Dreamy Dessert Recipes
Forest Fruits with Blackberry Liqueur
Info
Calories per serving: 70 - Low in fat and cholesterol – High in fibre from berries.
Preparation Time: 5 minutes
This dessert is healthy and quick to make, and you can use almost any combination of berries and currants that appeals to you. Blackberry Liqueur, usually called by its French name ‘Crème de Mûr’, is available from some large supermarkets or good off-licenses. If you cannot find it, use the blackcurrant liqueur called ‘Crème de Cassis’, which is more widely available.
Ingredients
| 4oz (115g) strawberries | 4oz (115g) raspberries |
| 4oz (115g) cherries | 4oz (225g) blueberries |
| 4 heaped tbsp strained Greek yoghurt | 2 tbsp Crème de Mûr, or Cassis |
| 4 small sprigs of mint for garnish |
Method
1. Hull the strawberries and raspberries, washing them if necessary. Leave the cherry stalks on, but remove any stalks from the blueberries.
2. Pile a heaped tablespoon of Greek yoghurt on each dessert plate and arrange the fruits around the yoghurt in small clusters. Sprinkle the liqueur over the yoghurt or fruit and garnish with a sprig of mint.
Lemon Soufflé
Info
Calories per serving: 155 - High in protein from the eggs.
Preparation Time: 35 minutes
Setting Time: 2-3 hours
The secret of making a light and airy soufflé lies in the careful whisking of the egg whites. Use a large metal spoon or a spatula for folding them cleanly into the mixture and be very careful to keep as much air in them as possible.
Ingredients
| 2 large lemons | Decoration |
|---|---|
| 5 large eggs | 2 tbsp chilled Greek yoghurt or whipped double cream |
| 4oz (115g) caster sugar | Pistachio nuts |
| 4 tsp gelatine or agar agar |
Method
1. Prepare a 6 x 2½in (150 x 65mm) deep soufflé dish. Cut a 5in (130mm) wide, double band of greaseproof paper to wrap around the dish snugly, but not too tightly, with an overlap. Secure with sticky tape. Stand the dish on a flat plate.
2. Finely grate the rind of the lemons and strain the juice. Separate the eggs, reserving 5 egg whites and 3 of the egg yolks. In a large bowl, whisk the 3 egg yolks with caster sugar and lemon rind until very thick and pale. Gradually whisk in the lemon juice.
3. Put 3 tablespoons of cold water in a small sauce-pan, sprinkle the gelling agent evenly over the surface, and leave to stand until it swells and turns opaque. Heat gently until the gelatine or agar agar dissolves completely and becomes quite hot, then remove from the heat and allow to cool a little.
4. Whisk the 5 egg whites until stiff, but not dry. Whisk the gelling agent into the lemon mixture, then carefully fold in the egg whites. Pour into the prepared soufflé dish and level the top. Refrigerate for at least 2 hours, until firmly set.
5. Before serving, remove the sticky tape from the paper, then carefully peel the paper from the side of the soufflé, pulling it back on itself against the back of a palette knife. If you wish, decorate the top with the Greek yoghurt or cream and pistachio nuts.
Quick Raspberry & Banana Sorbet
Info
Calories per serving: 40 - Low in fat and cholesterol. High in fibre from bananas and raspberries.
Preparation Time: 5 minutes
This dish is made with only bananas and frozen raspberries but can be quite filling, so keep helpings fairly small. It is best to make it slightly more solid by keeping it in a freezer for 30 minutes.
Ingredients
| 1 large or 2 small bananas | |
| 8oz ( 225g) frozen raspberries | |
| 4 sprigs fresh mint for garnish |
Method
1. Put the banana and unthawed frozen raspberries into a food processor and liquidise for 2-3 minutes until the fruit has been pureed. Scrape the sides of the bowl down if necessary.
2. Spoon the fruit mixture into small individual bowls, garnish with the mint sprigs and serve.
