Rhubarb Parfait

  • 150g Natural yogurt (fat free)
  • a pinch, Nutmeg
  • 150g Rhubarb
  • Sweetener to taste
  • 1/2 split lengthwise Vanilla pods

 

  1. Cut the rhubarb up into even 1-2cm chunks. Put it into a small pot with just enough water to cover the bottom of the pot, and put on a high heat until the water starts to boil, then turn down as low as possible and leave the rhubarb and vanilla pod to gently simmer with the lid on until the rhubarb pieces are starting to disintegrate – around 10 minutes. Take off the heat and leave the vanilla pod to infuse the rhubarb until the mixture is completely cool.
  2. Once the mixture is cool remove the vanilla pod and scrape the seeds into the rhubarb then discard it. Add Splenda to taste – approximately 1tbsp.
  3. Take a glass and carefully layer in half of the rhubarb, top with half the yoghurt, add the rest of the rhubarb, and top with the remaining yoghurt. Chill the dessert for two hours, or until ready to serve.
  4. Garnish with a tiny pinch of nutmeg or cinnamon to serve.
  5. Just increase the quantities for more people/servings.

Rhubarb Parfait

Italian-style strawberry ice cream

  • 3 eggs, separated
  • Pinch salt
  • 90g fat-free fromage frais
  • 40g virtually fat-free quark
  • 2 tbsp low-fat single cream
  • 1 tsp crystallised stevia
  • 1 tsp strawberry flavouring (or any other flavouring of your choice)

 

  1. In a bowl, beat the egg whites with the salt until stiff.
  2. In a separate bowl, combine the egg yolks, fromage frais, quark, low-fat cream, stevia and strawberry flavouring.
  3. Gently fold the beaten egg whites into the mixture. Check that it is sufficiently sweet for your taste.
  4. Transfer the mixture into two freezer-proof dishes and freeze for at least 2½ hours.

Italian-style strawberry ice cream

Chocolate and mandarin cereal bars

  • 8 tbsp oat bran
  • 7 tbsp powdered skimmed milk
  • 6 tbsp Canderel granules
  • 3 tbsp water
  • 2 tsp mandarin flavouring
  • 4 tsp sugar-free fat-reduced cocoa powder
  • 1 tbsp fat-free fromage frais

 

  1. In a small bowl, combine the oat bran with 4 tbsp of the powdered skimmed milk, 3 tbsp of the Canderel, 2 tbsp of the water and the mandarin flavouring. Mix everything together so that you get a smooth, compact paste.
  2. Line a rectangular plastic container with clingfilm. Spread the oat mixture evenly over the bottom and freeze for at least half an hour.
  3. In another bowl, combine the cocoa powder with the remaining 3 tbsp powdered milk and 3 tbsp Canderel and the fromage frais. If necessary, add the remaining tbsp of water to get a semi-liquid cream.
  4. Pour this cream over the oat bran and return to the freezer for at least 1 hour until it becomes hard.
  5. Turn out of the container and cut into four bars. Store the bars in the fridge.

Chocolate and mandarin cereal bars

Yoghurt cake

  • 4 tbsp oat bran
  • 5 eggs
  • 150g fat-free natural (or flavoured) yoghurt
  • 6 tbsp powdered skimmed milk
  • 2 tbsp Splenda granules
  • 1 × 7g sachet dried yeast
  • Flavouring of your choice (e.g. hazelnut, vanilla, orange flower water)

 

  1. Preheat the oven to 200C/Gas Mark 6 and line a 20cm (8in) loaf tin with greaseproof paper.
  2. Process the oat bran as finely as possible using a blender or food processor and then combine with all the other ingredients.
  3. Transfer the mixture to the tin. Reduce the oven temperature to 180C/Gas Mark 4 and bake the cake for 35 minutes until lightly golden on top.

