Weighdigi sweet treats baking book

Sweet Treats Baking Book 24

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goods and delicious desserts Weigh-less’ favourite: baked

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The Weigh-Less Eating Plan allows you to still enjoy the treats that you have always loved.

Whether it’s strawberry cheesecake or milk tart, we have tailor-made these sweet treat recipes to suit your new healthy lifestyle.

Make sure that you eat the correct serves, and you can indulge without the bulge.

sWeet treats baking book 24

tasty treats

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The usual perception of diets and healthy eating plans is that you can’t enjoy sweet treats and baked goods, but this is not true of Weigh-Less. We promote a balanced Eating Plan and allow you to enjoy food and still lose weight. We do this because we know that if you deprive yourself for long enough, you will eventually give in and give up. At Weigh-Less we want you to maintain a healthy lifestyle but still enjoy those decadent treats.

Weigh-less’ favourite:

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Nobody can resist a baked treat, so we have once again crammed a bunch of delicious sweet treat recipes into a little baking book for the whole family to enjoy. So enjoy your indulgence and know that despite the great taste, there is no danger of a thickening waist! Don’t forget that balance and moderation is all part of the Mary Holroyd, Weigh-Less lifestyle, the only Eating Chairman and Founder of Weigh-Less Plan that allows you to have your Achieved Goal Weight in 1970 cake, and eat it too.

Love,

Key for symbols: Time saving Freezable 2

SWEET TREATS Tea-time treats

Cakes

4 Buttermilk scones

15 Peach cobbler

5 Chocolate muffins

16 Lemon cheesecake

5 Waffles

17 Pineapple topsy-turvy cake

6 Chocolate brownie squares

18 Baked mini cheese cakes

7 Pancakes

18 Marble cake

8 Profiteroles

19 Swiss roll

9 Pineapple meringue pie cups

20 Lamingtons

10 Milk tart

Biscuits 11 Basic biscuit dough 12 Shortbread 13 Peanut butter cookies 14 Banana and oats bars

Desserts 21 Baked cinnamon and lemon apples 22 Apple sponge pudding 22 Quick and easy apple crumble 23 Low-fat Tiramisu 24 Low-fat baked custard

Hints and tips to successful baking

✔ If you are unsure if your baking powder has lost it power, place a spoonful in a cup of hot water, if it fizzes it’s perfect to use. ✔ Read the entire recipe before you start baking and make sure you have all ingredients weighed and ready. Don’t forget to preheat your oven! ✔ Unless otherwise stipulated, baking ingredients should be used at room temperature. If you store your butter etc in the fridge, remove half an hour before you start. ✔ Brown sugar needs to be packed tightly when measuring. ✔ Invest in a good set of measuring cups and spoons. A digital scale with a ‘tare’ function (zeroing function) and the ability to switch between grams and ounces is a great feature. ✔ You don’t have to sift flour before weighing. The easiest way to sift flour is by placing the sieve in the mixing bowl and dump the flour into the sieve after weighing. ✔ Space biscuits at least 2cm apart when baking. This gives them enough space to spread and crisp up. ✔ Unless a recipe stipulates, use unsalted butter when baking. If you can only find salted, reduce your salt by ¼ tsp. ✔ Check expiry dates of ingredients and if in doubt throw it away.

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Tea-time treats

SWEET TREATS

Prep 10 min Bake 14 min

Buttermilk scones 1 Serve = 1½ CC + 2½ Fat Serves 10 – Good Choice recipe 280g cake flour 15ml baking powder ½ tsp salt 30ml sugar 125g butter 1 extra large egg 100ml buttermilk 50ml water

Tasty tip: Serve with Weigh-Less Strawberry Ja m, crea m or cheese from your daily serves.

Sift together the dry ingredients and rub in the butter until the mixture resembles breadcrumbs. Mix together the wet ingredients. Make a well in the centre of the dry ingredients, add liquid and mix to form a soft dough.

Sprinkle flour on a working surface and turn dough onto counter. Pat or roll the dough lightly until about 2cm thick and cut with a round cutter. Place on a baking try that has been coated with non-stick spray and bake in a 200°C oven for 14 minutes.

