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Dessert

Chocolate Cheesecake

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Cheesecake 2

Chocolate Cheesecake

This week's new recipe makes a great dessert for a dinner party or is ideal if you're feel like something chocolatey.  It is very rich which is why I've served mine with a raspberry coulis and fresh fruit.  Hope you enjoy it if you decide to make it!

No Count: 2sp

WW Freestyle: 6sp

Ingredients (makes 4):

  • 150g oats
  • 30g Natvia sweetener (or sweetener of your choice)
  • 40g Flora light
  • 3 tbsp skimmed milk
  • 240g quark
  • 64g Philadelphia lightest (16g per person is free)
  • 30g Cadbury’s Highlights hot chocolate powder

 

Method:

  1. Pre-heat the oven to 180C (fan).
  2. Mix the oats and sweetener together before rubbing in the Flora with your fingers.
  3. Add the milk and mix into the oat mixture.
  4. Divide the mixture into four metal rings and squash down. (See picture below.)
  5. Bake for 15 mins before taking out of the oven and allowing to cool – keep the metal rings in place.
  6. Once cooled, mix the quark, Philadelphia lightest and Cadbury’s Highlights powder together in a bowl.
  7. Spoon this mixture on top of the oats in the rings and transfer to the fridge.
  8. They will be ready to serve in 30 minutes.
  9. Served here with raspberries which have been blitzed and a tsp of vanilla extract added, and fresh fruit.
  10. Enjoy!

 

(When making this recipe, I used four oven-proof metal rings which I bought from Amazon.  I’ve added this item to the ‘Resource Ideas’ section, in ‘Kitchen Equipment’.)

Orange and Raspberry Brownies

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With summer approaching, I thought I’d try a more fruity-flavoured brownie and these are absolutely delicious!  Great for making if you have friends coming round then you’re not tempted to eat them all:-)

No Count: 1sp each or 2 for 3sp

WW Freestyle: 2sp each

Ingredients (makes 9):

  • 20g self-raising flour
  • 40g Ready Brek (or other brand of powdered oats)
  • 40g cocoa powder
  • 40g Natvia sweetener (or 0sp sweetener of your choice)
  • a pinch of salt
  • 200g low fat natural yogurt (use fat-free if following WW Freestyle)
  • 2 eggs
  • a tsp of Valencian orange extract
  • 18g milk chocolate chips
  • the zest of two oranges
  • 80g raspberries, cut into smallish pieces

Method:

  1. Preheat the oven to 180C (fan).
  2. Put the flour, Ready Brek, cocoa powder, salt and sweetener in a bowl and mix together.
  3. Add the yogurt, beaten eggs and orange extract, and mix together.
  4. Put about a quarter of the chocolate chips, orange zest and raspberries to one side – this will go on top of the brownie mixture.
  5. Put the remaining chocolate chips and orange zest in the mixture and stir together.
  6. Finally, add the raspberries and stir in carefully so as not to break them up too much.
  7. Pour the mixture into a greaseproof-papered brownie tin and place the remaining chocolate chips, orange zest and raspberries on top. (My tin is 18cm x 24cm.)
  8. Bake in the oven for 23 – 25 mins.
  9. Take out and allow to cool before cutting into 9 pieces.
  10. Enjoy!

 

These should be stored in a sealed container in the fridge where they will last for up to 4 days.

Chocolate Blancmange and Banana

by 8 Comments

This is Marie's brilliant dessert - inspired by 'GBBO'!  It's just 1sp on No Count and 3sp on WW Freestyle (plus a further optional 1sp for a drizzle of Choc Shot).  It's suitable for vegetarians and vegans too.  (I've just made it and it's so delicious!)

