MASCARPONE AND RICOTTA PANCAKES WITH RUM-STEEPED STRAWBERRIES

Was: 538 calories a portion Now: 313 calories a portion. NIGELLA’S recipe for these delicious Euro - pancakes (French crepes with an Italian filling) contains mascarpone and ricotta cheeses.

I’ve replaced these ingredients with fat-free Greek yogurt and cottage cheese and reduced the quantity of rum used, too, as well as replacing the sugar in the filling with Splenda, a low-calorie sugar substitute. But I really don’t think you’d notice the difference. FOR THE STRAWBERRIES: 500g strawberries 1 tbsp caster sugar 1 tbsp rum FOR THE PANCAKE FILLING: 30g butter, melted 2 tsp rum 250g fat-free Greek yogurt 150g low-fat plain cottage cheese 1 egg 2 tbsps of Splenda or other sugar substitute Zest of one lemon and one orange 1 tsp of vanilla extract 8 crepes, shop bought

HOW TO: PREHEAT the oven to 180C/gas 4. Hull and dice the strawberries and sprinkle them with one tablespoon each of rum and sugar. Stir them gently, cover with cling film and set aside.

Line a lipped baking sheet with parchment. Stir two teaspoons of rum with the melted butter and set aside. Blend the yogurt and cottage cheese, then beat in the egg, followed by the Splenda, lemon zest, orange zest and vanilla.

Lay out the crepes, one by one, and dollop roughly an eighth of the mixture on to one quarter, then fold the crepe over it in half, and then into quarters, so you have parcels.

Lay them on the baking sheet, drizzle with the rum butter and cook for 20 minutes. Serve with a sprinkle of macerated strawberries.