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SWEET TREATS Chocolate Muffins

Prep 5 min Bake 25 min

1 Serve = 1½ CC + 1½ Fat Serves 12 – Good Choice recipe 90g butter 375g self raising flour 50g cocoa powder 165g castor sugar 1 egg 330ml skim milk Weigh-Less Non-Stick Spray Spray a 12 hole muffin tin with non-stick spray and set aside. Place all ingredients in a large bowl and stir until just combined. Spoon mixture into muffin tin and bake in a 180°C oven for 25 minutes.

Remove from oven and turn onto a wire rack and leave to cool.

Prep 10 min Bake 15min

Waffles 1 Serve = 2 CC + ½ Protein Makes 12 – Good Choice recipe 500ml (2 cups) cake flour 250ml Weigh-Less Spoon for Spoon Sugar Replacement 3 tbsp baking powder 3 eggs 375ml (1½ cup) skim milk Weigh-Less Non-Stick Spray Beat the egg yolks and milk. Sift all dry ingredients together and set aside. Beat the egg whites and add to the milk mixture. Add the dry ingredients and mix well.

Leave the mixture to stand for an hour. Coat waffle maker with non-stick spray. Serve with fresh fruit or low-fat ice-cream from daily allowance.

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SWEET TREATS Chocolate brownie squares Serve = 1 CC + 1½ Fat Serves 24 – Good Choice recipe 250ml self-raising flour Pinch of salt 60ml cocoa powder 125ml margarine 125ml brown sugar 2 eggs Icing: 60ml cocoa powder 45ml margarine 45ml low-fat milk 250ml icing sugar

Prep 15 min Bake 45 min

Variation ideas: Choc chips Unsalted nuts

You can use up to half a cup of each variation.

Sift the flour, salt and cocoa powder together. Cream the margarine and sugar until light and fluffy. Add the eggs one at a time beating well after each addition. Fold the dry ingredients into the creamed mixture. Turn into a greased 22cm square tin. Bake at 180°C for 30–40 minutes or until the centre of the cake springs back when lightly pressed. Allow to cool in the tin. For the icing sift the cocoa powder, set aside. Melt the margarine and add the cocoa.

Cook over low heat for 1 minute. Remove from the heat. Add milk and sifted icing sugar. Mix thoroughly and spread over cake in the tin. Leave to set and cut into squares.

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SWEET TREATS Pancakes 1 Serve = 1½ CC + ½ Protein + ½ Fat Serves 5 – Good Choice recipe

Prep 5 min Bake 3 min

1 cup all purpose flour 1 tsp white sugar ½ tsp salt 1 tsp baking soda 2 eggs 1 cup skim milk ½ tsp vanilla essence 1 tbsp Weigh-Less Extra Virgin Olive Oil 1 tsp extra lite low-fat spread Weigh-Less Non-Stick Spray Sift the flour, sugar, salt and baking powder in a large bowl. In a separate bowl beat the egg, milk, vanilla, olive oil, and low-fat spread. Add the wet ingredients into the dry ingredients and mix until smooth. Heat a flatbottomed pan and coat with non-stick spray and a few drops of oil. Pour about ¼ of a cup of the batter into the pan. Cook until firm and flip. Remove from heat, serve.

Pancake filling ideas:

Smooth cottage cheese and apricot ja m; strawberries and honey; low-fat ice-crea m and bananas; sugar and cinna mon.

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SWEET TREATS Profiteroles 1 Serve = ½ CC + 1 Fat Serves 12 – Good Choice recipe ½ cup water 60g butter 70g cake flour 2 eggs Pinch of salt

Prep 10 min Bake 30 min

Place the butter and water in a small saucepan and bring to a gentle boil allowing the butter to melt. As soon as the water begins to boil remove from heat and add the salt and sifted flour. Return to the stove and stir quickly until you form a ball of dough in the middle of the saucepan. Remove from heat and leave to stand for five minutes. Add the eggs one at a time and mix well.

Spoon mixture into a piping bag and pipe onto a greased baking tray. Bake at 200°C for about 10 minutes. Drop the temperature down to 180°C and bake for a further 15 minutes. Remove from heat and leave to cool on a wire rack.

Cut open and fill with cream or custard from your daily serves.

