Low Calorie Desserts

 

Lemon Muesli Cheesecake: Serves 6; 317 Cals per serving

175g (6oz) Sugarless muesli

75g (3oz) Butter or margarine melted

3 Lemons

1 Sachet (scant 15Ml/1tbsp) powdered gelatine

225g (8oz) Low fat soft cheese

150Ml (quarter pint) Natural yoghurt

60Ml (4 tbsp) Clear honey

2 Egg whites

1.    Mix the muesli and melted butter together. With the back of a metal spoon, press the mixture over the base of a greased 20.5 cm (8 inch) spring form cake tin. Chill in the fridge to set while making the filling.

2.    Finely grate the rind of 2 lemons, and set aside. Squeeze the juice from the 2 lemons and make up to 150Ml (quarter pint) with water. Pout into a heatproof bowl.

3.    Sprinkle the gelatine over the lemon juice and leave to stand for 5 mins until it goes spongy. Stand the bowl in a pan of hot water and heat gently, stirring occasionally, until dissolved. Remove the bowl from the water and set aside to cool slightly.

4.    Whisk the cheese, yoghurt and honey together in a separate bowl. Stir in the grated lemon rind and cooked gelatine until evenly incorporated.

5.    Whisk the egg whites until standing in stiff peaks. Fold into the cheesecake mixture until evenly incorporated.

6.    Spoon the mixture into the spring form tin and level the surface. Chill in the fridge for about 4hours until set.

7.    Coarsely grate the rind from the remaining lemon over the centre of the cheesecake to decorate. Alternatively slice the lemon thinly and arrange on the top.

8.    Serve chilled. Remove the cheesecake form the tin and place on a serving plate.

Rhubarb Brown Betty: Serves 4-6; 228 Cals per serving

450g (1Lb) Rhubarb

225g (8oz) Fresh whole wheat breadcrumbs

50g (2oz) Barbados sugar

2.5Ml (half tsp) Ground ginger

50 Ml (2 fl. Oz) Fresh orange juice

300Ml (half pint) natural yoghurt to serve

Trim the rhubarb and cut the stalks into short lengths. Put in a greased 900ml (1 & half pint) oven proof dish.

Mix the breadcrumbs, sugar and ground ginger together and sprinkle over the fruit. Spoon the orange juice over the crumbs.

Bake in the oven at 170 Deg C (325 Deg F) mark 3 for 40 minutes or until the fruit is soft and the topping browned. 

Serve hot or cold with natural yoghurt.

Banana Whips: Serves 4; 208 Cals per serving

2 Egg whites

300Ml (half pint) Natural set yoghurt

Finely grated rind and juice of half an orange

60Ml (4 tbsp) Soft brown sugar

2 Medium bananas

50g (2oz) Crunchy breakfast cereal

Whisk the egg whites until standing in stiff peaks. Put the yoghurt in a bowl and stir until smooth. Fold in the egg whites until evenly incorporated.

In a separate bowl, mix together the orange rind, juice and the sugar. Peel the bananas and slice thinly into the juice mixture. Fold gently to mix.

Put a layer of the yoghurt mixture in the bottom of 4 individual glasses, cover with a layer of cereal, then a layer of the banana mixture. Repeat these 3 layers once more. Serve immediately.

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