Dessert

Chocolate Profiteroles

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Chocolate Profiteroles

It’s a while since I’ve made any new desserts as I’ve been too busy enjoying those that are already on the website.  But I couldn’t resist trying this one – and what a yummy, chocolatey dessert it makes!  They are 1sp each on No Count or you can have two for 3sp.  If following WW Freestyle, they are 2sp each and two of them would be 5sp.

Ingredients (makes 6):

  • 60g oats, blitzed in a food processor (see note at the bottom of the page)
  • 40g Flora light
  • 2 eggs, lightly beaten
  • 170g 0% Total yogurt
  • 1 tsp vanilla extract
  • an 11g sachet of Cadbury’s Highlights
  • Sweet Freedom choc shot

Method:

  1. Heat the oven to 180C.
  2. Put the Flora and 85ml water in a saucepan and bring to the boil.
  3. Remove from the heat and add the oats, stirring them in quickly.
  4. Put to one side to cool for 10 mins then beat in the eggs, a little at a time. You may need to use an electric whisk to get rid of any lumps.
  5. Use a silicone muffin mould with six holes – divide the mixture between these.
  6. Bake for 20 mins, until they are golden on top.
  7. Once the mixture is baked, turn off the oven, prick each profiterole with a skewer and return to the oven with the door ajar. Leave them to dry and cool for 45 mins.
  8. Make up the filling by mixing the 0% Total yogurt with the vanilla extract and sachet of Cadbury’s Highlights.
  9. Only make the profiteroles up when you are ready to serve them.
  10. Slice each one in half before dividing the filling between them.
  11. Top each one with a tsp of Choc Shot.
  12. Enjoy!

Please note: if you blitz the oats until they are flour, they are supposed to be pointed on No Count.  But if you ‘grind’ them (just blitz them a bit) then you don’t have to point them.

No Count Banana Split

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No Count Banana Split

I’ve just been pottering in the kitchen and created this dessert using a few ‘zero heroes’: I really fancied something sweet but didn’t want to use any points.  This certainly hit the spot and it’s free on No Count and WW Freestyle:-)

Ingredients (makes 1):

( Some of the following ingredients are free only in these quantities.)

  • a banana, peeled and cut in half
  • 2 tbsp Total 0% yogurt
  • 3g Cadbury Highlights Milk Chocolate Drink
  • 2g flaked almonds
  • 8g Weight Watchers mini pink and white marshmallows
  • 1 WW mini meringue (not the 2 pictured)

Method:

  1. Mix the Cadbury’s Highlights with the 0% Total yoghurt and place on the banana.
  2. Top with the flaked almonds, mini marshmallows and mini meringue.
  3. Enjoy!

Blueberry Yogurt Cake

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Blueberry Yogurt Cake

I’ve adapted the recipe from the new WW Bakes book to make this cake just 2 points a slice on No Count (a slice is an eighth of the cake).  Altering the amount of flour used made the cake quite dense and it benefited from some of the blueberry juice to moisten it.  It was very tasty though!

If following WW Freestyle, each slice would be 4 points.

Ingredients (serves 8):

  • 80g Flora Lightest (or other low fat spread that is 1sp for 10g)
  • 1 tbsp olive oil
  • 3 heaped tsp Sukrin Gold (or other NC sweetener)
  • 3 eggs
  • 100g low fat natural yogurt
  • the grated zest of one lemon
  • 1 tsp vanilla extract
  • 80g self-raising flour
  • 40g Ready Brek
  • 60g oats
  • 250g blueberries
  • ½ tsp icing sugar – to decorate (optional)

Method:

  1. Pre-heat the oven to 180C.
  2. Put the Flora, olive oil, Sukrin Gold, eggs, yogurt, lemon zest in a bowl and whisk together. (I used a hand-held blender.)
  3. In a separate bowl, mix the flour, Ready Brek and oats.
  4. Fold the flour mixture into the first bowl until you have a smooth mixture.
  5. Add half the blueberries and stir in.
  6. Pour the mixture into a loaf tin (I used a silicone one) and place in the oven for 35 – 40 minutes.
  7. Remove from the oven and use a skewer to check it is cooked all the way through. Leave for 10 minutes before turning out on a wire rack to cool.
  8. Put the remaining blueberries in a pan, with a lid, and add 50ml water. Cook on a low heat for about 5 minutes and then set aside to cool.
  9. When the cake is cool, spoon the blueberries over the top and sprinkle with icing sugar.
  10. Enjoy!