Yoghurt cake

Choco-raspberry and choco-mint cupcakes

  • 4 tbsp oat bran
  • 2 tbsp wheat bran
  • 4 tsp sugar-free reduced-fat cocoa powder
  • 2 tsp liquid Hermesetas
  • 1 × 8g sachet baking powder
  • 2 tbsp fat-free fromage frais
  • 4 eggs
  • 10 tsp Canderel granules
  • 6 drops red-pink food colouring
  • ½ tsp raspberry flavouring
  • 6 drops green food colouring
  • ½ tsp peppermint flavouring
  • 4 tbsp powdered skimmed milk

 

  1. Preheat the oven to 180C/Gas 4. In a bowl, stir together the oat and wheat brans, cocoa powder and liquid sweetener. Next add the baking powder and fromage frais.
  2. Break 2 of the eggs into a bowl, separating the whites from the yolks. Put the whites to one side. Add yolks to the bran mixture along with the remaining 2 whole eggs.
  3. Pour the bran mixture into silicone muffin moulds and bake in the preheated oven for 15 minutes, keeping a careful eye on the cupcakes to check when they are ready.
  4. In the meantime, make the icing. Add the Canderel granules to the reserved egg whites. Divide the egg whites between two bowls. To one bowl, add the red-pink food colouring and the raspberry flavouring and to the other bowl, add the green food colouring and the peppermint flavouring.
  5. Finely blend the powdered milk and sprinkle carefully into both bowls, stirring gradually until you get the nice thick texture of traditional icing.
  6. Ice half the cupcakes with the raspberry icing and the other half with the peppermint icing. Put the cupcakes in the fridge to allow the icing to harden and decorate with fruit and peppermint leaves.

Choco-raspberry and choco-mint cupcakes

Orange and Cinnamon Ice Lollies

  • 4½ tablespoons of Fat Free Fromage Frais
  • 4 tablespoons of Splenda
  • 1 teaspoon of Orange Blossom Water
  • ½ teaspoon of Cinnamon

 

  1. In a bowl, mix together the fromage frais and Splenda.
  2. Add the Orange Blossom Water and Cinnamon.
  3. Transfer the mixture to some ice lolly cups.
  4. Place an ice lolly stick in the middle of each cup.
  5. Freeze for at least three hours to set.

Orange and Cinnamon Ice Lollies

Chocolate Oat Bran Cereal

  • 6 tablespoons of oat bran
  • 3 teaspoons of of reduced fat, no sugar added, cocoa powder
  • 1 whole egg and 1 egg yolk
  • Sweetener to taste

 

  1. Place oat bran and cocoa powder in a bowl and mix thoroughly.
  2. Beat eggs in another bowl with the sweetener and then add to the oat bran mixture.
  3. Roll the mixture into small balls and place on baking paper on a baking sheet.
  4. Press down lightly on the top of each ball with a fork.
  5. Place in a preheated oven at 375 degrees F for approximately 15 minutes.
  6. Place the cereal on a wire tray to cool.
  7. Enjoy with skim or zero fat milk or with zero fat yogurt. You can also crushed the cereal and stirred the chocolate crumbs in the yogurt.

Chocolate Oat Bran Cereal

Lemon Meringue Pie

For the galette base:

  • 2 egg whites
  • 4 tbsp oat bran
  • 2 tbsp wheat bran
  • 1 tbsp Splenda granules
  • 4 tbsp fat-free fromage frais

For the filling:

  • 200ml water
  • 4 eggs
  • 2 tbsp cornflour
  • 8 tbsp Splenda granules
  • 2 tsp lemon meringue pie flavouring
  • 2 egg whites
  • Pinch salt
  • Small slices of lime to decorate

 

  1. Preheat the oven to 200C/Gas 6. Prepare the galette base by beating the egg whites until stiff and combining them with the remaining ingredients. Use this mixture to line the bottom of a 21cm (8in) pie dish. Blind-bake for 5-10 minutes.
  2. To make the filling, heat the water in a saucepan. In a bowl, combine the whole eggs, cornflour, 7 tbsp of the sweetener and the lemon meringue pie flavouring.
  3. Pour this mixture into the saucepan, warm it over a gentle heat and stir carefully until it thickens. Then pour the lemon mixture over the galette base.
  4. Lower the oven temperature to 180C/Gas 4 and bake the filled pie for 20 minutes. Remove from the oven and leave the pie to cool slightly.
  5. In a bowl, beat the egg whites with the salt and the remaining 1 tbsp of sweetener until quite stiff. Using a piping bag, decorate the top of the pie with the egg whites.
  6. Return the pie to the oven for a further 10 minutes until the meringue topping turns golden brown. Allow to cool and decorate with slices of lime.

Lemon Meringue Pie