Indulgent low-cal puds – yes, really! Three tasty recipes
The Test Kitchen have cut down the fat and sugar in these delicious recipes so while they still taste indulgent, they are not as calorific as you might think
St Clement’s cheesecake
SERVES 12
We’ve used ricotta, yogurt and light soft cheese instead of full-fat cream cheese for this fluffy baked dessert.
YOU WILL NEED
90g low-fat spread, melted 125g light digestives, crushed 100g rough oatcakes, crushed 1tbsp honey 250g ricotta 3 medium free-range eggs, beaten 8tbsp granulated sweetener Zest of 3 large oranges, plus 6tbsp juice 3tbsp cornflour 200g 0% fat Greek yogurt 400g extra light soft cheese Juice of 1 lemon 3tbsp caster sugar
HOW TO DO IT
1
Heat your oven to 170C/gas 3. Put an ovenproof dish full of hot water onto the lowest shelf of the oven. Brush a 22cm spring-clip tin with a little of the melted spread. Mix the remainder with the biscuits and honey. Press into the tin, smoothing the surface with a spatula. Chill for 20 mins. 2 In a food processor, whizz the ricotta and eggs until smooth, add sweetener, zest of 2 oranges, cornflour, yogurt and soft cheese, and mix again until smooth. Pour onto the biscuit base and put the tin on a baking tray. Bake on a middle shelf for 50 mins, until just set. Turn off the oven, open the door ajar and cool for 30 mins. Remove and cool to room temp before chilling for at least 3 hrs. 3 To make the drizzle, boil together the remaining zest, orange and lemon juice and caster sugar until quite syrupy, cool and drizzle over the cake.
TIP SWAP THE ORANGES FOR SMALL GRAPEFRUITS IF YOU WOULD LIKE ANOTHER ZESTY OPTION
Baked chocolate surprise
SERVES 6
When you slice this pudding open, it oozes with chocolate sauce.
YOU WILL NEED
1tsp sunflower oil 150g light muscovado sugar 40g cocoa, sifted 410g tin of prunes in natural juices, drained and pitted 6tbsp granulated sweetener 2 medium free-range eggs 1tsp vanilla paste 160g self-raising flour ½tsp baking powder 75ml semi-skimmed milk
HOW TO DO IT
1
Heat oven to 180C/gas 4. Rub a 1.5-litre ovenproof dish with the oil. To make the sauce, put the sugar and 20g cocoa in a pan with 250ml water, bring to the boil and simmer for 3 mins. Set aside. 2 Put the prunes in a processor and whizz until smooth. Add remaining ingredients and mix well. Spoon into the dish. Pour the sauce over the cake batter. 3 Bake for 25-30 mins until the cake feels slightly springy. Remove and leave for 10 mins for the sauce to thicken, then serve.
TIP TRY SERVING WITH A DOLLOP OF HALF-FAT CRÈME FRAÎCHE
Brandy apple minis
MAKES 6
We have added cinnamon and apple sauce to these for some natural sweetness.
YOU WILL NEED
For the apples: 1tsp low-fat spread 5 Cox’s apples, peeled, cored and cut into 1cm-thick wedges 2tbsp agave nectar For the sponge: 50g low-fat spread, plus 1tsp 100g apple sauce 150g self-raising flour 2 medium free-range eggs 100g caster sugar 2tbsp brandy 1tsp vanilla paste
HOW TO DO IT 1 For the apples, heat the spread in a large frying pan. Add the apples and cook over a medium heat for 8-10 mins until golden. Add agave nectar and 6tbsp water and cook for 3 mins until soft. Set aside. 2 Heat the oven to 180C/gas 4. Using 1tsp spread, grease 6 individual metal pudding bowls. Whisk all the sponge ingredients together using an electric hand whisk for around 2 mins until pale. 3 Spoon half the apple mixture into the bowls and top with the cake mixture. 4 Cover each pud tightly with a small square of foil with a pleat in, then sit into a small baking tray. Pour enough boiling water into the tray to come almost halfway up each. 5 Bake for 30 mins or until springy to the touch. Leave for 3 mins before tuning out onto plates and topping with the remaining apple mixture.
TIP MAKE SURE THE FOIL IS VERY TIGHTLY SECURED SO THE WATER DOES NOT GET INTO THE PUDS WHILE STEAMING