Lemon and Poppy Seed Muffins

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Lemon and Poppy Seed Muffins

These muffins are so quick and easy to bake and make a great dessert served with 0% Yeo Valley creme fraiche and strawberries!  They are 1 point each on No Count and, if following WW Freestyle, they would be 3 points each.

Ingredients (makes 6):

  • 60g Ready Brek
  • 40g self-raising flour
  • 3 heaped tsp Sukrin Gold (or other 0sp sweetener)
  • 1 tbsp olive oil
  • 2 tsp vanilla extract
  • 100g low fat natural yogurt
  • 3 eggs
  • the zest of 2 lemons
  • the juice of 1 lemon
  • 15g poppy seeds

Method:

  1. Pre-heat the oven to 180C.
  2. Mix the Ready Brek, flour, Sukrin Gold, lemon zest and poppy seeds in a bowl.
  3. In a separate bowl, whisk the eggs before mixing in the olive oil, yogurt, vanilla extract and lemon juice.
  4. Pour this mixture into the flour and mix together.
  5. Divide the mixture between 6 muffin cases – I used silicone ones.
  6. Cook in the oven for 15 minutes.
  7. Serve and enjoy!

These can be kept in the fridge for up to 4 days and they freeze well too.

Apple Crumble Cheesecake

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Apple Crumble Cheesecake

This dessert combines two of my favourites which makes it doubly delicious – and perfect for summer!  They are 1 point each on No Count and 2 points each if following WW Flex.

Ingredients (makes 2):

  • 80g Philadelphia lightest
  • 50g low fat natural yogurt (use fat free on WW Flex)
  • 1 dessert spoon of sugar-free syrup
  • 1 sheet of gelatine
  • 1 tsp vanilla extract
  • 1 apple, peeled and chopped
  • 8g Flora light (4g per person is free)
  • ½ tsp Sukrin gold (or other 0sp sweetener)
  • 25g oats

Method:

  1. Soak the gelatine in cold water for a few minutes until it has softened.
  2. Meanwhile, mix the yogurt with the Philadelphia until smooth. Stir in the sugar-free syrup and vanilla extract.
  3. Squeeze the excess water from the gelatine and place it in a pan. Melt over a low heat while stirring continuously.
  4. Remove from the heat and whisk in a tbsp of the soft cheese mixture. Then stir this back into the remaining soft-cheese mixture.
  5. Divide into two ramekins and leave in the fridge to set.
  6. Meanwhile, cook the apple in a small amount of boiling water until soft. Drain the water and mash the apple in a bowl.
  7. Heat the 8g Flora until melted and then stir in the oats and Sukrin gold. Stir for a minute or two before taking off the heat.
  8. Pour the oats in with the apple and stir it all together. Leave to cool.
  9. Once cooled, place on top of the cheesecake mixture and place back into the fridge until ready to serve.
  10. Enjoy!

(You can also place the apple and oat mixture on the cheesecake while it is still warm and eat straight away.)

Carrotinies

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Carrotinies

This new, delicious recipe comes from my Connect friend Mands (@mands5781).  It’s her third go at baking with beans: this time a light, fruity carrot cake which is as soft and squidgy as Blondies – hence the term “Carrotinies”.  They are 1 point each on No Count and WW Freestyle, or 2 pieces for 3sp.  I made these yesterday and they really are scrumptious – very light and fruity!  Thank you Mands for another fantastic recipe!

(Photos courtesy of Mands.)

Ingredients (makes 12):

For the ‘Blondie’ base:

  • 400g tin of cannellini beans, drained and washed
  • 3 eggs
  • 28g Lurpak lightest
  • 2 tbsp 0% Greek yoghurt
  • 70g raw carrot, grated
  • 25g sweetener to taste (depending on your preference and choice of sweetener. I use Sukrin Gold)
  • 1tsp vanilla extract
  • 5tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp mixed spice
  • 1tbsp Myprotein sugar-free golden syrup
  • 30g Whitworths mixed fruit and peel
  • zest and juice of an orange
  • 27g Allinson’s wholemeal self-raising flour

For the topping:

