Zesty grapefruit ice lollies
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Recipes taken from Slimming World’s collection. To find your nearest Slimming World group, visit slimming world.co.uk or call 0344 897 8000.
with the sweetener and blend until smooth. Transfer to a bowl, add the custard and fromage frais and mix well. Pour into a lidded freezer-proof container, cover and freeze until firm but not rock hard. Scoop into the food processor and blend until smooth. Return to the container and freeze once more. Repeat the process 2-3 times until really smooth (alternatively, churn the mix using an ice-cream maker if you have one). After blending the mixture for the last time, spoon one-third of the ice-cream mixture into the freezer-proof lidded container and spoon over half the jam. Repeat the layers then spoon over the remaining ice cream. Using a round-bladed knife, marble the ice cream and jam together lightly, then cover and freeze until firm. Soften at room temperature for 20 minutes then serve in a bowl with a fan wafer. Put the cranberries, orange zest, sweetener and mixed spice into a saucepan and place over a low heat. Cover and cook for 5 minutes or until juices start to run. Uncover and cook for 3-4 minutes or until the berries pop open and the mixture thickens up. Spoon the mixture into a shallow 1.25-litre serving dish, cover and leave to go cold. Mix the quark and yoghurt in a bowl until smooth. Spread in an even layer on top of the cranberries, cover and chill for at least one hour. When you’re almost ready to eat, put the sugar and 1½ tbsp cold water into a small stainless-steel pan over a low heat. Stir until the sugar has dissolved and the syrup is clear. Increase the heat to high and boil 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.) Drizzle the caramel evenly over the yoghurt mix – as soon as it has set (about a minute or two). Makes 10 ■ Ready in 15 minutes, plus freezing Cover with a double-thickness sheet of foil (or the lids of the lolly moulds) and freeze for 2 hours or until they begin to firm up. Insert the lolly sticks, pushing them about halfway down into the mixture, and return to them to the freezer for at least 4 hours or until they are solid. To serve them, dip the moulds very briefly in hot water, slide out the lollies and enjoy. ■ Finely grated zest of 2 limes and the juice of 4 (you’ll need about 100ml) ■ 300ml unsweetened grapefruit
juice ■ 3 level tbsp sweetener granules ■ 330ml can Diet Lilt or diet
lemonade Mix all the ingredients together and pour into 10 x 75ml ice lolly moulds. Line a sieve with muslin or a clean tea towel and set over a bowl. Put the quark into the cloth, tie to form a bundle and squeeze to drain off excess liquid. Chill, then squeeze again after the meringues have been in the oven for 1 hour and again when they are done. Preheat oven to the lowest temperature and line two baking sheets with non-stick baking parchment. Put the egg whites in a large glass mixing bowl. Beat them on a medium speed with an electric hand whisk until the mix forms stiff peaks when the whisk is lifted out. Turn up speed to high and add the sugar a spoon at a time, beating for 3-4 seconds between each spoonful. When the mix is thick, glossy and smooth, whisk in the cream of tartar until well blended. Using a piping bag with a fluted nozzle, pipe 40 rounds on to the baking sheets, leaving space between each one. Bake for two hours or until meringues are crisp. Leave to cool on trays or a rack. Make the filling by mixing the quark with vanilla and sweetener. When the meringues are cool, put two together with a dollop of filling. Repeat to use up the meringues. Serve with mixed berries and dust with icing sugar, if you like.