SWEET TREATS

©Slimming World 2022

‘Slimming World’ is a trademark of Miles-Bramwell Executive Services operating as Slimming World.

Images: Slimming World/Gareth Morgans, Nassima Rothaker, Danielle Wood

All recipes are taken from Slimming World’s collection. Recipes are based on Slimming World’s Food Optimising plan and the liberating concept of Free Food – food that is naturally lower in energy density (calories per gram) and most satiating, so you stay fuller for longer. To find out more about Slimming World and how to join, visit slimmingworld. co.uk or slimmingworld.ie, or call 0344 897 8000 or 01 656 9696.

Sweet treats SATISFY THOSE SWEET CRAVINGS WITH ONE OF THESE DELICIOUS DESSERTS

CHOCOLATE & CHERRY MOUSSE

Ready in 20 minutes, plus chilling SERVES 4

INGREDIENTS

60g plain chocolate (at least 70% cocoa) 3 large eggs, separated* 1 level tbsp sweetener granules Fresh cherries, halved and pitted, to decorate

METHOD

Set aside 1 square of chocolate. Melt the rest in a heatproof bowl placed over a pan of gently simmering water, without stirring. Leave to cool for 5 minutes. Add the egg yolks and sweetener to the chocolate, then beat using a balloon whisk until smooth. Put the egg whites in a clean, glass bowl. Beat with an electric hand whisk until they form medium-stiff peaks.

Using a metal spoon, add a large spoonful of egg whites to the chocolate, folding it through to loosen the mixture. Gently fold in the remaining egg whites. Divide the mousse between 4 dessert glasses, cover with cling film and chill for 1 hour, or until ready to serve.

Discard the cling film. Top with the cherries, then a grating of chocolate from the remaining square.

*Pregnant women, the elderly, babies and toddlers are advised to choose eggs showing the British Lion stamp if eating raw or partially cooked eggs.

CRÈME BRÛLÉES WITH RASPBERRIES

Ready in 45 minutes, plus cooling and chilling

SERVES INGREDIENTS 4 350ml skimmed milk 2 level tsp cornflour 4 medium egg yolks 1 level tbsp sweetener granules ½ tbsp vanilla extract 40g caster sugar Fresh raspberries, to decorate (or hulled fresh strawberries, if you like) METHOD Preheat your oven to 190°C/fan 170°C/gas 5. Pour the milk into a non-stick saucepan and place over a low heat. Gently warm through until steaming, then set aside. In a medium mixing bowl, mix together the cornflour, egg yolks, sweetener and vanilla extract. Using a balloon whisk, slowly whisk in the warm milk to make a thin, smooth custard.

Divide the custard between 4 x 150ml ramekins. Place the ramekins in a baking tin, then pour in a kettle of freshly boiled water, so it comes halfway up the sides of the ramekins. Bake for 30 minutes, or until the custard has set, but still has a good wobble when you gently shake the ramekins. Set aside to cool for 30 minutes, then chill for up to 24 hours.

When you’re ready to serve, divide over the sugar, then use a chef’s blowtorch to caramelise it. Or, set your grill to its highest setting, then put the brûlées directly underneath the grill for 5-6 minutes, or until golden brown. (The sugar caramelises very quickly, so keep an eye on them.) Leave to harden for 5 minutes, then serve with the raspberries or strawberries.

PIÑA COLADA CHEESECAKE

Ready in 30 minutes, plus chilling

INGREDIENTS 10 reduced-fat rich tea biscuits 50g low-fat spread 4 x 150g pots Lindahls Kvarg Coconut quark 18g powdered gelatine 150g extra-light plain soft cheese 1 tsp vanilla extract 1 level tbsp sweetener granules 300g fresh pineapple, peeled, cored and thinly sliced into small triangles 25ml dark rum Fresh mint leaves, to decorate SERVES 8

METHOD Line an 18 or 20cm loose-bottomed, round cake tin with baking paper. Put the biscuits in a food bag and bash with a rolling pin to make fine crumbs. Alternatively, put the biscuits in a food processor and blitz. Melt the spread in a small, non-stick saucepan over a low heat, then stir in the crumbs until fully coated. Spoon the crumbs into the tin, then use the back of the spoon to press them down into a thin base. Place in the freezer for 15 minutes.

Meanwhile, put 100g quark in a small, non-stick saucepan, then stir in the gelatine and set aside. In a large mixing bowl, use a balloon whisk to beat together the remaining quark, soft cheese, vanilla extract and sweetener until smooth.

Place the gelatine mixture over a low heat and stir frequently until the gelatine has completely dissolved (don’t let it boil). Add to the quark mixture and stir well. Spoon the mixture over the biscuit base. Chill for 3-4 hours.

When you’re almost ready to serve, mix together the pineapple and rum, and leave to stand for 10 minutes. Evenly top the cheesecake with the pineapple and scatter over the mint. Cut into 8 equal slices and divide over any leftover rum.