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SWEET TREATS

Try this recipe with tinned strawberries Pineapple meringue pie cups 1 Serve = ½ CC + 1 Fat Serves 8 – Good Choice recipe ¾ cup Weigh-Less Spoon for Spoon Sugar Replacement 2 tbsp butter 2 eggs 1 /3 cup cornflour Prep 15 min 1½ tsp vanilla essence Bake 10 min 155ml water 225g can crushed pineapples ¼ tsp cream of tartar 6 tbsp sugar 1 /8 tsp salt Cream together the sugar replacement, butter and egg yolks in a large saucepan. Add cornflour, half of the vanilla essence, water and pineapples.

Mix well and cook over a medium heat until the mixture thickens. Pour into 8 individual ovenproof ramekins or one large pie-dish. Whip the two egg whites until they begin to foam, add the remaining ingredients and whip until eggs form smooth and glossy peaks. Spoon over the cooled pineapple and bake in a 200°C oven for a few minutes, or until the meringues begin to brown.

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SWEET TREATS Milk tart 1 Serve = 1 CC + 2 Fat Serves 8 – Good Choice recipe Pastry: 125g cake flour 70ml margarine 12.5ml Weigh-Less Spoon for Spoon Sugar Replacement 1 egg yolk 5ml vanilla essence Filling: 250ml skim milk 12.5ml margarine 2 eggs, separated 62.5ml cornflour 5ml vanilla essence 40ml Weigh-Less Spoon for Spoon Sugar Replacement Cold water Cinnamon

To make pastry: Cream the margarine and sugar replacement together. Add the egg, vanilla essence and mix to combine.

Add the flour and mix to form soft dough. Press the dough into a tart dish and prick the base with a fork.

Bake in a preheated oven at 180°C until the pastry is golden brown.

Remove and set aside.

To make filling: Heat the milk and margarine. Place the egg yolk in a measuring cup and fill to 125ml with cold water. Add the cornflour and mix together. Add the egg mixture to the milk and stir over low heat until mixture thickens. Add essence. Beat the egg whites with sugar replacement until soft peaks starts to form. Fold the egg white mixture into the milk mixture. Pour filling into pastry case. Sprinkle with cinnamon and allow to set in fridge overnight.

Prep 15 min Bake 10min Chill overnight

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SWEET TREATS

Biscuits

Prep 10 min Bake 14 min

Basic Biscuit Dough 1 Serve = 1 CC + 1½ Fat Serves 30 – Good Choice recipe 250g butter, softened 140g caster sugar 1 egg yolk 2 tsp vanilla extract 300g plain flour Weigh-Less Non-Stick Spray

Variation ideas: Choc chips Unsalted nuts Dried fruit Oats

You can use up to half a cup of each variation.

Mix butter and sugar in a large bowl with a wooden spoon. Add egg yolk and vanilla, briefly beat to combine. Sift flour into mixture until well combined.

You might need to use your hands at the end to give everything a really good mix and press the dough together. Separate dough into 30 even-sized balls, squash flat with a fork. Bake in a 170°C oven for 12-15 minutes.

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SWEET TREATS Shortbread 1 Serve = 1 CC + 2 Fat Serves 40 – Good Choice recipe 420g cake flour 180g corn flour 375ml icing sugar ½ tsp salt 500g butter 40ml castor sugar

Prep 10 min Bake 1 hour

Sift together the cake flour, corn flour, icing sugar and salt. Working slowly fold in cubes of the butter until the mixture resembles a dough. Turn into a swiss roll pan and press down evenly. Prick the raw dough with a fork several times. Bake in a 150°C oven for 40 minutes, turn down the oven to 140°C and bake for a further 25 minutes. Remove from heat and cut into squares, dust with the castor sugar and leave to cool in the pan.

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SWEET TREATS Prep 10 min Bake 12 min

Peanut butter cookies 1 Serve = ½ CC + 1½ Fat Serves 30 – Good Choice recipe 125g butter 80ml Weigh-Less Spoon for Spoon Sugar Replacement 80ml brown sugar ½ tsp vanilla essence ½ cup smooth peanut butter 1 large egg 210g cake flour ½ tsp salt 1 tsp bicarbonate of soda Mix together the essence, butter and both sugars. Mix in the peanut butter and egg. Mix the remaining ingredients together and add to the sugar mixture.

Divide mixture into 30 even-sized balls, place on a greased baking sheet and flatten with a fork or back of spoon. Bake in a 180°C oven for 12 minutes.

Remove from oven and leave to cool on a wire rack.

