum, then place the tart in the oven and bake for 15 mins until golden brown.
Points for style
Try this with any fruits you have around - peach and flaked almonds are great partners of pastry. If you can spare the calories then why not enjoy with a spoon of dulce de leche?
Tried this yesterday, it turned out quite well, IMHO. Though I am not sure about the rum making any difference to the flavour. I tried soaking the fruit before baking, but I did not use enough I think. BTW I found 'Crazy Jack' organic apricots in ASDA and tried them. They tase sooo much better than normal ones, though they are a tad expensive.
I had some yesterday, I think I will tweak the recepie a bit, too much banana for my liking. I am taking the rest for the gannets at work to try today. Jalousie anyone....?
The perfect winter pudding, using the new crop of English apples. Choosing firm dessert apples rather than cookers means no fiddly peeling and less sugar.
The fat in the crumble mix has been reduced to a minimum by using low fat spread, but the oats give a nice crunchy texture. Serve with low fat fromage frais, greek yoghurt or custard as you wish.
Kit you'll need
750g eating apples (Cox or Breaburn have good flavour)
50g sultanas or raisins
100g demerara or white sugar
50g low fat spread
200g oats or unsweeteed muesli
Oven proof dish
Knife
Fork
Bowl
Step by step instructions
- Set the oven to gas 4, 180 deg C
- Quarter and core the apples then cut into thin slices. Place in the dish and sprinkle the sultanas or raisins on top.
- Place the sugar and low fat spread in bowl and mix together with fork. Add the oats and mix well.
- Scatter the oat mix over the apple and press down to cover completely.
- Place in oven and bake for 35-40 mins.
Points for style
Add a half teaspoon of mixed spice or cinnamon to the crumble mix.
HI Pj,
I really love cooking, more so than the actual eating of what I've made (which can be a good thing especially for this dish)
I got bought a creme brulee set. I made the first batch on the weekend and was astounded at the calorie content!
What can I do to limit it?
A few options are to try Emlea type double cream substitute - its still high in fat but has about half the calories of double cream.
An "extra thick" style single cream should work too. It will have been homogenised to make it thicker without icreasing the fat content.
Creme brulee is a "proper" custard made with fresh eggs.
You could substitue a cornflour based one, made with 50/50 signle cream and milk for a less rich pudding.
Hope this helps!
No Probs,
thanks for the reply
I'll give it a go over the next few weeks.
I've got plenty of vanilla pods so I'll do some experiments, see which turns out best