  • 185g quark
  • 1/4 tsp vanilla bean paste
  • 10g Canderel sugarly sweetener
  • 20g chopped walnuts
  • orange zest

Method:

  1. Preheat the oven to 180C
  2. Line a square brownie tin with baking paper.
  3. Put the beans, Sukrin, low fat spread, one egg and 2 tbsp Greek yoghurt in a food processor and blend until a puree.
  4. In a separate bowl, whisk the remaining eggs. Fold the mixture into the bean puree. Add the vanilla extract, cinnamon, mixed spice, sugar-free syrup and fold well to combine.
  5. Then add the fruit, carrot, orange juice and zest, the flour and baking powder and fold in.
  6. Pour this mixture into the tin evenly and shake so it settles nicely and bake for 25-30 minutes: or until the top is golden brown and firm, and a toothpick inserted into the middle of the pan comes out clean.
  7. While the cake is cooking, beat the quark and vanilla bean paste with the white sweetener and leave in the fridge.
  8. Remove the cake from the oven and leave to cool in the tin for 15 minutes. Turn out onto a wire rack, remove the baking paper and leave to cool completely.
  9. Once cooled, top with the cheese topping, walnuts and orange zest.
  10. Cut into 12 slices and enjoy!!

Meringue and Mallow Brownies

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Meringue and Mallow Brownies

I bought some of the WW mini meringues and marshmallows a couple of weeks ago and have been thinking about how to use them in a recipe since. They make a perfect addition to these brownies which are very similar to the Rocky Road Brownies, but even more gooey!

They are 1sp each on No Count and on WW Freestyle you can have 1 for 2sp or 2 for 3sp.

Ingredients (makes 9):

  • 50g Ready Brek (or other powdered oats brand)
  • 10g self-raising flour
  • 2tsp Natvia sweetener (or other 0sp sweetener)
  • 1tsp baking powder
  • 24g cocoa powder
  • 3 medium eggs
  • 1 banana, pureed
  • 50g low fat natural yoghurt (use fat free if following WW Flex)
  • 2tsp vanilla extract
  • a pinch of salt
  • 12g milk choc chips
  • 1 packet of WW mini marshmallows
  • ½ tub WW mini meringues

Method

  1. Preheat the oven to 180C.
  2. Mix the banana, egg yolks, vanilla, sweetener and yoghurt.
  3. Lightly whisk the egg whites and fold in.
  4. Add the oats, flour, baking powder, cocoa powder and salt and mix well.
  5. Stir the marshmallows and half the choc chips into the mixture.
  6. Break the meringues in half and stir them in too.
  7. Pour into a greaseproof papered brownie tin and top with the remaining choc chips. (My tin is 18cm x 24cm.)
  8. Bake for 16 -18 mins (insert a skewer to check that it’s cooked all the way through).
  9. Allow to cool in the brownie tin before removing and cutting into portions.

Enjoy!

They are best kept in a sealed plastic container in the fridge where they will last for up to four days.

Chocolini Browndies

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Chocolini Browndies

 Many thanks to my Connect buddy Mands (@mands5781) for this delicious dessert.  When she couldn’t decide whether to try a new recipe for Blondies or Brownies…. she went for both! A delectable hybrid of a white chocolate almond Blondie, and a gooey chocolate Brownie, these will not disappoint! Her first foray into baking with beans was a success! 
I’ve made these twice now and asked colleagues and friends to try them: they’ve all given them the thumbs up and cannot believe what some of the ingredients are:-)
On No Count, these work out at 1 point each or 2 for 3 points. If following WW Freestyle, they are 2 points each.

(Photos courtesy of Mands.)

Ingredients (makes 8):

  • 1 tin of cannellini beans, drained and washed
  • 3 eggs
  • 28g lurpak lightest
  • 2 tbsp 0% Greek yoghurt
  • 20-30g sweetener to taste (depending on your preference and choice of sweetener. I use sukrin gold)
  • 2tsp vanilla extract
  • 40g ready oats (eg: Ready Brek)
  • 1 and a 1/2 tsp baking powder
  • 1tsp almond extract
  • 1/4 tsp cinnamon
  • 10g cacao powder
  • 12g dark chocolate chips
  • 12g white chocolate chips

Method:

  1. Preheat the oven to 180C.
  2. Line a square brownie pan with baking paper.
  3. Put the beans and low fat spread in a food processor with one of the eggs and 1.5 tbsp Greek yoghurt and blend until a puree.
  4. In a separate bowl, beat the remaining eggs with the sweetener using a hand-held electric whisk. Fold the mixture into the bean puree. Add the vanilla extract, baking powder and ready oats and fold to combine.
  5. Transfer 1/3 into a small bowl and add the cacao powder, 1/4 tsp cinnamon and 1/2 tbsp Greek yoghurt and mix well. (You may need a pinch more baking powder to this brown mix as the cacao makes it slightly heavier.)
  6. Stir in some of the white chocolate drops and the almond extract to the 2/3 white mix. Pour this mixture into the tin evenly and shake so it settles nicely.
  7. Add blobs of the brown mixture and swirl through for a marble effect. Sprinkle the remaining white chocolate chips and the dark chocolate chips over the top evenly.
  8. Bake for 25-30 minutes, or until the top is golden brown and firm, and a toothpick inserted into the middle of the Browndie comes out clean.
  9. Remove from the oven and leave to cool in the tin for 15 minutes. Turn out onto a wire rack, remove the baking paper and leave to cool completely.
  10. Cut into 8 slices and enjoy!!

White Chocolate, Lemon and Coconut Blondies

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White Chocolate, Lemon and Coconut Blondies

These blondies have a delicate and subtle flavour and it’s taken me three attempts to get them right:-)  They’ve been tried and tested at work and meetings and finally been given the thumbs up:-)  They’re just 1 point each on No Count.  If following WW Freestyle, divide them into 10 pieces and they will be 1 point each or 2 for 3 points.

Ingredients (makes 8):

  • 50g ready oats (eg: Asda Ready Oats/Ready Brek)
  • 10g self-raising flour
  • 2 tsp sukrin gold (or other sweetener)
  • 1 banana, pureed
  • 1tsp baking powder
  • 3 medium eggs
  • 100g fat free natural yoghurt
  • 2tsp vanilla extract
  • a pinch of salt
  • 15g white chocolate chips
  • the zest and juice of two lemons (save some of the zest to sprinkle over the top)
  • 13g of dessicated coconut

Method

  1. Mix the egg yolks, lemon zest and juice, banana, vanilla, sukrin and yoghurt.
  2. Lightly whisk the egg white and fold in.
  3. Add the oats, flour, coconut, baking powder and salt and mix well.
  4. Reserve appx 1/2 of the white chocolate chips until the end and add the other 1/2 into the mix.
  5. Pour into a greaseproof papered brownie tin, add the rest of the white chocolate to the top and sprinkle over the remaining lemon zest.
  6. Bake on 180C for 20 mins. (Check that a skewer comes out clean.)
  7. Allow to cool in the brownie tin before putting on a cooling rack.
  8. Cut into portions and enjoy!

I’ve also made this recipe and added blueberries which is a great alternative!

Pear Cobbler

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Pear Cobbler

Wow!  This was delicious!  I’m enjoying creating desserts with Ready Brek as it’s an ideal substitute for flour if you’re trying to make something resembling a sponge.  It’s very filling and an eighth of this is plenty.

It’s just 1 point per serving on No Count and 4 points if following WW Freestyle.

Ingredients (serves 8):

  • 200g Ready Brek
  • 80g Flora light, melted
  • 1 flat tbsp Splenda (or alternative sweetener for 0sp)
  • 4 eggs
  • 1 heaped tsp baking powder
  • 8 tbsp skimmed milk
  • 2 tsp vanilla extract
  • 4 to 8 pear halves (I used tinned in natural juice)
  • 8g flaked almonds (optional) 2g per person is free

Method:

  1. Pre-heat the oven to 180C.
  2. Put the Ready Brek, Splenda and baking powder into a bowl and mix.
  3. In a separate bowl, add the Flora, vanilla extract, milk and egg yolks. Mix this together and then fold into the Ready Brek mixture.
  4. Whisk the egg whites and fold this in too.
  5. Pour into a non-stick baking tin (mine is 9 inches in diameter) and add the pears – push them down slightly into the mixture. (I have since made this with more pear halves which is even better.)
  6. Sprinkle the almonds over the top.
  7. Bake in the oven for about 25 -30 minutes. (Check if it’s cooked all the way through.)
  8. Enjoy!