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SWEET TREATS Banana and oats bars 1 Serve = 1 CC + ½ Fruit Serves 12 – Best Choice recipe 110g quick cooking oats ½ cup Weigh-Less Spoon for Spoon Sugar Replacement 2 tsp baking powder 1 tsp cinnamon ½ tsp baking soda Prep 10 min 80g raisins Bake 40 min 225g banana 60ml skim milk 2 egg whites 1 tsp vanilla essence Weigh-Less Non-Stick Spray Mix together all the dry ingredients. In a second bowl mix together the mashed bananas, egg whites, milk and vanilla essence. Pour the wet ingredients over the dry ingredients and mix well. Spoon into a baking tray that has been coated with non-stick spray and bake in a 180°C oven for 40 minutes. Remove from oven, cut into bars and leave to cool.

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SWEET TREATS

Cakes

Prep 10 min Bake 30 min

Peach cobbler 1 Serve = 2 CC + ½ Fruit + 1½ Fat Serves 7 – Good Choice recipe 60g butter ½ cup Weigh-Less Spoon for Spoon Sugar Replacement 1 egg 140g self-raising flour 160ml skim milk 1 tsp vanilla essence 360g Weigh-Less Canned Peach Slices 3 tbsp sugar 1 tsp cinnamon 15

Pinch of salt Weigh-Less Non-Stick Spray Cream together the butter and sugar replacement, add the egg, beating until light and fluffy. Sift together the dry ingredients and mix together the milk and vanilla. Alternating between the milk mixture and the flour mixture, mix into the creamed butter and sugar. Pour into a baking dish that has been coated with nonstick spray and top with the sliced fruit. Mix together the sugar and cinnamon and sprinkle over the fruit.

Bake in a 180°C for half an hour.

SWEET TREATS Lemon cheesecake 1 Serve = ½ Protein + ½ Fat + 1 Break-Out Serves 12 – Good Choice recipe Crust: 120g digestive biscuits 5ml ground cinnamon 30ml margarine, melted 20ml water Filling: 25g gelatine 125ml cold water 250ml prepared lite custard 25ml lemon juice 5ml lemon rind, grated 250g fat-free smooth cottage cheese 125ml fat free plain yoghurt 8 sachets Weigh-Less Sweetener 2 egg whites, whipped

Prep 30 min Chill 1 hour

To make crust: Put biscuits in a plastic bag and crush them with a rolling pin. Put crumbs into a mixing bowl. Mix in the cinnamon. Add margarine and a little water to form a moist, nonsoggy mixture. Press into a 25cm pie dish and chill.

To make filling: Soak gelatine in cold water, then dissolve over boiling water or microwave on high for 20 – 30 seconds. Mix custard, lemon juice, lemon rind, cottage cheese, yoghurt and sweetener until smooth. Fold in egg whites. Spoon the mixture over crust and chill until set. Decorate with thin slices of lemon.

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SWEET TREATS Prep 20 min Bake 55 min

Pineapple Topsy-turvy Cake 1 Serve = 1½ CC + 3 Fats Serves 15 – Good Choice recipe 85ml unsalted butter, melted 125ml brown sugar 250g pineapple rings, drained 375ml all-purpose flour 1½ tsp baking powder ½ tsp salt ½ tsp ground cinnamon 125ml unsalted butter, softened 165ml Weigh-Less Spoon for Spoon Sugar Replacement 2 eggs 1 tsp vanilla extract 185ml skim milk Preheat oven to 180°C. In a small bowl stir together melted butter and brown sugar. Spread mixture evenly 17

into a well-buttered 9 inch round cake tin. Dry the pineapple well by placing it between several sheets of paper towelling. Arrange evenly on top of sugar mixture. In a bowl, sift together flour, baking powder, salt and cinnamon. In a large mixing bowl, cream softened butter with sugar replacement until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition.

Stir in vanilla. Add flour mixture, a third at a time, alternating with milk.

Spread batter evenly into prepared pan. Place cake in the middle of the oven. Bake for 45 to 55 minutes (some ovens may vary). Allow to cool in pan on a rack for 15 minutes.

Run a thin knife around edge, and invert cake onto a plate. Serve cake warm or at room temperature.