  

Ingredients (serves 4):

  • 1 pint of skimmed milk (or soya milk for vegans)
  • 20g cocoa powder
  • 32g cornflour
  • 1 tbsp Truvia or a sweetener of your choice
  • 4 bananas

Method:

  1. Sieve the cocoa powder and add cornflour.
  2. Add a little milk from your pint and mix to a paste.
  3. Warm the rest of the milk in a saucepan until almost boiling. Add the milk to the cocoa mixture stirring well as you do so.
  4. Return to the saucepan and bring to simmer: simmer for a minute.
  5. Turn the heat off, allow to cool a little and add your granulated sweetener to taste. I add around a tbsp of Truvia but it depends how sweet you like it.
  6. Pour over a banana or use as a chocolate custard for desserts or trifle.You can also do a vanilla version using a tsp of vanilla paste instead of cocoa.

Raspberry and Banana Buns

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Oh my, these are dee-lish-ous! This is the ‘Banana and Mango Cake’ recipe but I’ve swapped the mango for raspberries and made them into buns.  The buns I made are rather large and come in at 3sp each on No Count and 4sp each on WW Freestyle.  (If you make 8 smaller ones, they will be 2sp each on No Count and 3sp each on WW Freestyle.)

 

Ingredients (makes 6 large or 8 smaller ones):

  • 4 large ripe bananas
  • 100g oats
  • 100g self-raising flour
  • 2 tsp mixed spice
  • 60g Flora light
  • 3 eggs
  • 2 flat tbsp Sukrin gold
  • 2 tbsp skimmed milk
  • 150g raspberries, halved

Topping:

  • 250ml 0% Total yogurt
  • 2g of a sachet of raspberry sugar-free jelly (you may want to use more or less, depending upon taste, but this helps to thicken the yogurt a bit)
  • red food colouring
  • raspberries and mini marshmallows for decoration

Method:

  1. Mash the bananas and mix in the 3 eggs, skimmed milk and Flora (melted).  Set to one side.
  2. In a separate bowl, mix the oats, flour, Sukrin gold and mixed spice.
  3. Pour the banana mixture into this bowl and stir together.
  4. Add the raspberries and mix them in.
  5. Divide the mixture into cake cases (I used 6 large silicone ones) and bake on 170C for about 30 mins.  Check if they are cooked all the way through using a skewer.
  6. Leave the buns to cool.
  7. To make the topping, mix the yogurt and sugar-free jelly together. Add a couple of drops of red food colouring to give a deeper pink colour.
  8. Spread over the cake and decorate with raspberries and mini marshmallows (8g is 0sp).
  9. Enjoy!

(The buns would be the same amount of points with or without the topping. They can be kept in the fridge for about 3 days.)

Banana and Mango Cake

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I've used self-raising flour in this recipe which I don't normally use on No Count, but it's worth it to be able to enjoy a piece of this cake with an afternoon cup of tea:-)  There’s a lovely combination of flavours and it’s definitely worth the 2sp a slice on No Count or just 3sp if following WW Freestyle.  It's great with or without the topping!

  

Ingredients (serves 8):

  • 4 large ripe bananas
  • 100g oats
  • 100g self-raising flour
  • 2 tsp mixed spice
  • 60g Flora light
  • 3 eggs
  • 2 flat tbsp Sukrin gold or other sweetener
  • 2 tbsp skimmed milk
  • a small mango, cut into pieces

Topping:

  • 250ml 0% Total yogurt
  • 4g of a sachet of sugar-free jelly (you may want to use more or less, depending upon taste, but this helps to thicken the yogurt a bit)
  • 16g chopped walnuts (2g per person is 0sp)

Method:

  1. Mash the bananas and mix in the 3 eggs, skimmed milk and Flora (melted).  Set to one side.
  2. In a separate bowl, mix the oats, flour, Sukrin gold and mixed spice.
  3. Pour the banana mixture into this bowl and stir together.
  4. Add the mango and mix it in.
  5. Put in a cake tin (I use a silicone one) and bake on 170C for about 40 mins.  Check if it is cooked all the way through using a skewer.
  6. Leave the cake to cool.
  7. To make the topping, mix the yogurt and sugar-free jelly together.
  8. Spread over the cake and sprinkle the walnuts on top.
  9. Enjoy!

(The cake would be the same amount of points with or without the topping. It can be kept in the fridge for about 3 days.)

Chocolate Profiteroles

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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.