SWEET TREATS Baked single serve cheese cake 1 Serve = ½ Fruit + ½ Protein + ½ Milk Serves 6 – Better Choice recipe 180ml fat-free cottage cheese 160ml fat-free plain yoghurt 2 tbsp Weigh-Less Spoon for Spoon Sugar Replacement 1 tbsp rye flour 4 egg whites Prep 15 min 10ml lemon juice Bake 25 min 400g strawberries Salt Weigh-Less Non-Stick Spray Place the cottage cheese, plain yoghurt, sugar replacement, flour, pinch of salt and lemon juice in a blender and blend until smooth. Add the eggs and blend for a further 30 seconds. Roughly chop 200g of the strawberries and add to the mixture. Spoon the batter into small oven-proof serving bowls that have been coated with non-stick spray. Bake in a 180°C oven for about 25 minutes. Once baked remove from oven and serve warm or leave to chill in fridge overnight. Serve with remaining strawberries.

Marble cake

1 Serve = 2 CC + 2 Fat + ½ Protein Serves 12 – Good Choice recipe 500ml cake flour 125g margarine 125ml Weigh-Less Spoon for Spoon Sugar Replacement 3 eggs 5ml vanilla essence 15ml baking powder 25ml cocoa powder Prep 30 min 200ml skim milk Bake 60 min 20ml cold water Pinch of salt Cream the margarine and sugar replacement together. Add the vanilla essence and the eggs one at a time, beating well after each addition. Sift the flour, baking powder and salt together.

Gradually add the milk and flour to the egg mixture. Spoon the mixture into a prepared cake tin.

Combine the cocoa with water to form a paste and gently pour along the centre of the batter.

Using a knife run the cocoa mixture in a zig zag motion along the batter to create a pattern.

Bake in a preheated oven at 180°C. Turn the cake out of the tin when baked and dust with a little sugar replacement.

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SWEET TREATS Prep 10 min Bake 10 min

Swiss roll 1 Serve = 1 CC Serves 10 – Good Choice recipe 125ml cake flour Pinch of salt 3 eggs, separated 10ml lemon juice 125ml white sugar ½ tsp vanilla essence 90ml Weigh-Less Strawberry Jam Sift together the flour and salt. Beat the egg whites until stiff, then beat in the egg yolks. Beat the lemon juice, sugar and vanilla gradually into the eggs. Sift the dry ingredients in thin layers over the egg mixture and fold in lightly with a metal spoon. Repeat 19

until all the ingredients have been used. Pour the batter along the length of a 23cm x 33cm pan lined with greaseproof paper. Press the paper down and hold the pan at an angle so that the batter will spread evenly. Level if necessary. The batter should be 5mm thick, so that when baked, the cake will not be more than 12mm thick. Bake in a 200°C oven for 10–12 minutes. Then turn out onto a damp tea towel and pull the paper off carefully. Cut off the crisp edges to facilitate rolling. Spread a thin layer of strawberry jam over the cake. Roll up and wrap in the tea towel. Leave for a minute or two and then remove the tea towel and allow to cool on a cooling tray.

SWEET TREATS Lamingtons 1 Serve = 1 CC + 1 Fat Serves 25 – Good Choice Recipe For the sponge: 60g butter 125g sugar 1 egg 175g self raising flour For the chocolate mixture: 185ml boiling water 375ml Weigh-Less Spoon for Spoon Sugar Replacement 20ml cocoa powder 2 tsp butter ½ tsp vanilla essence 200g desiccated coconut Weigh-Less Non-Stick Spray

Prep 20 min Bake 20 min

Cream the sugar and butter together, and beat in the egg.

Fold in the sifted flour. Spoon batter into a large baking tray that has been coated with nonstick spray and bake in a 200°C oven for 20 minutes. Remove the cake from the oven and leave to cool on a wire rack. Cut into 25 pieces using a sharp knife.

Mix together the boiling water, cocoa powder, sugar replacement, butter and vanilla essence. Dip the cake squares into the chocolate mixture and then roll in the desiccated coconut. Serve.

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SWEET TREATS

Desserts Tasty tip: Slice a few thin strips from your favourite Slim Slab and place inside the hollow of the apple before baking. Remember 1 Slim Slab ➙ 1 Break-Out

Baked cinnamon and lemon apples 1 Serve = 1 Fruit Serves 4 – Best Choice recipes

Prep 5 min Bake 30 min

4 apples (100g each) 1 lemon ½ tsp cinnamon powder 1 tbsp Weigh-Less Spoon for Spoon Sugar Replacement Core the apples and set aside. Cut the lemon into four segments and sprinkle with the sugar replacement and cinnamon. Push the lemon wedges into the holes in the apples, if the wedges don’t fit, either cut the wedges smaller or remove a bit more of the core of the apple. Bake in a 180°C oven for 30 minutes. Remove lemon wedges and serve with fat-free plain natural yoghurt from your daily serves.

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Apple sponge pudding

SWEET TREATS

1 Serve = 1 CC + 1 Fruit + 1/3 Protein Serves 6 – Good Choice recipe 6 apples, peeled, cored and chopped 100g sugar 2 tbsp water 2 eggs Prep 10 min 1 tsp vanilla essence Bake 40 min 60g self-raising flour ½ tsp mixed spice Preheat oven to 180°C and grease a 1.5 litre baking dish. Place the apples in a pan with half the sugar and the water.

Cover and cook, stirring occasionally for 10 minutes until the apple breaks down. Spoon the apple mixture into dish with a slotted spoon leaving excess liquid behind. Beat the eggs with the remaining sugar until fluffy. Stir in the vanilla essence. Sift in the flour and spice and fold in. Pour the batter over the apple. Bake for 30 minutes in a 180°C oven, or until a skewer comes out clean from the sponge. Dust with icing sugar and serve.

Quick idea: For a tasty alternative replace the apples with Weigh-Less Canned Peaches.

Prep 15 min Bake 30 min

Demerara sugar is a large-grained, somewhat crunchy, raw brown sugar Quick and easy apple crumble 1 Serve = 1½ CC + 2 Fruit + 1½ Fat Serves 8 – Good Choice recipe 170g plain flour 75g butter 75g demerara sugar 800g unsweetened pie apples 160g raisins ¼ tsp cinnamon Mix together the pie apples, raisins and cinnamon in a bowl and divide evenly between 8 ramekins, then set aside. Rub the butter into the flour until it resembles coarse bread crumbs.

Combine with sugar and sprinkle over the 8 ramekins. Bake in a 180°C oven for 25 minutes, until golden brown. Remove from oven and leave to cool for 10 minutes. Serve with whipped cream or lite ice-cream for an extra special treat.

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SWEET TREATS

Food fact: Tira misu is an Italian word meaning “lift or pick me up!”

Low-fat Tiramisu 1 Serve = 1½ Protein + ½ CC + 1 Fat + 1 Break-Out Serves 6 – Good Choice recipe 1½ cups strong brewed coffee, cooled 2 egg whites 1 cup prepared lite custard 350g low-fat fresh ricotta cheese 60ml cup icing sugar, sifted 250g boudoir biscuits 2 tbsp cocoa powder, sifted

Prep 20 min Chill 6 hours

Using an electric mixer beat egg whites until they form soft peaks. In a separate bowl, using the electric mixer, beat custard, ricotta and icing sugar until smooth and well combined. Fold the egg whites into the custard mixture.

Dip half the biscuits into cooled coffee and place in a single layer at the bottom of six individual serving bowls. Spread half the ricotta mixture over dipped biscuits. Repeat with remaining biscuits, coffee mixture and ricotta mixture. Cover and refrigerate for six hours. Dust with cocoa and serve.

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SWEET TREATS Low-fat baked custard 1 Serve = 1 Protein Serves 4 – Better Choice recipe 2 eggs 1 egg white 1 tsp vanilla essence ¼ cup Weigh-Less Spoon for Spoon Sugar Replacement 500ml skim milk ¼ tsp ground nutmeg

Prep 10 min Cook 1 hour

For more information on Weigh-Less Go to www.weigh-less.co.za or call 0861 100 551

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Preheat oven to 160°C. Using a balloon whisk, whisk eggs, egg white, vanilla and sugar replacement in a bowl until well combined but not frothy. Heat milk in a saucepan over low heat for 3 to 4 minutes or until hot. Pour milk in a thin, steady stream over egg mixture, whisking constantly until well combined. Strain custard through a fine sieve and pour strained custard into four ramekins. Place in a baking dish. Sprinkle nutmeg over top of custards.

Pour enough boiling water into baking dish so it comes halfway up the sides of the ramekins and bake for one hour. Serve warm or cold.

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